- 3 ripe Bosc pears
- 4 ounces butter
- Kosher salt
- White pepper
- 12 ounces gorgonzola cheese, crumbled and divided
- 8 ounces walnuts, toasted and chopped
- 2 tablespoons sage, chopped
- 1 c. ricotta cheese
- 32 wonton wrappers
- 4 ounces liquid egg (or 4 eggs beaten with 2 oz. water)
- 1 c. almonds, sliced
- 8 ounces unsalted butter
- 1 tbsp. chili powder
- 1 tbsp. sage, chopped
Peel and remove core from pears. Dice into 1/4” cubes. Sauté in butter over medium heat until pears are fork tender, about 3 to 4 minutes. Cool and reserve 1/4 of the pears for the sauce.
Combine diced pears, 8 ounces Amish Gorgonzola cheese, walnuts, sage and ricotta cheese in a bowl; mix until combined. Place into piping bag or large zip top bag. Place in refrigerator to chill for 30 minutes.
Lay 4 wonton wrappers on counter top; brush edges with liquid egg. If using a zip top bag, cut off one of the lower corners to create a hole to use for piping. Pipe 2 teaspoons of ricotta mixture into center of wonton. Place another piece of wonton on top and press edges with fork to seal ravioli tight. Repeat until all 16 raviolis are complete.
Bring 1 gallon of water to a boil in a large pot. Carefully drop raviolis in one at a time, making sure the water continues to boil. Cook ravioli for 4 to 5 minutes. Remove from water and shake off excess water. Set aside.
Heat a large sauté pan over medium heat. Melt butter in pan and add chili powder, almonds and sage. Allow almonds to slightly brown and remove from heat; add remaining pears. Add cooked ravioli to sauté pan and coat with Spiced Almond Butter.
To serve, place evenly distributes raviolis onto 4 plates and top each with remaining Spiced Almond Butter. Top with the remaining 4 ounces Amish Gorgonzola cheese as garnish.