Pear and Gorgonzola filling for Ravioli

1
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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Pear and Gorgonzola filling for Ravioli

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.

Printable Recipe Card

About Pear and Gorgonzola filling for Ravioli

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




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