GWINNETT COUNTY, Ga. -- Jennifer Williams, a student in the Culinary Arts program at Gwinnett Technical College, recently won first place in the 2012 USA Pears Culinary Student Competition at Le Cordon Bleu in Portland, Ore.
Her Pear and Prosciutto Ravioli with Pear Sauce netted Williams a $1,000 scholarship.
Learn how to make Williams' award-winning recipe here.
9.5 oz. all-purpose flour
3 large eggs
5 oz. Bosc pears, peeled, seeded and rough-chopped
4 oz. Bartlett pears, peeled, seeded and rough-chopped
4 oz. Comice pears, peeled, seeded and rough-chopped
1 tbsp. butter
18 oz. sparkling pear juice
1 tbsp. freshly ground cardamom
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 oz. heavy cream