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
salt, to taste
fresh ground black pepper, to taste
⅓ cup shredded fresh basil, lightly packed
For the pasta:
6 size 12"×14" fresh pasta sheets
flour, as needed
12 basil sprigs, for garnish
-
For filling: mash pears and drain for 30 minutes (do not puree). Thoroughly combine pear and remaining filling ingredients; reserve.
-
To prepare sauce, heat butter until it just begins to brown; stir in remaining sauce ingredients, except shredded basil; reserve.
-
For 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 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.
-
Per order: cook 5 ravioli in salted boiling water until just done, about 3 minutes. Meanwhile, heat 2 ½ Tbsps. sauce; add ½ Tbsp. 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.
Photo and recipe: Pacific Northwest Canned Pear Service
