Homemade raviolis with pears, ricotta, Swiss chard and shiitake mushrooms - Le Coup de Grâce

Homemade raviolis with pears, ricotta, Swiss chard and shiitake mushrooms

Preparation :30 min Cooking :15 min
Difficulty :hard
Servings :4

I loveeeee raviolis, specially when done with fresh pastas. These homemade raviolis with pears, ricotta, Swiss chard and shiitake mushrooms will blow your face away. Of course this requires more time and preparation but man, believe me, it’s so worth the effort!

Ingredients

  • 1 fresh pasta dough, rolled out very thin ( size 5 on Kitchen Aid pasta kit)
  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 1 1/2 cup pears, peeeled and finely chopped
  • 1 pack ( 114g ) shiitake mushrooms, finely chopped
  • 1 1/2 cup Swiss chard ( mix of leaves and stems ), finely chopped
  • Olive oil
  • Salt and ground pepper
  • 4 tablespoons Éphémère Pear beer from Unibroue
  • 475g 2% ricotta cheese
  • 1/4 teaspoon garlic salt
  • Fresh aragula
  • 1/3 cup pine nuts, lightly grilled dry
  • 1/3 cup Pecorino Romano cheese, grated

Preparation

  • In a big pan at medium heat, melt the butter. Add the shallot and pears then cook for 5 minutes while stirring often.
  • Crank heat a bit higher and add mushrooms, Swiss chard and a drizzle of olive oil. Stir well and cook for 3 minutes. Season with salt and pepper.
  • Deglaze with the beer and cook to reduce until dry. Remove from heat, transfer to a big bowl and let cool down for about 15-20 minutes on the counter.
  • Add the ricotta, garlic salt and season with pepper! Stir well, taste and fix seasonning if necessary. Throw in the fridge for 15-20 minutes so that the mix get cold and harder which will make your life easier!
  • Form your raviolis with your favorite tool, seal them and flour them on both sides. Place on a tray and keep in the fridge until lunch time!
  • Bring a big quantity of salted water to a boil then reduce heat. We want to add the raviolis when slowly boiling to make sure they don’t open because they may be fragile! Cook for about 5-6 minutes then pour in a strainer. Drain well.
  • Pour un a big bowl and add a good drizzle of olive on top. Stir delicately to coat them.
  • Add a big handful of fresh aragula followed by the grilled pine nuts and pecorino cheese. Season with lots of pepper and toss everything! Split into bols, cover with freshly grated pecorino cheese then eat right away!
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Our wine stewards suggest

+- 15$Willm Réserve Pinot Gris

Pinot gris is perfectly designed for this type of pairing, with it's round texture and accents balancing toward honey and mushrooms.

+- 30$Bret Brothers Mâcon-Chardonnay 2013

The Brets Brothers are real stars of the Mâconnais, in south Burgundy. Here is a smooth textured chardonnay with some ripe pear accents for a decadent pairing.

Gallica Blonde, MonsRegius

This Bière de Garde offers notes of caramelized sugar, pear, apricot, honey and spices. Slightly herbaceous, it will be the perfect pairing with the notes of pears and mushrooms in the ravioli. The aftertaste is a sweet one that will be get along with pears and pecorino.

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