Ingredients For Ravioli:
2 1/3 Cup all purpose-flour
1 Cup Semolina flour
6 Eggs
1 tsp. Salt
1 tsp. Olive Oil
Ingredients for Filling:
4 Bartlett Pears, Cored, Seeded and Diced
1 Cup of Mascarpone Cheese
1/2 Cup of Pecorino Romano or Parmesan Cheese
Kosher Salt to taste
Ingredients for Sauce:
2 Cups of Heavy Cream
2 ounces of Crumbled Gorgonzola Cheese
2 TBLS grated Parmesan Cheese (Optional)
Pinch of Nutmeg
1/2 Cup Pistachio, chopped (Keep some for garnish)
Salt & Pepper to Taste
Directions:
For Pasta:
In a large in large mixing bowl, combine all of your dry ingredients using sifter - all purpose flour, semolina flour and salt. In the mixing bowl, make a well in the center. Add the eggs and olive oil. Using a fork, slowly combine the wet and dry ingredients. Once the dough becomes thick, transfer to a floured cutting board. Sprinkle with flour and knead for 10-15 mins. (This is the most important step to have a perfect dough). Wrap the ball shaped dough in plastic wrap and set aside to rest for at least 30 minutes.
For the Filling:
Meanwhile, prepare the pear filling. Core your pears. Make sure to remove all seeds. Quartered and diced. Add Mascarpone and Pecorino. salt & pepper to taste. Do not overmix or the pears will begin to break down and get mushy.
For Ravioli Assemble:
Quarter the dough ball. Use a rolling pin to flatten out each quarter. If you have a pasta roller, fit your rolled out sheet at its highest level and move to the each number until the pasta sheet is thin enough to be transparent. If you do not have a pasta roller, use a rolling pin on well floured surface. Once desired thickness is met, be sure to generously sprinkle rolled pasta sheets with flour until you fill the them.
Place a tsp +/- * of the pear filling on your pasta sheet. Be sure to space the filling to accommodate your Ravioli Stamp size or if cutting by hand at least 3" apart Space the filling far enough apart so that each ravioli has a clear border. Fold the sheet over and lightly brush water to seal the edges. Use a ravioli wheel or stamp to cut your Ravioli.
If you don't have a Ravioli cutter, no worries. Use a sharp knife, small cookie cutter or even a shot class. You can make your Raviolis any shape you want. They can be squares, heart, circles. If you do not use a Ravioli Stamp, be sure to crimp the edges with a fork. Air trapped in Ravioli will expand and even burst as they cook. Work out any air bubbles by pushing the air out to the edge of the pasta with your fingers. Sprinkle the Ravioli with flour (be generous) and store the raviolis in between wax paper. Chill in the refrigerator for 60 minutes and up to overnight.
Note: *filling amount will depend on the desired Ravioli size.
For the Cream Sauce:
Pour heavy cream into a saucepan and bring to boil over medium heat. Reduce heat and simmer until cream has reduced by half, stirring occasionally. Remove from heat and add the Gorgonzola Cheese and Parmesan cheese, nutmeg, salt and pepper until the cheese is melted. Add Pistachio to the sauce.
For Cooking Ravioli:
Fill stock pot with water. Salt your water. Boil the ravioli for 8 to 10 minutes or until floating to the surface. Use a large spoon/spider strainer ladle to remove the raviolis. DO NOT RINSE.
Plating the Ravioli: Drizzle the Ravioli with the Gorgonzola Cream Sauce sprinkle with additional pistachios. Add edible flowers, microgreens for added flare.
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