Pear & gorgonzola ravioli
These delicious pear and gorgonzola are a little sweet and a little savory.
Servings: 10 ravioli
Ingredients
Pear and gorgonzola filling
- 4 pears
- 3 tbsp unsalted butter
- 1/2 tsp nutmeg
- 1/2 tsp sage
- 1/2 tsp brown sugar
- 2/3 cup gorgonzola cheese (vegetarian gorgonzola style cheese)
Ravioli dough
- 2 cups gluten free all purpose flour (plus up to 1/4 cup more)
- 1 cup warm water (plus up to 2 tbsp more)
- 2 tsp olive oil
- 1/4 tsp salt
Brown butter sage sauce
- 5 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp gluten free all purpose flour
- 1 tsp dried sage
- 1/2 tsp lemon
- 1/2 tsp brown butter
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
Pear & gorgonzola filling
- Peel and core the pears then cut the pears into small pieces.
- Saute the pears in the butter, nutmeg, sage, and brown sugar for 15-20 minutes.
- Combine the pears and gorgonzola to make the pear and gorgonzola filling.
Pear & gorgonzola ravioli
- Mix all of the ingredients for the ravioli dough together then knead the dough ball a few times. If the dough is so wet that it sticks to your hands when you try to shape then it needs more flour. Add a little extra flour 1/2 tbsp at a time until the dough becomes workable. You want the dough to be wet, but not so wet that you cannot roll it out.
- Roll the ball of dough out until it is 1 - 2 mm in thickness. I like to use a sheet of parchment paper under my dough and a sheet of saran wrap over my dough to prevent the dough from sticking to my working surface or my rolling pin.
- Cut out the ravioli shapes. If you have dedicated ravioli cutters or cookie cutters then use these. If you do not have ravioli cutters you have two choices. You can either cut freehand squares with a knife to make square ravioli or you can use the rim of a drinking glass to cut out circular ravioli. I recommend using the rim of a glass.Collect the scraps of dough into a ball and roll the dough ball out again to cut additional ravioli shapes. Continue to do this until there is no dough left.
- Fill the ravioli by adding filling onto one ravioli cutouts then topping it with another ravioli cutout. You should leave a 1/2 - 1 cm border around the edge of the ravioli so that you can seal the ravioli shut without squishing out any of the filling. Seal the ravioli by pressing down on the edges of the ravioli with a fork.
- Boil a large pot of water over medium heat. Add the ravioli to the boiling water and cook them for 3 minutes or until the float to the top of the water.
Brown butter sage sauce
- Add 1 tbsp of butter and all of the flour to a medium saucepan. Mix the butter and flour together to form a roux then cook the roux over medium heat for 2-3 minutes.
- Add the rest of the butter and the other ingredients for the sauce to the roux then cook the sauce for 5-10 minutes until it becomes light brown in color.
Notes
Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add 1/4 - 1/2 tsp of xanthan gum to the blend. Ravioli dough consistency. Different gluten free flour blends are made from different ingredients and therefore have different consistencies. Depending on the flour blend you use you might need to add a little extra flour or water to your dough. I recommended reserving 1/4 cup of extra flour and 2 tbsp of extra water to add to your dough as needed. In general, gluten free ravioli dough should be dry enough that it does not stick to your hands when you try to shape it but wet enough that it does not crumble when you try to roll it out. Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour.