You are here: Home » Recipes » Meat and Pear Open Ravioli Meat and Pear Open Ravioli Recipe by Francine Segan Yield Instead of filling homemade ravioli, save time and stress using that delicious filling on the outside—as the sauce for any pasta or noodle. Photography by Lucy Schaeffer PrintEmail Ingredients 3 tablespoons butter2 ounces pancetta or bacon1 sweet sausage4 ounces roast beef, thinly sliced, then cut into strips1 large pear, thinly sliced and unpeeled2 tablespoons golden raisins1 clove garlic, minced3-4 small, fresh sage leaves1 pound calamarata (or other tube-style pasta) Zest of 1/2 lemon Grana padano, or other aged cheese Ground cinnamon Fresh parsley, minced Salt and freshly ground black pepper2-3 amaretti cookies, crushed Instructions In a large skillet, melt the butter over medium-high heat. Add the pancetta and cook until it is crisp, about 5 minutes. Remove the sausage from the casing and crumble it into the pan; cook until browned. Add the beef, pear, raisins, garlic, and sage. Cook the mixture until the pears are soft. Meanwhile, boil the pasta in salted water until it is almost al dente. Drain and toss into the sauce along with a few tablespoons of the cooking liquid. Stir well and cook, adding more cooking liquid if needed, until the pasta is al dente. Stir in the zest and season with grated cheese, cinnamon, nutmeg, and parsley to taste. Season with salt and pepper and serve the pasta topped with a sprinkling of amaretti crumbs. —Reprinted with permission from Pasta Modern: New and Inspired Recipes from Italy. Copyright 2013, Stewart, Tabori & Chang.