Pear and Gouda Ravioli with Pine Nuts, Capers, Tomato, and Basil
- 18 oz Pacific Northwest Canned Pears drained, diced
- 4 ounces Gouda cheese shredded
- 1 tablespoon finely chopped garlic
- 3/4 pound unsalted butter
- 1-1/2 ounces pine nuts toasted
- 4 ounces tomato peeled, seeded, and finely diced
- 1-1/2 tablespoons capers
- Salt to taste
- Freshly ground black pepper to taste
- 1/3 cup lightly packed shredded fresh basil
- 6 Fresh pasta sheets, 12” x 14”
- Flour as needed
- 12 basil sprigs garnish
To prepare filling
- Mash pears (do not purée pears, mixture will be too liquid) then drain for 30 minutes.
- Thoroughly combine pears, Gouda cheese and garlic; reserve.
To prepare sauce
- Heat butter until it just begins to brown; stir in pine nuts, tomato, capers, salt and pepper.
- Shredded basil will be added before serving.
- Reserve sauce.
To prepare ravioli,
- Cut 1 pasta sheet in half lengthwise.
- On first half sheet, starting about an inch from the edge, equally distribute 1 measuring teaspoon (mounded) of filling in 2 rows of 5 each.
- Brush edges and in between mounds with water.
- Cover the remaining half of pasta.
- Firmly press edges and in between mounds.
- Trim edges, then, evenly cut between mounds to form ravioli. Check edges; press again to seal firmly, if necessary.
- Repeat with remaining pasta sheets.
- Lightly dust ravioli with flour to prevent sticking.
- Cook ravioli in salted boiling water until just done, about 3 minutes. Meanwhile heat sauce and add shredded basil.
- When ravioli are done, drain well, and add to sauce.
- Cook a minute or two, basting ravioli with sauce.
- Plate and garnish with a basil sprig.