Fresh Pear and Pecorino Ravioli

1. 1

   Peel and core the pear, and shred it against the large holes of a box grater.

2. 2

   Stir the shreds with the shredded cheese in a bowl, and blend in the mascarpone.

3. 3

   Following the master method, page 189, roll dough strips for filling.

4. 4

   For each raviolo, scoop a scant tablespoon of the filling, shape it round and drop in place.

5. 5

   Cover and cut ravioli by master method.

6. 6

   Cook the ravioli as in master method, page 192.

7. 7

   Meanwhile, heat the butter until simmering in a large skillet and thin it with a cup of the boiling pasta water.

8. 8

   Lay the cooked ravioli in the skillet, and coat with the hot butter.

9. 9

   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.

10. 10

    I serve these with a melted-butter sauce and sprinkles of black pepper and more Pecorino Romanodetails are in the recipe.

11. 11

    If you can, find a mild, one-year-old aged Pecorino for the finishing touch.

* Per serving · 4 servings · Values may vary.

No additional tips available.