Best Pear And Prosciutto Ravioli With Blue Cheese Sauce Recipes

PEAR AND PROSCIUTTO RAVIOLI WITH BLUE CHEESE SAUCE

Steps:

• MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
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Place flour mixture in a bowl, making a well in the center of the flour.
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Drop egg into the flour well, using your hand or a fork, break the yolk and beat egg slightly.
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Combine the egg and flour together, gradually adding enough warm water to make a stiff dough.
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Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
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Cut dough in half and roll each half of the dough out on a floured board, (I used my KitchenAid) into a very thin sheet (about 1/16 to 1/8 inch thick).
• Mix the ingredients for the filling.
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FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
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When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
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Using your fingers, gently press dough between each dab of filling to seal it.
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Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
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DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking. Dry on a towel on a baking sheet. Turn over after 30 minute.
• When the ravioli is almost ready, melt the butter in a large saute pan, add the pear and cook 5-8 minute don't let it get mushy. Remove to a small bowl.
• Next cook the bacon and onion in that same pan. Cook until bacon is crispy and onion is soft. Remove to another small bowl.
• Add the half and half, both cheeses and garlic to warm.
• When the water is ready cook the ravioli.
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COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 2-3 minutes, or until they float.
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Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Add the pears, onion and bacon to sauce to warm.
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Place drained ravioli on a serving platter in layers, alternating layers with sauce and a sprinkling of grated cheese between each ravioli layer.
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Serve hot with sourdough bread.

HOMEMADE PEAR AND GORGONZOLA RAVIOLI

Steps:

• Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
• Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
• Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
• Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
• Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
• Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.

FRESH PEAR AND PECORINO RAVIOLI

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.

PROSCIUTTO RAVIOLI

Steps:

• Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
• Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
• Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
• Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
• Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.

GORGONZOLA PEAR PASTA

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
• Return the drained pasta to the pot; stir the butter, Parmesan cheese, and Gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted. Pour the cream into the pasta mixture; stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.