Pears and Gorgonzola Ravioli with a Hint of Cocoa
This is a new recipe. Occasionally, you need to try new combinations, not so much with pears and gorgonzola which are classic, but with the execution method which changes compared to other recipes.
Madernassa pears are used raw; originating from the 1700s, a heritage of Piedmont, particularly in the Roero area. They have a low glycemic index, and therefore meet the needs of those who need to follow a balanced diet; Contributes to the connection with the territory and is ideal for the preparation of desserts, jams, and local dishes, excellent cooked in red wine flavored with cloves; But I’ll tell you about this later.
You’ll find cocoa both in the pasta as a natural color and in the final seasoning, to bring a bitter note and intensify the sauce’s color.
The colored pasta creates a color contrast with the white of the pears and gorgonzola
My decision to use semola rimacinata to produce fresh pasta stems from the result obtained, a rough sheet that holds the sauce well without letting it slip. The texture offers the opportunity to best control the cooking.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 2 Hours
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
Pears, Gorgonzola, and Cocoa
- 4 pear (Madernassa)
- 7 oz gorgonzola
- 1 egg
- to taste salt
- to taste white pepper
- 6 speck slices (Not too thin)
- 7 oz semola rimacinata di grano duro (Plus flour for the work surface)
- 2 eggs
- 1 tablespoon unsweetened cocoa powder
Tools
You’ll need tools that everyone has in their kitchen, but if you want to treat yourself…
- Pasta Machines
- Pastry Cutters
- Pots
Steps
These are very simple steps to achieve a ravioli that will win you over
The first step is…Kneading.
Knead the semola with the eggs in two different bowls, one with the cocoa; wrap in plastic wrap until needed.
Grate the peeled pears not too finely and add the gorgonzola and other ingredients, mix well.
Roll out the two doughs and shape your ravioli. I got creative to see which shape looks best. The round ravioli makes a good impression on the plate, garnished with saffron flowers, while the candy shape gives volume to the presentation, and the square ravioli suits a modern plate well.
Toast the speck cut into strips in a little oil and distribute it over the cooked ravioli.
Serve with a small knob of melted butter, speck, and unsweetened cocoa. I didn’t add any more cheese. They are fabulous!
Storing your ravioli…
Once ready, I recommend placing them on parchment paper. If you plan to prepare them in advance, you can freeze them. Once cooked, they keep in the fridge for three days. To make them even more delicious, you can add chopped walnuts.
Once ready, I recommend placing them on parchment paper. If you plan to prepare them in advance, you can freeze them. Once cooked, they keep in the fridge for three days. To make them even more delicious, you can add chopped walnuts.
