Pear and Pecorino Ravioli with Sage Butter Sauce

Pear and Pecorino Ravioli with Sage Butter Sauce

Blogger Cheri Liefeld of Adventures in the Kitchen shares a recipe for Pear and Pecorino Ravioli. Learn to make this recipe with our how-to article.

Prep Time

30

Minutes

Total Time

45

Minutes

Makes

4 to 6

servings

3
pears, not too ripe, peeled and coarsely grated
8
oz pecorino cheese, grated
1/4
cup mascarpone cheese, softened
1
egg yolk
24
wonton wrappers
Salt
1/2
cup butter
6
sage sprigs
  1. Place pears in large bowl. If too much liquid, drain through fine strainer. Mix in pecorino, mascarpone and egg yolk.
  2. Place 1 wonton wrapper on work surface. Place 1 to 1 1/2 teaspoons mixture in middle of wrapper. Brush edges with water, and fold wrapper over. Press firmly to seal.
  3. Fill 4-quart saucepan two-thirds full of water. Add salt; heat to boiling. Gently slide in 5 ravioli. Cook 3 to 4 minutes or until done. Repeat until all of the ravioli is cooked.
  4. In 8- to 10-inch skillet, heat butter and sage over medium-high heat until butter is golden brown, reducing heat if needed to keep butter from burning. Remove sage; pour butter over ravioli. Sprinkle with extra cheese as desired.
Makes 4 to 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
This recipe uses wonton wrappers instead of homemade pasta--well worth the effort.
Use pears that are not quite ripe for best results.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.