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Prep 30min
Total45min
Servings4
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Ingredients
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
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Steps
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.
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This recipe uses wonton wrappers instead of homemade pasta--well worth the effort.
Use pears that are not quite ripe for best results.
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Nutrition Facts are not available for this recipe
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