Best Fresh Pear And Pecorino Ravioli Recipes

Fresh Pear and Pecorino Ravioli image

Yield makes 2 cups of filling, for 20 to 24 ravioli

Number Of Ingredients 6

A 1/2-pound firm ripe Bartlett pear (or 2 small pears); pears of most varieties will make a good filling, as long as they are ripe but firm
8 ounces 3- to-6-months-aged Pecorino Romano, freshly shredded
1 1/2 tablespoons chilled mascarpone
6 ounces (1 1/2 sticks) butter
4 ounces mild 12-months-aged Pecorino Romano, grated
Abundant coarsely ground black pepper, to taste

Steps:

Peel and core the pear, and shred it against the large holes of a box grater. Stir the shreds with the shredded cheese in a bowl, and blend in the mascarpone.
Following the master method, page 189, roll dough strips for filling. For each raviolo, scoop a scant tablespoon of the filling, shape it round and drop in place. Cover and cut ravioli by master method.
Cook the ravioli as in master method, page 192. Meanwhile, heat the butter until simmering in a large skillet and thin it with a cup of the boiling pasta water. Lay the cooked ravioli in the skillet, and coat with the hot butter. Remove the pan from the heat, and sprinkle over it the grated aged Pecorino, mixing gently so the cheese begins to melt into a sauce, then grind coarse black pepper all around.
I serve these with a melted-butter sauce and sprinkles of black pepper and more Pecorino Romano-details are in the recipe. If you can, find a mild, one-year-old aged Pecorino for the finishing touch.

FRESH PEAR AND PECORINO RAVIOLI image

Provided by @MakeItYours

Number Of Ingredients 7

A 1/2 POUND FIRM RIPE BARTLETT PEAR (OR 2 SMALL PEARS); MOST PEARS WILL MAKE A GOOD FILLING AS LONG AS THEY ARE RIPE BUT FIRM
8 OUNCES 3-TO-6 MONTHS AGED PECORINO ROMANO, FRESHLY SHREDDED
1-1/2 TABLESPOONS CHILLED MASCARPONE
FOR CACIO E PEPE SAUCE
6 OUNCES (1-1/2 STICKS) BUTTER
4 OUNCES MILD 12 MONTHS PECORINO ROMANO, GRATED
ABUNDANT COARSELY GROUND BLACK PEPPER, TO TASTE

Steps:

Preparing the Filling
Peel and core the pear and shred it against the large holes of a box grater. Stir the shreds with the shredded cheese in a bowl and blend in the mascarpone.
Filling the Ravioli
Following the master method, roll dough strips for filling. For each raviolo, scoop a scant tablespoon of ricotta, shape it round and drop in place. Cover and cut ravioli by master method.
Saucing in the Skillet and Finishing
Cook the ravioli as usual. Meanwhile, heat the butter until simmering in the large skillet and thin it with a cup of the boiling pasta water. Lay the cooked ravioli in the skillet and coat with the hot butter. Remove the pan from the heat and sprinkle over the grated aged Pecorino, mixing gently so the cheese begins to melt into a sauce, then grind coarse black pepper all around.