Pasta With Pears And Pecorino Food

PEAR AND PECORINO RAVIOLI WITH SAGE BUTTER SAUCE

Pear and Pecorino Ravioli with Sage Butter Sauce image

This bistro-worthy vegetarian entrée is easy to make with a secret ingredient-packaged wonton wrappers.

Provided by By Cheri Liefeld

Categories Appetizer

Time 45m

Yield 4

Number Of Ingredients 8

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

Steps:

Place pears in large bowl. If too much liquid, drain through fine strainer. Mix in pecorino, mascarpone and egg yolk.
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.
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.
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 Facts : ServingSize 1 Serving

PEARS AND PECORINO

Pears and Pecorino image

Few desserts are as naturally sophisticated as fruit paired with cheese. The honey and ground pepper complete the marvelous quartet of sweet and pungent flavors.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 3

Ingredients

1/2 pound pecorino cheese
4 Comice pears, cored and sliced
Freshly ground black pepper

Steps:

Slice cheese thinly, and divide among four plates. Place pears on top of cheese. Warm honey, and drizzle it over pears. Top with a grind of pepper.

PASTA WITH PECORINO AND PEPPER

Pasta with Pecorino and Pepper image

Provided by Ina Garten

Categories main-dish

Time 20m

Yield 2 dinner servings, 3 appetizer servings

Number Of Ingredients 7

Ingredients

1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta, such as tagliarelle
1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves

Steps:

Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

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