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Pear ricotta purse
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By Robert Richards

Pear ricotta purse

Instructions
Updated at: Mon, 23 Mar 2026 20:46:26 GMT

Nutrition balance score

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Ingredients

4 servings

250 grams Ricotta cheese drained, 250 grams (9 ounces)
250 gramsRicotta cheese
drained
30 grams Parmesan cheese freshly grated, 30 grams (1 ounce)
1 ounceParmesan cheese
freshly grated
1 small firm pear slightly under ripe
1pear
small firm, slightly under ripe
200 grams All Purpose Flour* 200 grams (7 ounces)
200 gramsAll Purpose Flour
*Note: Alternatively use ⅔ all purpose flour and ⅓ semolina flour
0.67all purpose flour
Alternatively
*Note: Alternatively use ⅔ all purpose flour and ⅓ semolina flour
0.33semolina flour
2 eggs
2eggs
5 tbsp pasta cooking water only if needed to thin out the sauce
5 Tbsppasta
cooking water only if needed to thin out the sauce
Cow milk ricotta cheese, 180 grams (6 ½ ounces) Fresh cream, 30 grams (1 ounce) Parmesan cheese, freshly grated, 50 grams (1 ¾ ounces) 1 small firm pear (slightly under ripe) Reserved pasta cooking water
180 gramsCow milk ricotta cheese
Cow milk ricotta cheese, 180 grams (6 ½ ounces) Fresh cream, 30 grams (1 ounce) Parmesan cheese, freshly grated, 50 grams (1 ¾ ounces) 1 small firm pear (slightly under ripe) Reserved pasta cooking water
Fresh cream
Cow milk ricotta cheese, 180 grams (6 ½ ounces) Fresh cream, 30 grams (1 ounce) Parmesan cheese, freshly grated, 50 grams (1 ¾ ounces) 1 small firm pear (slightly under ripe) Reserved pasta cooking water
30 gramsParmesan cheese
Cow milk ricotta cheese, 180 grams (6 ½ ounces) Fresh cream, 30 grams (1 ounce) Parmesan cheese, freshly grated, 50 grams (1 ¾ ounces) 1 small firm pear (slightly under ripe) Reserved pasta cooking water
1pear
Cow milk ricotta cheese, 180 grams (6 ½ ounces) Fresh cream, 30 grams (1 ounce) Parmesan cheese, freshly grated, 50 grams (1 ¾ ounces) 1 small firm pear (slightly under ripe) Reserved pasta cooking water
pasta cooking water
Reserved

Instructions

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