200g pasta flour
1 tablespoon olive oil
pinch of salt
pinch of saffron
2 pears, peeled, cored and roughly chopped
50g buffalo mozzarella
50g blanched almonds
salt and pepper, to taste
pinch of poppy seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Make a well in the flour and add eggs, egg yolks, oil, salt and saffron. Mix well.
Combine with the flour, knead until the flour no longer sticks. Allow to rest for a minimum of 20 minutes.
Sauté the pears in butter until soft and allow to cool.
In a food processor, mix together the cooked pears, parmesan, buffalo mozzarella and almonds. Add salt and pepper, to taste.
Either with a pasta machine or with a rolling pin, roll the pasta until very thin. Using a 10cm pastry cutter, cut circles into the pasta dough. Brush the pasta circles to the edges with an egg wash (egg yolk with a little water).
Add 1 teaspoon of the pear mix in the centre of each pasta circle. Bring all the edges together in the centre (to form a star), pinch to remove any trapped air. Cook for 2 minutes in a pot of boiling salted water.
In a saucepan, melt the butter add the cream and parmesan. Toss in the cooked pasta.
Pour the cooked ingredients into an ovenproof dish, sprinkle with parmesan and poppy seeds. Bake at 180°C until golden. Serve immediately.