Delicious Pear & Cheese Ravioli! We were inspired to try our hand at making this Italian dish from our last trip to Lake Como, as we had it in Lezzeno at the Ristorante Aurora, twice! Hands down my favourite meal from that trip. The combination of the sweet pear and the two cheeses, Pecorino and Mascarpone was a creamy delight. The recipe for the ravioli is from our Pasta and Tiramisu making class we took in Rome, (check that out here) add that together with this unique filling and it’s pure magic. We also added caramelized onions & mushrooms with some garlic toast! We hope you enjoy this recipe as much as we do.
Prep Time: 40 to 45 mins.
Cook Time: approx. 10 mins.
Total Time: 50 to 60 mins
Serves: 4 -5
Ingredients for filling:
- 2 Pears peeled and grated.
- 1 cup of Pecorino cheese, grated.
- 1 ½ Tbsp of Mascarpone cheese.
- ½ cup Butter (salted).
- ½ cup of leftover past water.
- Freshly grated Parmesan for topping.
Ingredients for the Ravioli Pasta:
- 3 ¼ cups of all-purpose flour.
- 4 eggs.
- ½ tsp of salt.
Instructions:
- Peel and grate the pears.
- Grate the pecorino cheese.
- In a bowl, combine pear, pecorino, and mascarpone stir to combined.
- Once done making the filling put in fridge until ready to use.
- On a clean countertop pile the flour in a pyramid shape & create a hole in the top.
- Add the salt into the hole, then the 4 eggs.
- With a fork mix the eggs into the flour, once mixed knead for 5 mins.
- Then shape into a cylinder and roll out with a rolling pin, first in one direction then the other.
- Add flour as need, so dough doesn’t stick to the counter. Then cut in strips & place on counter.
- Using one of the strips, place small spoonful’s of the mixture along it leaving space between each.
- Add a second stripe of pasta on top, using a cookie or pizza cutter, cut into squares.
- Using a little water on your fingertips, seal the ravioli together, the water will act as glue.
- Then you could use a fork to gently press the two pieces together, continue till done.
- Bring a pot of salted water to a boil, if you add a little drizzle of oil, it will prevent sticking.
- Cook pasta for approx. 6 minutes, you will know they are ready when they float to the top.
- Meanwhile, in a large saucepan melt the butter on medium heat.
- Add ¼ to ½ cup of reserved pasta water. Strain the ravioli and toss it in the butter mixture.
- Top with freshly grated parmesan cheese and fresh ground black pepper to taste.
Add on: Serve with caramelized onions & mushrooms and some garlic toast!
Storage: Can be refrigerated for up to 5 – 7 days, or frozen for up to 6 months in an airtight container.
Make it before you go or be inspired to make it once you’ve returned!
Checkout our other posts in our Lake Como series to help you plan an amazing trip to this incredible and romantic region.
“10 Best Things to Do in Lake Como, Italy! (Villages, Boats & Villas)”
“4-Day Itinerary for Lake Como: Savouring Italy’s Most Romantic Lake”.
“Tips and Recommendations, Your Travel Guide to Lake Como.”
For fun activities like food tours or cooking classes, check out Expedia, Get your Guide, or Viator for options all over the world!
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