This is a recipe for a ravioli filling. I went to a cooking class with chef Maria Capdevielle and we made these ravioli. They were delicious. I did not post a pasta recipe since there are many around. Use your favorite and try this filling.
1In a medium non-stick saucepan on medium heat add shallots with olive oil and cook them until soften. Add pears and cook them until soft, but not mushy. You still want a little texture to them. Turn off heat and add gorgonzola. Mix until cheese melts, set aside to cool.
2In a large mixing bowl combine ricotta, pear mixture, yolk and salt, mixing well.
4Bring a large pot of salted water to a boil. In a saute pan, melt the butter with a cup of the water. Cook the ravioli in boiling water for 3-4 minutes. Drain and then toss the ravioli in the saute pan with the melted butter for a minute. Remove from heat and finish with the pecorino cheese and coarsly ground peppercorn. Serve with additional grated pecorino if desired.