Pear Ravioli

Posted by in Recipes on May 31, 2020 . .

2 2/3 cups flour (plus some to dust surface later)
1/2 tsp salt
1tsp Olive Cart Olive South Haven Blend oil
4 eggs
1lb Perconio Cheese (grated finely)
3/4 cup Mascarpone
3 Tbsp Olive Cart Pear White Balsamic
4 Tbsp Butter
Black pepper to taste
Olive Cart 25 Year Dark Balsamic (for drizzling on top as a finish)

Whisk  flour and salt together in bowl. With food processor mixing, add flour mixture, oil, eggs, and 1-3 Tbsp of water until dough is formed.

Flour a flat surface lightly and knead dough until at an elastic texture. Place dough in a large greased bowl, cover with plastic wrap and let sit at room temperature for 1 hour.

In the meantime, stir Perconio, Mascarpone, and Pear White Balsamic together in a bowl and chill until dough is ready.

After dough has rested, lightly flour flat surface and take dough in 1/3 sections at a time and knead it into a ball and roll out into a long strip that is at least 6 inches wide and 10 inches long. (Could be longer to fit more ravioli).

Place a tablespoon scoop of your cheese and pear white balsamic mixture in the upper half of the rolled out dough and be sure it's an area where you are left with at very least 1 inch all around for your edges.
Brush water over dough around your filling.
Fold bottom half of dough up over your rolls of filling and press around the filling to press out any air left inside.

Cut out a square with 1/2 inch of room between edge and pocket of filling.
Press edges with a fork to make sure it isn't going to open while  boiling.
Repeat process with remainder of dough to make additional raviolis.

Boil water with salt and place ravioli into boiling water for 3-4 minutes until ravioli is Al Dente.Remove from pot with a large slotted spoon.

Melt 4 Tbsp of butter and 1 cup of water, salt, and black pepper to skillet.

Transfer ravioli to skillet and let cook for 2-3 minutes. Lightly toss ravioli in skillet.
Take ravioli out and place on plate topping with Alfredo sauce and drizzle Olive Cart 25 Year Dark Balsamic on top.

Jessica Lopez

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