Pear Ravioli

Course Entree
Author Julie Blanner


  • 1 bartlett pear
  • 8 oz pecorino romano
  • 1.5 Tbsp mascarpone cheese
  • homemade pasta or wonton wrappers
  • 1/2 c butter
  • fresh grated parmesan
  • cracked pepper


  1. Bring a large pot of water to boil & reduce to medium.
  2. Peel pear {just like you would a potato} and grate with a cheese grater into a medium bowl.
  3. Add pecorino and mascarpone, stir well.
  4. Spoon onto your wrappers/noodles and seal with a cookie cutter. Add raviolis to boiling water for 6 minutes.
  5. In a sauce pan, melt butter over medium heat, monitoring closely. As it foams, it will become a toasty brown. As soon as you smell a nutty aroma, remove from heat. Spoon butter onto strained ravioli, leaving sediment behind. Use pasta water to dilute sauce for an even skinnier version.
  6. Top with fresh cracked pepper and fresh grated parmesan.