Pear and Three Cheese Ravioli
- 1 cup Semolina Flour
- 1/2 cups Water
- All-Purpose Flour, As Needed To Reach Desired Consistency
- 1 whole Pear, Peeled, Cored And Thinly Sliced
- 4 ounces, weight Chevre-style Goat Cheese
- 13 cups Ricotta Cheese
- 2 Tablespoons Grated Aged Gouda
- 1 dash Salt
- 1 dash Pepper
- 4 Tablespoons Flour
- For pasta: Combine the ingredients in a medium bowl and knead them together, most likely with the addition of some all-purpose flour, until the dough is smooth and no longer sticky.
- Split the dough into 8 portions.
- Press each portion out into a thick circle, flour it thoroughly, and run it through a pasta maker.
- Flour it as you go.
- I worked to get the thickness to a 6 on my pasta maker, or until the pasta is pretty much translucent.
- For the filling: Combine the pear, goat cheese, ricotta, gouda, salt, and pepper in a food processor and puree until smooth.
- Briefly mix in the flour.
- Place the filling in dabs of about 2 teaspoons down the center of one sheet of pasta, about 2 finger-widths apart.
- Place another sheet of pasta over the first and press two fingers between the dabs of filling.
- Then press the top and bottom edges down with your fingertips.
- Use a ravioli cutter to cut between the raviolis and around the top and bottom edges.
- The key to raviolis is making sure they are floured liberally, just coated in flour.
- Place the raviolis on a sheet pan covered with parchment paper and use the same procedure to use up the remaining filling and 6 sheets of dough.
- Cook the raviolis in a pot of boiling, salted water for 2-3 minutes, or until they float.
- Enjoy!
flour, water, flour, cheese, ricotta cheese, gouda, salt, pepper, flour
Taken from tastykitchen.com/recipes/main-courses/pear-and-three-cheese-ravioli/ (may not work)