PEAR AND CHEESE RAVIOLI WITH CARAMELIZED BALSAMIC VINEGAR
- Cooking Time:
- Servings: 4-6
- Preparation Time:
- for pasta:
- 3 eggs
- 300 g flour
- for filling:
- 250 g ricotta cheese
- 50 g Pecorino di Fossa (can be substituted with Pecorino Romano)
- 1 pear (mine is Abate Fetel)
- 1 teaspoon butter
- 2 tblspoons red wine
- salt, pepper, a pinch of sugar, nutmeg
- for balsamic glaze:
- 30 g sugar
- 10 g glucose
- 1 tblspoon water
- 60 g Balsamic Vinegar of Modena
- 60 g butter
- grated Parmigiano Reggiano
- Sift the flour on the kneading board and make a well in the middle.
- Add the eggs, bring everything together, and knead firmly until smooth.
- Wrap in a piece od plastic wrap and let rest for 1 hour (time necessary for the dough to relax).
- For the filling, cream the ricotta and the grated Pecorino cheese with a fork.
- Peal and core the pear, cut it into small cubes and saute at medium heat with a teaspoon of butter.
- Add the wine and wait till it evaporates, add a pinch of sugar, salt, pepper and grated nutmeg to your taste.
- Let the pear cool for 5 minutes then mix it into the cheese, taste and add more salt if necessary.
- Roll the pasta out, one piece at a time and complete with the filling before proceeding with the next one. Also prepare a cardboard tray and sprinkle it with flour.
- Take a small piece of dough and keep the rest wrapped while working on it.
- First roll it out a little with a rolling pin on a floured board, then pass it through the pasta roller until very thin.
- You should get 8 cm wide strips.
- Transfer the filling into a pastry bag (without a tip) and place small heaps on the dough (imagine your stripe divided in two and place the cheese on the lower half) 2 fingers distant from each other.
- Flip the upper part over the bottom one and carefully close squeezing all the air out. Press gently with your fingers all around the filling.
- The ravioli cutter is a perfect tool because not only does it cut them all perfect and uniform in size, but it seals the edges at the same time.
- If you dont have one, cut the ravioli with a pizza cutter and seal the edges with a fork.
- Place the ravioli on the floured tray, and proceed with the rest of the dough and the filling. I have to say I managed to portion everything perfectly, and used all the pasta and all the filling, making a total of 54 or 55 ravioli.
- Cook ravioli in boiling salty water (1-2 minutes should be enough, but taste them anyway).
- While the pasta is cooking, melt some butter in a skillet with a couple sage leaves.
- Take the ravioli out with a slotted spoon, add to the butter and toss to coat evenly.
- Plate ravioli and drizzle with the little balsamic glaze, complete with some finely chopped chive.
- For the glaze, melt the sugar and the glucose with the water in a small saucepan. Add the balsamic vinegar and cook on low heat until reduced by half.
- If it is ready before the pasta, it will stiffen, but just heat it again on low heat and it will be runny again.
NotesAnother BS Test Kitchen Challenge. Local seasonal ingredients.
So I decided to use the type of pears grown here (Abate Fetel), combined with fresh ricotta, and some strong pecorino cheese. Completed with Balsamic vinegar of Modena (after all, I live in Modena), and of course rounded up with home made pasta.
It was my first time making pasta from scratch, and I enjoyed the process and the result greatly.