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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”x14” fresh pasta sheets
Flour as needed
12 basil sprigs for garnish

  1. To prepare filling: Mash pears (but do not puree pear or the mixture will be too liquid), then drain for 30 minutes. Thoroughly combine pear, and remaining ingredients; reserve.
  2. To prepare sauce: Heat butter until it just begins to brown; stir in remaining ingredients, except shredded basil; reserve.
  3. To prepare ravioli: Cut 1 pasta sheet in half lengthwise. On first half sheet, starting about an inch from the edge, equally distribute 1 mounded measuring teaspoon of filling in 2 rows of 5 each. Brush edges and in between mounds with water. Cover with 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.
  4. Per Order: Cook 5 ravioli in salted boiling water until just done, about 3 minutes. Meanwhile, heat 21⁄2 tablespoons sauce; add 1⁄2 tablespoon 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. (The filling can also be used to fill beggar purses, canneloni, tortellini, etc.).

Recipe from Lauren Hirschfeld R.D, Morrison Management, West Boca Medical Center, Boca Raton, FL for the “Trade Your Recipe for a Ticket to ADA” (annual conference) online recipe competition for Pacific Northwest Canned Pear Service, 2007.

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