Pear, pecorino and balsamic ravioli

ravioli pear pecorino balsamic vinegar recipe

I love homemade ravioli for their endless variety of recipes, shapes and ways of serving. Every region and almost every village, has a special version depending on the season and holidays.
This recipe is inspired by the cuisine of Lombardy and Emilia Romagna where it is not unusual to include sweet elements like fruit, chestnuts and even raisins in the filling.

To obtain the right texture you need pears with firm smooth flesh, not the grainy and soft ones. Ideally you should also used aged balsamic vinegar at least 15 years old. If aged balsamic is not available, substitute with a commercial balsamic glaze which does not have by far the complexity of proper aged balsamico but it’s creamy and will not make your sauce runny. For an even more modern touch, you could also use good quality raw honey instead of the balsamic.

Recipe

Pasta dough:

  • 200 g (1 3/4 cups) Italian 00 flour
  • 2 large eggs

Filling:

  •  250 g (8 oz) fresh ricotta
  • 1 firm pear (e.g. d’Anjou)
  • 60 g (2 oz) grated Parmesan
  • grated zest of 1 lemon

Sauce:

  • 60 g (4 tablespoon) butter
  • 30 g (1 oz) thin shavings of
  • aged Pecorino
  • 2-3 teaspoons aged balsamic vinegar or 1/2 teaspoon raw honey per person

Peel, slice and cut the pear into very small cubes. Sauté briefly in 1 teaspoon of butter and allow to cool. Combine with the ricotta cheese, lemon zest and grated Parmesan.

Make the pasta dough in the food processor as explained in my basic recipe. Divide the pasta into a few balls of the size of a large egg. Using a pasta machine, roll them out into long thin strips.

Put teaspoons of the pear and cheese filling about 5 cm (2 inches) apart on the sheet so that you can make a “parcel” by folding over the pasta sheet.

Using a pasta cutter, seal each parcel by cutting on three sides (the fourth is the fold). Dust a large tray or your worktop with flour and carefully place the ravioli on it, taking care that they do not overlap.

Cook in salted boiling water for about 3 minutes, until al dente.

Drain and transfer the ravioli to a large pan with the remaining melted butter. Increase the heat, add a few tablespoon of pasta water and stir to absorb.

Distribute onto 4 plates, top with Pecorino shavings and drizzle with balsamic vinegar or honey.
Makes about 50 ravioli, serves 4.

 

22 thoughts on “Pear, pecorino and balsamic ravioli

  1. I really like this recipe!!! I made it fore frends and they loved it . Thank you soooo much !!. if is not a problem :- / can i ask fore one recipie i really love wild mushrooms Ravioli but i haven seen a really good one that convens me. Pleaseeee 😦

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    1. I Celia, I am happy you like this recipe. If you look at my ravioli recipes they are all built the same way. You precook some vegetables, chop them finely, mix them with ricotta and a hard cheese, e.g. grated Parmesan or pecorino and use this mixture as a filling for ravioli. So for wild mushrooms I would saute the mushrooms on quite high heat, add some garlic and parsley at the end so the garlic does not brown, cool off and chop. Then proceed with the ricotta and Parmesan as explained for pears. Make sure to strain any cooking liquid from the mushrooms so to have a fairly dry filling. Use it with a little butter to dress the pasta once is cooked.

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  2. I so enjoyed cooking with you a couple of weeks ago, Letizia. Back in Seattle today and I am planning to make ravioli tonight. I have some leftover grilled asparagus and thought I would mix it with ricotta, mint, and a little Parmesan, then use the lemon sauce that we did with the zucchini ravioli. Can you remind me how to do the lemon sauce? I know it was simple. Any other tips or ideas?

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