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
Ingredients
- Ravioli
-
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
- 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
Directions
- Ravioli
-
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
-
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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