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
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.