Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Thursday, December 01, 2011

Flavors ~ Pairing with Pears

Y'all know by now that the Flavor for the week is Pears.
I can remember a dish that I had in Ravella at Loconda del Melanzanico. . . that I still remember to this day. I knew when pears came up, that I would try to combine the flavors to make a pear and pecorino ravioli.
Now, y'all may not believe this. . . but I don't make ravioli every day. So I picked a day when I would have plenty of help in the kitchen. It really helps to have a son who is a chef and a daughter who rocked the baby and kept us company in the kitchen ! We had more fun ~ and there was flour everywhere. In the end, the ravioli may not have turned out perfectly ~ the sauce sat to long while we were playing with the pasta. Fun in the kitchen. That's what it's all about !
The Flavor Bible suggests pairing pears with a sharp or bold cheese. The pairing with pecorino cheese makes my taste buds smile... and that is a good thing! I have Bolded the flavors that are suggested.
Pear and Pecorino Ravioli
Cacio Pepe e Pere
1 large ripe pear
2 cups all-purpose flour
1 tsp salt
2 large whole eggs
3 tablespoons water
For Cacio e Pepe Sauce
6 ounces butter
4 ounces PECORINO ROMANO, mild 12 month aged, grated
fresh sage
freshly ground BLACK PEPPER, to taste First, make the pasta . . . On a pasta board, combine flour, salt and add the egg. First with a fork, stirring to incorporate the egg, add the olive oil. Continue with your hands, blend until you have a smooth pasta ball. Cover with plastic and allow to rest.
Preparing the Filling by shredding with a large grater a very ripe pear and pecorino cheese into a bowl. Stir in marscarpone and beat until smooth. Cover with plastic wrap and set aside.
Roll out the dough into thin sheets to make the ravioli. Either use a ravioli press or a mold and fill with a spoonfull of the pear mixture. Seal the edges well and set aside.
In a small sauce pan, melt butter with a few sprigs of fresh sage. Add pecorino and stir until just melted.
Boil the ravioli and serve immediatly with Cacio e Pepe sauce.

Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~

No comments:

Related Posts with Thumbnails