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pear ravioli with tallegio sauce

Luther Mar 14, 2005 01:25 PM

I had this dish with my husband in Florence and it was one of the most amazing pasta's I've ever eaten. I want to recreate it for his birthday dinner. I've never made homemade ravioli and I don't have a pasta maker. So here are my questions:

Has anyone seen pear ravioli for sale?

Can I buy pasta sheets to make ravioli?

Can I make homemade pasta sheets without a pasta maker and is it worth it?

Does anyone have a good recipe for pear ravioli?

Thanks. I'll definitely share the outcome...

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  1. w
    Wendy Lai RE: Luther Mar 14, 2005 01:55 PM

    I've tried making pasta without a pasta roller, using a rolling pin. It didn't work out. I just couldn't get the sheets thin enough. You might be able to buy prepared pasta sheets from gourmet place. Otherwise a subsitute would be wonton skins that are much more available.

    Can you describe this ravioli? It shoulds interesting. Is it a dessert?

    8 Replies
    1. re: Wendy Lai
      Luther RE: Wendy Lai Mar 14, 2005 02:03 PM

      It actually isn't a dessert--we split it as a course before our main dish. The pear was not overly sweet. We actually didn't know what the filling was until we asked. It was unfamiliar because it was the last thing we suspected. The tallegio sauce was a medium thick cheese sauce and the strong flavor was a nice balance to the sweet pear flavor. I've actually made a tallegio sauce to go with pumpkin ravioli and I might do that again if I can't get pear ravioli, but I wanted to try and find pear first.

      Thanks for the suggestions, I am going to check out some gourmet stores for pasta sheets.

      1. re: Luther
        Wendy Lai RE: Luther Mar 14, 2005 02:32 PM

        so the pear is inside the ravioli?

        1. re: Wendy Lai
          Luther RE: Wendy Lai Mar 14, 2005 03:18 PM

          Yep, the pear was the filling.

        2. re: Luther
          kate RE: Luther Mar 14, 2005 04:19 PM

          I've tried substituting ravioli dough with won ton wrappers. It didn't really work out - the wrappers were actually thinner than the pasta should have been. So don't try with won ton wrappers!

          Which restaurant in Florence did you eat this in?

          It sounds like a great combo. One of my favourite sandwiches is salty ham with emmenthaler and sliced pears.

          1. re: kate
            Luther RE: kate Mar 15, 2005 10:23 AM

            The restaurant was Quattro Leoni. I posted the website below. It was on the other, less touristy side, of the Arno and it was amazing.

            Link: http://www.4leoni.com/

            1. re: Luther
              kate RE: Luther Mar 16, 2005 05:54 AM

              Thanks for the link. It looks great; I'll try to visit it when next I am in Florence.

              You might want to look at the site yourself; they give a recipe for what I think is the very dish you described! I've linked the recipe below. If that link doesn't work, just go to the site and look under 'recipes'.

              For the record, restaurants are sometimes willing to share recipes, so emailing the restaurant directly is often worth a try.

              Happy cooking - please let us know how it turns out, and whether the dish is as magical as you remember. I have sadly found that often the special ingredient is sitting in a trattoria in Italy...

              Link: http://www.4leoni.com/ricette.asp?id_...

              1. re: kate
                kate RE: kate Mar 16, 2005 07:14 AM

                The recipe is only available in English via the link below, or if you look at the menu in English then click the link to thr right. Only the Italian version is available on the recipe page.

                I just skimmed the recipe now. In case you don't speak Italian:

                "aneto" is dill, and "foglioline di maggiorana" are little leaves of marjoram. "semola" is semolina, which is a coarse durum wheat flour. When the recipe says to form the pasta into "caramels" it means shape it like the wrapper of a boiled sweet/hard candy, i.e. twist each end to seal in the filling. Caramella in Italian does not actually mean caramel, it means boiled sweet!

                1. re: kate
                  Luther RE: kate Mar 16, 2005 09:08 AM

                  Thank you! This is definitely it!!! I didn't even think to look for the recipe on the website!

        3. c
          Candy RE: Luther Mar 14, 2005 02:27 PM

          Use frozen Gyoza skins. They will be next to wontons in the freezer case and are thinner and round in shape. They will work beautifully.

          1. j
            jnovgirl RE: Luther Mar 14, 2005 05:44 PM

            Sounds good to me, so I gave it a quick google and found the following Lidia Bastianich recipe for ravioli filled with pear and pecorino. Haven't tried it, but she's a pretty reliable source.

            Link: http://www.winemag.com/issues/APRIL03...

            1 Reply
            1. re: jnovgirl
              Luther RE: jnovgirl Mar 15, 2005 10:24 AM

              Thanks. I saw this too--I think I might try it. I'll report back if I do.

            2. t
              Tracy l. RE: Luther Mar 14, 2005 10:11 PM

              I recommend buying pasta sheets if you can. If you think you might want to make your own raviolis on a regular basis then I would recommend buying a ravioli plaque. I have one,it is easy to use and a lot of fun. I found a link to it through amazon.com. The product description describes the steps in making the raviolis better than I can.

              Link: http://www.amazon.com/exec/obidos/tg/...

              2 Replies
              1. re: Tracy l.
                Spade RE: Tracy l. Mar 15, 2005 12:19 PM

                The plaque does make ravioli making alot easier. Why not just buy a pasta machine? They're not that expensive-- force yourself to get enough use of it and you'll be glad you got it.

                1. re: Spade
                  Tracy L. RE: Spade Mar 16, 2005 11:56 PM

                  I have a pasta machine, but like to use my plaque because it was a gift from a dear friend.

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