Sage and Anjou Pear Truffle Ravioli

Sage and Anjou Pear Truffle Ravioli with Pear Beurre Blanc, Baby Bella, and Shredded Chicken

Serves 4

Ingredients:

Ravioli Pasta:

1 cup Semolina Flour

1 cup All-Purpose Flour

¼ Tsp. Salt

1 Tsp. Extra Virgin Truffle Oil (Extra Virgin Olive Oil can be substituted)

2 Eggs, large

2 Tbsp Water

Filling:

2 Anjou Pears, Ripe

4 oz Mascarpone Cheese

4 oz Pecorino Cheese, Shredded

4 oz Fontina Cheese, Shredded

4 oz Gruyère Cheese, Shredded

1 Tbsp Fresh Sage, Minced

1 tsp Salt

¼ tsp Black Pepper

Pear Beurre Blanc, Shredded Chicken, and Baby Bella:

1 cup Pinot Grigio (or and Dry White Wine)

1 Shallot (Lg), minced

¼ lb Butter, softened

½ cup Pear Nectar

TT Salt & Pepper

1 Tbsp Olive Oil

8 oz Baby Portobello Mushrooms, sliced

½ cup Shredded Chicken, cooked

Garnish:

2 Tbsp Fresh Sage, minced

Procedure:

Ravioli Pasta:

1. Sift together flours & salt in a mixing bowl.

2. Whisk together eggs, olive oil & water.

3. Form the sifted flour mixture into a mound on a flat surface, then form a well in the center.

4. Pour ½ of the egg mixture into the well, begin mixing with 2 fingers while supporting the mound of flour with your other hand. When egg begins to incorporate add the remaining egg mixture.

5. When all egg mixture is incorporated, knead dough 8 to 10 minutes until smooth, dusting surface with semolina flour as needed to keep from sticking.

6. Form dough into a ball & tightly wrap with plastic wrap.

7. Let dough rest in refrigerator for 2 hours.

8. Make filling while dough is resting.

9. Cut dough into 2 pieces & roll into thin strips using semolina flour for dusting.

10. Roll pasta to 1/16 inch thick then place small dollops of filling spaced apart enough so you’re able to close & completely seal each piece.

11. Whisk together 1 egg & 2 tbsp of water for egg wash.

12. Using a pastry brush lightly brush egg wash on outer edge & in between each ravioli. This is the glue that will seal each ravioli.

13. Fold over the outer half of pasta & seal each ravioli making sure there is no air trapped inside with filling, press edges down for a tight seal.

14. Cut strips into individual raviolis.

15. Can be frozen until ready to use.

16. When ready to cook place ravioli into a pot of rapidly boiling water 4 to 6 minutes until tender but still firm.

17. Drain & rinse ravioli, gently toss ravioli with Pear Beurre Blanc. Place in serving dish, garnish with Sage.

Filling:

1. Peel pears, remove seed & dice.

2. Heat olive oil in sauté pan, add pears, sauté over medium heat until they begin to soften slightly (approx. 2 minutes), remove from heat & chill down.

3. Once pears have chilled down combine pears with cheeses, sage, and salt & pepper.

Pear Beurre Blanc, Shredded Chicken, and Baby Bella:

1. Combine the Pinot Grigio and minced shallot in sauce pan. Heat over medium heat, reduce by half, add pear nectar and reduce by half again. Reduce heat and whisk in butter in small pieces until it thickens. Season with salt & pepper.

2. In a sauté pan heat olive oil and sauté mushrooms for 2-3 minutes. Add cooked shredded chicken to mushrooms and sauté together for 1 – 2 minutes until chicken is heated through. Combine Pear Beurre Blanc sauce with chicken and mushrooms