Pear and Gorgonzola Ravioli Recipe
Prep Time:
1 hour
Cook Time:
5 minutes
Servings:
4 Servings
Ingredients
  • 1 medium-large shallot
  • 1 tablespoon olive oil
  • 1 ¼ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ¾ cup dried pears
  • 2 Anjou pears
  • ¼ cup ricotta
  • ⅔ cup Gorgonzola (4 ½ ounces)
  • 48 wonton wrappers
  • 8 tablespoons unsalted butter (1 stick)
  • ½ cup chopped walnuts
  • 2 sprigs fresh sage
  • 2 tablespoons freshly grated Parmesan
Directions
  1. Peel and mince the shallot, then measure 2 tablespoons and set aside.
  2. Chop the dried pear into ¼-inch pieces and throw out any stems.
  3. Peel and chop the fresh pears into ¼-inch pieces.
  4. Finely chop the sage and measure 2 tablespoons to set aside.
  5. In a medium non-stick skillet, heat the olive oil over medium heat, then add the shallot and ¾ teaspoon of kosher salt and sauté until soft and just starting to brown.
  6. Add the dried and fresh pears and cook until the fresh pears are soft, but not mashed or mushy.
  7. Remove the shallot and pears from the pan to a mesh sieve to strain the excess moisture and let cool for at least 10 minutes.
  8. Add the Gorgonzola, ricotta, and ¼ teaspoon of black pepper to the cooled pears and shallots, mixing well in a bowl.
  9. Chill the mixture in the fridge for at least 30 minutes.
  10. Prepare a baking sheet so that the ravioli don't stick. This could be with a spritz of non-stick spray, brushing with olive oil, or using either parchment paper or a silicone baking mat.
  11. Wet your fingertip and sweep it along the edges on one half of a wrapper, then add 1 teaspoon of filling to the middle and fold over.
  12. Carefully press out the air and press the edges to seal, then place the finished ravioli on the prepared baking sheet while you make the rest.
  13. Bring 6 cups of water to a boil, then reduce to a steady simmer and add 6 to 9 ravioli, being careful not to overcrowd the water.
  14. Boil for 1 to 2 minutes, until they float.
  15. Use a spider or slotted spoon to remove the finished ravioli onto the baking sheet again.
  16. Once all the ravioli are cooked, melt the butter in a large skillet over medium-high heat.
  17. Once the butter is bubbly, add the walnuts and cook for 2 minutes, stirring, until the butter is browned.
  18. Turn off the heat and stir in the sage, then add the cooked ravioli and gently toss in the sauce.
  19. Plate the ravioli in a serving dish and top it with the remaining ¼ teaspoon of black pepper and freshly grated Parmesan.