Pear and Gorgonzola Ravioli With Walnuts and Rosemary Butter

The first time I tasted pear and gorgonzola together, it was in a tiny trattoria nestled in the hills of Tuscany. The sharpness of the cheese, the sweetness of the fruit, and the nutty crunch were a revelation. I remember closing my eyes, savoring each bite, and knowing I had to recreate that experience. While I may not be able to transport you to that sun-drenched Italian hillside, I can share this pear and gorgonzola ravioli – a dish that captures the essence of that memory, right in your own kitchen.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Servings: 8
• Yield: About 32 ravioli
• Dietary Type: Vegetarian

Ingredients

Ravioli and Filling:

• ¾ cup dried pears, finely chopped
• 1 ½ cups Anjou pears, finely chopped
• 7 ounces gorgonzola, crumbled
• 3 ½ ounces ricotta cheese (whole milk, not low-fat)
• 2 tablespoons shallots, finely chopped
• 1 teaspoon ground black pepper
• Wonton wrappers

Sauce:

• 4 tablespoons butter
• 2 tablespoons white wine
• 1 teaspoon fresh rosemary, finely chopped
• ½ cup walnuts, finely chopped
• Salt, to taste
• Pepper, to taste

Equipment Needed

• Medium non-stick saucepan
• Medium mixing bowl
• Cookie sheet
• Parchment or wax paper
• Large pot
• Slotted spoon or spider
• Medium non-stick pan

Instructions

1. Prepare the Pear Mixture: In a medium non-stick saucepan over medium heat, combine the dried pears, fresh Anjou pears, and finely chopped shallots. Cook until the pears begin to break down and soften, approximately 10-15 minutes. The pears should release enough moisture, so there’s no need for oil or butter. Continue cooking until the pears are soft, but not completely mushy; you want a little texture to remain. Remove from heat and let cool completely. This is crucial; warm filling will melt the wonton wrappers.

2. Make the Filling: In a medium mixing bowl, combine the cooled pear mixture with the crumbled gorgonzola, ricotta cheese, and ground black pepper. Mix well until all ingredients are evenly distributed. I find chilling the filling for at least 30 minutes makes it easier to work with.

3. Assemble the Ravioli: Lay out a wonton wrapper on a clean surface. Lightly wet the edges of the wrapper with water, using your fingertip. Place about a teaspoon of the pear and gorgonzola filling in the center of the wrapper. Fold the wrapper diagonally, pressing corner to corner to form a triangle. Press firmly along all the edges to seal, making sure to remove any air pockets around the filling. This will prevent the ravioli from bursting during cooking. Repeat until all the filling is used. As you complete each ravioli, place it on a cookie sheet lined with parchment or wax paper. This prevents sticking.

4. Cook the Ravioli: Bring a large pot of water to a gentle boil. The key here is a medium boil, not a rolling, high boil. Too much heat will cause the ravioli to break apart. Carefully add the ravioli to the boiling water, 6 or 7 at a time, being careful not to overcrowd the pot. Cook for 1-2 minutes, or until the ravioli float to the surface. Once they float, they’re done! Remove the cooked ravioli with a slotted spoon or spider and place them on a cookie sheet to cool slightly.

5. Pan-Sear the Ravioli (Optional): While you can serve the ravioli immediately after boiling, a quick pan-sear adds a delightful crispness. In a medium non-stick pan, melt 1 teaspoon of butter over medium heat. Add the cooked ravioli and lightly pan-sear, cooking for just a minute or so per side, until lightly browned and slightly crisp. You’re just aiming to heat them through and add a little color. Remove the ravioli from the pan and transfer them to a serving bowl. Cover to keep warm.

6. Prepare the Sauce: In the same pan (no need to clean it), add the white wine to deglaze the pan, scraping up any browned bits from the pan-searing. Add the remaining butter, chopped fresh rosemary, and chopped walnuts. Season with a pinch of salt and pepper to taste. Cook for about a minute, stirring constantly, until the butter is melted and the sauce is fragrant.

7. Serve: Pour the walnut and rosemary butter sauce over the ravioli in the serving bowl. Serve immediately and enjoy!

Expert Tips & Tricks

• Make-Ahead: You can prepare the filling and assemble the ravioli a day in advance. Store the uncooked ravioli in the refrigerator on a parchment-lined cookie sheet, covered with plastic wrap to prevent them from drying out. You can also cook the ravioli ahead of time, cool them completely, and store them in a zip-lock bag in the refrigerator for up to 24 hours.
• Freezing: For longer storage, freeze the uncooked ravioli on a cookie sheet until solid, then transfer them to a freezer bag. Cook them directly from frozen, adding a minute or two to the cooking time.
• Don’t Overcook: Overcooked ravioli will become mushy and may burst open. Watch them carefully and remove them from the water as soon as they float.
• Wonton Wrapper Alternatives: While wonton wrappers are a convenient shortcut, you can certainly make your own pasta dough if you prefer a more traditional ravioli.
• Gorgonzola Substitutions: If you’re not a fan of gorgonzola, you can substitute another blue cheese, such as Roquefort or Stilton. Just be aware that the flavor profile will be different.
• Walnut Variations: Toast the walnuts lightly in a dry pan before chopping to enhance their flavor.

Serving & Storage Suggestions

Serve the pear and gorgonzola ravioli immediately after preparation for the best flavor and texture. Garnish with a sprinkle of fresh rosemary or a few extra chopped walnuts for visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little butter or in the microwave. The ravioli are best enjoyed fresh, as the wonton wrappers can become a bit soft upon reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	275 kcal	N/A
Total Fat	19.5g	30%
Saturated Fat	9.8g	49%
Cholesterol	40.5mg	13%
Sodium	410.2mg	17%
Total Carbohydrate	18.8g	6%
Dietary Fiber	2.7g	10%
Sugars	13.6g	N/A
Protein	8.5g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free wonton wrappers (if available) or make your own gluten-free pasta dough.
• Vegan: Substitute the ricotta and gorgonzola with a vegan ricotta alternative and a vegan blue cheese alternative.
• Pear Variations: Try using different varieties of pears, such as Bosc or Comice, for a slightly different flavor profile. You can also add a touch of pear brandy to the filling for an extra layer of flavor.
• Herb Variations: Instead of rosemary, try using fresh thyme or sage in the butter sauce.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made ravioli instead of wonton wrappers?

A: Absolutely! Feel free to use your favorite pre-made ravioli or pasta dough. You’ll just need to adjust the cooking time accordingly.

Q: Can I make the ravioli without the walnuts?

A: Yes, you can omit the walnuts if you have a nut allergy or simply don’t care for them. The dish will still be delicious.

Q: What kind of white wine should I use for the sauce?

A: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best in this sauce.

Q: How do I prevent the ravioli from sticking together when cooking?

A: Don’t overcrowd the pot and stir the ravioli gently as they cook to prevent them from sticking together.

Q: Can I bake the ravioli instead of boiling them?

A: While boiling is the traditional method, you can bake the ravioli for a slightly different texture. Toss them with olive oil and bake at 375°F (190°C) for 15-20 minutes, or until golden brown.

Final Thoughts

This Pear and Gorgonzola Ravioli with Walnuts and Rosemary Butter is more than just a recipe; it’s an invitation to savor the simple pleasures of life. The combination of sweet, savory, and nutty flavors is truly irresistible. So, gather your ingredients, put on some music, and get ready to create a dish that will impress your friends and family. And when you do, don’t forget to share your experience – I’d love to hear how it turned out! Perhaps pair it with a crisp glass of Pinot Grigio or a light salad for a complete and satisfying meal. Buon appetito!