Pear and Gorgonzola filling for Ravioli

Debbie Fontana

By
@dfont

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.


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Rating:

Comments:

Serves:

6-8

Prep:

30 Min

Cook:

30 Min

Method:

Saute

Ingredients

RAVIOLI FILLING

1
shallot finely chopped
olive oil
1 1/2 c
anjou pears, chopped
3 oz
gorgonzola cheese crumbled
8 oz
ricotta cheese, whole milk
1
egg yolk
salt to taste

SAUCE FOR RAVIOLI

4 oz
aged pecorino romano cheese, grated
6 oz
butter
black peppercorns, ground

Directions Step-By-Step

1
In 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.
2
In a large mixing bowl combine ricotta, pear mixture, yolk and salt, mixing well.
3
Assemble ravioli.
4
Bring 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.

About this Recipe

Course/Dish: Pasta, Pasta Sides, Other Sauces
Main Ingredient: Pasta
Regional Style: Italian