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Pear & Cheese Ravioli with Brown Butter Sage Sauce

July 7, 2014 by Molly 5 Comments

Pear & Cheese Ravioli with Brown Butter Sage Sauce | Yes to Yolks

How was everyone’s holiday weekend? I hope you grilled your little hearts out and enjoyed the extra day of downtime. We sure did.

Prior to the holiday and losing our kitchen to a renovation last week, I made some ravioli. I had a sudden craving for fall flavors (so weird…I also can’t stop thinking about butternut squash soup as of late) and knew exactly how to remedy it. I know these flavors are kinda unseasonal, but they are really, really delicious. Pasta is ALWAYS in season, but the pear and warm spices might take this into the inappropriate-for-this-time-of-year zone. I’m OK with it.

Pear & Cheese Ravioli with Brown Butter Sage Sauce | Yes to Yolks

The raviolis are loaded with four cheeses (FOUR!) and spiced pears. Pretty hard to find something wrong with that combo. They get tossed in an incredible brown butter concoction infused with sage and shallot. Again, hard to find something wrong with that…albeit the fact that it’s July and I’m eating November food. Like I said, I’m OK with it.

Pear & Cheese Ravioli with Brown Butter Sage Sauce | Yes to Yolks

I’ve talked about making raviolis with wonton wrappers before, so I won’t bore you with it again…except to reiterate how EASY they make things. It takes the intimidation factor down a few pegs. Try them out! You may never feel the need to make homemade pasta again.

Pear & Cheese Ravioli with Brown Butter Sage Sauce | Yes to Yolks

These ravioli cook up tender and fluffy and full of comforting flavors. The sauce, despite being made up almost entirely of BUTTER, is light and delicate. The flavors of sage, cinnamon, and pear just belong together.

Pear & Cheese Ravioli with Brown Butter Sage Sauce | Yes to Yolks

Even in July.

Pear & Cheese Ravioli with Brown Butter Sage Sauce | Yes to Yolks

 

Pear & Cheese Ravioli with Brown Butter Sage Sauce      (makes 4-6 servings)

 

For the Ravioli:

2 Bartlett pears, peeled and cored

¼ teaspoon nutmeg

¼ teaspoon cinnamon

1 cup ricotta cheese

½ cup mascarpone cheese

½ cup pecorino romano cheese, grated

½ cup parmesan cheese, grated

Wonton wrappers

Egg wash

 

For the Sauce:

1 stick unsalted butter

1 shallot, finely minced

¼ cup fresh sage leaves, lightly torn

1 teaspoon brown sugar

Salt and pepper, to taste

 

For the Ravioli:

1. Finely chop the pears (or grate on a box grater). Add the pears to a skillet drizzled lightly with olive oil and sprinkle with the spices. Cook until softened, about 5 minutes. Remove from heat and allow to cool.

2. Combine the pears with the cheeses and season with salt and pepper. Fill each wonton wrapper with a heaping teaspoon of the filling, sealing the edges with the egg wash. Place formed ravioli on a parchment-lined baking sheet.***

3. Cook the ravioli in gently simmering salted water until they float and become translucent, about 2 minutes.

 

For the Sauce:

While the ravioli are cooking, make the sauce by melting the butter over medium-low heat in a skillet. Stir or swirl the butter in the pan frequently. As soon as the edges of the butter start to turn golden brown, reduce the heat to very low and add in the shallot, sage, and sugar. Cook for 1 minute. Season, to taste, with salt and pepper.

Toss the cooked raviolis in the butter sauce and serve immediately with additional grated cheese, if desired.

 

***Note: If freezing for later use, place formed raviolis in freezer on the baking sheet, place in freezer, and then transfer the raviolis to a sealed plastic bag once frozen. I often cook what I need for a couple servings and freeze the rest. Cook frozen ravioli using the same method noted above (maybe for 30 seconds longer).

 

Related

Filed Under: Entrée, Fruit, Pasta, Recipes, Vegetarian Tagged With: brown butter, mascarpone cheese, pasta, pears, ravioli, ricotta, sage, wonton wrappers

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Comments

  1. Tash says

    July 17, 2014 at 2:15 am

    Yum!! I can’t think of a more divine pasta combination!!

    Reply
  2. Amasia Gordon says

    April 15, 2020 at 11:07 pm

    Tried it tonight with my boyfriend and it was AMAZING! Thank you for the recipe! <3

    Reply
    • Molly says

      April 16, 2020 at 8:01 am

      Awesome! So glad you enjoyed it!

      Reply
  3. Carey says

    August 12, 2021 at 11:00 am

    How far in advance can you make ravioli and not freeze it?

    Reply
    • Molly says

      August 16, 2021 at 11:43 am

      Hi Carey. They are definitely best eaten right away, but if you want to prep them ahead, I recommend assembling them, lining them on a parchment-lined baking sheet, wrapping the baking sheet well with plastic wrap, and storing the entire tray in the fridge until you are ready to use. I would use them within a couple hours of forming, otherwise, the wrappers can dry out too much. Hope this helps!

      Reply

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