Pear & Gorgonzola Ravioli
A little sweet, a little savory — this Pear & Gorgonzola Ravioli is the best of both worlds. Elegant yet easy to prepare, it’s a beautiful balance of bold cheese, ripe fruit, and fresh pasta.
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Italian Translation: Ravioli di Pere e Gorgonzola
Region of Origin: Lombardy & Piedmont
Wine Pairing Suggestion: A crisp Vermentino
Category: First Course [‘Primo’]
Michelle’s Cucina
A note from my kitchen to yours.
This one feels special — a little elegant, a little unexpected. The sweet pear and bold Gorgonzola make a perfect Northern Italian pairing, wrapped in tender ravioli. The complex flavors are incredibly satisfying, whether for a cozy dinner or a holiday table.
Why this recipe works: Creamy Gorgonzola, ripe pear, and delicate pasta create a filling that’s rich, balanced, and surprisingly approachable for home cooks.
Ingredients for Pear & Gorgonzola Ravioli:
Full measurements in the recipe card below.
- Fresh Egg Pasta – Double Batch (see Fresh Pasta 101 for recipe)
- Filling:
- Pears
- Gorgonzola Cheese
- Whole-Milk Ricotta Cheese
- Pecorino Cheese – Parmesan works well too
- Egg
- Salt
- Butter & Sage Sauce:
- Unsalted Butter
- Sage Leaves
RECOMMENDED KITCHEN TOOLS:
- Medium Saute Pan
- Mesh Strainer
- Medium Mixing Bowl
- Piping Bag (or large ziplock bag alternative)
- Pasta Roller or KitchenAid Stand Mixer & Pasta Attachment
- Large Pot
- Large Sautè Pan (with high sides)
- Pasta Cutter Wheel
- Optional: Ravioli Molds
How to Make Pear & Gorgonzola Ravioli:
Step 1: Soften the Pears.
Be sure the pears are chopped very small. Add to a small saucepan on medium-high heat and saute for about 3 minutes, until softened. Drain the liquid in a mesh strainer and discard the liquid.
Step 2: Mix the filling.
In a medium bowl, combine the softened pears, gorgonzola cheese, pecorino (or parmesan), egg, and salt. Stir until smooth and evenly blended.
Step 3: Transfer and chill.
Spoon the mixture into a piping bag. Seal and refrigerate for 30 minutes to firm up slightly.
Step 4: prep before you cut & shape.
Set out a small cup of water, semolina flour for dusting, your pasta cutters or molds, your piping bag (or zip-top bag), cutter, and a semolina-dusted baking sheet.
Step 5: Cut and fill- with ravioli mold
Roll out fresh pasta dough into thin sheets. Lightly dust the mold with semolina flour. Lay one sheet of fresh pasta over the mold and gently press it into each cavity. Pipe about ½ Tablespoon of filling into each well. Lightly brush the exposed pasta with water, then place a second sheet over the top. Roll firmly over the mold with a little rolling pin to seal the ravioli. Turn the mold over to release them, then use a jagged-edge pasta wheel to trim or reinforce the edges if needed. Arrange the ravioli on a baking sheet lightly dusted with semolina flour until ready to cook or freeze.
Step 5: Cut and fill- without ravioli mold
Lay one pasta sheet on a lightly floured surface. Starting about 1½ inches from the top and sides, pipe six small mounds of filling (about ½ Tablespoon each), leaving about 1½ inches between each mound. Dip your fingertip into the small cup of water nearby and lightly moisten the pasta sheet's edges. Fold the bottom half of the sheet over the filling, gently pressing out any air pockets before sealing. Use a jagged-edge pasta wheel to cut the ravioli into individual squares, then arrange them on a baking sheet lightly dusted with semolina flour until ready to cook or freeze.
Step 6: Cook the pasta.
Bring a large pot of salted water to a boil. Add ravioli and cook for 3 minutes, or until they float to the surface.
Step 7: Make the sauce.
While the pasta cooks, melt butter in a large pan over medium heat. Add chopped sage and let it sizzle until aromatic (about 2 minutes).
Step 8: Toss and serve.
Transfer cooked ravioli directly to the butter-sage pan along with ¼ cup of pasta water. Gently toss to coat until glossy.
How to Serve Pear & Gorgonzola Ravioli:
- Serve immediately with fresh parmesan cheese, cracked pepper, and a drizzle of olive oil.
- Alternate Sauce Option: a Brown Butter & Walnut Sauce is also fantastic pairing — warm, nutty, and delicate enough not to overpower the pear and Gorgonzola.
- Melt 4 tablespoons butter over medium heat until it begins to brown lightly, then add 2 tablespoons chopped walnuts. Cook for 1–2 minutes, spoon over ravioli, and finish with cracked black pepper.
- Pair with a crisp Vermentino (see my full Italian White Wine Guide here!)
La Vita, Simplified:
Pasta Favorite: The Mercato Atlas 150 Pasta Roller is a timeless classic that gives you complete control over thickness and creates beautifully even pasta sheets.
Make Ahead: Freeze freshly cut or shaped pasta by arranging in a single layer on a baking tray lined with parchment paper, then freeze for about 45–60 minutes. Transfer to a freezer bag. Cook directly from frozen—it keeps beautifully for up to 3 months.
Pasta Favorite: A fluted pasta wheel creates clean cuts and beautifully finished edges while helping seal stuffed pasta securely.
Cookware Favorite: A pasta pot with an insert makes draining fresh pasta quick and easy while helping protect delicate shapes.
Prep Favorite: A piping bag makes filling stuffed pasta quick and tidy, though a zip-top bag with the corner snipped works beautifully too.
Kitchen Favorite: I love my KitchenAid Stand Mixer with the Pasta Roller Attachment. It rolls smooth, consistent sheets in minutes and makes homemade pasta much more approachable.
Pasta Favorite: A ravioli mold speeds up assembly and helps create evenly sized ravioli that cook consistently.
PEAR & GORGONZOLA RAVIOLI
Equipment
- Medium Saute Pan
- Mesh Strainer
- Medium Mixing Bowl
- Piping Bag or large ziplock bag alternative
- Pasta Roller or KitchenAid Stand Mixer & Pasta Attachment
- Large Pot
- Large Sautè Pan
- Pasta Cutter Wheel
- Optional: Ravioli Molds
Ingredients
Fresh Pasta:
- 2 Batches Fresh Pasta 101 Recipe - see Fresh Pasta 101 recipe below
Filling:
- 2 Pears, peeled and chopped very small
- ½ cup Gorgonzola Cheese
- ½ cup Whole Milk Ricotta Cheese
- ¼ cup Pecorino Cheese, grated - Parmesan works well too, plus more for garnish
- 1 Egg
- ½ teaspoon Salt
Butter & Sage Sauce:
- 4 Tablespoons Unsalted Butter
- 10 Sage Leaves, roughly chopped
Instructions
Make the Filling:
- Soften the Pears. Be sure the pears are chopped very small. Add to a small saucepan on medium-high heat and saute for about 3 minutes, until softened. Drain the liquid in a mesh strainer and discard the liquid.
- Mix the filling. In a medium bowl, combine the softened pears, gorgonzola cheese, pecorino (or parmesan) cheese, egg, and salt. Stir until smooth and evenly blended.
- Transfer and chill. Spoon the mixture into a piping bag (or large zip-lock bag). Seal and refrigerate for 30 minutes to firm up slightly.
Roll & Shape the Pasta:
- Before You Begin: Set out a small cup of water, semolina flour for dusting, your pasta cutters or molds, your piping bag (or zip-top bag), cutter, and a semolina-dusted baking sheet.
- While you're shaping the pasta, bring 4–5 quarts (16–20 cups) water + 1½ Tbsp sea salt to a rolling boil in a large pot, if you plan to cook it immediately.
- Roll out fresh pasta dough into thin sheets.
- With a Ravioli Mold: Lightly dust the mold with semolina flour. Lay one sheet of fresh pasta over the mold and gently press it into each cavity. Pipe about ½ Tablespoon of filling into each well. Lightly brush the exposed pasta with water, then place a second sheet over the top.Roll firmly over the mold with a little rolling pin to seal the ravioli. Turn the mold over to release them, then use a jagged-edge pasta wheel to trim or reinforce the edges if needed.Arrange the ravioli on a baking sheet lightly dusted with semolina flour until ready to cook or freeze.
- Without a Ravioli Mold: Lay one pasta sheet on a lightly floured surface. Starting about 1½ inches from the top and sides, pipe six small mounds of filling (about ½ Tablespoon each), leaving about 1½ inches between each mound.Dip your fingertip into the small cup of water nearby and lightly moisten the pasta sheet's edges. Fold the bottom half of the sheet over the filling, gently pressing out any air pockets before sealing.Use a jagged-edge pasta wheel to cut the ravioli into individual squares, then arrange them on a baking sheet lightly dusted with semolina flour until ready to cook or freeze.
Cook, Finish, & Serve:
- Add ravioli to boiling salted water, and cook for 3 minutes, or until they float to the surface.
- Make the sauce. While the pasta cooks, melt butter in a large saute pan over medium heat. Add chopped sage and let it sizzle until aromatic (about 2 minutes).
- Toss and serve. Transfer cooked ravioli directly to the butter-sage pan along with ¼ cup of pasta water. Gently toss to coat until glossy.
- Serve immediately with fresh parmesan cheese, cracked pepper, and a drizzle of olive oil.
Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Freeze freshly cut or shaped pasta in a single layer until firm, then transfer to freezer bags. Cook directly from frozen—it keeps beautifully for up to 3 months.
- Michelle’s Kitchen Recommendations:
- Continue your Fresh Pasta Journey:
🍝 Continue your Fresh Pasta Journey:
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