Zutaten für Pear And Gorgonzola Ravioli With Walnuts And Rosemary Butter
- Dried Pears
- Anjou Pears
- 4 ounces Gorgonzola cheese, softened
- Ricotta Cheese
- Shallots
- Ground Black Pepper
- Wonton Wrapper
- 4 tablespoons butter
- White Wine
- Fresh Rosemary
- 1/4 cup chopped walnuts, plus 2 tablespoons for garnish
- Salt
- Pepper
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Zubereitung von Pear And Gorgonzola Ravioli With Walnuts And Rosemary Butter
- Combine softened Gorgonzola (4 oz), 1/4 cup chopped walnuts, and 1 tbsp finely chopped fresh rosemary in a bowl. Mix well.
- Peel and dice 1 ripe pear and finely chop 1/4 cup dried pears. Gently mix into the Gorgonzola mixture.
- Place a spoonful of the Gorgonzola mixture in the center of each wonton wrapper (about 20-24).
- Fold the wonton wrapper in half to form a half-moon shape and crimp the edges to seal. Repeat with the remaining wrappers.
- Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes, or until they float to the surface and are cooked through.
- Meanwhile, melt 4 tbsp butter in a sauté pan over medium heat. Add 2 tbsp chopped walnuts and 1 tbsp fresh rosemary. Cook for 1-2 minutes, until fragrant and lightly browned.
- Drain the cooked ravioli and add them to the sauté pan with the walnut-rosemary butter. Toss gently to coat.
- Serve immediately. Garnish with extra chopped walnuts and a sprinkle of fresh rosemary, if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
54g
Fat
49g
Carbs
6g
