Pear Ricotta Ravioli with Gorgonzola Sauce
Pear Ravioli with Gorgonzola Sauce
Approximately 200 g ricotta & pear ravioli, this recipes serves 2 hungry people
1 ripe pear, chopped into small cubes, approx 1/3 cup
1 small onion, finely chopped
1/3 cup chopped and cubed pancetta or lardon or bacon (not strips, but a chunk of bacon will work)
1?4 pint, or 200cl fresh cream
3?4 cup gorgonzola picante (look for a stronger, firmer gorgonzola, instead of the very soft gorgonzola dolce), chopped into medium size hunks.
1 T butter
If you are feeling inspired, and have some great fresh pears around, make the ravioli yourself. If you don’t have the time or inclination or skills, use a good quality ricotta ravioli, and double the amount of pear used in the sauce.
Fresh ravioli filling: 200g of sheep ricotta and one very ripe pear. Using a stick blender or food processor, blend the ingredients well. You should have a ‘fluffy’, soft filling that is suitable for piping onto the ravioli. You don’t want it too runny, if your pears are super juicy, increase the amount of ricotta that you use. Store the ravioli in the freeze until you are ready to use them.
Prepare all the sauce ingredients.
Chop the pear into small cubes and place into acidulated water (water that has a few drops of vinegar or lemon juice in it). Finely chop the onion and set aside. Same with the pancetta.
Put the salted pasta water on to boil.
While the pasta water is coming to a boil, make a green salad. It’s good to have something chewy and crunch after this pasta.
When the water is just about ready, using a saucepan that is big enough to hold the ravioli, melt the butter and add the onion. You want to soften the onions, not brown them, so pay attention here! Using a whisk, slowly add the cream and allow it to heat up.
Drain the pear cubes and pat dry.
In another pan, oh, quit worrying about doing the dishes, it’s worth it, I promise. As I was saying, in another pan, saut? the pancetta/lardon/bacon. My pancetta is very lean so I need to add a few drops of olive oil to keep the pan from scorching. Use your judgement here. At this point, it’s no longer possible to answer the phone, you need to stay focused. When the cream/onion mixture is warm and almost at the boil point, add the gorgonzola and start to gently whisk it around. You want the gorgonzola to melt, but be careful not to let it boil too much.
Add your ravioli to the boiling water. If its fresh ravioli, your cooking time is only about 2 minutes, or until the water returns to a boil and everyone is happily floating and dancing in the boiling water.
By now the pancetta is crispy, the gorgonzola is mostly melted, the ravioli are almost done, its time to add the pears to the pancetta and stir them to brown evenly.
Drain the ravioli and place them in the gorgonzola sauce to thoroughly coat. After about 30 seconds, remove and plate the ravioli. Using a fork or slotted spoon, remove the pancetta and pear bits and scatter on top of the ravioli. Serve immediately.
It looks like too much sauce, but we licked our plates clean. If you think it’s too ‘saucy’ cut back a bit on the cream. But, don’t say I didn’t warn you.
Serve it with an assertive white wine, nothing too shy, the wine should be crisp with a only the touch of sweetness. It would also be good with a light bodied red wine. I served it with a 2004 Corvo “Rosa”, a rose from Sicily.
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