Turkey and Dried Pear Ravioli with Pear-Sage Beurre Blanc

By • September 13, 2011 0 Comments

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Turkey and Dried Pear Ravioli with Pear-Sage Beurre Blanc

Author Notes: I enjoy doing riffs on classic sauces. Adding fruits (and cured pork) to beurre blanc is one way. I have adjusted the vinegar down to lighten the flavor.eastprong


Serves 4


  • 6 homemade pasta sheets, 3 x 16
  • 1 1/2 pounds lean ground turkey
  • 1/4 cup olive oil
  • 1/2 cup dried pears, chopped
  • 1 bunch Swiss chard, stems removed, leaves chopped
  • 1/2 cup dry white wine
  • 1/2 cup Parmigiano Reggiano, grated
  • 1/8 teaspoon nutmeg, grated
  1. Saute the turkey in the olive oil until lightly brown. Add the dried pears, chard, and wine and cook until the wine evaporates. Place the sauteed ingredients in a food processor and pulse into a coarse puree. Add the cheese and nutmeg. Make raviolis with the filling and pasta sheets.

Pear-Sage Beurre Blanc

  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 1 shallot, minced
  • 1 ripe pear, peeled and chopped
  • 6 black peppercorns
  • 6 sage leaves, chopped
  • 12 ounces unsalted butter, cut into 1 tbl cubes
  • 1 semi-ripe pear, peeled and cut into 1/4" cubes
  • salt to taste
  1. In a small saucepan, cook the vinegar, wine, shallot, ripe pear, peppercorns, and 3 of the sage leaves until 1 1/2 tablespoons of liquid remain. Strain. Set saucepan over low heat and add the reduced liquid. Whisk in butter 1 tablespoon at a time until all is incorporated. Taste for salt and add some if needed. While making the sauce, cook the ravioli and drain well. Spread 1 tablespoon of the sauce on a large serving platter, place the raviolis on top, drizzle on more sauce, garnish with the cubed pear and remaining sage leaves. Serve additional sauce on the side.

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