Recipes

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
Sauce:
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”x1

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