Pear Rosemary Butter Food

PEAR AND GORGONZOLA RAVIOLI WITH WALNUTS AND ROSEMARY BUTTER

Steps:

• Filling -- In a medium non stick sauce pan on medium heat add the pears, dried and fresh, shallots and cook until the pears start to break down. The pears should give enough moisture so no oil or butter is needed. Cook until they are soft but not "mush." You still want a little texture to it. Remove and let cool.
• Add the cooled pear mix to the gorgonzola, ricotta and pepper and mix well. I like to chill this before I use this as a filling.
• Make the ravioli -- take a wonton wrapper and wet the edges just using water and your finger and then add a teaspoon of the filling to the wonton and press corner to corner to make a triangle. Press well to make sure the edges are sealed and get all the air out around the center around the filling. Once done, move to a cookie sheet lined with parchment or wax paper until you finish making the rest of the raviolis.
• In a large pot of boiling water it is time to cook the ravioli. I like to cook this on a medium boil. NOT on high. To high of heat will just cause the raviolis to bread up. Add the raviolis 6 or 7 at a time, don't over crowd the pot and boil 1-2 minutes until they float to the surface. Once they float -- they are done. Remove and set on a cookie sheet until cooled.
• Now you can pan saute and serve them now or you store them in a ziplock for a day or so until ready.
• Saute -- In a medium non stick pan add 1 teaspoon of the butter and heat to medium. Add the ravioli and lightly pan sear. You just want to lightly brown and slightly crisp up, just a minute or so per side is all they need, and to heat up. Remove the ravioli to a serving bowl and cover.
• Sauce -- Add the wine to the pan and then the remaining butter, rosemary and walnuts, a little salt and pepper to taste. Cook another minute and pour over the ravioli.
• Enjoy them! They are a treat.

SPICED PEAR BUTTER

Steps:

• Combine pears and apple juice in a large Dutch oven.
• Tie broken cinnamon spices, gingerroot, allspice and cloves in a piece of cheese cloth; add to pear mixture. Bring to a boil; cover, reduce heat, and simmer for 45 minutes to 1 hour or until pears are tender.
• Drain pears, and discard spice bag.
• Mash pears or process in food processor until smooth.
• Return pear puree to Dutch oven, and add sugar.
• Cook, uncovered, over medium heat for 30 to 40 minutes or until mixture thickens, stirring frequently.
• Remove from heat, and quickly pour hot pear mixture into hot sterilized jars, leaving 1/4-inch headspace; wipe jar rims.
• Cover at once with metal lids, and screw on bands.
• Process in boiling water bath for 5 minutes.