#Terricciola and #Selvatelle, cookery course in Tuscany with a special family from #Texas: Ravioli stuffed with Taleggio and Pear

Heart Ravioli Stuffed with Taleggio Cheese and Pear

Two days ago, I held what will probably be my last cooking class for this year. I had the pleasure of meeting a wonderful family: sweet father and mother and three solar and full of life daughters.
Mom had already booked the cookery course from the month of August and gave me some tips about dishes she tasted in Italy, which had failed to replicate in her country. One of them, here in Tuscany, was “Fiocchetti stuffed with Taleggio cheese and pears”: she ate them at the restaurant “4 leoni” in Florence.
I saw that in that restaurant they made teh sauce with the asparagus, but we are CuocheinVacanza and we do not cook ingredients out of season… and then I saw that they spoke mainly about “taleggio cheese sauce,” while Rachelle asked me “stuffed with taleggio cheese”. So I rolled up my sleeves and did a couple of tests.

The first was not a succesful one! The taste of taleggio towered over everything else and pears, to be flipped in a pan with a teaspoon of sugar, they were too sweet. So I thought I’d mix the ricotta cheese with Taleggio and do not add sugar to the pears.
The result was a really tasty filling, which I reproduce here on this post because in its proportions ’cause I do not want to forget it.
Then I decided to dress this pasta with a simple sauce with Fresh Cream, Parmesan and Black pepper.
It came out some really phenomenal ravioli!

And then I went to my guests for the cooking class in Terricciola, more than ever proud and confident that they would come up like something really good.
Also, since I knew that they were a nice family in which love prevails … I decided to bring their some molds for the pasta in the shape of heart and so our ravioli stuffed with cheese and pears, have become beautiful hearts to serve to those you love.
Unfortunately I do not have the photo of the finished dish … but I hope to post it soon.
What else to say? Try these ravioli, the Recipe for Home Made Pasta is here, and that one for the filling is below… you have no idea how good they’re.

heart mold for homemade pasta

IMPORTANT

One more thing, if you have difficulty finding the right ingredients in your country:

– if you’re in America, here you can find Taleggio Cheese

– you can replace the Ricotta Cheese with Cottage Cheese without any problem.

However, as I know you can’t find Ricotta in your Country far from Italy…I’ll soon post a special Recipe to make an amazing Ricotta Cheese at home.

– you’ve to buy Abbe or Kaiser pear: have a look here if you don’t know them

All my best guys and girls and … as always … let me know, I’m always here.

Beautiful family from Texas

Ravioli stuffed with Taleggio Cheese and Pears

Recipe by Erika Elia

Prep time: 1,40 hour
Cook time: 20 minutes
Total time: 2 hours

Ingredients

For the Filling
8 oz Taleggio Cheese
4 oz Ricotta Cheese
1 Kaiser or Abbe Pear
1 pinch salt
1 sprinkle black pepper
1 oz unsalted butter

For the Sauce

10 oz fresh cream
6 tbs parmigiano cheese
1 sprinkle black pepper
1 oz unsalted butter
1 pinch salt

Cooking Directions

For the Filling:

Put the butter in a sauce pan with Taleggio cheese roughly chopped
put on fire and melt, stirring constantly with a wooden spoon
once melted cheese, turn off the heat and let cool, stirring the whole time to time
meanwhile peel the pear and cut into small cubes
skip the pear in a pan over high heat for a minute and then allowed to cool
combine the ricotta cheese melted and mix thoroughly
add the diced pear and mix
end with the sprinkling of pepper
add salt if necessary
with the aid of a teaspoon, take this mixture and place it on the strips of pasta, at the distance of about 5cm (depending on the size of the mold for pasta)
cover the pasta strips with the filling over with other pasta strips (same size)
squeeze out all the air
seal the pasta with your fingers and then proceed
to cut the pasta with the pasta mold (“heart” in our case)
place the “hearts” on a tray with kitchen paper so theat they do not stick together
cook in boiling salted water for about 5 minutes after the water boils again