Cheese And Pear Purse Pairings: The Best Sauces

Pears and cheese are a classic combination, and when made into a pasta dish, the possibilities for sauces are endless. One option is a brown butter fig sauce, which can be made by pureeing dried figs and cooking them down with butter and sage. Another option is a simple béchamel sauce, which can be made by creating a roux with flour and butter, and then adding milk. A more indulgent option is a creamy mascarpone sauce, which can be made by combining mascarpone cheese, milk, and grated Parmesan cheese.

Pear and cheese purses with a brown butter fig sauce

Ingredients

For the purses:

• 2 cups all-purpose flour, plus more for dusting
• 4 egg yolks from 4 large eggs
• 1 teaspoon kosher salt
• 1 cup whole milk ricotta
• 1 pear (peeled, cored and finely diced)
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon minced fresh rosemary (use 1 teaspoon if not making homemade ricotta)
• Zest from one lemon (if not making homemade ricotta)

For the brown butter fig sauce:

• 1 stick of unsalted butter
• 2 figs, thinly sliced
• Freshly grated Parmesan cheese

Method

Start by making the pasta dough. On a large, clean work surface, pour the flour into a mound. Make a well in the centre and lightly whisk in the eggs and salt. Gradually incorporate the flour into the eggs until a wet, sticky dough has formed.

Knead the dough by pressing the heel of your hand into the ball of dough and pushing forward and down. Rotate the ball 45 degrees and repeat until the dough is smooth and elastic. Wrap the dough in plastic and let it rest for 30-40 minutes.

While the dough rests, make the filling by combining the ricotta, Parmesan, pear and rosemary.

To make the brown butter fig sauce, heat a wide, heavy-bottomed pan over medium-low heat. Add the butter and swirl the pan as it melts. Add the sliced figs and cook until the butter is a light brown colour and has a nutty aroma.

Once the dough has rested, cut it into quarters. With a rolling pin, flatten each piece into an oblong disc about 1/2 inch thick. Using a pasta roller, roll out the dough, starting with the lowest/widest setting and gradually moving up to higher settings until you have thin sheets.

Use a large, round cookie cutter to cut out pasta rounds. Place the rounds on a lightly floured sheet pan and cover with a kitchen towel or plastic wrap.

To assemble the purses, wet the edges of each pasta round and place a teaspoon of filling in the centre. Gather the edges and pinch them together at the top.

Bring a pot of salted water to a boil and cook the purses for 4-5 minutes, or until al dente. Drain the purses and toss them with the brown butter fig sauce.

Plate the purses and garnish with fresh fig slices and grated Parmesan cheese.

Enjoy your pear and cheese purses with a delicious brown butter fig sauce!

Pear and cheese purses with a béchamel sauce

Ingredients

For the filling:

• Cow milk ricotta cheese, drained – 250 grams (9 ounces)
• Parmesan cheese, freshly grated – 30 grams (1 ounce)
• 1 small firm pear (slightly under ripe)
• Salt to taste

For the pasta:

• All-Purpose or "00" Flour – 200 grams (7 ounces) (Alternatively, use 2/3 all-purpose flour and 1/3 semolina flour)
• 2 eggs

For the béchamel sauce:

• Butter
• Flour
• Milk
• Cream
• Freshly grated Parmesan cheese
• Whole nutmeg, for grating
• Salt and white pepper, to taste

Cooking Instructions

Core the pear and cut into tiny cubes. Mix the pear with the ricotta and Parmesan cheese, adding salt to taste, and set aside.

Prepare the pasta according to the preparation instructions for the Basic Pasta recipe. On a floured work surface, roll out the dough into an almost paper-thin sheet. Cut out 12-centimetre (5-inch) rounds using a pasta cutter or any other round cutting substitute, such as a small bowl. Cover the rounds with a dishtowel and work on about ten rounds at a time to keep them from drying out.

To fill the pasta, place 1 heaping teaspoon of filling in the centre of each round. Use a small basting brush to moisten the border of each round. With your fingertips, pinch the pasta rounds together just above the filling, leaving the very top of the round open. You should end up with what looks like little bundles or purses. The pasta can be frozen for future use at this point; do not thaw before cooking.

To make the béchamel sauce, melt butter in a medium skillet or sauté pan over medium-low to medium heat. Add flour and stir for a minute or so to cook out the raw flour taste. Next, add milk and cream, and whisk until thickened (around 3 to 5 minutes). Turn the heat to low. Stir in Parmesan and season with a pinch of freshly grated nutmeg, along with salt and white pepper, to taste.

Cook the pasta in a pot of boiling salted water until al dente, for about 4 minutes. This may vary depending on how thin you have rolled out your pasta dough.

Gently remove the pasta purses from the boiling water using a slotted spoon or large scoop colander. Place 5 to 6 purses on each plate, spoon over the béchamel sauce, and garnish each with a sprinkling of freshly grated Parmesan cheese and shaved pears.

Pear and cheese purses with a blue cheese sauce

Ingredients

For the dough:

• 2 cups all-purpose flour, plus extra for dusting
• 4 yolks from 4 large eggs
• 1 teaspoon kosher salt

For the filling:

• 1 cup whole milk ricotta cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 pear, peeled, cored, and finely diced
• 1/2 teaspoon minced fresh rosemary (or 1 teaspoon if not using homemade ricotta)
• Zest from one lemon (if not using homemade ricotta)

For the sauce:

• 1/2 cup blue cheese, crumbled
• 2 tablespoons light cream
• Ground black pepper to taste

For the crispy prosciutto:

• 3-4 prosciutto slices, diced
• 1 tablespoon olive oil

Method

First, make the dough. On a large, clean work surface, pour the flour into a mound. Make a well in the centre and add the eggs and salt. Gradually incorporate the flour into the eggs until a wet, sticky dough has formed.

Use a bench knife to scrape excess dough from your utensils and hands. Keep adding flour and turning the dough roughly 45 degrees until it feels firm and dry and forms a ball.

Now, knead the dough. Press the heel of your hand into the ball, pushing forward and down. Rotate the ball 45 degrees and repeat until the dough is smooth and elastic. If it feels too wet, add flour; if it's too dry, add water. Wrap the dough in plastic and let it rest for 30-40 minutes.

While the dough rests, make the filling. Combine the ricotta, Parmesan, pear, rosemary, and lemon zest in a bowl. Refrigerate until needed.

Fry the prosciutto. Heat a frying pan to medium-high. Add the olive oil, then the prosciutto, and fry until crispy. Drain on a paper towel and set aside.

Once the dough has rested, cut it into quarters. Take one quarter and flatten it into an oblong disc, about 1/2-inch thick.

Roll out the dough with a pasta roller, starting at the lowest/widest setting. Run the dough through a few times, folding it over in thirds each time. Gradually move to higher settings until you have thin, delicate sheets.

Use a large, round cookie cutter to cut out pasta rounds. Place the rounds on a lightly floured sheet pan and cover with a kitchen towel or plastic wrap. Repeat with the remaining dough.

Now, make the sauce. Mix together the blue cheese, cream, and pepper in a bowl.

When you're ready to fill the purses, wet the edges of each pasta round. Place a teaspoon of filling in the centre, being careful not to overfill. Gather the edges and pinch them together at the top.

To cook the purses, drop them into salted, boiling water. Cook until they float and the pasta is al dente, about 4-5 minutes. Drain and toss with the blue cheese sauce.

Plate the purses and garnish with the crispy prosciutto. Enjoy!

Pear and cheese purses with a balsamic reduction

Pears and cheese are a match made in heaven, and this is especially true when they are wrapped in pasta dough and served as purses with a balsamic reduction. This elegant dish is a delightful way to showcase the classic combination of flavours and textures.

To make the purses, you will need to prepare a basic pasta dough. On a floured work surface, roll out the dough until it is almost paper-thin. Cut out rounds using a pasta cutter or a small bowl. To make the filling, mix together ricotta cheese, grated Parmesan, and finely diced or pureed pear. Place a heaping teaspoon of the filling in the centre of each pasta round. Use a small brush to moisten the edges of the dough and then pinch them together just above the filling, leaving the very top open. This will create a bundle or sack shape.

For the balsamic reduction, simply take a bottle of good-quality balsamic vinegar and simmer it in a saucepan over medium heat. Allow it to reduce by about half, or until it has thickened and becomes syrupy. This process will intensify the flavour of the vinegar and give it a slightly sweeter taste.

To cook the purses, bring a pot of salted water to a boil and gently drop them in. They will only need a few minutes to cook, so keep an eye on them. Once they are floating and the pasta is al dente, they are ready to be removed with a slotted spoon.

To serve, place a few purses on each plate and drizzle with the balsamic reduction. You can also garnish with shaved Parmesan cheese and thin slices of pear for added flavour and texture. Enjoy this delicious dish as an appetizer or a light meal.

Pear and cheese purses with a walnut and arugula sauce

Pears and cheese are a match made in heaven. The combination of textures and flavours works perfectly in a number of appetizers, salads, sandwiches, and desserts.

For a sauce to go with pear and cheese purses, a walnut and arugula sauce would be a great choice. Arugula, also known as rocket leaves, has a peppery flavour that adds a nice bite to the dish. Walnuts add a nice crunch and warmth to the sauce. To make the sauce, you can toast the walnuts in a pan with some maple syrup and a pinch of salt until the syrup caramelises and the walnuts turn golden. For the arugula component, you can simply dress the leaves with a mixture of olive oil, lemon juice, seeded mustard, honey, mayonnaise, and salt.

To make the purses, you can fill homemade or store-bought pasta dough with a mixture of ricotta, pear, rosemary, lemon zest, and Parmesan cheese. Form the dough into small pouches by gathering the edges and pinching them together at the top. Boil the purses in salted water until they float and are cooked al dente.

To assemble the dish, simply toss the purses in the arugula sauce and top with the candied walnuts. You can also add some shaved Parmesan cheese and a drizzle of extra virgin olive oil to finish.

This dish combines the sweetness of the pears, the creaminess of the cheese, the peppery bite of the arugula, and the earthy crunch of the walnuts, creating a delicious and elegant meal.

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