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

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

YIELD: 12 SERVINGS

For the filling:

1 lb. 2 oz. diced canned pears (2 ½ cups)

4 oz. gouda cheese, shredded

1 Tbsp. garlic, finely chopped

For the sauce:

¾ lb. unsalted butter

1.5 oz. pine nuts, toasted (¼ cup)

½ cup peeled, seeded, and finely diced tomato

1 ½ Tbsps. capers

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

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.
Publish