Try this Pear and Cheese Ravioli recipe, or contribute your own.

Still searching for what to cook ?

Name: Pear and Cheese Ravioli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: FOR THE DOUGH:; 2 2/3 cups flour -- plus more; 1/2 teaspoon kosher salt -- plus more to taste; 1 teaspoon olive oil -- plus more; 4 eggs; 12 tablespoons unsalted butter; Freshly ground black pepper -- to taste; FOR THE FILLING:; 1 pound pecorino cheese -- grated plus more for serving; 3/4 cup mascarpone cheese; 6 Bartlett pears -- peeled cored, and grated

Find the most delicious recipes here

INGREDIENTS

FOR THE DOUGH:
2 2/3 cups flour -- plus more
1/2 teaspoon kosher salt -- plus more ; to taste
1 teaspoon olive oil -- plus more
4 eggs
12 tablespoons unsalted butter
Freshly ground black pepper -- ; to taste
FOR THE FILLING:
1 pound pecorino cheese -- grated ; plus more for serving
3/4 cup mascarpone cheese
6 Bartlett pears -- ; peeled cored, and grated

INSTRUCTIONS

Make the dough: Mix flour and salt in a food processor. With the motor

running, add oil, eggs, and 1-2 tbsp. water, until dough forms. Transfer

dough to a lightly floured surface; knead until dough is elastic, 8-10

minutes. Transfer to a greased bowl and cover with plastic wrap; let rest 1

hour at room temperature.

Make the filling: Stir pecorino, mascarpone, and pears in a bowl; chill

until ready to use.

On a lightly floured surface, divide dough into 3 balls. Working with 1

ball at a time, and keeping the remaining dough covered with a damp cloth,

roll ball into an 11" x 30" rectangle. With a long side facing you, place 1

1/2 tbsp. mounds of filling in 2 rows of 10 on the top half of the dough,

leaving a 1 1/2" border at the edges and spacing the mounds about 2 1/2"

apart. Brush dough with water. Fold bottom half of dough up and over

filling. Press dough to seal, squeezing out air pockets around filling.

Using a pastry cutter or knife, cut out ravioli; transfer to a parchment

paper-lined baking sheet.

Bring a large pot of salted water to a boil. Cook ravioli until al dente,

3-4 minutes. Meanwhile, melt butter in a 12" skillet over medium-high heat.

Using a slotted spoon, transfer ravioli to skillet, along with 1 cup

cooking water, salt, and pepper; toss to combine. Transfer ravioli to a

serving platter; garnish with more pecorino and pepper.

NOTES

Alert editor

Pear and Cheese Ravioli

FOR THE DOUGH:
2 2/3 cups flour -- plus more
1/2 teaspoon kosher salt -- plus more to taste
1 teaspoon olive oil -- plus more
4 eggs
12 tablespoons unsalted butter
 Freshly ground black pepper -- to taste
 FOR THE FILLING:
1 pound pecorino cheese -- grated plus more for serving
3/4 cup mascarpone cheese
6 Bartlett pears -- peeled cored, and grated

Make the dough: Mix flour and salt in a food processor. With the motor
running, add oil, eggs, and 1-2 tbsp. water, until dough forms. Transfer
dough to a lightly floured surface; knead until dough is elastic, 8-10
minutes. Transfer to a greased bowl and cover with plastic wrap; let rest 1
hour at room temperature.

Make the filling: Stir pecorino, mascarpone, and pears in a bowl; chill
until ready to use.

On a lightly floured surface, divide dough into 3 balls. Working with 1
ball at a time, and keeping the remaining dough covered with a damp cloth,
roll ball into an 11" x 30" rectangle. With a long side facing you, place 1
1/2 tbsp. mounds of filling in 2 rows of 10 on the top half of the dough,
leaving a 1 1/2" border at the edges and spacing the mounds about 2 1/2"
apart. Brush dough with water. Fold bottom half of dough up and over
filling. Press dough to seal, squeezing out air pockets around filling.
Using a pastry cutter or knife, cut out ravioli; transfer to a parchment
paper-lined baking sheet.

Bring a large pot of salted water to a boil. Cook ravioli until al dente,
3-4 minutes. Meanwhile, melt butter in a 12" skillet over medium-high heat.
Using a slotted spoon, transfer ravioli to skillet, along with 1 cup
cooking water, salt, and pepper; toss to combine. Transfer ravioli to a
serving platter; garnish with more pecorino and pepper.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Recipe (1288g)
Recipe Makes: 1 Recipe

Calories: 2013
Calories from Fat: 1819 (90%)

Amt Per Serving		% DV

	Total Fat 202.1g	269 %
	Saturated Fat 123.8g	619 %
	Monounsaturated Fat 52.1g
	Polyunsanturated Fat 7.8g
Cholesterol 577.4mg		178 %
Sodium 1091.8mg		38 %
Potassium 1020.9mg		27 %
Total Carbohydrate 30.7g		9 %
	Dietary Fiber 0g	0 %
	Sugars, other 30.7g
Protein 28g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2013

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe