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.
prep time30 Min
cook time30 Min
Ingredients For pear and gorgonzola filling for ravioli
shallot finely chopped
1 1/2 c
anjou pears, chopped
gorgonzola cheese crumbled
ricotta cheese, whole milk
salt to taste
SAUCE FOR RAVIOLI
aged pecorino romano cheese, grated
black peppercorns, ground
How To Make pear and gorgonzola filling for ravioli
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.
In a large mixing bowl combine ricotta, pear mixture, yolk and salt, mixing well.
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.
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