About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan
Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim
Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy
Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Pear Torta | Main | Pear Amaretto Sorbet »

Pear and Pecorino Ravioli

By Sandi

Y'all know by now that the Flavor for the week is Pears.

I can remember a dish that I had in Ravella at Loconda del Melanzanico. . . that I still remember to this day. I knew when pears came up, that I would try to combine the flavors to make a pear and pecorino ravioli.

Now, y'all may not believe this. . . but I don't make ravioli every day. So I picked a day when I would have plenty of help in the kitchen. It really helps to have a son who is a chef and a daughter who rocked the baby and kept us company in the kitchen ! We had more fun ~ and there was flour everywhere. In the end, the ravioli may not have turned out perfectly ~ the sauce sat to long while we were playing with the pasta. Fun in the kitchen. That's what it's all about !

Pear and Pecorino Ravioli

The Flavor Bible suggests pairing pears with a sharp or bold cheese. The pairing with pecorino cheese makes my taste buds smile... and that is a good thing! I have Bolded the flavors that are suggested.

Pear and Pecorino Ravioli
Cacio Pepe e Pere
1 large ripe pear
8 ounces PECORINO ROMANO
2 Tbs MARSCARPONE CHEESE
2 cups all-purpose flour
1 tsp salt
2 large whole eggs
¼ tablespoons EXTRA VIRGIN OLIVE OIL
3 tablespoons water
For Cacio e Pepe Sauce
6 ounces butter
4 ounces PECORINO ROMANO, mild 12 month aged, grated
fresh sage
freshly ground BLACK PEPPER, to taste

Pear and Pecorino Ravioli

First, make the pasta . . . On a pasta board, combine flour, salt and add the egg. First with a fork, stirring to incorporate the egg, add the olive oil. Continue with your hands, blend until you have a smooth pasta ball. Cover with plastic and allow to rest.

Preparing the Filling by shredding with a large grater a very ripe pear and pecorino cheese into a bowl. Stir in marscarpone and beat until smooth. Cover with plastic wrap and set aside.
Roll out the dough into thin sheets to make the ravioli. Either use a ravioli press or a mold and fill with a spoonfull of the pear mixture. Seal the edges well and set aside.

Pear and Pecorino Ravioli

In a small sauce pan, melt butter with a few sprigs of fresh sage. Add pecorino and stir until just melted.

Boil the ravioli and serve immediately with Cacio e Pepe sauce.

Pear and Pecorino Ravioli

Y'all enjoy~
Sandi

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Comments (5)

Love the sound of all those flavors together. Your pasta shape is really beautiful as well. Great job, I would never have thought to do something like this!

jgk:

I would really love to try those!
Will you be making them in Montisi?

Kayte~ of all the meals I have enjoyed in Italy, these are the 'flavorss' I remember most. That says it all.
Jan~ I won't be making these in Montisi... I suggest we go to Taverna da Roberto instead :-)

Looks delicious! Ehen we make ours we add some gorgonzola to the filling and use ricotta rather than marscapone. It's one of our favourite types of ravioli.

I have as of yet to make this pasta. I've read how good it is, and know there are various interpretations, and I've just got to make it soon. It sounds delicious.

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This page contains a single entry from the blog posted on December 1, 2011 8:09 AM.

The previous post in this blog was Pear Torta.

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