I came across this divine Pear and Ricotta Ravioli recipe at The Pasta Social Club via John Francis’s Design’s Instagram account and I knew I had to not only buy the ravioli mold but also make this delicious recipe from scratch. The last time I made ravioli was when I was living in Kentucky with Jose while he was stationed it Fort Knox. Jacob was born that April and I had driven up in May to stay with him the whole summer. They were not pretty ravioli by any means, tasted great, but not pretty. Now speaking of pretty, these definitely were pretty and tasted incredible. This was the perfect meal to make alongside my sons for my husband on Veterans Day. It made for great memories in the kitchen and for a wonderful meal that left everyone satiated and happy.
Pear and Ricotta Ravioli
Dough
- 350 grams (approx. 2¼ cups) ‘00’ pasta flour or all-purpose flour
- 50 grams (approx. 5 tablespoons) semolina flour
- 225 grams eggs (approx. 4 large eggs plus 1 to 2 yolks)
Prepare
** The method for making pasta dough by hand applies to all of the aforementioned recipes and is, more or less, as follows:
- Weigh your ingredients: Weigh and combine the flour(s) in a large mixing or serving bowl. Weigh the liquid(s); for egg-based doughs, lightly beat the eggs and yolks together if you’d like.
- Make a well: Keep the flour in the bowl (for easy clean-up) or pile it onto a wooden cutting board or work surface (to keep it traditional). Make a wide well with your fist in the center of the flour—it’s totally fine to see the bottom of the bowl/board—and pour in the liquid.
- Start mixing: Using a fork, gradually incorporate some of the flour into the liquid in a circular motion (whisking a la scrambled eggs) until a thick, custard-like batter forms. I like to start by adding about a tablespoon of flour at a time from the inner rim of the well—you’ll only incorporate about a quarter of the flour at this time; most will remain loose around the edges.
- Bring everything together: When the custardy mixture is too thick to continue with the fork, bring the remaining flour into the center of the well with your hands (if using a bowl—I do a little fold-and-press motion from all sides) or a bench scraper (if using a work surface—just scoop and cut the flour and liquid together). If it’s shaggy and a total mess, you’re doing it right.
- Knead the dough: If you’re working in a bowl, transfer the mixture to a work surface. Knead the dough vigorously until it comes together, about 5 minutes—you can’t overwork pasta dough, so have at it. After the first couple of minutes, if it feels very dry or sticky, add a little bit of water with your fingers or a dusting of flour (it’s important to wait before adding anything; often the dough will sort itself out during kneading). Clear away any dry and flaky pieces.
- When the dough is mostly well-combined but still a little rough-and-ready, wrap it tightly in plastic wrap and let it rest for 5 to 10 minutes. Then unwrap it and knead again until it’s smooth and firm, about 5 minutes more. (This two-part knead results in a smoother dough but you can also skip the first rest period and knead for about 10 minutes straight.) It should not be dry (cracking, crumbling) or sticky; it’ll feel like dense, heavy play-doh. When it springs back from a light touch to the surface, it’s good to go.
Pasta
For the pasta
- 1 batch egg pasta dough (recipe above)
For the filling
- 200 grams (about 1 large) semi-ripe Bosc pear peeled, cored, and cut into a small dice
- 120 grams (4 ounces) full-fat ricotta
- 140 grams (5 ounces) rind-free Pecorino Romano
- 15 to 30 grams (1 to 2 tablespoons) mascarpone
Kosher salt and freshly ground black pepper
A splash of heavy cream, if needed
For the cheese sauce
180 ml (¾ cup) heavy cream
85 to 115 grams (3 to 4 ounces) rind-free Fontina cheese, broken into small pieces
30 grams (2 tablespoons) unsalted butter
Kosher salt and freshly ground black pepper
To finish
50 grams (½ cup) walnuts, coarsely chopped
Kosher salt
55 grams (4 tablespoons) unsalted butter, divided
15 ml (1 tablespoon) extra-virgin olive oil
16 fresh sage leaves
Equipment
Work surface, preferably wooden
Manual pasta machine or electric pasta roller attachment
Sharp knife or pasta wheel
Sunburst Ravioletti mold (or any of John’s beautiful ravioli molds!)
Pastry brush (optional)
Rolling pin
For the dough
- Make the dough by hand or in a food processor according to the directions in this post. Let it rest, tightly covered, at room temperature for at least 30 minutes and up to 2 hours.
For the filling
2. Add the cheeses and a generous pinch each of salt and pepper to a food processor. Pulse until smooth and creamy, scraping down the sides of the bowl as needed, 30 seconds to 1 minute. If the mixture is very thick/stiff, add a splash of heavy cream to loosen it. Adjust seasoning to taste.
3. Transfer the cheese mixture to a bowl and fold in the pear. Season to taste. Keep the filling in the bowl or, for easier assembly, put it in a piping bag. Refrigerate until ready to use.
For the pasta
4. Set up your workspace: Once your dough has rested, set up your pasta machine and gather your tools. Dust a sheet pan or tray with semolina flour, or line it with parchment paper or a clean, dry dishcloth.
5. Roll the pasta sheets:
6. Cut off a quarter of the dough and cover the rest. On your work surface, flatten the section of dough with your palm into an oval-shaped pancake that’s about ¼-inch thick. Press the dough between your fingers to thin it out as needed.
7. Set your pasta machine to its widest setting. Position one tapered end of the oval in the center and roll it through once—you should be left with a longer, thinner oval.
8. Position the dough lengthwise on your work surface. Then fold the two tapered ends into the center like an envelope so the length is the same or similar to the slot of the pasta roller (about 6 inches; it doesn’t matter if the tapered ends overlap or if there’s space between them). Flatten the dough again with your palm/fingers so it’ll go through the machine easily.
9. Line up the bottom edge of the pasta envelope with the edge of the machine (the folded ends should run horizontally). Roll the dough through the machine on the same (widest setting) a second time—you should be left with a rectangular-ish piece of dough (it’s okay if the ends aren’t perfect!).
10. Continue rolling the dough through the machine one time on each progressive setting until you have a thin (but sturdy) sheet. On both my Marcato Atlas 150 and Kitchen Aid machines, I roll the dough to setting 6, and then roll it through setting 6 a second time. If the dough feels sticky or tacky as you roll, dust both sides with some 00 or all-purpose flour.
11. Cut the pasta sheet into squares: Trim any uneven edges from the pasta sheet (you can ball up the scraps, cover them, and reuse them after the fresh dough is gone). Cut the sheet into squares that are slightly larger than the size of the mold (in this case, about 6 inches). Ideally, you’ll end up with an even number of squares since you’ll need 2 for each set of ravioletti.
Assemble the ravioletti:
12. Lightly dust one side of one of the squares with flour and cover the remaining squares with a damp dishcloth so they don’t dry out. Position the square floured-side down on top of the ravioletti mold.
13. Using your fingers, a large clean paint brush, or a pastry brush, gently press the pasta into the mold, making sure to press into each filling pocket and paying particular attention to the carved details. It’s okay if the pasta doesn’t reach the bottom of each filling nook—the filling itself will do that for you later.
14. Pipe or spoon some filling into each pocket—don’t worry if it pops up above the mold a little. Use your finger or a pastry brush to brush some water between the filling pockets and on the edges.
15. Lay another pasta square on top of the filling (if the dough feels a little tacky, dust some flour on one side and position that side facing up).
16. Use your hands to firmly press down—you’ll feel the filling dropping further into each pocket. Then use a rolling pin with gentle pressure to seal the sheets together and further imprint the design, going back a forth a few times.
17. Carefully flip the mold over to release the ravioletti. Use a knife or pasta wheel to trim the excess dough away, then cut between the rows to create the individual pieces.
18. Arrange the ravioletti in a single layer on the prepared sheet pan. Repeat the process with the remaining pasta squares, and then with the remaining dough and filling.
For the sauce
19. Toast the walnuts: In a medium skillet, cook the walnuts over medium heat, stirring occasionally, until fragrant and toasted around the edges, about 5 minutes. Season with salt, then transfer to a plate.
20. Fry the sage: In the same pan, warm 2 tablespoons of the butter and the oil over medium heat. Add the sage and cook, swirling the pan often, until the sage darkens and the butter begins to brown, 2 to 3 minutes. Turn off the heat. Transfer the sage to a paper towel-lined plate, then return the toasted nuts to the pan with the butter/oil and stir until coated. Set aside.
Finish the dish:
21. Start bringing a large pot of water to a gentle boil.
22. Add the cream to a small, heavy-bottomed saucepan. Bring to a simmer and cook, stirring occasionally, until slightly thickened and reduced by ¼, about 5 minutes.
23. Turn the heat to low and add the cheese(s) in small increments, whisking after each addition, until melted and smooth. Whisk in the butter. Season to taste with salt and pepper; keep warm over low heat and whisk occasionally.
24. When the water is boiling, season it generously with salt. Add the ravioletti and cook until tender, stirring occasionally, 2½ to 3 minutes.
25. Reserve ½ cup (120 ml) pasta cooking water, then transfer the pasta directly to a large mixing bowl with the remaining 2 tablespoons of butter (you can drain the pasta in a colander first if preferred). Swirl the pasta and butter together vigorously in the bowl until it’s well-coated.
26. Working quickly, spoon some of the sauce onto the bottom of a large platter or individual bowls (if it’s very thick, whisk in a splash of pasta cooking water to loosen). Arrange the ravioletti on top, then drizzle with more sauce. Top with the buttered walnuts, fried sage, and a few cracks of black pepper. Serve and enjoy!
