Toasted Gorgonzola and Pear Ravioli

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For a fresh and lighter spin on traditional baked ravioli, I opted to create this weeknight meal using summer ripe pears and crumbly gorgonzola filled pasta. The pears add a hint of sweetness perfectly counterbalanced by the nutty and mildly sharp gorgonzola cheese. The two ingredients transform ordinary pasta into an elevated entree.

Summer temperatures and alfresco dining call for a quick substitute for heavy pasta dishes. Serve with a room-temperature bowl of creamy basil Alfredo sauce. Pair with a refreshing off-dry Riesling wine perfect for patio dining as the touch of sweetness and fruity flavors will bring out the pears.

Whatcha Need

• 1 package store bought fresh pasta

• 1 large egg

• 1 tablespoon half-and-half

• 1 cup plain Panko breadcrumbs

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/8 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/3 cup finely grated parmesan cheese

• Olive oil spray

• 1 jar basil Alfredo pasta sauce

Did You Know

~ Store bought fresh pasta is a quick and easy option for adding many different options to meal planning.

~ Gorgonzola is one of the oldest varieties of blue cheese and comes from Northern Italy.

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How It’s Made

1. Preheat oven to 400℉ or 375℉ if using a convection oven.

2. Line a baking sheet with foil and add a wire rack. Lightly spray the rack with olive oil spray to prevent sticking.

3. Open the package of refrigerated pasta and separate into individual pieces for dredging.

4. In a shallow glass bowl break the large egg and add half-and-half. Using a wire whisk stir until well combined and light yellow in color.

5. In a shallow glass pie plate add the plain panko breadcrumbs, garlic powder, dried parsley, salt, black pepper, and finely grated parmesan cheese. With a fork stir to combine all ingredients and spread evenly in dish.

6. Using one hand for dry and one for wet; place one ravioli in egg mixture, transfer to breadcrumbs and toss gently. Place on rack and repeat until all raviolis are coated. Lightly spray the prepared raviolis with olive oil spray to prevent cheese from burning during cooking.

7. Bake for 12 - 14 minutes; watching in the last few minutes to ensure they don’t over cook.

8. Transfer to a serving plate of choice and immediately serve with dipping sauce.