Homemade Pear and Gorgonzola Ravioli

Recipe View 10 mins Prepare the Filling: In a large skillet over medium heat, melt the butter. Add the diced pears and thyme sprigs. Cook, stirring occasionally, until the pears soften and release their natural sweetness, approximately 8-10 minutes.

Recipe View 3 mins Incorporate the Gorgonzola: Crumble the Gorgonzola cheese over the softened pears. Continue cooking and stirring gently until the cheese melts into a luscious, creamy sauce, about 2-3 minutes. Remove the skillet from the heat and allow the filling to cool completely.

Recipe View 15 mins Prepare the Pasta Dough: Cut the fresh pasta dough into 3 equal portions. On a lightly floured work surface, flatten one portion of the dough. Using a rolling pin, roll the dough into a thin sheet, about 1/16-inch thick, rotating the dough 45 degrees after every 5-6 rolls to ensure even thickness. Repeat with the remaining two portions of dough.

Recipe View 5 mins Assemble the Ravioli: Gently transfer one sheet of pasta dough to a floured surface. Cut the sheet in half to create two evenly sized rectangles. Place approximately 1 teaspoon of the cooled pear and Gorgonzola filling onto one rectangle, spacing the mounds of filling about 1 inch apart.

Recipe View 5 mins Seal the Ravioli: Lightly brush the exposed pasta around the filling with water. Carefully lay the second rectangle of pasta dough over the first. Gently press out any trapped air around the filling. Firmly seal the edges of the dough with your fingers, ensuring a tight closure to prevent the filling from escaping during cooking.

Recipe View 30 mins Cut and Rest: Using a ravioli cutter or a sharp knife, cut the pasta into individual square ravioli. Transfer the ravioli to a floured plate or baking sheet. Repeat the filling and cutting process with the remaining dough and filling. Allow the ravioli to rest for about 30 minutes before cooking.

Recipe View 3 mins Cook the Ravioli: Bring a large saucepan of lightly salted water to a rolling boil. Gently add the ravioli in batches, being careful not to overcrowd the pot. Cook until the ravioli float to the surface and are tender, about 3-4 minutes. Remove the cooked ravioli with a slotted spoon and transfer them to a warm serving bowl.

Recipe View 2 mins Serve: Serve immediately with your favorite sauce. A simple sage butter sauce complements the richness of the filling beautifully.