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Pear and Pecorino Ravioli with Sage Butter Sauce

Pear and Pecorino Ravioli with Sage Butter Sauce
  • Prep 30 min
  • Total 45 min
  • Servings 4

This bistro-worthy vegetarian entrée is easy to make with a secret ingredient—packaged wonton wrappers. ...MORE+ LESS-

Cheri Liefeld Cheri Liefeld
June 6, 2012

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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