PEAR & GORGONZOLA RAVIOLI
Delicate handmade ravioli filled with Gorgonzola and pear — a perfect harmony of sweet and savory wrapped in tender pasta. Elegant and beautifully Italian.
Equipment
- Medium Saute Pan
- Mesh Strainer
- Medium Mixing Bowl
- Piping Bag or large ziplock bag alternative
- Large Pot
- Large Pan
- Pasta Cutter
- Optional: Ravioli Molds
Ingredients
Fresh Pasta
- 2 batches Fresh Egg Pasta - see Fresh Pasta 101 for recipe (below)
Filling
- 2 Pears, peeled and chopped very small
- ½ cup Gorgonzola Cheese
- ½ cup Whole Milk Ricotta Cheese
- ¼ cup Pecorino Cheese - Parmesan works well too
- 1 Egg
- ½ teaspoon Salt
Butter & Sage Sauce
- 4 Tablespoons Unsalted Butter
- 10 Sage Leaves - roughly chopped
Instructions
- 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), egg, and salt. Stir until smooth and evenly blended.
- Transfer and chill. Spoon the mixture into a piping bag (or see “Life Hack” below for a DIY version). Seal and refrigerate for 30 minutes to firm up slightly.
- Cut and fill. 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 or spoon a small dollop (about ½ tablespoon) of filling into each well. Brush the exposed pasta edges lightly with water, then place a second pasta sheet on top. Use a rolling pin to seal and cut the ravioli, following the mold’s ridges. Flip the mold to release the ravioli, then use a jagged-edge pasta cutter to reinforce or tidy up the edges if needed.
- Without a Ravioli Mold: Lay one pasta sheet on a lightly floured surface. Pipe six small mounds of filling (about ½ tablespoon each), spacing them evenly along the lower half of the sheet. Dip your pinkie finger into water and lightly moisten the outer and inner edges around each filling mound. Fold the top half of the sheet down over the filling, pressing gently to seal and remove air pockets. Use a jagged-edge pasta cutter to cut the sheet into individual ravioli squares. Set on a semolina-dusted tray to dry slightly before cooking or freezing.
- 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.
- 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).
- 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
Fresh Pasta 101 Recipe: Fresh Pasta 101
Serving & Garnish Tips:
- 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.
- This filling yields about 2 cups, enough for approximately 8 servings of ravioli (as a primi course). For this quantity, prepare a double batch of the Fresh Pasta 101 dough.
- DIY Piping Bag Hack: Spoon your filling into a gallon-size ziplock bag, squeeze the mixture into one corner, twist the top to seal, and snip a small corner off to pipe.
- Ravioli freeze well, so you can enjoy them later without any loss of flavor. After shaping, arrange them in a single layer on a baking tray (lined with parchment) and freeze for about 45–60 minutes, until firm. Then transfer to a zip-top freezer bag or airtight container. They’ll keep well for up to 2 months.
- To cook from frozen, simply drop them straight into boiling salted water and cook for 5–6 minutes, or until they float and the pasta is tender.