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.
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.
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!!!!!