Monday, July 30, 2012

Pear Ginger Ravioli in Butter Sage Sauce


There are a lot of recipes lying in my drafts, waiting to be posted. I have promised myself not to create new ones before I post all what I have in the draft. This pasta dish is one such recipe which has been waiting long to see the light of day. What I remember vaguely is that the inspiration for this dish came from a local neighborhood Italian restaurant. My hubby went for a dinner with some colleagues and had this dish. The first thing he said after coming home, was "let's try making ravioli" Hence this recipe was born.



I have added semolina to the pasta dough, which gives the ravioli a very nice texture and slight crunch. This is quiet a rich pasta dish with all that butter sage sauce, so of course it tasted really good.

Ingredients

For the Ravioli

1 cup - all purpose flour 
1/4 cup - semolina (suji)
1/2 tsp - salt
4 tbsp - olive oil
water to knead 

Mix the flour and the semolina with the salt, the olive oil and enough water so that the dough is neither too soft nor too hard. Knead well. Cover with a wet piece of muslin cloth and let the dough rest for 30 minutes. The semolina should have soaked up most of the water, making the dough hard - so sprinkle a few drops of water and knead the dough lightly.



Divide the dough into 4 parts and flatten it out with your hand.Sprinkle some flour on the dough. Feed the flattened dough into the pasta machine at the thickest setting and roll it out 2-3 times until the dough is smooth. Take care to keep pulling the dough sheets form the machine at the same rate you are feeding it in. Change to a medium thickness and repeat another 2-3 times.


Finally, change to a thin / fine setting and let the dough pass through the pasta machine another 2-3 times. The dough should be a thin sheet by now. Do not worry if its irregular in shape or is broken in places.


Take a cookie cutter or a bowl with a sharp edge and cut out rounds from the dough. The dough left over form the corners can be kneaded and put through the machine again.

For the Filling

1 - pear, peeled, deseeded and finely chopped
2 tbsp - finely chopped candied ginger
1/2 tsp - butter
2 tsp - mascarpone cheese
salt and pepper to taste


Cook the pear pieces in the butter until slightly soft. Add in the mascarpone cheese, finely chopped candied ginger, salt and pepper to taste. Remove from the heat.


Take the filling, lay it out on the center of a raviolo sheet, leaving an approx. 2 cm edge all around. Take another raviolo sheet, wet the edges with some water and press this sheet onto the sheet with the filling. Impress the edges with fork tines to make the sheets stick better as well as to give it a classic ravioli look.


Boil some water. Carefully lower the Ravioli into the boiling water. Let boil until the ravioli start floating (around 4-5 minutes for medium sized ones, slightly longer for bigger / thicker ones).

For the Sauce

50 grams (or more if you like) - butter
10 -12 pieces - sage leaves
a pinch of salt
parmesan cheese and pepper to garnish

 Put the butter and the sage leaves into a pan and heat until the butter melts completely (do not bring the butter to boil). Add a pinch of salt. Pour while still warm on the ravioli and garnish with grated parmesan and pepper. Serve hot.


Enjoy!

24 comments:

  1. Beautiful ravioli, love that ginger and pear in there. nice clicks.

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  2. Ummm drooling,..delicious,...

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  3. Believe it or not, a dish much like this (but without the ginger) is a favorite of the Pope! No wonder its awfully good... adding ginger is genius, must try it next time!!

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  4. totally new to me, sounds sinfully delicious!

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  5. Absolutely loving it.Delicious.

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  6. Looks yum...love the stuffing..

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  7. WOW! This looks quite exotic! Never seen or heard about it... would surely love to try that out someday! It looks so yummmmy! And please dont stack all your tempting recipes in that draft box of yours, it is so unfair to all your veggie followers like me. Keep posting, Rachana :)

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  8. Another of your beautiful creation! Looks great Rachana..

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  9. Dear Rachana, what an amazing idea, keep up the good work!!!

    S&S

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  10. Ravioli looks super and very neat...Loved the ginger pear combo...

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  11. looking very good

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  12. I would love to taste these!

    Ciao
    Alessandra

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  13. deliciously delicious..... saadepunjab.com

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  14. You don't often see fruit in pasta...I'm intrigued by this!

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  15. Omg, wat an interesting filling, pears in ravioli never heard about it.

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  16. Wow - my son loves ravioli but I have never attempted it...Thanks for sharing your recipe.

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  17. These ravioli sound so flavourful!

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  18. Those raviolis are beautiful. Love ur pasta maker!

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  19. Now that is a beauty- to eat or to see :)
    I remember your bourbon biscuits and I thought about it all the time when I made this :)

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  20. I think whenever couple of times tried making pasta all from scratch ,but without the machine..mine never came out nice n it becomes soggy while cooking..yours look so delicious..simply a visual treat..hugs

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  21. Hi! I'm working on a ravioli recipe round-up for The Huffington Post Taste and I'd love to include your recipe. Please let me know if you're interested. Thanks!

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