From The Culinary Couple | Inspired by Chef Lidia Bastianich
- up to 3 cups unbleached all-purpose flour
- 4 large eggs
- 1 tsp extra-virgin olive oil
- 1/2 tsp salt
- warm water as needed
- Scoop 2 2/3 cups flour into a large food processor fitted with a metal blade.
- Beat eggs, olive oil, and salt together in a small bowl.
- With food processor turned on, pour egg mixture into feed tube.
Process until a rough and slightly sticky dough forms. If
mixture is too dry, add a very small amount of warm water.
- Scrape dough onto a lightly floured surface. Knead with
the heels of your hands. Then push your knuckles into the dough
several times. Alternate between kneading and “knuckling”
until dough is smooth, silky, and elastic (i.e. it pulls
back into its shape when you stretch it.) Flour the work
surface and your hands, as needed. The process will take 5 to
10 minutes. (You can also transfer the dough to a stand mixer
fitted with a double hook and mix on low for 2 to 3 minutes.)
- Roll dough into a smooth ball and place it in a small bowl. Cover
with plastic wrap and let it rest at least 1 hour at room
temperature, or up to 1 day in the refrigerator. (If dough
has been refrigerated, let it stand at room temperature
for about 1 hour before rolling and shaping.)
- 2 Bartlett pears, peeled and cored and grated
- 2 Tbsp mascarpone
- 1/2 lb grated Pecorino Romano cheese (to stuff)
- 3 Tbsp grated Pecorino Romano cheese (to finish)
- 8 Tbsp butter
- black peppercorn, coarsely ground, to taste
- Mix grated pear and grated Pecorino together in a bowl. Add mascarpone.
- Divide dough into three equal pieces and cover with a clean
kitchen towel. Working with one piece at a time, roll dough into a
rectangle, about 10×20 inches. Dust work surface lightly with flour as
needed; too much flour will make dough difficult to roll. If dough
springs back as you roll it, recover with kitchen towel and let rest for
10 to 15 minutes. Repeat with remaining two pieces of
dough. Let pasta sheets rest, at least 15 minutes before
- Roll each piece into sheets about 11×30 inches. Keep
two of the pasta sheets covered with kitchen towel while
you work with one.
- Using a small round pastry cutter, cut dough into circles. Mound
pear filling onto one piece and cover with another, stretching slightly
and pressing edges together. Then use the tines of a fork to seal the
edges. Repeat with remaining dough.
- Bring a large pot of salted water to a boil. In a sauté
pan, melt butter with a cup of water. Cook ravioli in boiling
water for 3 to 4 minutes. Drain and then toss ravioli together
with melted butter. Remove from heat and
finish with Pecorino cheese and coarsely ground
peppercorn. Serve with additional grated cheese as desired.