WHERE TO BUY PEAR AND GORGONZOLA RAVIOLI RECIPES
PEAR AND GORGONZOLA RAVIOLI WITH WALNUTS AND ROSEMARY ...
A nice ending to dinner. Creamy cheese with a little tang and the sweetness of a combination of dried and fresh pears makes this just a wonderful "different" dessert. My friends ask for this every time I have a dinner party. It is just that dessert that is completely unique and stands of its own. Now I take some short cuts. I use wonton wrappers, I make them the day before and you can actually boil them the day before, so dessert is 3 minutes in a saute pan and you can have them on the table. Don't think you have to do it all in one night
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Filling -- In a medium non stick sauce pan on medium heat add the pears, dried and fresh, shallots and cook until the pears start to break down. The pears should give enough moisture so no oil or butter is needed. Cook until they are soft but not "mush." You still want a little texture to it. Remove and let cool.
- Add the cooled pear mix to the gorgonzola, ricotta and pepper and mix well. I like to chill this before I use this as a filling.
- Make the ravioli -- take a wonton wrapper and wet the edges just using water and your finger and then add a teaspoon of the filling to the wonton and press corner to corner to make a triangle. Press well to make sure the edges are sealed and get all the air out around the center around the filling. Once done, move to a cookie sheet lined with parchment or wax paper until you finish making the rest of the raviolis.
- In a large pot of boiling water it is time to cook the ravioli. I like to cook this on a medium boil. NOT on high. To high of heat will just cause the raviolis to bread up. Add the raviolis 6 or 7 at a time, don't over crowd the pot and boil 1-2 minutes until they float to the surface. Once they float -- they are done. Remove and set on a cookie sheet until cooled.
- Now you can pan saute and serve them now or you store them in a ziplock for a day or so until ready.
- Saute -- In a medium non stick pan add 1 teaspoon of the butter and heat to medium. Add the ravioli and lightly pan sear. You just want to lightly brown and slightly crisp up, just a minute or so per side is all they need, and to heat up. Remove the ravioli to a serving bowl and cover.
- Sauce -- Add the wine to the pan and then the remaining butter, rosemary and walnuts, a little salt and pepper to taste. Cook another minute and pour over the ravioli.
- Enjoy them! They are a treat.
Nutrition Facts : Calories 274.8, FatContent 19.5, SaturatedFatContent 9.8, CholesterolContent 40.5, SodiumContent 410.2, CarbohydrateContent 18.8, FiberContent 2.7, SugarContent 13.6, ProteinContent 8.5
PEAR AND GORGONZOLA RAVIOLI WITH WALNUTS AND ROSEMARY ...
A nice ending to dinner. Creamy cheese with a little tang and the sweetness of a combination of dried and fresh pears makes this just a wonderful "different" dessert. My friends ask for this every time I have a dinner party. It is just that dessert that is completely unique and stands of its own. Now I take some short cuts. I use wonton wrappers, I make them the day before and you can actually boil them the day before, so dessert is 3 minutes in a saute pan and you can have them on the table. Don't think you have to do it all in one night
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Filling -- In a medium non stick sauce pan on medium heat add the pears, dried and fresh, shallots and cook until the pears start to break down. The pears should give enough moisture so no oil or butter is needed. Cook until they are soft but not "mush." You still want a little texture to it. Remove and let cool.
- Add the cooled pear mix to the gorgonzola, ricotta and pepper and mix well. I like to chill this before I use this as a filling.
- Make the ravioli -- take a wonton wrapper and wet the edges just using water and your finger and then add a teaspoon of the filling to the wonton and press corner to corner to make a triangle. Press well to make sure the edges are sealed and get all the air out around the center around the filling. Once done, move to a cookie sheet lined with parchment or wax paper until you finish making the rest of the raviolis.
- In a large pot of boiling water it is time to cook the ravioli. I like to cook this on a medium boil. NOT on high. To high of heat will just cause the raviolis to bread up. Add the raviolis 6 or 7 at a time, don't over crowd the pot and boil 1-2 minutes until they float to the surface. Once they float -- they are done. Remove and set on a cookie sheet until cooled.
- Now you can pan saute and serve them now or you store them in a ziplock for a day or so until ready.
- Saute -- In a medium non stick pan add 1 teaspoon of the butter and heat to medium. Add the ravioli and lightly pan sear. You just want to lightly brown and slightly crisp up, just a minute or so per side is all they need, and to heat up. Remove the ravioli to a serving bowl and cover.
- Sauce -- Add the wine to the pan and then the remaining butter, rosemary and walnuts, a little salt and pepper to taste. Cook another minute and pour over the ravioli.
- Enjoy them! They are a treat.
Nutrition Facts : Calories 274.8, FatContent 19.5, SaturatedFatContent 9.8, CholesterolContent 40.5, SodiumContent 410.2, CarbohydrateContent 18.8, FiberContent 2.7, SugarContent 13.6, ProteinContent 8.5
More about "where to buy pear and gorgonzola ravioli recipes"
PEAR & GORGONZOLA RAVIOLI - A GLUTEN FREE PLATE
These delicious pear and gorgonzola are a little sweet and a little savory.
From aglutenfreeplate.com
Total Time 60 minutes
Category Main Course
Cuisine Italian
From aglutenfreeplate.com
Total Time 60 minutes
Category Main Course
Cuisine Italian
- Brown butter sage sauce
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SAGE SAUSAGE RAVIOLI WITH PEARS AND APPLES AND A CREAMY ...
This is a whole new twist on ravioli. Yes a bit of work I admit. But a lot of fun and has an amazing taste. Savory sweet and tangy.
My Grocery store "Sweetbay...
From chowhound.com
From chowhound.com
- Lets pretend we are making this ahead of time … You can make it the night you plan to eat it, but why stress. So, first lets make the filling and the cheese sauce. For the cheese sauce, it is very simple. In a small sauce pan add the gorgonzola cheese, cream and wine or chicken broth and slowly melt the cheese on low to medium. Once melted, remove and set to the side. Now for the filling as the cheese sauce melts. Add butter to a medium size sauce pan and add the sausage, brown on medium heat. Remove and drain on a paper towel. Keep a little of the drippings from the sausage (just enough to cook the shallot in) and add the shallot and cook for a minute or two. Then add the apple, pear, cranberries, salt and pepper, and sage. Just enough until the apple and pear are soft. Remove and let cool. Add the sausage mixture to the fruit, 1 egg, and the ricotta cheese. Your filling is done. Now lay your wontons out on a cutting board. Keep your others covered with a damp towel … they dry out quickly. I like to make halves. I put a dollop of the filling in the center of the wonton then with a small pastry brush or my finger wet the edges of the wonton then fold on a diagnole to form a triangle. Press down to seal the edges well. Most importantly push down on the area around the filling, you don’t want any air bubbles. Just lay them out on a cookie sheet lined with parchment paper or wax paper. HINT: If you plan on making these well in advance or freezing them … Once they are dry sprinkle lightly with corn starch, you can stack them up together and they will not stick. If using them the next day or so, go ahead and boil them. In a large pot of salted water, medium boil, cook 6-8 at a time depending on your pot size. Remove and set to the side to cool. Once cool make the crust. Add the bread crumbs and nuts together along with some salt and pepper on a plate. In a small bowl beat 2 eggs. Now dip each cooled ravioli in egg and then the bread crumbs. Place on a cookie sheet and cover until ready to pan saute. Remove the sauce from the refrigerator, and slowly heat up. Then lets saute the ravioli. Melt the butter in a large pan, non stick preferred on medium high. Fry 6-8 at a time till lightly brown on each side. To serve. I like to plate 3-4 on a small plate, top with the gorgonzola sauce and then a small dollop of the current jelly in the middle. The tang of the gorgonzola goes great with the sweet current jelly. This recipe makes a lot, but they freeze well for another time. A MATCH MADE IN HEAVEN!!
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RAVIOLI WITH GORGONZOLA SAUCE | PASTA RECIPE | NO RECIPE ...
In this recipe video, I show you how to make a recipe for Ravioli with Gorgonzola Sauce. The ravioli that I use, happen to be homemade, but obviously the same process works with store bought. In fact, 9 times out of 10, I'm using store bought raviolis, because they are such a time saver, and there are many good options out there. The Gorgonzola sauce is really easy to make...there are only a few ingredients, and is a great match for either cheese or meat Ravioli. I add a bit of chopped Italian parsley at the end to had some herbaceousness, that helps cut through the rich sauce. Head over to the recipe page linked below for a full write up and list of ingredients and I hope you enjoy it!
From noreciperequired.com
Reviews 5
Total Time 30 minutes
Category Date Night
Cuisine American
From noreciperequired.com
Reviews 5
Total Time 30 minutes
Category Date Night
Cuisine American
- I love ravioli. The little tiny stuffed pastas, are a great contrast in texture, and the different fillings provide a wide variety of flavors. I love to make my own, but I’m also excited about the wide range of high quality ravioli you can buy at the store. It’s a huge time saver, with the extra time, you can invest a bit more into creating cool sauces, and garnishes for your ravioli. In this recipe video, I show you how to use some Gorgonzola cheese and a bit of cream, to make a pungent, rich tasting sauce that goes great with both cheese, vegetable and meat raviolis. With a store bought, fresh ravioli, you can literally be eating about 15 minutes after you start the dish. Hope you enjoy them as much as I do. Recipe Overview and Keys to Success To make the best Ravioli with Gorgonzola Sauce just follow these few simple steps: Like every other ravioli dish, be careful not to overcook them Gorgonzola is obviously a strong, salty cheese, and it’s going to make a strong salty sauce. Reasonable people can disagree as to how much to use, but I’d suggest you start out with a less is more approach, and add more as you go. Also be mindful of the additional salt you add, and only do so after tasting the sauce I really like the additional of some fresh chopped Italian parsley at the end. This is a very rich dish, and that bit of herb is the only break your pallet will get…I highly recommend it. RECIPE FOR RAVIOLI WITH GORGONZOLA SAUCE Ingredients (for 2) 1 pint heavy cream 1 lbs package of fresh ravioli 2 tablespoons mascarpone cheese 5 tablespoons Gorgonzola cheese 1 tablespoon chopped Italian Parsley Making the Ravioli Gorgonzola Bring a pot of salted water to the boil Fresh pasta takes just a few minutes to cook, so start with the sauce Bring 3/4 of the cream up to a simmer in a sauté pan, and start to reduce by about half After it’s been simmering for a few minutes, add 3/5 of the gorgonzola, and the mascarpone cheese Season with black pepper (but hold off on the salt for now) Drop the ravioli into the boiling water and stir Stir the cheese into the sauce until melted; taste the sauce, and add more cheese, cream, salt/pepper as needed Once cooked, drain the ravioli and add to the sauce, tossing to combine The pasta will likely thicken the sauce, so you may need to add more cream to thin it out Take the ravioli off the heat, add the parsley, toss and serve Hope you enjoy it!
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WINTER PEAR & GORGONZOLA RAVIOLI IN PEPPERCORN TRIO DOUGH ...
Winter Pear & Gorgonzola Ravioli in Peppercorn Trio Dough - 24 PC, About 12 oz. $ 11.50. Like your favorite salad, this ravioli is perfect with roasted walnuts and a light vinaigrette drizzle. Whether you are experiencing this ravioli as a stand-alone or actually tossing it into a salad, the flavor profile will be nothing short of exceptional.
From pappardellespasta.com
From pappardellespasta.com
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PEAR & GORGONZOLA RAVIOLI WITH WALNUT BALSAMIC SAUCE ...
Add the pear and honey; cook, stirring occasionally, until the pear begins to brown slightly, about 6-7 minutes. Transfer to a bowl and cool 10 minutes. Stir in the ricotta cheese and Gorgonzola cheese; refrigerate until ready to use. Make the sauce. Combine the balsamic and honey in a saucepan and bring to a boil over medium-high.
From anolon.com
From anolon.com
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PEAR GORGONZOLA RAVIOLI WITH ORANGE VINAIGRETTE | CUCINA ...
1 10 oz. package Cucina Fresca Pear & Gorgonzola Ravioli 1 navel orange 1 large beet 1/2 c. shelled walnuts 4 oz. spring greens, washed 1/2 c. extra virgin olive oil 1 tsp. granulated white sugar To taste – sea salt and fresh cracked black pepper
From cucinafresca.com
From cucinafresca.com
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HOMEMADE PEAR AND GORGONZOLA RAVIOLI RECIPE | ALLRECIPES
Jun 22, 2018 · Step 1. Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
From allrecipes.com
From allrecipes.com
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PEAR-AND-GORGONZOLA RAVIOLI JUST LIKE OLIVE GARDEN'S ...
Aug 21, 2011 · 3 cups all-purpose flour (plus additional for rolling, shaping) 3 large eggs. 6 tablespoons water. For the Filling. 8 ounces cream cheese, softened. 1/2 cup crumbled Gorgonzola cheese. 1/2 crisp Bosc pear, peeled and finely diced. For the Balsamic Reduction (optional) 1 pint (2 cups) balsamic vinegar (use a moderately priced one, not the ...
From delishably.com
From delishably.com
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PEAR GORGONZOLA EASY RAVIOLI - NUTMEG NANNY
Jul 24, 2020 · In a large skillet add pears and shallot. Sauté on medium heat until the shallots are soft and the pears are just starting to soften up. In a large bowl add sautéed pear/shallot mixture (try to keep any liquid from the pan out of the bowl), ricotta cheese, Gorgonzola cheese, Parmesan cheese, 1/2 teaspoon thyme leaves, and ground pepper.
From nutmegnanny.com
From nutmegnanny.com
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RECIPE TIME: THE FAMOUS PEAR RAVIOLI - YOU'LL FIND ME IN ...
Dec 11, 2012 · Use a spoon to put the pear and cheese mixture onto one piece of pasta, place another on top of it, and use a fork to seal the pieces together, just like we did (see above photo). Bring a large pot of water to a boil and cook the raviolis for 3-4 minutes, a few raviolis at a time. While the raviolis are cooking, heat up the butter in a skillet.
From findmeinflorence.blogspot.com
From findmeinflorence.blogspot.com
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PEAR & PECORINO RAVIOLI WITH WALNUTS | WILLIAMS SONOMA
Directions: Using the fine side of a box grater, grate the pears and Pecorino into a bowl. Add the mascarpone, 2 Tbs. of the parsley, salt and pepper and stir to combine. Pasta machine method: Assemble a hand-cranked pasta machine according to the manufacturer's instructions. Using the machine, roll the pasta into a thin sheet and cut into 12 ...
From williams-sonoma.com
From williams-sonoma.com
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PEAR & GORGONZOLA RAVIOLI WITH WALNUT BALSAMIC SAUCE ...
Add the pear and honey; cook, stirring occasionally, until the pear begins to brown slightly, about 6-7 minutes. Transfer to a bowl and cool 10 minutes. Stir in the ricotta cheese and Gorgonzola cheese; refrigerate until ready to use. Make the sauce. Combine the balsamic and honey in a saucepan and bring to a boil over medium-high.
From anolon.com
From anolon.com
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CRISPY PEAR AND GORGONZOLA RAVIOLI WITH BASIL CREAM SAUCE ...
Ingredients. 1 package Cucina Fresca Caramelized Pear and Gorgonzola Ravioli. 1/2 jar Cucina Fresca Basil Cream Sauce. 2 Tbl Cucina Fresca Pesto Sauce. Preparation. Fill frying pan 1/2 inch high with canola oil and heat on medium-high until hot. Fry ravioli 1 1/2 minutes on each side and then place on rack or paper towel for thirty seconds.
From cucinafresca.com
From cucinafresca.com
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PEAR AND GORGONZOLA RAVIOLI ALDI - ABCARTING.COM
Dec 18, 2021 · Make the sauce. Contactless delivery and your first delivery is free! Specially Selected Ravioli ALDI Dinner's on the table in no time thanks to these easy-to-prepare ravioli, stuffed with either mushrooms and ricotta with a hint of truffle, or pear and gorgonzola. Ravioli Delivery—Lobster Ravioli, Toasted Ravioli & More Fresh Mozzarella ...
From abcarting.com
From abcarting.com
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PEAR RICOTTA RAVIOLI WITH GORGONZOLA SAUCE – CLASSIC WINE ...
Add the pears to the pancetta and stir them to brown evenly. Drain the ravioli and place them in the gorgonzola sauce to thoroughly coat. After about 30 seconds, remove and plate the ravioli. Using a fork or slotted spoon, remove the pancetta and pear bits and scatter on top of the ravioli. Serve immediately.
From classicwinevinegar.com
From classicwinevinegar.com
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PEAR-AND-GORGONZOLA RAVIOLI JUST LIKE OLIVE GARDEN'S ...
Feb 21, 2015 - Making your own ravioli is easy using these simple instructions. You won't have to go to Olive Garden to get your pear-and-gorgonzola ravioli fix anymore!
From pinterest.com
From pinterest.com
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RECIPE TIME: THE FAMOUS PEAR RAVIOLI - YOU'LL FIND ME IN ...
Dec 11, 2012 · Use a spoon to put the pear and cheese mixture onto one piece of pasta, place another on top of it, and use a fork to seal the pieces together, just like we did (see above photo). Bring a large pot of water to a boil and cook the raviolis for 3-4 minutes, a few raviolis at a time. While the raviolis are cooking, heat up the butter in a skillet.
From findmeinflorence.blogspot.com
From findmeinflorence.blogspot.com
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GORGONZOLA RAVIOLI WITH WALNUT BROWN BUTTER | EMERILS.COM
Directions. In a bowl, combine the ricotta, Gorgonzola, parsley, and garlic paste and mash together until smooth. Season with salt and pepper. Put 1 pasta sheet on a work surface with the long side facing you. Place heaping tablespoons of filling down the sheet, about 2 inches apart. Brush water around each pile of filling and fold the dough ...
From emerils.com
From emerils.com
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TASTE OF ITALY: PEAR AND PECORINO CHEESE RAVIOLI
Jan 13, 2013 · It was at La Giostra where I discovered the mouth watering Pear and Pecorino Ravioli dish. It’s now been about 3 years since I’ve been to Italy and with no trip there in the foreseable future, I decided to take a swing at ravioli making. I found this great recipe for a Pear and Pecorino Cheese filling, which I’ve altered just a bit to ...
From prettyinpistachio.com
From prettyinpistachio.com
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PEAR GORGONZOLA DRESSING | VINAIGRETTE SALAD DRESSING
Pear Gorgonzola Dressing & Marinade. A delicious blend of ripe pear, light chardonnay vinegar, and chunks of our artisan gorgonzola cheese make this the perfect dressing to liven up any salad. Great taste with no artificial colors, flavors, or preservatives. Tasty Tip: Drizzle on flat bread pizza!
From litehousefoods.com
From litehousefoods.com
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IN CUCINA CON OPERA | OPERA LA PERA
Preparation. Wash, dry and chop the herbs finely, set aside. Peel and cube the pears. In a bowl mix the goat cheese and add the pears, a pinch of herbs, salt, pepper and Parmesan and set aside. To make the pasta dough, mix flour and eggs with a pinch of salt and knead well, then refrigerate for half an hour. Remove and roll out the dough into a ...
From operalapera.it
From operalapera.it
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