Pear and Prosciutto Ravioli With Blue Cheese Sauce |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 5 |
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A recipe I put together combining a number of recipes. The ravioli makes enough for four servings. I used half and froze the rest. Ingredients:
1 1/2 cups unbleached white flour |
1/4 teaspoon salt |
1 egg |
1/4 cup water (may need a bit more) |
3/4 lb ricotta cheese (drained) |
3 tablespoons romano cheese, freshly grated |
1/8 lb prosciutto or 1/8 lb salami, chopped fine |
1/2 pear, diced into 1/4 inch pieces |
1/2 dash nutmeg |
salt and pepper |
1 tablespoon butter |
1 1/2 pears, diced into 1/4 inch pieces |
1/4 cup onion |
2 slices bacon, chopped |
8 ounces chicken breasts, roasted |
1 cup half and half light cream |
3 tablespoons parmesan cheese, grated |
4 ounces blue cheese |
1 garlic clove, minced |
1/4 cup almonds, toasted |
Directions:
1. MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
2. 
Place flour mixture in a bowl, making a well in the center of the flour.
3. 
Drop egg into the flour well, using your hand or a fork, break the yolk and beat egg slightly.
4. 
Combine the egg and flour together, gradually adding enough warm water to make a stiff dough.
5. 
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
6. 
Cut dough in half and roll each half of the dough out on a floured board, (I used my KitchenAid) into a very thin sheet (about 1/16 to 1/8 inch thick).
7. Mix the ingredients for the filling.
8. 
FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
9. 
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
10. 
Using your fingers, gently press dough between each dab of filling to seal it.
11. 
Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
12. 
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking. Dry on a towel on a baking sheet. Turn over after 30 minute.
13. When the ravioli is almost ready, melt the butter in a large saute pan, add the pear and cook 5-8 minute don't let it get mushy. Remove to a small bowl.
14. Next cook the bacon and onion in that same pan. Cook until bacon is crispy and onion is soft. Remove to another small bowl.
15. Add the half and half, both cheeses and garlic to warm.
16. When the water is ready cook the ravioli.
17. 
COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 2-3 minutes, or until they float.
18. 
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
19. Add the pears, onion and bacon to sauce to warm.
20. 
Place drained ravioli on a serving platter in layers, alternating layers with sauce and a sprinkling of grated cheese between each ravioli layer.
21. 
Serve hot with sourdough bread.
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