This delicate and quite simple ravioli is a lovely way to enjoy the affinity of pear and cheese. The filling is a lively blend of shredded ripe pear, shredded 3- to-6-months-aged Pecorino Romano (it should be semisoft), and mascarpone—just stirred together at the last moment.
Recipe information
Yield
makes 2 cups of filling, for 20 to 24 ravioli
Ingredients
For Cacio e Pepe Sauce
Preparation
Preparing the Filling
Step 1
Peel and core the pear, and shred it against the large holes of a box grater. Stir the shreds with the shredded cheese in a bowl, and blend in the mascarpone.
Filling the Ravioli
Step 2
Following the master method, page 189, roll dough strips for filling. For each raviolo, scoop a scant tablespoon of the filling, shape it round and drop in place. Cover and cut ravioli by master method.
Saucing in the Skillet and Finishing
Step 3
Cook the ravioli as in master method, page 192. Meanwhile, heat the butter until simmering in a large skillet and thin it with a cup of the boiling pasta water. Lay the cooked ravioli in the skillet, and coat with the hot butter. Remove the pan from the heat, and sprinkle over it the grated aged Pecorino, mixing gently so the cheese begins to melt into a sauce, then grind coarse black pepper all around.
Good Sauces for This...
Step 4
I serve these with a melted-butter sauce and sprinkles of black pepper and more Pecorino Romano—details are in the recipe. If you can, find a mild, one-year-old aged Pecorino for the finishing touch.
