Ravioli with Gorgonzola Fondue, Sage-buttered Pear & Toasted Pecans
A study in balance built on an all time classic and re-adjusted to my palate. Gorgonzola fondue is balanced by the sweetness of pear, developed with buttered sage. The velvety creaminess is countered in texture and flavour by the slight bitterness of the crunchy toasted pecans.
Ingredients (2 portions)
- Ravioli ricotta and spinach (170 g)
- Gorgonzola (100 g)
- Heavy Cream (100 mL | whole)
- 1/2 Pear (crisp and mature)
- Sage fresh leaves
- Butter
- Salt
- Pepper
- Pecan Nuts
Preparation
- Heat a knob of butter in a saucière and add the heavy cream. Once hot, incorporate the gorgonzola cubes. Season with salt and pepper, then melt over low heat, whisking constantly to ensure a smooth, lump-free emulsion.
- Sauté the diced pear in a knob of butter along with the sage leaves.
- Boil the ravioli in salted water for the required time (usually 3-4 minutes).
- Remove the sage leaves from the butter, pat them dry, and quickly torch them with a kitchen blowtorch until crisp and rigid, ensuring they do not burn.
- Fold the sautéed pears into the fonduta, add the ravioli, and toss everything gently to coat.
- Plate the ravioli, drizzle with the remaining sauce, garnish with the crispy sage leaves, and finish with a light dusting of toasted pecan crumble—use sparingly, as the flavor of the pecans is quite intense.