Pear and Gouda Ravioli with Pine Nuts, Capers, Tomato, and Basil

Yield: 60 Ravioli, 12 Servings
Fill ing:
1 lb., 2 oz Pacific Northwest Diced Canned
Pears, drained weight (21⁄2 cups)
4 oz. gouda cheese, shredded (1 cup)
1 Tbsp. finely chopped garlic
¾ lb. unsalted butter
1½ oz. pine nuts, toasted (1⁄4 cup)
4 oz. tomato, peeled, seeded, finely
chopped (1⁄2 cup)
1½ Tbsps. capers
Salt to taste
Freshly ground black pepper to taste
1⁄3 cup lightly packed fresh basil, shredded
Pasta :
6 12

Register to view the full article

Please register to access this content.

TAGS: Archive
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.