Pear and Gorgonzola Ravioli with Walnuts and Rosemary Butter
Delight your taste buds with this elegant Pear and Gorgonzola Ravioli with Walnuts and Rosemary Butter, a sophisticated dish that perfectly balances sweet and savory flavors. Homemade pasta dough encases a luscious filling of ripe pears, tangy gorgonzola, creamy ricotta, and a hint of Parmesan, creating tender ravioli bursting with flavor. Finished with a nutty rosemary-infused butter sauce and a sprinkle of toasted walnuts, this dish is both comforting and gourmet. Perfect for a special occasion or an indulgent dinner at home, this recipe highlights fresh, seasonal ingredients and the art of crafting pasta from scratch. Impress your guests or treat yourself to this restaurant-quality meal that’s as satisfying to make as it is to enjoy.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 pieces Large eggs
- 2 pieces Ripe pears (e.g., Bosc or Bartlett)
- 4 ounces Gorgonzola cheese
- 1 cup Ricotta cheese
- 0.25 cup Grated Parmesan cheese
- 0.25 teaspoon Freshly ground black pepper
- 6 tablespoons Unsalted butter
- 2 sprigs Fresh rosemary
- 0.25 cup Chopped walnuts
- 1 teaspoon Salt
- 0.25 teaspoon Freshly cracked pepper
- 0.25 cup Semolina flour (for dusting)
Instructions
To make the pasta dough, place the all-purpose flour in a mound on a clean surface and create a well in the center.
Crack the eggs into the well and gently whisk with a fork, gradually incorporating the flour until the mixture becomes a rough dough.
Knead the dough for 8-10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
While the dough rests, peel and core the pears, then grate them using a box grater. Place the grated pears in a bowl and drain any excess liquid.
To the grated pears, add the gorgonzola, ricotta, Parmesan, and black pepper. Mix well to form the ravioli filling.
Using a pasta machine or rolling pin, roll out the dough into thin sheets (about 1/16 inch thick). Keep the dough dusted with semolina flour to prevent sticking.
Cut the pasta sheets into long strips, then place small spoonfuls of the filling (about 1 teaspoon each) at 1-inch intervals along one of the strips.
Brush around the filling with a bit of water, then place another strip of pasta on top. Press gently around each filling mound to seal, and cut into individual ravioli using a pasta cutter or knife. Ensure the edges are sealed tightly to prevent leaking.
Bring a large pot of salted water to a boil. While waiting for the water, toast the walnuts in a dry skillet over medium heat until fragrant, about 3-4 minutes. Set aside.
In a large skillet, melt the butter over medium heat and add the rosemary sprigs. Cook until the butter becomes golden and smells nutty, about 3-5 minutes. Remove the rosemary sprigs and set the butter aside.
Cook the ravioli in the boiling water for 3-4 minutes, or until they float to the surface. Use a slotted spoon to transfer the ravioli directly into the skillet with the rosemary butter.
Gently toss the ravioli in the butter sauce, then plate and sprinkle with toasted walnuts and additional Parmesan. Serve immediately and enjoy!
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.4 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 386 mg | 30% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 375 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
