Recipe By: The Belworth House
2 Tbsp butter
2 Tbsp Olive Oil
3 Pears, peeled, finely diced
½ of a small onion, finely diced
1 cup Mild Blue Cheese
1 Cup mascarpone cheese
2 tbsp grated lemon rind
1 tbsp chopped fresh parsley
½ tsp chopped rosemary
½ tsp chopped thyme
Salt and freshly ground Black pepper
Pasta Sheets or Egg roll wrappers
6 Tbsp melted butter, kept warm till plating
2 tbsp Olive oil
¼ cup chopped chives
Shards of Parmesan
½ cup pesto (basil/pine nuts/olive oil/parmesan processed together)
Heat 4 tbsp. of butter in skillet on medium heat. Add pears and sauté for 2 minutes to soften, keeping flipping, add onions and sauté until soft and fragrant. Set aside to cool. Place blue cheese, mascarpone, lemon rind, parsley, rosemary and thyme in a bowl. Season with salt and pepper. Beat together until well mixed then fold in pears & onions mixture.
Add 2 tbsp of Olive oil to a sauté pan over medium heat, add the garlic and sauté until fragrant, soften and slight caramel colour. ****DO NOT BURN GARLIC…..BAD**** Set aside for plating. Melt 6 tbsp of butter.
Cut pasta or egg roll wraps into 4” circles and cover with a damp cloth to prevent drying. Working with 5 rounds at a time, place about 1 tbsp of filling mixture on each round. Wet the edges of the pasta, and then fold over to form a half moon and pinch the edges to seal. Bring around the two corners of the noodle and pinch again to form the ravioli. Repeat until all the pasta is used up. Bring a large pot of chicken broth or water to boil. Add ravioli and boil until pasta floats to the top, about 3 minutes. Drain and place on serving plates. Drizzle with melted butter, garnish with slivered garlic, fresh chives, Shards of parmesan and dot the plates with Pesto.