pear and gorgonzola filling for ravioli

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By Debbie Fontana
from Martinez, CA

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.

serves 6-8
prep time 30 Min
cook time 30 Min
method Saute

Ingredients For pear and gorgonzola filling for ravioli

  • 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
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How To Make pear and gorgonzola filling for ravioli

  • 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.
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