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When sweet pears meet creamy mascarpone inside delicate homemade pasta, the result is nothing short of magical. This pear and mascarpone cheese ravioli recipe is a lovely way to bring a lively blend of sweet and savory to your dinner table.
This pear and mascarpone ravioli recipe features a mascarpone ravioli filling. It’s a type of fruit-and-cheese-stuffed pasta that also makes a gourmet dish, perfect when you want fresh pasta dough from scratch. It’s similar to a pear recipe but elevated with brown butter ravioli sauce. If you’ve ever searched for stuffed pasta with mascarpone or a ravioli dough recipe, this dish offers a unique twist that’s both classic and creative.
The Chemistry of Pear and Mascarpone Ravioli
Homemade pasta dough is all about balance. Using purpose flour or 00 flour creates a smooth texture, while adding egg yolks adds elasticity and richness to the dough. Resting the dough ball under plastic wrap or a damp cloth relaxes the gluten, making it easier to roll into thin pasta sheets with a rolling pin or a pasta machine. For the filling, ripe pears add natural sweetness and moisture. Combining it with mascarpone and Parmesan cheese helps stabilize the mixture so it doesn’t become too runny. Pressing the dough edges firmly with a pastry brush and ravioli wheel removes air pockets that can cause ravioli to burst while cooking. When it comes to the butter sauce, medium heat is key- unsalted butter quickly turns from brown butter to burnt butter if the pan gets too hot.
Ingredients
Recipe Troubleshooting
Dough texture seems off? If it’s too dry, it cracks while rolling; if it’s too sticky, it clings to the pasta roller.
Ravioli bursting in the boiling water? This often happens when the mound of filling is too large or when the top half of the dough isn’t pressed tightly enough. Pasta dough can also dry out on the work surface, making sealing tricky; covering the remaining dough with plastic wrap is essential.
Burnt brown butter sauce? It can easily burn if left on medium-high heat for too long. The key is to melt butter in a non-stick frying pan over medium-low heat, watching closely until it turns golden brown and nutty, then add thyme leaves.
How thin should the pasta dough be for ravioli? Ideally, you should roll until you can almost see your hand through it- al dente pasta cooks best when thin.
Can you use a ravioli form or a ravioli stamp? Absolutely- these tools help create uniform ravioli.
Do you need to cook the filling first? For the cheese and pear, no; the pears soften beautifully when boiled inside the ravioli.
How long to boil fresh ravioli? Usually, 3 minutes in a large pot of salted water or until they float.
Step-by-Step Instructions
Step One: Make the pasta dough. Create a crater shape with the flour and add the egg, oil, and salt.
Step Two: Whisk the wet ingredients inside the flour crater.
Step Three: Knead the flour with the wet ingredients until a dough forms, then knead for 10 minutes until a soft dough forms. Cover and let rest for 30 minutes.
Step Four: Once the dough has rested for at least 30 minutes, roll it out into a rectangle, then run it through a pasta machine. Start with the largest setting and move down to the thinnest.
Step Five: Cut the rolled-out pasta into two even rectangles.
Step Six: Combine all the filling ingredients in a small mixing bowl.
Step Seven: Spoon the filling onto one rectangle, leaving room to press and cut ravioli squares.
Step Eight: Lay the second piece of dough on top of the filled rectangle of dough. Press around the edges to seal the dough.
Step Nine: Using a ravioli cutter to cut ravioli squares.
Step Ten: Once the ravioli is prepared, place a pot of salted water over high heat, once boiling- pour into the pot and boil until al dente (3-5 minutes).
Serving Suggestions
This dish shines when served hot with browned butter sauce spooned generously over each portion. Top with thyme leaves and freshly grated percorino cheese for flavor and appeal. Toasted walnuts or pine nuts add a lovely crunch that complements the creamy mascarpone filling. Pair with a crisp garden salad, homemade Caesar salad, or fresh green beans. On the drinks side: chilled sparkling cider, cucumber-mint lemonade, or sparkling lemon water. For presentation, plate ravioli on white ceramic dishes to let the golden-brown butter pop, garnish with pear slices or edible flowers, and serve on a large serving platter if feeding a crowd.
Seasonal Serving Suggestions
Pear & mascarpone ravioli fits beautifully into fall and autumn ravioli recipes, making it an elegant holiday pasta idea. It works as a Thanksgiving pasta side dish or even as a cozy vegetarian dinner; the combination of pear-and-cheese-stuffed pasta is a showstopper. It’s also one of the trending ravioli flavors of 2025, perfect for homemade pasta date nights or winter comfort food recipes when you want something warm, creative, and seasonal.
Similar & Related Recipes
If you love this recipe, you are going to love my butternut squash ravioli and my pumpkin ravioli, which are both so perfect for fall. These two dishes pair the wonderful herbs of the fall season to create a cozy and warm vibe. They are also so delicious that any guest will want seconds!
Baking Tips
Finished with a golden-brown butter sauce infused with thyme and Parmesan cheese, it’s a cozy vegetarian dinner idea that feels elegant enough for a holiday pasta recipe yet simple enough for a weekend project. Suppose you’ve ever wanted to try homemade pasta. In that case, this is the perfect recipe card to start with—it uses simple ravioli dough, a delicious pear filling, and a butter sauce that highlights the natural affinity between pear and cheese.
Recommended Products
Brown Butter Cheese Ravioli with Pear Filling
Pear & Mascarpone ravioli is a dish that beautifully balances sweet and savory flavors. With homemade pasta sheets, creamy mascarpone, ripe pear filling, and a golden brown butter sauce, it’s a cozy yet gourmet recipe perfect for autumn, Thanksgiving, or Christmas. Though it takes a little time and effort, every bite is worth it- especially when paired with wine, a fresh salad, and good company. If you’ve been looking for a lovely way to try homemade pasta beyond traditional ricotta or meat fillings, this recipe is a wonderful place to start. It’s a true celebration of seasonal ingredients and a perfect addition to your collection of trending ravioli flavors for 2025.
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Elegant Pear & Mascarpone Cheese Ravioli
Ingredients
Pasta
- 2 1/3 cups 00 flour
- 4 eggs
- 1/2 tbsp olive oil
- 1/2 tsp fine sea salt
Filling
- 2 pears
- 8 oz mascarpone
- 1/4 cup parmesan cheese grated
- 1/2 tsp salt
Sauce
- 1/2 cup browned butter
- 1/4 tsp ground pepper
- 1 tsp fresh thyme
- 1/4 cup parmesan cheese
Instructions
Pasta
- On a clean counter, pour 2 1/3 cup of 00 flour into a crater-like shape. Add 4 eggs, 1/2 tbsp olive oil & 1/2 tsp fine sea salt into the bowl shape inside the flour. Carefully whisk the wet ingredients until combined.
- Once combined, use your hands to mix together the flour and wet ingredients. Once the dough forms, knead until the dough becomes soft. This takes about 10 minutes of kneading.
- Cover the dough with plastic wrap and allow it to rest for 30 minutes.
- After resting, break the dough into 4 even pieces. Roll one piece of dough out at a time on a lightly floured surface, while leaving the other pieces covered by plastic wrap so that they don't dry out. Once you've rolled out the piece of dough flat, pull out your pasta maker and roll it out until thin. To do this, start on a thick setting, roll the dough through, move the setting to the next notch or two ,and repeat until you reach your desired thinness.
- Once rolled out, cut the thin pasta dough into your desired ravioli shape. You need a piece for the bottom and a piece for the top to sandwich in the filling.
Filling
- In a small bowl, combine all the filling ingredients: 2 pears peeled and chopped, 8 oz. marscarpone cheese, 1/4 cup parmesan cheese, 1/2 tsp fine sea salt.
- Scoop out 1 tbsp of filling per ravioli (or less if your ravioli shape is too small). Using a pastry brush and water, wet the edges of the dough and place the second piece of dough on top. Press the dough together along the edges. Place the done ravioli on a cookie sheet lined with parchment paper in the fridge until you are ready to cook them all.
- When ready to boil, place a large pot of water on the stove over high heat. Once the water is boiling, drop 4-5 ravioli in the pot at a time and boil for 3 minutes or until opaque.
Sauce
- In a saucepan over high heat, add 1/2 cup of butter. Allow the butter to melt and then boil. Once the butter stops making popping noises and brown fleck appear, its done.
- Add the 1 tsp fresh thyme and 1/4 tsp ground pepper, stir until combined. Top each serving of ravioli with a few spoonfuls of sauce. Top each plate with a sprinkle of parmesan cheese.
Video
Nutrition
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