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Caccio e Pepe Ravioli

White Pepper Pasta Dough

  • 1 tsp white pepper, freshly ground
  • 6 eggs
  • 4 cups 00 flour

Parmesan Broth

  • Rind of the cheese
  • 2 cups chicken stock

Pear and Poppy Filling

  • 2 pears, cleaned and peeled
  • 1 tbsp. white pepper, freshly ground
  • 1 tbsp. poppy seeds
  • I tsp salt
  • ½ cup mascarpone cheese
  • 1 cup ricotta, full fat
  • ¼ cup Parmigiana Reggiano, grated off the block
  • 1 egg

Description

Tender poached pears and white pepper give this dish classic holiday flavors and the perfect pairing of sweet and savory. White pepper has a slightly floral note and bite that makes it the perfect foil for the sweet and salty mixture of pear mascarpone and pecorino. Whole poppy seeds add another layer of sweetness and texture to this holiday showstopper.

Serve over a zesty parmesan broth and top with shaved truffles for an elevated addition to your holiday table.

Directions

In a food processor place flour, eggs, pepper and salt. High quality All-Purpose flour can be substituted for 00, identical measurements are used. Pulse dough until it comes together, adjust flour and eggs based on consistency. Remove the dough from food processor and place on a floured surface; knead into a smooth ball. Wrap the dough in plastic and place it in the fridge.

While dough is resting prepare the filling. Cover peeled pears in water and boil until they release easily from a fork. Once cooled, puree pears until smooth. In a separate bowl combine the remainder of the ingredients for the cheese mixture. Incorporate the pair puree and cover, place in the refrigerator for at least 2 hours.

In the meantime, place cheese rind in broth and simmer for at least one hour.

Use a pasta machine to roll out the dough. Split the dough into pieces (about 4). Smaller pieces keep the dough from drying out when you are rolling it out. Keep the rest covered until you are ready to work with it.

Pass through at the highest setting first, progressing down in thickness at least 2 times. Fold dough in half each time to ensure width will fit through the machine. Dough should be thin enough to see solid objects behind.

With a knife remove excess until shape resembles a rectangle. Place the filling in a piping bag and pipe circles (about 1 tablespoon) into the center of the square. Leave approximately a half an inch around the edge to seal the dough. Cut into squared and brush edges with water. Place another square on top and press to seal.

Cook in simmering water until ravioli float to the top. Sautee cooked ravioli in melted butter and serve with the parmesan broth. Top with shaved black truffles for subtle earthy note that will complement the white pepper.

Tips

Use mortar and pestle to crush whole peppercorns to bring out the natural oils.

Make the dough ahead of time, it can store in the refridetor for up to two days. 00 is an Italian milled flour used exclusively in pasta making. It is finely ground, low starch and low gluten which makes it ideal for any type of dough.

Make the filling at least two hours ahead, loose filling can make the dough sticky and harder to handle.