tagAlt.Pear and Pecorino filled Ravioli with Taleggio Cream

Homemade Ravioli with Pear, Pecorino and Creamy Taleggio Sauce

Elevate your pasta with a unique pear and Pecorino filling, finished with a luscious Taleggio cheese sauce.
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    • ( Scored 5 on 1 reviews )

Nina:

I was expecting a simple, smooth flavour, but the pears and walnuts combined with the different cheeses really made this recipe pop out. Loving the...

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tagAlt.Pear and Pecorino filled Ravioli with Taleggio Cream

If you're passionate about cheese, this culinary masterpiece will transport your taste buds straight to the heart of Italy.

Experience the magic of sweet, ripe pears paired with the robust flavors of Pecorino cheese. This iconic duo, blending both fresh and semi-aged Pecorino varieties, creates a symphony of sweet and salty flavors. Hailing from the culinary traditions of Tuscany, this innovative stuffed pasta dish is perfect for anyone who appreciates the art of cheese.

Feel free to use any pear variety for this recipe, though green-skinned Anjou pears are especially recommended for their ideal balance of sweetness and texture. Choose pears that are firm enough to keep their shape during cooking. Gather your friends and family, and savor this delicious journey through Italian flavors!

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Ingredients

for 4 servings

Taleggio Cream Sauce

  • Milk 0.5 liter
  • Taleggio cheese 200 grams
  • Eggs (Yolk Only) 1
  • Walnuts 300
  • Salt 1 pinch

Pear and Pecorino Ravioli Stuffing

  • Ricotta cheese (Sheep's Milk) 200 grams
  • Pecorino cheese 200 grams (Fresh, soft)
  • Pecorino cheese 200 grams (Aged)
  • Pear 3 (Anjou)
  • Salt as needed
  • Black Pepper pinch (Whole peppercorns)
  • Bay leaf 1 pinch
  • White wine as needed

Homemade Ravioli Dough for Pear and Pecorino Ravioli

  • All-purpose flour 150 grams
  • Semola flour 100 grams
  • Egg 2 (+ 1 extra yolk)
  • Salt pinch
  • Water as needed

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Preparation

for 4 servings

Step

1

Of 5

Crafting the Fresh Pasta Dough

Place your flour on a clean wooden board or work surface and create a well in the center. Crack your eggs into the well, one at a time.

Using a fork, gently whisk the eggs and gradually incorporate the surrounding flour. Keep drawing in more flour until everything is combined. Continue kneading by hand, pushing and folding the dough until it becomes smooth, elastic, and cohesive.

Shape the dough into a round ball, cover it with plastic wrap, and let it rest in a cool spot for a minimum of 30 minutes. This resting period relaxes the gluten and makes the dough easier to handle.

Step

2

Of 5

Preparing the Pear and Cheese Filling

Peel your pears and cut them into thin, even slices (avoid slicing too thin). In a saucepan, bring equal parts white cooking wine and water to a boil. Submerge the pear slices, cover, and cook for 3-4 minutes.

Add a pinch of black peppercorns and a few shredded bay leaves for aromatic depth. Once the pears have softened but remain slightly firm, drain thoroughly and let them cool. Dice the pears into small cubes.

Grate both the fresh and semi-aged Pecorino cheeses into a mixing bowl. Drain any excess liquid from the ricotta, then add it to the cheeses. Mix well and season with salt and freshly ground black pepper to taste.

Step

3

Of 5

Shaping and Stuffing the Ravioli

Lightly dust your work surface with flour to prevent sticking. Divide the dough into manageable pieces. Roll each piece out using a rolling pin or a pasta machine until very thin, aiming for uniform thickness.

Roll out a second sheet of dough to match the first. Lay one sheet on the work surface and, using a square cutter, mark your ravioli shapes. Place about a teaspoon of the pear and cheese filling in the center of each square, using a spoon or a pastry bag for precision.

Cover with the second sheet of pasta, pressing down gently to seal around the filling. Use a fork to crimp the edges and ensure no air remains trapped inside. Arrange the ravioli on a tray dusted with semolina to prevent sticking.

Step

4

Of 5

Making the Taleggio Cheese Cream

Cut the Taleggio cheese into chunks, removing and discarding the rind. In a medium saucepan, combine the cheese with milk.

Gently heat on the lowest possible flame, stirring often as the cheese slowly melts into the milk. Add an egg yolk to help bind the sauce, whisking continuously for a smooth, glossy finish.

Taste and adjust the seasoning with a pinch of salt if needed.

Step

5

Of 5

Toasting Walnuts and Bringing It All Together

Preheat your oven to 180°C (350°F). Boil a small pan of water, then add the walnuts. Blanch them for 2 minutes, then remove with a slotted spoon. Peel the walnuts as soon as they're cool enough to handle—peeling them while warm prevents bitterness.

Spread the peeled walnuts on a parchment-lined baking tray and briefly toast them in the oven to dry and enhance their flavor. Once cooled, chop them finely with a sharp knife or pulse in a food processor.

Meanwhile, bring a large pot of salted water to a boil. Gently cook the ravioli for 6-8 minutes, or until they rise to the surface. Drain well and transfer to a pan with the hot Taleggio sauce, tossing gently to coat each ravioli with the creamy mixture.

Serve each portion topped with a generous sprinkle of toasted walnuts. Enjoy immediately, savoring the delightful interplay of flavors and textures!

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

Nina Wednesday 12th of August 2020

Delightful with unexpected nutty flavour

I was expecting a simple, smooth flavour, but the pears and walnuts combined with the different cheeses really made this recipe pop out. Loving the Pear and Pecorino combo - add a hint of walnuts and paradise it is!

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