• Cooking Time:
  • Servings: 4-6
  • Preparation Time:


  • for pasta:
  • 3 eggs
  • 300 g flour
  • for filling:
  • 250 g ricotta cheese
  • 50 g Pecorino di Fossa (can be substituted with Pecorino Romano)
  • 1 pear (mine is Abate Fetel)
  • 1 teaspoon butter
  • 2 tblspoons red wine
  • salt, pepper, a pinch of sugar, nutmeg
  • for balsamic glaze:
  • 30 g sugar
  • 10 g glucose
  • 1 tblspoon water
  • 60 g Balsamic Vinegar of Modena
  • +
  • 60 g butter
  • grated Parmigiano Reggiano
  • chive


  • Sift the flour on the kneading board and make a well in the middle.
  • Add the eggs, bring everything together, and knead firmly until smooth.
  • Wrap in a piece od plastic wrap and let rest for 1 hour (time necessary for the dough to relax).
  • For the filling, cream the ricotta and the grated Pecorino cheese with a fork.
  • Peal and core the pear, cut it into small cubes and saute at medium heat with a teaspoon of butter.
  • Add the wine and wait till it evaporates, add a pinch of sugar, salt, pepper and grated nutmeg to your taste.
  • Let the pear cool for 5 minutes then mix it into the cheese, taste and add more salt if necessary.
  • Roll the pasta out, one piece at a time and complete with the filling before proceeding with the next one. Also prepare a cardboard tray and sprinkle it with flour.
  • Take a small piece of dough and keep the rest wrapped while working on it.
  • First roll it out a little with a rolling pin on a floured board, then pass it through the pasta roller until very thin.
  • You should get 8 cm wide strips.
  • Transfer the filling into a pastry bag (without a tip) and place small heaps on the dough (imagine your stripe divided in two and place the cheese on the lower half) 2 fingers distant from each other.
  • Flip the upper part over the bottom one and carefully close squeezing all the air out. Press gently with your fingers all around the filling.
  • The ravioli cutter is a perfect tool because not only does it cut them all perfect and uniform in size, but it seals the edges at the same time.
  • If you dont have one, cut the ravioli with a pizza cutter and seal the edges with a fork.
  • Place the ravioli on the floured tray, and proceed with the rest of the dough and the filling. I have to say I managed to portion everything perfectly, and used all the pasta and all the filling, making a total of 54 or 55 ravioli.
  • Cook ravioli in boiling salty water (1-2 minutes should be enough, but taste them anyway).
  • While the pasta is cooking, melt some butter in a skillet with a couple sage leaves.
  • Take the ravioli out with a slotted spoon, add to the butter and toss to coat evenly.
  • Plate ravioli and drizzle with the little balsamic glaze, complete with some finely chopped chive.
  • For the glaze, melt the sugar and the glucose with the water in a small saucepan. Add the balsamic vinegar and cook on low heat until reduced by half.
  • If it is ready before the pasta, it will stiffen, but just heat it again on low heat and it will be runny again.


Another BS Test Kitchen Challenge. Local seasonal ingredients.

So I decided to use the type of pears grown here (Abate Fetel), combined with fresh ricotta, and some strong pecorino cheese. Completed with Balsamic vinegar of Modena (after all, I live in Modena), and of course rounded up with home made pasta.

It was my first time making pasta from scratch, and I enjoyed the process and the result greatly.

Categories: Creamy  Dairy  Fruit  Italian  Main Dish  Pasta Maker  Savory  Stove 

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