Here is a simple weeknight pasta dish full of fall’s flavors and colors. The sweetness of the ripe pears plays wonderfully together with the bitterness of the radicchio. Adding tangy, rich Parmigiano-Reggiano cheese (get the real stuff for this recipe!) takes the dish to a whole new level. Serve this pasta as a meal in and of itself, or use it as a side dish for a simple roasted chicken.
1 pound whole wheat spaghetti
1 tablespoon salt
6 tablespoons salted butter
1 head radicchio, cored and cut into 2 inch pieces
2 ripe USA Pears, such as Green Bartlett or Starkrimson, sliced
⅓ cup chopped hazelnuts
3 ounces (about 1 cup very loosely packed) shaved Parmigiano-Reggiano cheese
Place the pasta water on to boil, adding 1 tablespoon of salt to the cooking water. Once the water boils, add the spaghetti and cook according to the package instructions. In the meantime, place the butter in a wide sauté pan over medium heat. Cook for 3 or 4 minutes or until the butter is beginning to brown lightly and become fragrant. Add the radicchio to the browned butter and cook for 1 to 2 minutes, just until wilted. Turn off the heat and add the sliced pears, gently stirring to combine.
When the pasta is done to your liking, drain it in a colander. Add the hot pasta to the sauté pan with the sauce and toss with tongs to combine. Transfer to a bowl or platter and garnish with the cheese and hazelnuts.
prep time: 20 minutes
yield: 4 entree-sized servings
This recipe is a riff on classic Korean barbecued ribs. Pears provide most of the sweetness for the marinade, with the toasty flavor of sesame oil and a hint of savory garlic coming through. If you can’t find cross cut ribs, this sauce is equally delicious on beef or pork kabobs. After marinating, grill these beauties over a hot fire and serve with steamed rice and a side of kimchi or a simple cucumber salad seasoned with rice vinegar.
12 beef ribs, kalbi-style (sliced across the bone)
¼ cup hoisin sauce
3 tablespoons rice vinegar
3 tablespoons mirin
2 ripe USA Pears, such as Bartlett or Bosc, quartered and cored
3 scallions, cut into 2-inch lengths
1 medium clove garlic
1 tablespoon sesame oil
3 scallions, thinly sliced
2 tablespoons toasted sesame seeds
Wash the ribs in cold water and pat dry with paper towels. Place into a large, shallow baking dish in a single layer. In a blender, combine the remaining ingredients and puree until smooth. Pour the marinade over the ribs, cover them with plastic wrap, and refrigerate for between 4 and 24 hours.
When you’re ready to cook the ribs, preheat your grill to medium high. Cook the ribs for 3 to 5 minutes per side, depending on thickness, or until they are nicely grill-marked and cooked through. Transfer the ribs to a platter and sprinkle with the scallions and sesame seeds.
prep time: 25 minutes plus marinating time
yield: 4 – 6 servings
The sweetness of the pears complements the salty and creamy cheese filling of these easy ravioli. Serve with a crisp white wine.
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
2 tablespoons unsalted butter
2 teaspoons shredded fresh sage leaves
1 tablespoon finely chopped raw, peeled pistachios
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.