Receta Pear and Gorgonzola Ravioli
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~
Ravioli Filling
2 anjou pears, finely chopped
1 cup ricotta cheese, well drained
4 oz crumbled Gorgonzola cheese
1 T chopped parsley
1 egg
1/2 t salt
1/8 t pepper
In a medium bowl, combine the chopped pears, ricotta cheese, Gorgonzola cheese, parsley, egg, and salt and pepper.
Refrigerate until needed.
Ravioli Dough:
3 cups unsifted all-purpose flour
4 eggs
3 to 4 T 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 6-8 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 pf 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 T salt, 2 T oil and ravioli. Boil gently, covered, 15-20 minutes or until done Drain well.
*Can also be made with a ravioli plate or ravioli rolling pin.
- Tomato Sauce~
- 1/4 cup olive oil
- 1/4 cup finely chopped onions
- 2 cloves garlic, finely chopped
- 1 can (1 pound, 12 ounces) whole tomatoes
- 1 can (8 oz.) tomato sauce
- 2 T tomato paste
- 1 t salt
- 1/4 t pepper
- 1/2 t dried oregano leaves
- 1/2 t dried basil leaves
- 2 t sugar
- Make Tomato Sauce:
In the 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~
Learn How to Use a Ravioli Plate
Pear, Ravioli, Gorgonzola, Cheese