Yield: 60 Ravioli, 12 Servings Fill ing: 1 lb., 2 oz Pacific Northwest Diced Canned Pears, drained weight (21⁄2 cups) 4 oz. gouda cheese, shredded (1 cup) 1 Tbsp. finely chopped garlic Sauce: ¾ lb. unsalted butter 1½ oz. pine nuts, toasted (1⁄4 cup) 4 oz. tomato, peeled, seeded, finely chopped (1⁄2 cup) 1½ Tbsps. capers Salt to taste Freshly ground black pepper to taste 1⁄3 cup lightly packed fresh basil, shredded Pasta : 6 12”x14” fresh pasta sheets Flour as needed 12 basil sprigs for ...

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