Fresh Ravioli Stuffed with Pear and Pecorino Cheese Recipe
I have been waiting to make this recipe ever since I visited Felidia's in NYC for my birthday in June. We ordered a family style "tasting menu" and this was one of the pasta courses. We were teased with only two of these delicious ravioli simply served in a butter sauce. As soon as we tasted them...we stopped...looked at each and everyone said - "you have to try and make these" (meaning me, of course). This recipe is not in any of Lidia's cookbooks I have, but my research brought me to an adaption that I am making here.
I made the fresh egg pasta yesterday as it can stay in the refrigerator for 1 day. If you make the dough the day before, let it stand at room temperature for about an hour before rolling. I would not go past Number 5 on the pasta machine or the pasta will be too thin.
Fresh egg pasta:
3 cups unbleached all purpose flour, or as needed
4 large eggs
1 tsp. extra virgin olive oil
1/2 tsp. salt
Spoon 2-2/3 cups of the flour into your stand mixer bowl. Beat the eggs, olive oil and salt together in a small bowl until blended. With dough hook in place on medium speed, add egg mixture into flour and mix until dough pulls away from the sides of the bowl. Add more flour if necessary.
You can knead the dough by hand, the old-fashioned way, but I let the machine do the work. After about 8 minutes I had a beautiful, soft, smooth dough. Cover with plastic wrap and let the dough rest at least one hour at room temperature, or up to 1 day in the refrigerator.
- For ravioli filling:
- 3-4 Bartlett pears, peeled and cored (approx. l pound)
- 3 Tbsp. mascarpone
- 1 cup grated fresh Pecorino Romano cheese (plus for finishing)
- 6 oz. unsalted butter
- Black peppercorn, coarsely ground, to taste
Grate the pears and pecorino cheese using the large side of the grater. Mix together with the mascarpone.
Divide dough into three equal pieces. Working with one piece at a time, put thru pasta machine until dough measures approximately 10 x 30 inches. Dust the work surface lightly with flour as you are working. Let the pasta sheets rest, covered with a kitchen towel at least 15 minutes.
Arrange mounds of the pear filling about 2-1/2 inches from each other. Lightly brush dough with water in-between filling. Fold the bottom of the dough over the mounds of filling, squeezing out any air pockets as you work.
With a pastry wheel or knife, cut between the filling into ravioli. Pinch edges to seal. Bring a large pot of boiling salted water to a boil. In a saute pan, melt the butter with 1/2 cup water. Cook the ravioli in boiling water for 3 to 4 minutes. Drain and then toss together with the melted butter and saute for a few seconds. Remove from heat and finish with the Pecorino cheese and coarsely ground peppercorn.
Grazie Chef Fortunato for inspiring me!
Recommend Wine Pairing: A rich Italian White Wine such as Colterenzio.
I brought my cookbook with me when we went to the restaurant "just in case" Lidia was there. She was in town and the management was kind enough to take my book and leave it for Lidia to sign for me. What a groupie huh?
~Adapted from Star Chefs