Pear and Gorgonzola Ravioli
Serve pear and gorgonzola ravioli with a
simple tomato sauce, white wine cream sauce or
with a light drizzle of olive oil~
Pear and Gorgonzola Ravioli Filling
- 2 anjou pears, finely chopped
- 1 cup ricotta cheese, drained
- 4 ounces crumbled gorgonzola cheese
- 1 tablespoon chopped parsley
- 1 egg
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a medium bowl, combine the chopped pears, ricotta cheese, gorgonzola cheese, parsley, egg, and salt and pepper. Refrigerate until needed.
- 3 cups unsifted all-purpose flour
- 4 eggs
- 3 to 4 tablespoons water
- Measure flour into a medium bowl, make a well in the center. Add eggs and water. Beat with wooden spoon until dough forms ball and leaves the side of bowl.
- Turn out onto floured surface, knead until smooth and elastic about 6 to 8 minutes. Divide into quarters. On a lightly floured surface roll one quarter, (keep remaining dough covered with plastic wrap) into a 17 by 13 inch rectangle. Cover with plastic wrap.
- Roll a second quarter into a 17 by 13 inch rectangle. Cover with plastic wrap.
- Drop filling by teaspoonfuls in 24 evenly spaced mounds on dough rectangle. (6 lengthwise and 4 across) Set remaining filling aside.
- Place first dough rectangle on top, trim edges with a pastry wheel, run pastry wheel between mounds of filling to make 24 ravioli. Press edges of each with the tines of a fork to seal.
- Place on a floured-covered sheet of waxed paper to dry about 15 minutes, turning once. Repeat with remaining dough and filling.
- In a large kettle, bring 8 quarts water to boiling, add 2 tablespoons salt, 2 tablespoons oil and ravioli. Boil gently, covered, 15 to 20 minutes or until done. Drain well.
*Can also be made with a ravioli plate or ravioli rolling pin.
Simple Tomato Sauce
- 1/4 cup olive oil
- 1/4 cup finely chopped onions
- 2 cloves garlic, finely chopped
- 1 (1 pound 12 ounce) can whole tomatoes
- 1 (8 oz) can tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 2 teaspoons sugar
- In hot oil in medium saucepan, saute' the onion and garlic until golden and tender, about 10 minutes, stirring occasionally. Add tomatoes, tomato sauce, tomato paste, salt, pepper, oregano, basil and sugar. Stir with a wooden spoon, to break up the tomatoes slightly.
- Over medium heat, bring the mixture to a boil, reduce heat, simmer, covered for 40 minutes, stirring occasionally. Remove cover, simmer sauce, uncovered for 20 minutes or until slightly thickened.
- Serve sauce over pasta~
Pear, Ravioli, Gorgonzola, Cheese, Peer