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Sonoma Modern American
Pear Ravioli with Celery Root Walnut Salad
Serves 4
Ravioli
12 round yellow dumpling wraps
1 ripe Bartlett pear
3 T white wine
½ pinch saffron
½ tsp chopped tarragon
½ tsp chopped parsley
Japanese breadcrumbs
Salt and pepper
Peel and chop the pear in small pieces. Cook pear with wine and saffron over low heat. Cook to dry and soften. Puree or mash with a whisk. Cool and fold in herbs. Fold in breadcrumb a little at a time to lightly firm up filling. Season with salt and pepper. Lay a dumpling wrap on a work surface. Spoon in 1 tsp of filling. Brush edges lightly with water. Fold in ½. Bring both ends together and lightly brush with water to allow the dough to seal. Repeat with remaining wraps and filling. Steam or boil to cook. Cook for 1 - 2 min.
Vinaigrette
3 T buttermilk
1 T red wine vinegar
1 T chopped shallots
1 tsp chopped garlic
1 T extra virgin olive oil
Whisk all ingredients together.
Salad
½ cup fine julienne celery root
¼ cup toasted and rubbed walnuts
1 tsp chopped rosemary
1 tsp chopped parsley
Steam ravioli or poach in salted water. Remove and divide on plates or place on a large platter. You can place a thin slice of pear underneath each ravioli. Toss salad ingredients with vinaigrette and season with salt and pepper. Sprinkle over the top of each ravioli. Serve and Enjoy!!!!!
