YIELD: 12 SERVINGS For the filling: 1 lb. 2 oz. diced canned pears (2 ½ cups) 4 oz. gouda cheese, shredded 1 Tbsp. garlic, finely chopped For the sauce: ¾ lb. unsalted butter 1.5 oz. pine nuts, toasted (¼ cup) ½ cup peeled, seeded, and finely diced tomato 1 ½ Tbsps. capers salt, to taste fresh ground black pepper, to taste ⅓ cup shredded fresh basil, lightly packed For the pasta: 6 size 12"×14" fresh pasta sheets flour, as needed 12 basil sprigs, for garnish For filling: ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.