Ravioli with Pears, Pecorino di Fossa Cheese and Balsamic Vinegar
The Formaggio di Fossa cheese is an excellent ingredient in the kitchen. In fact, it has a strong taste that can add flavor to so many incredible recipes!
Known since the fifteenth century, the Pecorino di Fossa cheese has its roots in the heart of Romagna, in Sogliano sul Rubicone. Here, according to tradition, the peasants placed the cheese in deep holes dug into the tufa, to hide them from bandits.
Nowadays, at the end of August the so called “infossatura” still takes place: the cheese is left to mature in these holes until Nov. 25, when they are reopened.
The Formaggio di Fossa is an excellent ingredient in the kitchen. In fact, it has a strong taste that can add flavor to so many incredible recipes!
Obviously its taste also changes depending on the composition of the cheese: the Formaggio di Fossa made exclusively from cow's milk is quite delicate and even more white in appearance, the one made with cow's and sheep's milk is more balanced and tasty, and finally the pecorino cheese, made with sheep's milk only is the most aromatic and spicy type.
In this recipe, the scent and flavor of Pecorino di Fossa cheese combines perfectly with the taste of the Abate Fétel pears, hailing from Emilia Romagna too and recognized with the IGP status since 1998.
How to make ravioli dough
- Pour the flour on a board and give it the classic crater shape.
- Place the eggs, salt and oil at the center of the crater.
- Knead until the mixture is smooth.
- Cover with plastic wrap and let the dough rest at room temperature for at least an hour.
To make the filling
- For this Ravioli filling, stir together the ricotta with the Formaggio di Fossa cheese, add salt and nutmeg.
To make the sauce
- For the sauce, place finely chopped shallots in a pan with a tablespoon of olive oil and let it wither. Peel two pears, cut them into cubes and add them to the shallot. Cook for a few minutes over medium heat with thyme and rosemary.
- Add half a cup of water and let all cook for another 10 minutes.
- After cooking, add a tablespoon of honey.
- Chop everything in a blender and pass it through a sieve.
- Take the third pear, peel it and cut into small cubes. Place it in a pan with a knob of butter and pan-fry it for 5 minutes.
- Meanwhile reduce the balsamic vinegar in a small saucepan, so that it becomes syrupy. Read more about how to make a balsamic vinegar reduction.
To make the ravioli
- Take the dough, cut it into pieces and roll it out obtaining two think “sheets”.
- Drop tablespoons of the filling on the first sheet, leaving enough space between them (about 2 inches).
- Moisten the sheet around the filling and cover with the second dough sheet, making a slight pressure to stick it to the base.
- Then cut the ravioli with a cookie cutter or a ravioli stamp.
- Cook the ravioli in boiling salted water
- Meanwhile, pour the pear sauce on the dishes to make a base.
- Toss the ravioli and place them on the sauce.
- Garnish with the sauteéd pear and and add the balsamic vinegar reduction.