Pear and Gorgonzola Ravioli With Walnuts and Rosemary Butter

"A nice ending to dinner. Creamy cheese with a little tang and the sweetness of a combination of dried and fresh pears makes this just a wonderful "different" dessert. My friends ask for this every time I have a dinner party. It is just that dessert that is completely unique and stands of its own. Now I take some short cuts. I use wonton wrappers, I make them the day before and you can actually boil them the day before, so dessert is 3 minutes in a saute pan and you can have them on the table. Don't think you have to do it all in one night"
 
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Ready In:
1hr 15mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Filling -- In a medium non stick sauce pan on medium heat add the pears, dried and fresh, shallots and cook until the pears start to break down. The pears should give enough moisture so no oil or butter is needed. Cook until they are soft but not "mush." You still want a little texture to it. Remove and let cool.
  • Add the cooled pear mix to the gorgonzola, ricotta and pepper and mix well. I like to chill this before I use this as a filling.
  • Make the ravioli -- take a wonton wrapper and wet the edges just using water and your finger and then add a teaspoon of the filling to the wonton and press corner to corner to make a triangle. Press well to make sure the edges are sealed and get all the air out around the center around the filling. Once done, move to a cookie sheet lined with parchment or wax paper until you finish making the rest of the raviolis.
  • In a large pot of boiling water it is time to cook the ravioli. I like to cook this on a medium boil. NOT on high. To high of heat will just cause the raviolis to bread up. Add the raviolis 6 or 7 at a time, don't over crowd the pot and boil 1-2 minutes until they float to the surface. Once they float -- they are done. Remove and set on a cookie sheet until cooled.
  • Now you can pan saute and serve them now or you store them in a ziplock for a day or so until ready.
  • Saute -- In a medium non stick pan add 1 teaspoon of the butter and heat to medium. Add the ravioli and lightly pan sear. You just want to lightly brown and slightly crisp up, just a minute or so per side is all they need, and to heat up. Remove the ravioli to a serving bowl and cover.
  • Sauce -- Add the wine to the pan and then the remaining butter, rosemary and walnuts, a little salt and pepper to taste. Cook another minute and pour over the ravioli.
  • Enjoy them! They are a treat.

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Reviews

  1. WOW! It's no exaggeration when I write that this dish is so incredibly delicious. I'm so grateful for the recipe for the sauce. Initially, I was a little confused about why some people would serve it as a dessert, not having had this type of ravioli previously. Now that I've tasted it, I get it. It has a sweet and savory richness that puts my other desserts to shame. Full disclosure: I live in Brooklyn, NY and there are wonderful little Italian grocers here. I purchased freshly-made pear/walnut/gorgonzola ravioli from them, and then made the sauce at home. I don't know how the stuffing would turn out if I prepared the ravioli myself. I can tell you that there is far more ricotta than gorgonzola in the ravioli I used. Fine gorgonzola tends to have a mild, deep flavor; many of the gorgonzolas typically available to Americans are lower-quality unless purchased from a cheese merchant. As a general rule, going light on the gorgonzola -- offering a pungent hint within the ravioli -- and letting the ricotta take on that flavor (it will, especially if made ahead of time) is a good way to go. Thanks so much for this recipe!
     
  2. I finally had time to make this and am pleased to review it in comparison to the Olive Garden dish. This was very good, but was overpowered by the gorgonzola. Also, I was glad that I made a Bechamel sauce to accompany it; it tamed the strong gorgonzola (I was positive at the restaraunt it had some sort of cream sauce). I did a BASIC bechamel (see below). I would suggest 1/2'ing the gorgonzola and adding another cheese to calm it down (and I love gorgonzola). The wrappers help up great-just be sure not to overstuff them or you'll lose the entire "ravioli" while boiling it. I didn't catch too much of the pear-my orchadist friend suggested using a ripe Bartlett next time. The sauce recipe listed on the recipe had texture, but this really does need something creamy. Definetly 5 stars, if tamed. Thank you for sharing this recipe! PS-I doubled the recipe and it fed 3 adults with lots to spare.<br/><br/>Bechamel sauce: <br/>2TBS Butter<br/>2TBS Flour<br/>1 C. Milk<br/>salt and white pepper to taste<br/><br/>Melt butter over med. heat. Add flour & stir to blend. Slowly add milk. Cook, stirring constantly until sauce begins to boil and thickens. Simmer, stirring frequently over very low heat for 5 minutes. Season w/ salt and pepper. (Add nutmeg if desired).<br/>*Makes about 1 cup. (I doubled this and had plenty for 3 of us, but not enough for leftovers).<br/>PS-this is NOT a negative post.I wanted to share my feedback since many of us were awaiting a recipe, and through my comments hopefully you can get it to 5 stars!
     
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Tweaks

  1. Love everything about the recipe, but I do agree that adding a cream sauce is a better idea. In addition, I make a balsamic reduction glaze and keep it in the fridge and then drizzle it over the ravioli and cream sauce for a hint of sweetness and color. Excellent!
     

RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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