Caramelized Pear and Gorgonzola Ravioli

By Culiora

Tender homemade egg pasta parcels filled with sweet caramelized pears, sharp Gorgonzola piccante, and creamy ricotta. Tossed in a fragrant sage brown butter sauce and topped with toasted walnuts, this classic northern Italian pairing balances deep savoury richness with delicate fruit sweetness.

• Servings: 4
• Prep time: 50 min
• Cook time: 25 min
• Total time: 75 min

Ingredients

• 300 g tipo 00 flour (plus extra for dusting)
• 3 pcs large eggs
• 1 pcs egg yolk
• 1/2 tsp fine sea salt
• 2 pcs firm ripe pears (such as Conference or Bosc), peeled, cored, and cut into 5 mm dice
• 15 g unsalted butter
• 1 tsp fresh thyme leaves
• 120 g Gorgonzola piccante cheese, crumbled
• 100 g whole-milk ricotta, drained
• 30 g Parmigiano Reggiano, freshly grated
• 1 pinch freshly ground black pepper
• 1 pinch ground nutmeg
• 100 g unsalted butter
• 15 pcs fresh sage leaves
• 40 g walnut halves, coarsely chopped and toasted
• 25 g Parmigiano Reggiano, freshly grated (for serving)
• 1/2 tsp flaky sea salt

Instructions

1. Prepare the pasta dough: Mound the flour onto a clean work surface and create a wide well in the centre. Add the whole eggs, egg yolk, and fine sea salt into the well. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner rim until a rough, shaggy dough forms.
2. Knead the dough by hand for 8 to 10 minutes until smooth, supple, and elastic. Shape into a smooth ball, wrap tightly in cling film, and let rest at room temperature for at least 30 minutes.
3. Make the filling: Melt 15 g of butter in a frying pan over medium heat. Add the diced pears and fresh thyme leaves. Cook, stirring occasionally, for 8 to 10 minutes until the pear cubes are golden brown, tender, and most of their surface moisture has evaporated. Remove from heat and allow to cool completely.
4. In a medium mixing bowl, combine the cooled caramelized pears, crumbled Gorgonzola, drained ricotta, 30 g grated Parmigiano Reggiano, black pepper, and nutmeg. Stir until evenly distributed. Transfer the mixture to a piping bag or cover and chill in the refrigerator for 20 minutes to firm up.
5. Roll out the pasta: Cut the rested dough into 2 equal pieces, keeping one covered. Flatten the piece and roll it through a pasta machine, starting at the widest setting and dusting lightly with flour as needed. Gradually work down through the settings to the second-thinnest setting (about 1 to 1.5 mm thick). Repeat with the second piece.
6. Assemble the ravioli: Lay one pasta sheet on a lightly floured surface. Pipe or spoon generous 1-tablespoon mounds of filling along the sheet, spaced roughly 5 cm apart. Lightly brush around the mounds with a touch of water. Lay the second pasta sheet gently on top, working from one side to the other, pressing firmly around each mound of filling with your fingers to expel all trapped air bubbles.
7. Cut into individual ravioli using a fluted pasta wheel or a square cutter (roughly 6x6 cm). Firmly crimp the edges to ensure a tight seal. Transfer to a tray dusted with semolina or flour in a single layer.
8. Bring a large pot of generously salted water to a gentle rolling boil. Drop the ravioli in carefully and cook for 3 to 4 minutes, until the pasta is al dente and floating.
9. Meanwhile, make the sauce: In a large frying pan over medium heat, melt the 100 g of butter. Add the sage leaves and cook for 3 to 4 minutes until the butter foams, milk solids turn golden-brown and nutty, and the sage leaves become crisp. Remove from heat immediately to avoid burning, and stir in 2 tablespoons of starchy pasta cooking water to emulsify.
10. Using a slotted spoon, transfer the cooked ravioli directly into the brown butter pan. Gently swirl over low heat for 30 seconds to coat the pasta evenly in the sauce.
11. Divide the ravioli among warm shallow bowls. Spoon over the remaining sage brown butter, then scatter the toasted chopped walnuts, additional grated Parmigiano Reggiano, and a light sprinkle of flaky sea salt before serving immediately.