Buckwheat Ravioli with Pear and Taleggio
Category: Main Courses
Serves: 24
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 150g |
| Buckwheat flour | 50g |
| Eggs | 120g |
| Extra virgin olive oil | 10g |
| Fine salt | To taste |
| Ricotta cheese (cow’s milk) | 300g |
| Taleggio cheese | 100g |
| Abate pears | 150g |
| Grana Padano DOP (Grana Padano cheese) | 20g |
| Black pepper | To taste |
| Abate pears (for caramelizing) | 150g |
| Blanched almonds | 40g |
| Walnut halves | 40g |
| Butter | 80g |
| Sage leaves | 2 |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions:
Preparing the Ravioli Filling:
- Begin by preparing the filling for the ravioli. Peel one pear, remove the core, and slice it into small strips.
- Place the pear cubes in a non-stick skillet and cook until they are very soft. This will create a tender, flavorful base for the filling.
- In a large mixing bowl, combine the ricotta cheese with the Grana Padano cheese, stirring until well incorporated.
- Cut the Taleggio cheese into small cubes and add them to a food processor. Blend until smooth.
- Add the Taleggio to the ricotta mixture, seasoning with black pepper. Stir everything together until you have a smooth, creamy filling. Set this aside.
Preparing the Pasta Dough:
- On a clean surface, make a well with both types of flour and sprinkle in a pinch of salt.
- Drizzle in the extra virgin olive oil, and add the eggs to the center of the flour.
- Using your hands, start combining the flour with the eggs and oil, gradually kneading it into a dough. Continue working it until the dough becomes smooth and elastic. You can add a little water if necessary to achieve the right consistency.
- Once your dough is ready, wrap it in plastic wrap and let it rest for about 30 minutes.
Forming the Ravioli:
- Flour a clean surface and roll out the dough with a rolling pin, making sure to roll it very thin—aim for about 1–2 mm thickness.
- Cut the dough into long strips about 8 cm wide.
- Remove the ravioli filling from the fridge and load it into a piping bag. On one strip of dough, pipe small mounds of filling spaced apart.
- Carefully cover the filling with another strip of dough. Press gently around each mound to seal the ravioli and push out any air to prevent them from bursting during cooking.
- Using a round cutter with scalloped edges (about 6 cm in diameter), cut out individual ravioli. Continue until all the dough and filling are used up. You should have about 24 ravioli.
Caramelizing the Pears for the Sauce:
- For the caramelized pear topping, peel and dice another pear as you did before.
- Place the diced pears in a pan, adding a pinch of black pepper and 10g of butter. Cook on medium heat, stirring frequently until the pear cubes become golden and caramelized. This should take about 4 minutes.
Cooking the Ravioli:
- Bring a large pot of salted water to a boil. Once it reaches a rolling boil, add the ravioli and cook for about 5 minutes, or until they float to the surface.
- While the ravioli cooks, heat a separate pan and add the remaining 70g of butter along with the sage leaves. Let the butter melt and infuse with the sage, turning the butter slightly golden.
- Coarsely chop the blanched almonds and walnuts to create a rough granola-style topping for the ravioli.
Finishing the Dish:
- Once the ravioli are cooked, remove them from the boiling water and drain.
- Add the cooked ravioli to the pan with the sage butter, gently tossing them to coat. Add the caramelized pear cubes and sprinkle with the chopped nuts.
- Serve immediately, enjoying the perfect balance of rich, creamy filling, buttery sauce, and crunchy nut topping.
Notes:
- The combination of pear and Taleggio provides a wonderful contrast between sweet, savory, and creamy elements in the ravioli filling.
- The caramelized pear topping adds a depth of sweetness and complexity to the dish, while the sage butter enhances the overall flavor with its aromatic, earthy notes.
- For a more decadent touch, you can drizzle extra melted butter over the ravioli before serving.
Enjoy your Buckwheat Ravioli with Pear and Taleggio, a dish that showcases a delightful blend of savory and sweet flavors, perfect for impressing guests or indulging in a comforting yet sophisticated meal!
