Pear and Pecorino ravioli with walnuts

Pear and Pecorino ravioli with walnuts
Pear and Pecorino ravioli with walnuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    lb Bartlett pears, peeled and cored

  • 8

    oz. Pecorino Toscano cheese

  • 1/4

    cup mascarpone cheese

  • 3

    tbs. chopped fresh flat-leaf parsley

  • salt and freshly ground pepper, to taste

  • 1

    lb. fresh pasta

  • 3

    tbs unsalted butter

  • 3

    tbs chopped toasted walnuts

Directions

Finely grate pears and Pecorino into bowl. Stir in mascarpone, 3 tbs parsley, salt and pepper. Assemble hand-cranked pasta machine. Using machine, roll pasta into a thin sheet; cut into 12" pieces. Attach ravioli attachment to pasta machine. Working in batches, fill ravioli. Using paring knife, cut ravioli into squares; transfer to lightly floured baking sheet. Refrigerate at least 1 hour before cooking. Bring large pot 2/3 full of salted water to boil over high heat. Add half of ravioli; cook until ravioli float and are al dente, 2-3 minutes. Using skimmer, transfer ravioli to paper towels to drain. Cook remaining ravioli. Reserve 1/4 cup cooking water. In large saute pan over medium-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 tbs parsley. Transfer ravioli to warmed serving bowl; sprinkle with walnuts. Serves 4-6

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