tagAlt.Pear and Pecorino filled Ravioli with Taleggio Cream

Pear and Pecorino-filled Ravioli with Taleggio Cream Sauce

Name: Pear and Pecorino-filled Ravioli with Taleggio Cream Sauce
Prep time: 90 min
Cook time: 10 min
Total time: 100 min
Yield: 4
Cuisine: Italian
Ingredients: 150gram All-purpose flour; 100gram Semola flour; 2 Egg; pinch Salt; 200gram Ricotta cheese (Sheep's Milk); 200gram Pecorino cheese; 200gram Pecorino cheese; 3 Pear; as needed Salt; pinch Black Pepper; 1pinch Bay leaf; 0.5liter Milk; 200gram Taleggio cheese; 1 Eggs (Yolk Only); 300 Walnuts; 1pinch Salt; as needed White wine; as needed Water

Delicately sweet and savoury-filled pasta gets an extra creamy boost with a wonderful cheese-based sauce.
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Nina:

I was expecting a simple, smooth flavour, but the pears and walnuts combined with the different cheeses really made this recipe pop out. Loving the...

read all reviews...

Got a cheese lover in your house? Treat 'em right with this fabulous creation.

Pear and Pecorino cheese - a match made in gustatory heaven. The balance between the sweetness of the ripe pears plays off perfectly from the salty Pecorino cheese, and with the inclusion of both fresh and semi-aged Pecorino in this unusual fresh pasta recipe, any cheese lover is in for a real Tuscan treat.

Any pear variety works well in this straight-forward recipe, although our favorites tilt towards green-skinned Anjou pears. Select pears that aren't overly ripe and that can hold their texture a bit when cooked and mixed with the cheese filling. Gather up a bunch of hungry friends, and enjoy!

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Ingredients

for 4 servings

Taleggio Cream Sauce

Milk 0.5 liter
Taleggio cheese 200 grams
Eggs (Yolk Only) 1
Walnuts 300
Salt 1 pinch

Pear and Pecorino Ravioli Stuffing

Ricotta cheese (Sheep's Milk) 200 grams
Pecorino cheese 200 grams (Fresh, soft)
Pecorino cheese 200 grams (Aged)
Pear 3 (Anjou)
Salt as needed
Black Pepper pinch (Whole peppercorns)
Bay leaf 1 pinch
White wine as needed

Homemade Ravioli Dough for Pear and Pecorino Ravioli

All-purpose flour 150 grams
Semola flour 100 grams
Egg 2 (+ 1 extra yolk)
Salt pinch
Water as needed

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Preparation

for 4 servings

Step

Of 5

Prepare the ravioli dough

Sift flour onto clean wooden working board or surface, and create well in center. Break eggs and pour them in the well, one by one.

Using fork, beat eggs together. Gently bring some flour into egg mix. Continue drawing flour into eggs a little at a time until all flour is absorbed. Use your hands to obtain uniform mixture, kneading dough and pushing with palm of your hands, until dough feels smooth and firm.

Make a round, smooth ball and place on a plate. Cover with plastic wrap, and let dough settle in a cool place for at least 30 minutes.

Step

Of 5

Prepare the filling

Peel and slice pears into thin slices (but not paper-thin). In a small sauce pot, boil equal parts white cooking wine and water. Place the pear slices into this pot and allow to boil about 3-4 minutes, covered.

Add in a few black pepper granules and shredded bay leaves. Once pears have cooked through, but are still firm, drain well and allow to cool. Dice into small cubes.

Grate both fresh and semi-aged Pecorino cheeses into medium mixing bowl. Remove excess liquid from ricotta, and add to bowl with other cheese. Adjust with salt and pepper to taste.

Step

Of 5

Prepare the ravioli

Using the minimum flour necessary, just enough to prevent dough from sticking while you work with dough, cut into parts. Place one dough piece on floured work surface, and flatten with a rolling pin until very thin, or use the pasta machine to roll out dough to desired thickness.
Repeat the same steps with the other half of the dough, making a pasta sheet of the same size. Set it aside, covered with moist towel if necessary to prevent the pasta from drying out.
Cut with a square cutter and place about 1 teaspoon of the filling on the dough, overlapping the pasta to form a square (filled) shape. You can fill the pasta with either a small spoon, or using a pastry bag with a large nozzle.
Seal pasta borders firmly with a fork, being sure to eliminate any trapped air. Put ravioli on a tray sprinkled with semolina to avoid sticking.

Step

Of 5

Prepare the dressing

Coarsely dice Taleggio cheese, removing and discarding rind. In medium sauce pot, place milk and diced Taleggio cheese.

Over a very low heat, the lowest possible, allow cheese to melt into the milk, stirring frequently. Add egg yolk in order to make the cheese and milk meld together.

Adjust with salt to taste.

Step

Of 5

Cook the walnuts and finish dish

Preheat oven to 180C. Boil a small pot of water, and add walnuts into boiling water. Allow to cook for 2 minutes. Remove a few at a time from the water using slotted spoon and peel as soon as cool enough to handle.

Don't cool walnuts too much otherwise skin won't come off and the taste becomes bitter.

Place peeled walnuts immediately onto parchment-paper lined baking tray, and place inside your preheated oven just long enough to dry nuts off.

Remove from heat, and using either a sharp kitchen knife or a food processor, finely mince.

Bring large pot of salted water to boil, and cook ravioli for approximately 6-8 minutes. Ravioli will be done when they float to surface. Drain, and place in sauté pan with cheese sauce. Toss well to combine pasta and sauce.

Place onto individual serving plates, top with a sprinkle of prepared walnuts, and serve hot.

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Reviews

Nina Wednesday 12th of August 2020

Delightful with unexpected nutty flavour

I was expecting a simple, smooth flavour, but the pears and walnuts combined with the different cheeses really made this recipe pop out. Loving the Pear and Pecorino combo - add a hint of walnuts and paradise it is!

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Pear and Pecorino-filled Ravioli with Taleggio Cream Sauce

Delicately sweet and savoury-filled pasta gets an extra creamy boost with a wonderful cheese-based sauce.
Add to favourites

90 total time (min)

10 cooking time (min.)

18 ingredients

415 kCal

5 steps to complete the preparation