Best Pear And Pecorino Ravioli With Sage Butter Sauce Recipes

Pear and Pecorino Ravioli with Sage Butter Sauce image

Provided by By Cheri Liefeld

Categories Appetizer

Time 45m

Yield 4

Number Of Ingredients 8

3 pears, not too ripe, peeled and coarsely grated
8 oz pecorino cheese, grated
1/4 cup mascarpone cheese, softened
1 egg yolk
24 wonton wrappers
Salt
1/2 cup butter
6 sage sprigs

Steps:

Place pears in large bowl. If too much liquid, drain through fine strainer. Mix in pecorino, mascarpone and egg yolk.
Place 1 wonton wrapper on work surface. Place 1 to 1 1/2 teaspoons mixture in middle of wrapper. Brush edges with water, and fold wrapper over. Press firmly to seal.
Fill 4-quart saucepan two-thirds full of water. Add salt; heat to boiling. Gently slide in 5 ravioli. Cook 3 to 4 minutes or until done. Repeat until all of the ravioli is cooked.
In 8- to 10-inch skillet, heat butter and sage over medium-high heat until butter is golden brown, reducing heat if needed to keep butter from burning. Remove sage; pour butter over ravioli. Sprinkle with extra cheese as desired.

Nutrition Facts : ServingSize 1 Serving

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.