Ingredients and Weight: - 1 lb thinly sliced Bosc pears - 3 tbsp extra-virgin olive oil - 1/2 cup coarsely chopped fresh walnuts - 1/2 cup crumbled Gorgonzola cheese - 1/4 cup grated Parmesan cheese - 2 tbsp minced fresh rosemary - Salt and pepper to taste - 1 cup low-moisture part-skim mozzarella cheese, cut into small cubes - 12 sheets fresh pasta dough (about 6 oz) - 1 egg, lightly beaten
Preparation Time: 30 minutes Cooking Time: 5-7 minutes per batch Difficulty Level: 3 (Intermediate)
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. In a large skillet, heat the olive oil over medium heat. Add the pears and cook, stirring occasionally, until golden brown and tender-crisp, about 5 minutes. 3. Transfer the pears to a bowl and stir in the walnuts, Gorgonzola cheese, Parmesan cheese, rosemary, salt, and pepper. 4. Lay out 6 sheets of pasta dough on a lightly floured surface. Spoon a heaping tablespoon of the filling onto one half of each pasta sheet. 5. Dip your finger in the beaten egg and moisten the edges of the pasta around the filling. 6. Fold the other half of the pasta dough over the filling, pressing around the edges to seal. 7. Trim the edges of the ravioli with a fluted pastry wheel or knife. 8. Repeat with the remaining pasta dough and filling. 9. Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for 5-7 minutes, or until they float to the top. 10. Remove the ravioli from the pot with a slotted spoon and drain on paper towels.
Nutritional Information: - Calories: 320 per serving - Fat: 15g - Carbohydrates: 35g - Protein: 15g
Dish Characteristics: - Tender and flavorful ravioli with a sweet and savory pear and Gorgonzola filling - Perfect for a special occasion or a romantic dinner - The crunchy walnuts and fresh rosemary add a nice contrast in texture and flavor
User Comments: - "These ravioli were hands down the best pasta dish I've ever had." - "The combination of pears and Gorgonzola was perfect, and the crispy walnuts added a nice touch." - "I was surprised at how easy these were to make, considering how fancy they look."
Special Precautions and Tips: - If the pasta dough becomes too dry, you can moisten it with a little water. - Be careful not to overfill the ravioli, or they will become too difficult to seal. - If you don't have low-moisture mozzarella cheese, you can use regular mozzarella cheese, but be sure to drain it well before using. - Serve the ravioli immediately with your favorite sauce, such as a light cream sauce or butter and sage.