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Pear and Pecorino Ravioli with Sage Butter Sauce

Cheri Liefeld
Updated Jun 6, 2012
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This bistro-worthy vegetarian entrée is easy to make with a secret ingredient—packaged wonton wrappers.

Pear and Pecorino Ravioli with Sage Butter Sauce

  • Prep Time 30 min
  • Total 45 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 3 pears, not too ripe, peeled and coarsely grated
  • 8 oz pecorino cheese, grated
  • 1/4 cup mascarpone cheese, softened
  • 1 egg yolk
  • 24 wonton wrappers
  • Salt
  • 1/2 cup butter
  • 6 sage sprigs

Instructions

  • Step 
    1
    Place pears in large bowl. If too much liquid, drain through fine strainer. Mix in pecorino, mascarpone and egg yolk.
  • Step 
    2
    Place 1 wonton wrapper on work surface. Place 1 to 1 1/2 teaspoons mixture in middle of wrapper. Brush edges with water, and fold wrapper over. Press firmly to seal.
  • Step 
    3
    Fill 4-quart saucepan two-thirds full of water. Add salt; heat to boiling. Gently slide in 5 ravioli. Cook 3 to 4 minutes or until done. Repeat until all of the ravioli is cooked.
  • Step 
    4
    In 8- to 10-inch skillet, heat butter and sage over medium-high heat until butter is golden brown, reducing heat if needed to keep butter from burning. Remove sage; pour butter over ravioli. Sprinkle with extra cheese as desired.

Nutrition

Nutrition Facts are not available for this recipe

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