One of the joys of dining out internationally is being exposed to new ideas! This recipe is the result of a fabulous dish I enjoyed in Florence, Italy last fall. Pears are plentiful in this region of Tuscany. The restaurant version actually hand created the ravioli containing the pears.
So, our test kitchen created an easier version using prepared ravioli and adding the pears. Pour over a homemade Alfredo and voila! you have a Tuscan delight!
EnJOY!
Pasta and Pear Alfredo
Florence Italy Style
Ingredients
- 1/2 cup unsalted butter
- 8 cloves garlic, chopped 1 pint
- 8 oz cream cheese
- 2 cups heavy cream
- 1 1/2 tsp Italian seasoning or Herbes de Provence
- 1/4 tsp salt
- 1 tsp pepper, freshly grounded
- 1 cup freshly grated parmesan cheese
Pasta
- 3 pkg HEB refrigerated buffalo milk mozzarella and balsamic ravioli 9 ounce packages
- 4 ripe pears peeled and chopped
Instructions
Alfredo Sauce
- Add Butter to a saucepan. Stir in garlic and cook over medium heat for about 2 minutes. Add cream cheese and cream. Whisk until cream cheese is melted.
- Add Italian seasoning, salt and pepper. Gradually whisk in grated parmesan. Continue to whisk for about 4 - 5 minutes at a simmer.
- Cook pasta according to directions and drain.
- Add pasta to a bowl and drizzle about 1 tbsp EVOO over and mix. Add pears and stir in Alfredo sauce. Serve immediately.
Notes
Alfredo sauce can be made up to 3 days ahead and stored in fridge.