Homemade Pear and Gorgonzola Ravioli: A Decadent Delight

Craving a dish that’s both sophisticated and comforting? Look no further than homemade pear and gorgonzola ravioli. This recipe combines the sweetness of ripe pears with the pungent creaminess of gorgonzola cheese, all nestled within delicate, homemade pasta. It’s a symphony of flavors and textures that will impress even the most discerning palates. While it might seem intimidating, making your own ravioli is a rewarding experience that’s easier than you think. This guide will walk you through each step, from crafting the pasta dough to creating the perfect filling and sauce.

Why This Recipe Works

• Flavor Combination: The sweet pear perfectly balances the sharpness of the gorgonzola, creating a harmonious blend that’s both rich and refreshing.
• Homemade Pasta: The fresh pasta dough offers a superior texture compared to store-bought alternatives, adding a delightful chewiness to each bite.
• Versatile Sauce: The brown butter sage sauce complements the ravioli’s filling without overpowering it, allowing the unique flavors to shine through.
• Impressive Yet Achievable: While it looks fancy, this recipe is broken down into manageable steps, making it accessible for home cooks of all skill levels.

Ingredients

For the Pasta Dough:

• 300g (about 2 1/2 cups) all-purpose flour, plus more for dusting
• 3 large eggs
• 1 tablespoon olive oil
• Pinch of salt
• 2-4 tablespoons water (if needed)

For the Pear and Gorgonzola Filling:

• 2 ripe but firm pears, such as Bartlett or Anjou, peeled, cored, and diced
• 150g (about 5 ounces) gorgonzola cheese, crumbled
• 50g (about 1/4 cup) ricotta cheese, drained
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste

For the Brown Butter Sage Sauce:

• 100g (about 1/2 cup or 1 stick) unsalted butter
• 10-12 fresh sage leaves
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese for serving (optional)

Equipment

• Large mixing bowl
• Clean work surface
• Rolling pin or pasta machine
• Ravioli cutter or knife
• Pastry brush
• Large pot
• Large skillet

Instructions

Part 1: Making the Pasta Dough

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
2. Create a Well: Make a well in the center of the flour mixture.
3. Add Wet Ingredients: Crack the eggs into the well, add the olive oil.
4. Incorporate the Dough: Using a fork, gradually whisk the eggs and oil together, slowly incorporating the flour from the sides of the well. Continue until a shaggy dough forms.
5. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until the dough is smooth and elastic. If the dough is too dry, add water, one tablespoon at a time, until it comes together. If it’s too sticky, add a little more flour.
6. Rest the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to an hour. This allows the gluten to relax, making the dough easier to roll out.

Part 2: Preparing the Pear and Gorgonzola Filling

1. Combine Ingredients: In a medium bowl, combine the diced pears, crumbled gorgonzola cheese, ricotta cheese, Parmesan cheese, chopped thyme, and nutmeg.
2. Season to Taste: Season the filling with salt and freshly ground black pepper to taste. Be mindful of the salt content of the gorgonzola cheese, as it can be quite salty.
3. Mix Well: Gently mix all the ingredients together until well combined.
4. Taste and Adjust: Taste the filling and adjust the seasoning as needed. You may want to add a touch more thyme or nutmeg, depending on your preference.

Part 3: Assembling the Ravioli

1. Divide the Dough: Divide the rested pasta dough in half. Keep one half wrapped in plastic wrap while you work with the other.
2. Roll Out the Dough: On a lightly floured surface, roll out the dough to your desired thickness. You can use a rolling pin or a pasta machine. If using a pasta machine, start with the widest setting and gradually decrease the thickness until you reach the desired level, usually around setting 6 or 7. The pasta should be thin enough to see your hand through it, but not so thin that it tears easily.
3. Lay Out the First Sheet: Lay one sheet of pasta dough on a lightly floured surface.
4. Add the Filling: Place small mounds of the pear and gorgonzola filling onto the pasta sheet, spacing them about 1-2 inches apart. Use about 1 teaspoon of filling per ravioli.
5. Brush with Egg Wash: Lightly brush the pasta around the filling with egg wash (1 egg yolk whisked with 1 tablespoon of water). This will help seal the ravioli.
6. Cover with Second Sheet: Gently lay the second sheet of pasta dough over the first sheet, covering the filling.
7. Seal the Ravioli: Press down around the filling with your fingers, gently pushing out any air pockets. Be careful not to tear the pasta.
8. Cut the Ravioli: Use a ravioli cutter or a sharp knife to cut the ravioli into squares or desired shapes.
9. Repeat: Repeat the process with the remaining dough and filling.
10. Dry the Ravioli (Optional): Place the assembled ravioli on a lightly floured baking sheet. If you’re not cooking them immediately, you can let them dry for about 30 minutes to an hour. This will help prevent them from sticking together when cooked.

Part 4: Making the Brown Butter Sage Sauce

1. Melt the Butter: In a large skillet over medium heat, melt the butter.
2. Cook Until Browned: Continue to cook the butter, swirling the pan occasionally, until it turns a nutty brown color and has a fragrant aroma. This will take about 5-7 minutes. Watch carefully to avoid burning the butter.
3. Add Sage Leaves: Add the fresh sage leaves to the browned butter. Cook for about 1-2 minutes, until the sage leaves are crispy and fragrant.
4. Season with Salt and Pepper: Season the sauce with salt and freshly ground black pepper to taste.
5. Remove from Heat: Remove the skillet from the heat and set aside.

Part 5: Cooking and Serving the Ravioli

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook the Ravioli: Gently drop the ravioli into the boiling water. Cook for 3-5 minutes, or until the ravioli float to the surface and are tender. The cooking time will depend on the thickness of the pasta.
3. Drain the Ravioli: Carefully drain the ravioli, reserving about 1/2 cup of the pasta water.
4. Combine with Sauce: Add the drained ravioli to the skillet with the brown butter sage sauce. Gently toss to coat. If the sauce is too thick, add a little of the reserved pasta water to loosen it.
5. Serve Immediately: Serve the ravioli immediately, garnished with grated Parmesan cheese (optional).

Tips for Success

• Use Ripe Pears: Ripe pears are essential for the filling. They should be slightly soft to the touch but not mushy.
• Don’t Overwork the Dough: Overworking the pasta dough will result in tough ravioli. Knead it just until it’s smooth and elastic.
• Seal the Ravioli Well: Make sure to seal the ravioli properly to prevent the filling from leaking out during cooking.
• Cook in Batches: Cook the ravioli in batches to prevent overcrowding the pot.
• Adjust the Sauce: Adjust the amount of butter and sage to your liking. You can also add a squeeze of lemon juice to the sauce for a touch of acidity.

Variations

• Add Walnuts: Toast some chopped walnuts and add them to the filling for extra texture and flavor.
• Use Different Cheese: Try using other types of cheese, such as goat cheese or fontina, in place of the gorgonzola.
• Add Prosciutto: Finely chop some prosciutto and add it to the filling for a savory twist.
• Make a Cream Sauce: Instead of brown butter sage sauce, you can make a creamy sauce by adding heavy cream and Parmesan cheese to the pan after cooking the ravioli.
• Serve with Balsamic Glaze: Drizzle the cooked ravioli with balsamic glaze for a touch of sweetness and acidity.

Storage Instructions

Uncooked Ravioli: You can store uncooked ravioli in the refrigerator for up to 24 hours. Place them on a lightly floured baking sheet and cover them loosely with plastic wrap. You can also freeze uncooked ravioli for up to 2 months. Freeze them in a single layer on a baking sheet, then transfer them to a freezer bag or container.

Cooked Ravioli: Store cooked ravioli in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet with a little butter or sauce.

Serving Suggestions

Pear and gorgonzola ravioli can be served as a main course or a starter. Here are some serving suggestions:

• Serve with a simple green salad.
• Pair with a glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
• Garnish with toasted pine nuts or chopped fresh parsley.
• Serve alongside roasted vegetables, such as asparagus or Brussels sprouts.
• Follow with a light dessert, such as a fruit tart or sorbet.

Nutritional Information (Approximate)

(Per serving, based on 4 servings)

• Calories: 600-700
• Protein: 20-25g
• Fat: 35-45g
• Carbohydrates: 50-60g

Note: Nutritional information is approximate and may vary depending on the specific ingredients used.

Conclusion

Homemade pear and gorgonzola ravioli is a truly special dish that’s perfect for a romantic dinner, a celebratory meal, or any occasion that calls for something a little bit extraordinary. The combination of sweet and savory flavors, the delicate pasta, and the simple yet elegant sauce make this recipe a winner. So, gather your ingredients, roll up your sleeves, and get ready to create a culinary masterpiece that will impress your friends and family. The process of making ravioli from scratch might seem daunting, but the end result – a plate of perfectly cooked, flavorful ravioli – is well worth the effort. Enjoy! Bon appétit!