Light, tender and oh-so-decadent, this Homemade Ravioli with Pear and Pecorino is super easy to make and only takes a couple of ingredients to put together!
Homemade ravioli is easier than you think – learn how to make this extraordinary dinner!
While I love a shortcut dinner as much as the next girl, a special dinner is a love language around here. Some meals are worth the extra effort.
Still, homemade pasta and all, this recipe is simple and is made start to finish in 30 minutes. It also happens to be on the lighter side, making it a great after the holiday addition to our menu rotation. This ravioli recipe is a fancy dinner made easy!
Grated pear, fresh cheeses and butter, what’s not to love? I prepared this pear and pecorino ravioli in a Browned Butter sauce and the nutty flavor was the perfect addition.
Make it even more lovely for a Valentine’s Day dinner by cutting your ravioli in hearts. You can even make ravioli with wonton wrappers for the easiest shortcut!
Pears are not just for sweet desserts… they also blend beautifully with warm, savory flavors and they are a seasonal delight in pasta dishes. Don’t skip my Pear Cider, Pear and Blue Cheese Appetizers, Baked Pear Croissants, and this incredible Pear Salad.
As you know by now, I love making homemade pasta and that doesn’t stop with the basics like spaghetti and fettuccine – I also enjoy making homemade ravioli.
It only takes a handful of ingredients and you’ve got yourself a delicious homemade ravioli dinner. Some of my other favorite homemade ravioli include egg ravioli, apple and walnut ravioli, and goat cheese basil ravioli. Master any one of these recipes and you’ve mastered them all!
Why You’ll Love this Pear Ravioli Recipe
- Surprisingly easy to make
- Vegetarian
- Feels special
- Minimal ingredients
- Light and refreshing
- No need for a fancy Italian restaurant night out – make it at home!
Looking for more Valentine’s inspiration? Check out this complete guide to my favorite Valentine’s Day Recipes.
Homemade Ravioli with Pear and Pecorino Ingredients
- Pear – To check if a pear is ripe, gently apply pressure near the stem end of the pear. If it gives slightly, it’s ripe. Use your favorite pear- bartlett, anjou and bosc are great options.
- Pecorino Romano – Freshly grated pecorino romano adds robust flavor to this simple dish. It’s a salty cheese, similar to parmesan, that is made with sheep’s milk.
- Mascarpone Cheese – This creamy cheese holds it all together and melts beautifully inside the ravioli, blending the flavors.
- Fresh Pasta or Wonton Wrappers – Make your own homemade pasta in minutes or use wonton wrappers to make ravioli. Either way it’s delicious!
- Butter – Salted or unsalted, completely your choice.
- Parmesan – Freshly grated, to garnish.
Variations
- You can personalize this pasta for holidays! Instead of a round cutter, use a heart shaped cookie cutter to make heart shaped homemade ravioli for Valentine’s Day or Mother’s Day!
- Substitute the mascarpone with cream cheese if you’d like.
- Sub the Pecorino with Parmesan if you don’t have it on hand.
How To Make Homemade Ravioli
- Make Pasta – Make homemade pasta or use wonton wrappers.
- Make Filling – Combine in a small mixing bowl.
- Fill – Using two sheets of pasta, lightly flour countertop and lay one down. Fill each ravioli with a spoonful of mixture. Add the second sheet of pasta on top, lightly seal and with a cookie or pizza cutter.
- Boil Ravioli – Boil until tender. About 5 minutes.
- Make Sauce – Meanwhile, in a large saucepan melt butter on medium heat. Add ½ cup of pasta water.
- Toss – Strain ravioli and it toss in the butter mixture.
- Garnish – Top freshly grated parmesan cheese and fresh ground black pepper to taste.
Roll out dough using a pasta roller or rolling pin or you can use wonton wrappers.
Drop balls of your mixture onto your sheet of dough – use your cookie cutter to determine size, if needed.
Lay your second sheet of dough on top of your first.
Cut and lightly seal – if necessary.
Can Ravioli Be Frozen?
Yes! You can freeze homemade ravioli.
- Place the uncooked ravioli in a single layer on a parchment lined baking tray. Cover with plastic wrap.
- Freeze them for around 30 minutes, or until they are solid.
- Transfer the raviolis to an airtight container or bag to be stored in the freezer for up to six months.
- Cook without thawing.
Making Pasta Ahead
- Pasta dough can be made a day ahead, wrapped and refrigerated. Bring the dough to room temperature before proceeding with the recipe.
- Pasta dough can be stored in the freezer for up to 1 month. Wrap it tightly in plastic wrap before storing it in an airtight freezer safe bag.
Serving Suggestions
- This homemade ravioli serves beautifully with a toss in the simple melted butter sauce in the recipe card.
- Try browned butter for a nuttier texture and flavor.
- Serve with my White Wine Sauce for an elevated presentation.
Tips
- Roll your pasta sheets thin for a delicately textured ravioli.
- Make ahead to save yourself time!
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Shortcuts
- Using Wonton wrappers for ravioli is the ultimate shortcut – learn how!
- Make your cheese mixture ahead of time and refrigerate until you’re ready to fill.
Because ravioli is filled with fresh cheese, it must be refrigerated or frozen within two hours of making.
The pasta dough should be quite thin, aim for approximately 1/8-inch thick.
How to Store
- At Room Temperature – Because of the cheese, ravioli must be refrigerated or frozen within two hours of making.
- Refrigerate – These homemade pear raviolis can be refrigerated for up to one week.
- Freeze – Homemade ravioli can be stored in the freezer in an airtight container for up to six months.
Dietary Considerations
- Vegetarian
- Nut Free
More Pasta Recipes To Try
- Pasta Con Broccoli
- Bow Tie Pasta Salad
- Creamy Chicken Pasta with Cajun Sauce
- Creamy Fontina Pasta
- Goat Cheese and Basil Ravioli Recipe
- Pear Ravioli in a Light Butter Sauce
- Cherry Tomato Pasta
- Seafood Pasta Salad
Homemade Ravioli with Pear and Pecorino
Ingredients
- 8 ounces fresh pasta or wonton wrappers
- 1 pear peeled and grated
- 8 ounces Pecorino Romano freshly grated
- 1½ tablespoons mascarpone cheese
- ½ cup salted butter
- freshly grated parmesan to taste
Instructions
- Bring a large pot of water to a boil and reduce to medium heat.
- Peel and grate the pear.
- In a bowl, combine pear, pecorino, and mascarpone.
- Using two sheets of pasta or wonton wrappers, lightly flour countertop and lay one down. Fill each ravioli with a spoonful of mixture. Add the second sheet of pasta on top, lightly seal and with a cookie or pizza cutter.
- Cook pasta for 6 minutes, Meanwhile, in a large saucepan melt butter on medium heat.
- Add ½ cup of pasta water. Strain the ravioli and it toss in the butter sauce mixture.
- Top with freshly grated parmesan cheese and fresh ground black pepper to taste.
Julie’s Tips
Recipe to Make Homemade Pasta
How to Store
- At Room Temperature – Because of the cheese, ravioli must be refrigerated or frozen within two hours of making.
- Refrigerate – These homemade pear raviolis can be refrigerated for up to one week.
- Freeze – Homemade ravioli can be stored in the freezer in an airtight container for up to six months.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
The combination of sweet and savory is incredible. I added an extra half of a pear, about a 1/4 cup grated sweet onion and a little bit of minced garlic to deepen the flavor and that really made it incredible. I would definitely make this again with my additions.
This will definitely be on our Valentine’s Day menu!
amazing idea! i will maybe just add a bit of double cream or cream cheese to the sauce, but that is my particular taste.
I was just wondering how many serving it yields aprox?
Thank you so much!
xoxo
Mascarpone would be incredible! It makes enough for 4…about 32 ravioli.