Prep Time 10 mins Cook Time 20 mins
1 Bosc Pear
1/4 cup Guanciale, diced
1 pkg Dried Porcini Mushrooms (rehydrate according to directions)
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
Cook Ravioli according to directions.
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.
Sauce pears in 1/2 Tbsp of butter, salt and pepper to taste, cook until tender. Remove from pan and set aside.
Add diced Guanciale to pan and sauté until crispy, set aside.
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.
Plate ravioli and spoon sauce over. Garnish with crispy Guanciale and Parmesan cheese. Buon Appetito!