Pear and Prosciutto Ravioli With Blue Cheese Sauce Recipe

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Pear and Prosciutto Ravioli With Blue Cheese Sauce
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Ingredients
20
Count
Nutrition
755
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
  2. 
Place flour mixture in a bowl, making a well in the center of the flour.
  3. 
Drop egg into the flour well, using your hand or a fork, break the yolk and beat egg slightly.
  4. 
Combine the egg and flour together, gradually adding enough warm water to make a stiff dough.
  5. 
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
  6. 
Cut dough in half and roll each half of the dough out on a floured board, (I used my KitchenAid) into a very thin sheet (about 1/16 to 1/8 inch thick).
  7. Mix the ingredients for the filling.
  8. 
FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
  9. 
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
  10. 
Using your fingers, gently press dough between each dab of filling to seal it.
  11. 
Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
  12. 
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking. Dry on a towel on a baking sheet. Turn over after 30 minute.
  13. When the ravioli is almost ready, melt the butter in a large saute pan, add the pear and cook 5-8 minute don't let it get mushy. Remove to a small bowl.
  14. Next cook the bacon and onion in that same pan. Cook until bacon is crispy and onion is soft. Remove to another small bowl.
  15. Add the half and half, both cheeses and garlic to warm.
  16. When the water is ready cook the ravioli.
  17. 
COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 2-3 minutes, or until they float.
  18. 
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
  19. Add the pears, onion and bacon to sauce to warm.
  20. 
Place drained ravioli on a serving platter in layers, alternating layers with sauce and a sprinkling of grated cheese between each ravioli layer.
  21. 
Serve hot with sourdough bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 754.66 Kcal (3160 kJ)
Calories from fat 401.31 Kcal
% Daily Value*
Total Fat 44.59g 69%
Cholesterol 154.57mg 52%
Sodium 1313.43mg 55%
Potassium 580.69mg 12%
Total Carbs 53.4g 18%
Sugars 8.16g 33%
Dietary Fiber 4.62g 18%
Protein 35.8g 72%
Vitamin C 4.5mg 8%
Iron 2.9mg 16%
Calcium 488.5mg 49%
Amount Per 100 g
Calories 205.24 Kcal (859 kJ)
Calories from fat 109.14 Kcal
% Daily Value*
Total Fat 12.13g 69%
Cholesterol 42.04mg 52%
Sodium 357.2mg 55%
Potassium 157.93mg 12%
Total Carbs 14.52g 18%
Sugars 2.22g 33%
Dietary Fiber 1.26g 18%
Protein 9.74g 72%
Vitamin C 1.2mg 8%
Iron 0.8mg 16%
Calcium 132.8mg 49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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