I’m not gonna lie, it is kind of an involved recipe to make your own ravioli at home. But when you can get this delicious cheese and pear ravioli filling as a result… mmmmmmm is it worth it.
It’s been blazing hot outside, but mother nature finally decided to blow in some cool weather and rain. So it is beginning to feel like fall outside. And what better way to celebrate than trying to come up with a delicious meal to eat?
This creamy two-cheese ravioli is loaded with tangy gorgonzola and slightly sweet ricotta. Combined with the pears and herbs, it’s sure to be a hit however you serve it. The secret to the filling is just a quick cook all together until the pears are just soft.
So, if you’re up for a little bit of a kitchen adventure, then walk through this pear ravioli recipe with me.
Making the Cheese and Pear Filling
To try and get that fall flavor, I wanted to use ingredients that would be freshest at this time. So I got some sage and thyme from the garden and then bought some pears, shallots, gorgonzola, and ricotta from the store.
Melt the small amount of butter in a pan. I know, it should totally be more butter than this for sauteeing something. But, we don’t want too much liquid in the filling. It is just much easier to work with the drier the final result is. So please use a little constraint. I know it is difficult.
With the butter melted and the pan hot, add in the shallots
Once the cheese sauce has finished cooking, you’ll want to add in the shredded mozzarella. Once the cheese has melted, you can remove the pan from the stove. Now, you’ll be ready to fill the raviolis.
For this part of the process, you will need to take a piece of fresh pastry. This is because you will be using it to cover each of your filled ravioli. You will then lay down a strip of the cheese and pear filling. Next, you will fold the top half of the pastry over the bottom half.
Homemade Dough and Other Options
I love homemade pasta. There is nothing like the taste of fresh noodles made from scratch. And you can totally use your own homemade dough to make this ravioli. Just check out my recipe for homemade pasta if you want to give it a try – you’ll need two batches of that recipe to make this ravioli.
I typically make my own pasta dough in a KitchenAid stand mixer, let it rest in the fridge for the required time, and then roll it out using the KitchenAid pasta roller attachment. It makes things a whole lot faster when making pasta. But there are tools and methods to make it all by hand if that’s your jam.
Plus, there are other options if you don’t want to or have the time to make pasta dough.
Most stores do not carry fresh pasta dough. However, they frequently carry refrigerated or frozen wonton wrappers. And those are almost the perfect size for making this ( or any other) pear ravioli at home. Instead of using a ravioli maker or a pastry wheel, just lay the single sheets out and place the filling in the center. Lightly wet the edges, place a second wrapper on top, and then crimp the edges with a fork.
You can also use a single wonton wrapper with filling in the center, folded in half on itself and pressed together for smaller pasta.
How to Fill the Pear Ravioli
I tried making the ravioli two different ways, both using homemade pasta. The first was by using this ravioli maker and press.
First off, if you are using this, make sure to use olive oil to grease the form before you put any pasta into it. Otherwise, it will be a nightmare to get the pasta out, and you may ruin some or all of the ravioli in the process. Definitely not speaking from experience here…
Roll the pasta out flat and cut out two sheets that will fit the ravioli maker. A little overhang on all sides is a good thing. Add one of the sheets to the ravioli maker. Then press down with the bumpy plastic thing into the holes to indent the pasta sheet.
Now, spoon the filling into each indent – making sure not to overfill. It was like 1/2 to 3/4 of a tablespoon. Too much filling means it’ll be more likely to burst open when trying to cook it. With all of the pasta filled, place the second sheet of pasta on top and make sure it all lines up.
Then use a rolling pin to smoothly roll the top pasta sheet down into the form. This will both seal and cut the pasta. And then you should be able to turn it over and give it a whack or two to make the pasta fall out.
Rolling and Cutting Homemade Ravioli
The second method for ravioli making takes a little more judgment on your part. Without a set form, you are the one guessing the right spacing and making sure everything lines up well. But, there are no chances of the pasta sticking to a form and tearing apart when trying to push it out. So there’s that.
To make this dish, you need to roll out the dough into thin sheets. Make sure it is pretty thin, otherwise, the final ravioli will be quite thick since we stack two sheets together to make the pasta.
Get two mostly similar-sized sheets and lay them out on your work surface. On one of the pasta sheets, place 1/2 to 3/4 a tablespoon of pear and cheese filling about 1/2 an inch apart from each other.
Once all of the filling you can fit on a sheet is placed, wet the areas between all of the filling. Now place the second pasta sheet on top of the one with the filling. Press down all of the areas where the pasta touches together. Then use a pastry wheel, bench scraper, pizza wheel, or whatever you’d like to cut the ravioli apart from each other.
Cooking and Serving the Pear Ravioli
So, now that you have a bunch of ravioli cut out, it is time to cook it up. Luckily, the cooking happens rather quickly. Just get a large pot of salted water boiling over high heat.
For cooking fresh ravioli, it is best to do it in batches. This helps prevent overcrowding and makes it less likely that any of your precious ravioli will burst while cooking. I like to use a spider strainer to pull them out when they have finished and still keep the boiling water ready for the next batch. A mesh strainer or possibly a slotted spoon could also work.
The pasta will cook for about 5 to 7 minutes. So be ready to pull them out when they’re cooked through.
For serving your ravioli, try the following:
- Brown Butter Sage Sauce (the most popular recipe on the site to date)
- Creamy White Wine Sauce
- Butter and Walnut Sauce
- Crispy Fried Ravioli with Marinara Sauce
How did yours turn out?
I’d love to hear when you try making homemade pear ravioli! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.
Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.
Creamy Two Cheese Pear RavioliCourse: Appetizers, EntreesDifficulty: Hard
Flavorful fall ravioli filled with pears, two kinds of cheese, and some fragrant sage and thyme. Should make about 50 filled ravioli.
3 bosc pears
1 small shallot
1 tablespoon butter
1 teaspoon chopped fresh thyme
1/2 tbsp chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup ricotta cheese
1/2 cup gorgonzola cheese
100 wonton wrappers or 8 fresh pasta sheets (double the linked recipe)
Small bowl of water
- Peel and cut the pear into 1/4-inch pieces, and mince the shallot
- Melt the butter in a large skillet over medium heat, add the pears, shallot, sage, thyme, salt, and pepper, and cook for about 10 minutes while stirring until the pears just get soft
- Add the gorgonzola and ricotta cheese to the pan and stir until melted, about 3 minutes
- Remove the pear mixture from the heat, transfer it to a bowl, and place it in the fridge to chill at least 20 minutes
- While the pear filling is chilling, get out your pasta sheets or wonton wrappers and place them out on a lightly floured work surface with the small bowl of water nearby – if you are using a ravioli maker then have that ready to go at this step, spread a bit of olive oil so the pasta won’t stick, place a pasta sheet on top, and press down to make indents for filling
- When the filling has chilled, remove it from the fridge and get out a small spoon to use when filling the ravioli
- Start spooning about 1/2 a tablespoon of filling either in the divots that the ravioli maker has made, onto the individual wonton sheets, or spaced about 1/2 inch apart from each other on the sheets of pasta
- Wet your fingers in the small bowl of water and then run them along the edges of the pasta or wonton wrappers, rewetting as necessary, until all outlines of ravioli are damp
- Cover the pasta sheets with a second sheet of pasta and cover the wonton wrappers with another wrapper, then press everything together to seal the wet edges
- For the wonton wrappers, use a fork to press down the edges for a better seal, use a rolling pin on top of the ravioli maker and then push the ravioli out when finished, and for the pasta sheets use a pastry wheel or knife to cut out the individual ravioli
- Repeat the process until all of the ravioli have been filled but, while working on the last batch of ravioli, bring a pot of salted water to a boil and then finish filling the rest of the ravioli
- In batches, add around 9 ravioli to the boiling water and cook until ravioli begin to float, about 3 minutes then use a spider strainer or slotted spoon to remove the pasta to a plate
- Repeat until all ravioli have been cooked, and then serve with any desired finishes
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