Sweet tasty and creamy pear and blue cheese is the perfect flavor pairing Try this delicate and tasty Italian original homemade ravioli Serve with a simple butter and sage sauce
Prep Time
30 mins
Dificult
Medium
Servings
1 hr 20 mins
Ingredients
Instructions
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.
Magda
Cook’s Note
If you're using a pasta machine
take 1 piece of dough and cover the rest in plastic wrap. Flatten the piece between your palms
then pass it through the widest setting of your pasta machine. Sprinkle with flour
fold in half lengthways
and pass it through the roller again. Repeat 3 to 4 times — always flouring
folding
and passing through the widest setting — until the dough is smooth in texture
no longer sticky
and even in size. Move the pasta machine to a middle setting and pass the dough through again. Move to the next to last setting and pass through again. Cut the pasta sheet in half widthwise. Pass each half through the thinnest and last setting of the pasta machine to obtain two long and very thin sheets.Gorgonzola and pear is a delicate flavor pairing; it's better not to overwhelm it with other bold flavors. Serve these ravioli with a simple butter and sage sauce: Melt 1/4 cup butter in a pan and cook 4 to 5 sage leaves for 3 to 4 minutes. Reserve 1 ladle cooking water from the pasta pot
drain the ravioli
and transfer them to the saucepan. On high heat
quickly coat the ravioli in the sauce
adding the cooking water to emulsify the sauce a bit. Scoop onto plates
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