During the fall, I love making dishes with the colors of harvest. I can't get enough of the Pumpkin, Kabocha (Japanese pumpkin), Sweet Potatoes and Butternut Squash. The fusion of Pear with pasta came from my work travels to Florence, Italy and has been a favorite of mine ever since.
So during the weekend, I usually roast one of these in my toaster oven (1 hour). Then puree it or cut in large chunks and save it in the fridge for later when work is really hectic and you need a quick soup base or sauce. (I learned this trick when the girls were starting on solid foods.) You can also freeze ice cube trays with the puree for using in sauces when you are short on time.
There is a small pasta shop called Phoenix Pastificio in Berkeley that makes the most amazing fresh pasta. If you are lucky to live in the Bay Area, they sell the Ravioli at several locations. (You can also get Porcini ravioli and Magnani's in Berkeley, CA) I like Porcini best for this recipe because of the balance of earthiness with the light sweetness of pear and butternut.
So, If you can get fresh made ravioli, that's the best. You can also use plain cheese raviolis and add porcini mushrooms to your sauce.
Ingredients:
Porcini Ravioli (1 lb) - If you are using plain cheese ravioli, you can add fresh sliced Porcini to you saute.
Sauce:
Ripe Bartlett, Butter or Crimson Pear (1 or 2) - cut into bite size cubes (1/4")
1/2 Medium Shallot, finely chopped
2 Sprigs of Fresh Thyme
Pre-roasted and pureed butternut Sqaush
(you can add 1/2 cup of water to a small roasted butternut squash and puree with immersion blender, gradually add more until it has a soup/sauce like consistency)
Preparation Time (approx. 15-20 minutes):
Saute shallots w/ a small amount of sunflower cooking spray (or a few drops)
Add pear and fresh thyme and a little water demiglace.
Cook at low until tender.
Pour over cooked pasta.
Warm or prepare squash purée, then pour over pear shallot pasta and garnish with fresh basil, fresh milled salt and pepper.
This recipe is versatile.
A meal on it's own, or as a primi to your protein.
Vegan option:
Try Porcini Fettucine or plain Bowtie pasta with the sauce. Add chopped walnuts to the sauce.
