Pear Ravioli with Sage Brown Butter

Pear Ravioli with Sage Brown Butter

1 large Bosc pear, small diced

5 tablespoon of butter

1 small clove of garlic, chopped fine

1 small onion, chopped fine

1 bunch of fresh sage

1 teaspoon lemon zest

1 ½ teaspoons lemon juice

1 ½ cups of arugula, coarsely chopped

½ cup ricotta cheese

¼ cup parmesan cheese

½ teaspoon fresh cracked black pepper

½ teaspoon salt

pinch of cayenne pepper

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1 recipe of pasta dough

1 egg, lightly beaten

Over medium high heat add 1 tablespoon of butter to a large sauté pan. Add onions, garlic and pear and stir to coat with butter. Sauté until onions are translucent. Finely chop 2 sage leaves and add to pan with arugula, season with salt, pepper and cayenne.

Remove from heat and cool. Once cool add in ricotta, parmesan, lemon juice and lemon zest. Set filling aside as you roll out the pasta dough.

Roll pasta dough out to 1/8 inch thick. Cut into 24 3” circles. Place 1 rounded tablespoon of filling in the centre of 12 of the circles. Moisten edges with egg and place a second circle of pasta on top and seal edges, making sure to form a tight mound of filling in the centre.

Add the pasta to pot of boiling well salted water. Cook about 2 to 3 minutes or until the ravioli floats and is pale in color. Remove the ravioli from the water and drain well.

In a large sauté pan, melt the remaining 4 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown and smells nutty. Remove from heat.

Place three of the ravioli in the center of each plate. Divide the crisp sage leaves evenly among the plates and spoon the brown butter over the ravioli and serve.

Pasta Dough

1 cup flour

1 large egg

2 tablespoon virgin olive oil

1 tablespoon of water

1/2 tsp. salt

In a large bowl mix flour and salt, make a well in the centre of the flour and add in egg , oil and water. Stir to make a soft dough, Turn dough out on to a work surface and knead until smooth and not sticky, adding more flour is necessary. Wrap in plastic wrap and let rest for 20 minutes before rolling.