Pumpkin Ravioli with Braised Pear Sauce & Guanciale Garnish

Prep Time 10 mins Cook Time 20 mins

Servings: 2

Ingredients

• Pumpkin Ravioli

Pumpkin Ravioli, frozen (store pickup)

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• 1 Bosc Pear

• Unsalted Butter

Delitia Butter of Parma

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• 1/4 cup Guanciale, diced

Salameria Guanciale

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• EVOO

Olio DOP Sardegna Extra Virgin Organic Olive Oil

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• 1 pkg Dried Porcini Mushrooms (rehydrate according to directions)

Dried Porcini Mushrooms

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• 2 Shallots sliced

• 3 Garlic cloves sliced

• 1/4 cup Basil torn

• 1/2 cup White Wine

• 8 oz Unsalted butter

• Parmesan Cheese as needed

Il Villaggio Parmigiano Reggiano Aged 24 Months

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• Salt

Sea Salt Coarse Trapanese 2.2 lbs

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• Pepper

Fior di Maiella Peppercorn Trio for Cacio e Pepe

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1. Cook Ravioli according to directions.

2. Using the smaller end of a melon baller, cut out small circular shapes from the pear. You should yield approximately 20 balls from 1 pear.

3. Sauce pears in 1/2 Tbsp of butter, salt and pepper to taste, cook until tender. Remove from pan and set aside.

4. Add diced Guanciale to pan and sauté until crispy, set aside.

5. Add 1 Tbsp of EVOO to your sauce pan, add the mushrooms, shallots, garlic and sweat for 4 minutes. Deglaze pan with white wine and reduce. Add cold butter a Tbsp at a time whisking to blend together. Remove from heat and add Basil.

6. Plate ravioli and spoon sauce over. Garnish with crispy Guanciale and Parmesan cheese. Buon Appetito!