PEAR AND PROSCIUTTO RAVIOLI WITH BLUE CHEESE SAUCE
A recipe I put together combining a number of recipes. The ravioli makes enough for four servings. I used half and froze the rest.
Provided by adopt a greyhound
Categories < 4 Hours
Time 1h30m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 20
Steps:
- MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
- 
Place flour mixture in a bowl, making a well in the center of the flour.
- 
Drop egg into the flour well, using your hand or a fork, break the yolk and beat egg slightly.
- 
Combine the egg and flour together, gradually adding enough warm water to make a stiff dough.
- 
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
- 
Cut dough in half and roll each half of the dough out on a floured board, (I used my KitchenAid) into a very thin sheet (about 1/16 to 1/8 inch thick).
- Mix the ingredients for the filling.
- 
FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
- 
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
- 
Using your fingers, gently press dough between each dab of filling to seal it.
- 
Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
- 
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking. Dry on a towel on a baking sheet. Turn over after 30 minute.
- When the ravioli is almost ready, melt the butter in a large saute pan, add the pear and cook 5-8 minute don't let it get mushy. Remove to a small bowl.
- Next cook the bacon and onion in that same pan. Cook until bacon is crispy and onion is soft. Remove to another small bowl.
- Add the half and half, both cheeses and garlic to warm.
- When the water is ready cook the ravioli.
- 
COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 2-3 minutes, or until they float.
- 
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
- Add the pears, onion and bacon to sauce to warm.
- 
Place drained ravioli on a serving platter in layers, alternating layers with sauce and a sprinkling of grated cheese between each ravioli layer.
- 
Serve hot with sourdough bread.
Nutrition Facts : Calories 1783.5, Fat 108.7, SaturatedFat 55.8, Cholesterol 446.5, Sodium 2042.5, Carbohydrate 115.4, Fiber 10, Sugar 19.6, Protein 88.1
PROSCIUTTO RAVIOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
- Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
- Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
- Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
- Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.
ARUGULA SALAD WITH PROSCIUTTO, BLUE CHEESE, AND PEAR
This is a simple but elegant salad when plated correctly.
Provided by Julie Racine
Categories Arugula Salad
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
- Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
- Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
- Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 19.2 g, Cholesterol 25.3 mg, Fat 36.8 g, Fiber 3.6 g, Protein 8.1 g, SaturatedFat 8.7 g, Sodium 521.3 mg
PEAR AND PECORINO RAVIOLI WITH SAGE BUTTER SAUCE
This bistro-worthy vegetarian entrée is easy to make with a secret ingredient-packaged wonton wrappers.
Provided by By Cheri Liefeld
Categories Appetizer
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Place pears in large bowl. If too much liquid, drain through fine strainer. Mix in pecorino, mascarpone and egg yolk.
- 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.
- 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.
- 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.
Nutrition Facts : ServingSize 1 Serving
PROSCIUTTO AND CREAMY BLUE CHEESE PEAR SLICES
Combining salty prosciutto, sweet pear and creamy cheese, this four-ingredient recipe can be ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Snack
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- In small bowl, stir cream cheese and blue cheese, using rubber spatula, until well blended.
- Spread rounded 1/2 teaspoon cheese mixture on each pear slice. Starting at one end of each pear slice, wrap 1 prosciutto strip in spiral fashion around pear slice.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 150 mg, Sugar 2 g, TransFat 0 g
PEAR, PROSCIUTTO AND BLEU CHEESE BRUSCHETTA
This is a really good simple appetizer. Great flavors and very easy to make. Room temp, quick and it travels well. A perfect fall appetizer or nice side to a roasted salad for dinner. This makes around 30 or so slices of baguettes so you can cut this in half if you want. I find that I can't make enough of these.
Provided by SarasotaCook
Categories Fruit
Time 40m
Yield 30 Individual bruschetta, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Butter -- Mix the gorgonzola cheese and butter and set to the side, room temperature.
- Pears -- Mix the pears, red onion, balsamic, olive oil and thyme and toss well in a small bowl. Let it hang out 15-20 minutes.
- Baguettes -- Then as the pears marinate, in a 400 degree oven toast the baguette slices on each side until golden brown.
- Put them all Together -- After the baguettes come out of the oven, spread with the blue cheese butter, top with a thin slice of the proscuitto and top with the pear and onion mixture.
Nutrition Facts : Calories 243.4, Fat 11.5, SaturatedFat 6, Cholesterol 23, Sodium 445.9, Carbohydrate 29.4, Fiber 2.5, Sugar 3.6, Protein 6.2
PROSCIUTTO RAVIOLI
Steps:
- Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
- Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half point to point, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to a baking sheet. Repeat with the remaining filling and wrappers. (The ravioli can be prepared up to 2 hours ahead; cover and refrigerate.)
- Bring a large pot of salted water to a boil. Working in batches, cook the ravioli until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
- Melt the butter in a small, heavy skillet over medium heat. Add the oregano and stir for 1 minute. Season to taste with salt and pepper. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle with the Pecorino cheese and serve.
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