Homemade Pear and Gorgonzola Ravioli

Name: Homemade Pear and Gorgonzola Ravioli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 whole Bartlett Pear; 3 tbsp Butter; 1 lb Dry Pasta; 3 sprigs Fresh Thyme; 7 oz Gorgonzola Cheese

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-Free Vegetarian 🥦Comfort-Food Pescatarian 🐟

Homemade Pear and Gorgonzola Ravioli balances juicy, gently caramelized pears with tangy, salty cheese tucked into delicate pasta. The filling is fragrant with thyme and shines when served simply, making it ideal for a special dinner or a cozy weekend meal. Expect rich, sweet-savory bites and a luxurious texture that pairs beautifully with a light butter sauce.

Prep30 mins
Cook20 mins
Serves4
DifficultyMedium

1

Melt the butter in a large skillet over medium heat. Add the pears and the thyme; cook, stirring frequently, until the pears soften, about 10 minutes. Crumble the Gorgonzola cheese over the pears; cook and stir until it melts, 2 to 3 minutes. Remove the skillet from the heat and let the filling cool completely.
2

Cut the pasta dough into 3 equal portions. Flatten the first piece on a floured work surface; roll it with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Continue rolling and turning in the same direction until the dough is evenly about 1/16 inch thick. Repeat with the remaining 2 pieces of pasta dough.
3

Carefully move 1 pasta sheet to a floured surface and cut it in half to make 2 equal rectangles. Place about 1 teaspoon of filling onto 1 rectangle, spacing the mounds about 1 inch apart. Brush the spaces between the filling with water.
4

Place the second rectangle over the first. Gently press out any air around the filling and press firmly with your hands to seal the edges and all the dough around the filling.
5

Cut square ravioli using a ravioli cutter. Move the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli rest for about 30 minutes.
6

Bring a saucepan of lightly salted water to a boil; gently add the ravioli in batches. Cook until the ravioli float to the surface, about 3 minutes. Remove with a slotted spoon and transfer to a warm bowl.