Pear Ravioli
January 14, 2015
After the bustle of the holidays, I look forward to cozy made-from-scratch meals at home that are slightly lighter & fresh. Making homemade pasta is just one of the many things I love to do during the cold winter months. It requires nothing but staple ingredients, a rolling pin & a few minutes of time. The little effort invested yields incredible texture, flavor & that made-from-scratch satisfaction.
I will admit, I have a pasta roller attachment to expedite the process, but don’t be intimidated to just roll it out or substitute with wonton wrappers. This pear ravioli is packed full of so much flavor that I balance it with a subtle sauce, then garnish it with freshly grated parmesan & cracked pepper. It takes just 30 minutes from start to finish to make homemade pear ravioli!
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Pear Ravioli
Prep Time
30 Minutes
Cook Time
3 Minutes
Total Time
33 Minutes
homemade pasta or wonton wrappers 2 Tbsp mascarpone
1 large pear, peeled 8 oz pecorino romano
1/2 c butter freshly grated parmesan
Boil a pot of water, reduce to medium.
Melt butter in a medium saucepan & reduce to medium low.
In a small bowl, grate {with a cheese grater} pear & pecorino. Add mascarpone & mix well.
Spoon small teaspoons of your mixture onto your rolled dough. Add the top layer of rolled dough.
Using a cookie cutter {I made heart shaped}, small glass or a pizza cutter, cut ravioli, slightly pressing the edges if needed.
Cook ravioli 3 minutes & transfer to saucepan. Add a ladle of pasta water & toss.
Garnish with parmesan & fresh cracked pepper.