MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Homemade Pear & Gorgonzola Ravioli
Categories: Five, Pasta, Desserts, Fruits, Cheese
Yield: 6 Servings
3 tb Butter
2 Ripe pears; peeled, cored,
- diced
3 Sprigs fresh thyme
7 oz Gorgonzola cheese; crumbled
1 lb Fresh pasta dough
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". 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" 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.
Serve with a creamy butter-sage sauce (separate recipe)
RECIPE FROM:
http://www.allrecipes.com
Uncle Dirty Dave's Archives
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