Pear And Pecorino Ravioli With Walnuts Recipes

HOMEMADE PEAR AND GORGONZOLA RAVIOLI

Steps:

• Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
• Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
• Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
• Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
• Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
• Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.

PEAR AND PECORINO RAVIOLI WITH WALNUTS

Steps:

• finely grate pears and pecorino into bowl. Stir in mascarpone, 2 T parsley and salt and pepper to taste. roll pasta into thin sheet and cut into 12" long pieces Cut into ravioli size pieces and fill with mixture. using paring knive, cut ravioli into squares. Transfer to lightly floured baking sheet. Refrigerate at least 1 hour before cookin.g Bring lare pot of salted water to boil over high heat. Add half of ravioli; cook until ravioli float and are al dente, 2 to 3 min. Transfer to paper towels and drain. Cook remaining ravioli. Rserve 1/4 cup cooking water In a large saute pan over med high heat, melt butter until bubbling; season with salt and pepper. Stir in ravioli; add reserved cooking water as needed to create sauce. Stir in 1 T parsley. Transfer to serving bowl; sprinkle with walnuts