Cacio e pere; warm apple and sage salad – 5 January 2014

main140105Since more than half of the ravioli filling was left over from last night’s recipe from Saveur, D suggested just making the ravioli again, but adding more pear, since we could not really taste the pear last night. I did that, adding one more Red Anjou pear, which had the effect of doubling the ratio of pear to other ingredients. It really worked! The pear taste stood out well and we really like it. The other version was good, too, but the pear was so unnoticeable as to seem irrelevant.

Here is what I want to try next time for our pasta dough (Bertolli: 1 cup flour, 1 egg, minimal water to make the dough right; knead to bring together, wrap in waxed paper and let sit at least ah hour at room temperature before rolling):

Grate 1/4 lb pecorino Romano using the smallest grater holes.

Add 1/4 cup mascarponeĀ and mix with a narrow rubber scraper.

Peel, seed, and grate 2 pears (recipe recommends Bartlett), on the largest grater holes, and lift grated pear into the mixture (I left hind most of the liquid); mix well. Refrigerate the filling till ready to use.

After making the ravioli and cooking them 6 minutes in boiling water, I scooped them out in batches, using the wok strainer and draining as much as possible, and placed them in a 10″ frying pan in which I had melted a generous 1 Tbsp unsalted butter. I used a large spoon to turn the ravs gently in the butter, and left them till ready to plate onto well-heated dinner plates. After plating: grate more pecorino Romano and fresh pepper over the top.

setting140105I remade the warm apple and sage salad, cooking the apples better this time. I had somewhat less arugula, which worked just fine. It was a most excellent salad. I used about 3/4 of a small Fuji apple, a small handful (1/4 cup?) of walnut halves (then broken into about 6 pieces each), 1 Tbsp each of butter and lemon juice, and six or so large sage leaves, stemmed and minced. Delicious salad! This is from TheArtfulDesperado.

wine140105Tonight we had the wine I originally suggested for the ravioli, but it was less fruity than I remembered: Pomelo, a 2012 Sauvignon Blanc from California, which we bought at the Bowl. We really liked it, and it was a decent match for the meal, though not perfect. D thinks a “flinty” white, probably a Burgundy, is what we are looking for for the ravioli. Well, darn, we’ll have to have it again! I bought an Acme Italian Batard today for dinner, and it was great, of course.

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