Gorgo-Pone Filled Ravioli

Gorgonzola Pear Ravioli with Brown Butter & Lemon

Rebecca Taylor spent her morning preparing this delicious dish. (well worth it!)

This gorgonzola pear + mascarpone filled ravioli with brown butter + lemon recipe was inspired by all the ingredients from our stores . She wanted to use gorgonzola to make a sauce but instead went the ravioli route. Her connection with the ingredients and preparation of the food made for this recipe come to life.

Why You’ll Love This Recipe

✔ Perfectly Balanced – The bold savory gorgonzola pairs beautifully with the sweetness of pear.
✔ Elegant & Impressive – A restaurant-quality dish made at home.
✔ Customizable – Adjust flavors to your liking or try different cheese and fruit pairings.

Ingredients You’ll Need

For the Fresh Pasta Dough (or use store-bought fresh pasta sheets)

• 2 cups all-purpose flour

• 2 large eggs

• ½ teaspoon salt

• 1 tablespoon olive oil

• Water (if needed, for consistency)

For the Gorgonzola Pear Filling

• ½ cup gorgonzola cheese, crumbled (or substitute Roquefort or goat cheese)

• 1 ripe pear, peeled and diced (Bartlett or Anjou recommended)

• ½ cup mascarpone cheese

• 1 teaspoon olive oil

• Salt & white pepper, to taste

For the Egg Wash

• 1 egg, beaten

• 1 tablespoon water

For the Brown Butter & Lemon Sauce

• 4 tablespoons unsalted butter

• Zest of 1 lemon

• Juice of ½ lemon

• Fresh herbs (sage, thyme, or parsley work best!)

• Salt & freshly cracked black pepper, to taste

For Serving

• Extra crumbled gorgonzola (for garnish)

• Fresh herbs, finely chopped

• Toasted walnuts or pine nuts (optional, for added crunch!)

Directions:

Make the Filling

• In a food processor, blend together the Gorgonzola, chopped pear, mascarpone, and a small drizzle of olive oil until smooth. If the mixture is too wet, add a little more Gorgonzola until it resembles the consistency of cookie dough.

Prepare the Pasta

• Divide the pasta dough into 4 equal portions. Roll each portion out using a pasta machine or rolling pin, working each piece until it is thin enough to see through.
• Keep the unused portions covered to prevent them from drying out. Lightly flour your work surface as needed to prevent sticking.

Form the Ravioli

• Lay out one strip of pasta and cut uniform rounds using a cookie cutter, glass, or any round object.
• Place a small scoop of filling in the center of half of the rounds.
• Brush the edges of each filled round with an egg wash (1 beaten egg mixed with a little water).
• Place another round of pasta on top and carefully press the edges together, sealing tightly and squeezing out any air pockets.

Cook the Ravioli

• Bring a large pot of salted water to a boil. Once boiling, gently drop the ravioli in and cook until they float, about 2-3 minutes. Remove them with a slotted spoon.

Make the Brown Butter Sauce

• While the ravioli cooks, melt butter in a skillet over medium heat. Continue to cook until the butter turns golden brown and smells nutty, being careful not to burn it.
• Add the lemon zest and stir to combine.

Finish the Dish

• Add the cooked ravioli to the skillet with the brown butter and gently toss to coat.
• Season with a squeeze of fresh lemon juice, a sprinkle of fresh herbs, and a grind of black pepper.

Serve

• Plate the ravioli, spooning any extra brown butter sauce over the top. Finish with a little more crumbled Gorgonzola, a sprinkle of fresh herbs, and a few more cracks of black pepper.

FAQs

What can I substitute for gorgonzola cheese?

If you’re not a fan of gorgonzola, you can substitute it with another blue cheese or a mild blue cheese like Roquefort or even a creamy goat cheese for a different flavor profile.

Can I use a different fruit instead of pear?

Pear adds a mild sweetness that complements the gorgonzola well, but you could experiment with apples (preferably sweet varieties like Gala or Fuji) or even figs for a unique twist.

How do I make the filling if I don’t have a food processor?

If you don’t have a food processor, you can finely chop the gorgonzola and pear, then mash them together with mascarpone using a fork or potato masher. Just be sure to get it as smooth as possible.

Can I make the ravioli in advance?

Yes, you can prepare the ravioli ahead of time. Once filled, you can freeze them on a baking sheet until firm, then store them in a freezer bag. Boil the frozen ravioli directly without thawing, but note that it might take a little longer to cook.

Can I make this dish without lemon?

While lemon adds a refreshing zing to balance the richness of the brown butter and cheese, you can skip it or substitute it with a splash of white wine or vinegar for acidity.

Pair this ravioli with a side of our Simple Pesto Pasta for a complete Italian-inspired dinner that’s sure to impress.

For more recipes follow Rebecca Taylor on Instagram 

@Souley_Nourished

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