This is a whole new twist on ravioli. Yes a bit of work I admit. But a lot of fun and has an amazing taste. Savory sweet and tangy.
My Grocery store “Sweetbay” down here in FL has a meat counter and has some great speciality sausage, sage, apple, spicy, etc. I like the sage for this. The best part is you only need 1. I try to use the pears in season and a granny smith as I think it holds up best. These are a wonderful appetizer. I like to serve them at a dinner party with 3 on each plate, a drizzle of the gorgonzola sauce and a dollop of the current jelly. Sweet and savory, Most people can’t believe everything that is in it.
I like to make the filling and the raviolis themselves as well as boiling them and then dipping them in the bread crumb mixture, refrigerate so all I have to do the day of the party is pan saute for just a few minutes, warm up the sauce and serve.
For those who don’t use current jelly … keep some on hand. Mix with some garlic and jalapenos and white wine and it is amazing over pork or chicken. Use just as is for a simple glaze of pork, poulty and seafood. Great mixed with juice, olive oil and shallots for a salad dressing. It is a pantry item you must have.
Well I hope you try these raviolis. I don’t recommend as a full course meal as they are very rich, but as a beginning course, appetizer, party food they are amazing.
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