PEAR AND GORGONZOLA FILLING FOR RAVIOLI

Pear and Gorgonzola filling for Ravioli image

Provided by Debbie Fontana

Time 1h

Number Of Ingredients 12

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

Steps:

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.