Pear Pecorino Ravioli

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The sweetness of the pears complements the salty and creamy cheese filling of these easy ravioli. Serve with a crisp white wine.

Ingredients              
1 Bartlett USA Pear, peeled and cored
⅔ cup grated Pecorino Romano cheese
2 tablespoons mascarpone cheese
1 egg yolk
½ teaspoon minced fresh sage
Freshly ground pepper
1 package medium wonton wrappers
Sauce
2 tablespoons unsalted butter
2 teaspoons shredded fresh sage leaves
1 tablespoon finely chopped raw, peeled pistachios

Directions 
Grate the pear into a bowl using a box grater. Using your hands, squeeze out and discard any accumulated pear juice. Add the pecorino, mascarpone, yolk, minced fresh sage and a few grinds of pepper to the pear pulp and stir until thoroughly combined with a spatula or wooden spoon.

Place 10 wonton wrappers on a work surface and put a teaspoon of the filling in the center of each wrapper. Using a pastry brush dipped in water, moisten the wrapper around the filling. Top each wrapper and filling with another wonton wrapper and gently press and shape the top wrapper around the mound of filling, working out to the sides and pushing out any air. Repeat until all wrappers are filled.

Bring a large pot of salted water to a boil. Add half of the ravioli and cook until they float, about 2 minutes. Using a skimmer, transfer the ravioli to a plate, making sure the ravioli are slightly spread apart. Repeat to cook the remaining ravioli.

In a large skillet, melt the butter. When the butter is foaming, add the sage and cook until it stops sizzling and butter begins to turn brown. Turn off the heat and add the pistachios. Transfer the ravioli and brown butter sauce to a large mixing bowl and gently toss until coated. Serve immediately.

prep time: About 20 minutes
cooking time: 10 minutes
yield: Serves 4

Recipe developed by Amy Sherman.

Crunchy Vegetable Salad with Pears and Creamy Cheddar Dressing

Crunchy Vegetable Salad with Pears and Creamy Cheddar Dressing
Here is a a beautiful and fresh take on a classic salad combination: fruit, nuts, and cheese. Toasted hazelnuts are the perfect match for sweet, ripe pears, and finely grated vintage cheddar cheese adds plenty of interest to the classic buttermilk dressing. Serve this salad as a unique accompaniment to any winter holiday meal. The crisp, fresh winter vegetables will make a perfect partner to a Thanksgiving turkey or any other roasted meat and the pears are a healthy and colorful addition.

Ingredients
Salad
1 head Romaine lettuce, chopped
1 small head radicchio, chopped
3 stalks celery, thinly sliced on a diagonal
2 USA Pears, such as Anjou or Bartlett, cored and sliced
⅓ cup toasted and chopped hazelnuts
Dressing
5 tablespoons mayonnaise
¾ cup buttermilk
¾ cup finely grated vintage sharp cheddar cheese
2 tablespoons chopped chives
½ teaspoon salt
Several turns of freshly ground black pepper

Directions
Place the chopped lettuce and radicchio into a large bowl of ice water to crisp, and set aside for 15 minutes. The dressing can be prepared in the meantime (see below). After 15 minutes, drain the lettuce and radicchio and spin until dry. Add the sliced celery and pears, and gently toss. Divide the salad among six plates and spoon the dressing over the top. Sprinkle each serving with the chopped hazelnuts.
cheddar dressing

For the dressing: Combine all of the ingredients in a pint jar and shake vigorously to combine. Refrigerate until ready to use.

prep time: 30 minutes
yield: 6 servings