Pear & gorgonzola ravioli with jerusalem artichoke velouté and lemongrass pickled pear

Serves 4 For the ravioli:

200g ‘OO’ pasta flour, plus extra for dusting 2 free-range eggs 20g butter 1 ripe pear - peeled, cored and cubed 1 sprig fresh thyme 100g gorgonzola cheese For the pasta, place the flour into a food processor, crack in the eggs. Combine together. Add a little white wine, if necessary, to make the dough come together. For the filling, in a medium pan melt the butter and add the pears and thyme leaves. Cook over medium heat stirring often, for about 10 minutes or until the pears have softened. Crumble the gorgonzola directly into the pan. Stir and cook for a few minutes, until melted. Remove the pan from heat and cool completely.

For the velouté:

200g Jerusalem artichokes 25g unsalted butter 1 banana shallot 1 garlic clove 200ml whole milk 10g salt 10ml lemon juice Melt the butter in a medium sized pot, sweat off the shallots and the garlic, add peeled and cut jerusalem artichokes. Add milk and cover. Simmer for 30 minutes on low heat. Add lemon juice and season with salt. Blend until smooth.

For the pickled pears:

500g small pears 1 lemon sliced 2 cloves 1/2 tsp black peppercorns 20g fresh ginger sliced 200ml cider vinegar 1 cinnamon stick 200g caster sugar 4 lemongrass stems Combine all the ingredients other than the pears and simmer on a low heat until the sugar dissolves completely and the pickling liquid is reduced by a third. Peel and slice the pears, and put into the warm pickling liquid. Set aside. Pour some of the velouté onto a shallow dish, and place the ravioli on top. Garnish with the pickled pear, dried pear, and a touch of dill. Recipe by Kamil Witek, Owner and Head Chef at Aurora, Edinburgh