Adapted from my original article as Food Contributor at City Farmhouse. When your Italian (I-ty for short) bestie asks you to teach her how to make pasta, it’s not only a universal delight, it’s destiny. Nicole and I didn’t mess around; we set up shop. She got ’erself a brand new Kitchenaid right off “the Amazon” and heavy duty sheet rollers to boot. An oft (and real damn good) cook, all other necessities fell right into place.
The time had come to reign in our cultural and culinary kismet.
That, and it was time to change up the menu from the “uszzzche”—you know, introduce some delectable mystery and mouthwatering wonderment to the family dinner table. Because change is good. And so is pasta. Always. 🍝 #freshpastaforeva
This ravioli has such a pleasant bite. Savory thyme butter sauce meets sweet pear with a touch of spice. The final accoutrements really make the dish by adding a much needed texture and delightful crunch factor.
Fraaands, let me be frank: pasta is NOT hard to make. Let’s just jump over that mental hump!! The truth: it’s surprisingly simple. This semolina ravioli dough is one of the easiest and most reliable recipes I’ve concocted after trying my hands on many a batch of fresh noodz. I promise nothing short of rewarding grins and satisfied bellies. Pinkie promise. ☝🏻
Homemade Pear + Mascarpone Ravioli with Thyme Butter Sauce
Serves four to six people
2⅓ cup all-purpose flour
1 cup semolina flour
1 tsp. salt
1 tsp. olive oil
4 to 5 bartlett pears
1¼ cup mascarpone cheese
1 tsp. red chili pepper flakes
salt, to taste
2 tbsp. unsalted butter
winter thyme sprigs (reserve enough for garnish)
salt + pepper
½ cup pecorino cheese
¼ cup pecans, minced
Large Prep Bowl
Stand Mixer + Sheet Pasta Roller
Ravioli Cutter (stamp or wheel)
Saucepan (cast iron, if possible)
- Make your pasta. In a large prep bowl, add your dry ingredients—all-purpose flour, semolina flour and salt—using a sifter. Make a well in the center. Add eggs and olive oil. Using a fork, slowly combine the wet + dry ingredients in a circular motion. Once the dough becomes to thick, transfer to a cutting board. Sprinkle flour and knead for ten minutes at minimum. Wrap in plastic wrap and set aside to rest for thirty minutes.
- Make your filling. Core and seed your pears. Coarsely grate your pears. Add mascarpone, red chili pepper flakes and salt to taste.
- Roll out your pasta sheets. Quarter the dough ball. Use a rolling pin to flatten out each quarter just enough to fit through the sheet roller. Start from the highest setting (mine is 0) and thin out as preferred (I usually opt for 5 or 6 thickness). Generously sprinkle rolled sheets with flour until filled.
- Assemble your ravioli. Place a tsp +/- of filling on your pasta sheet. Space accordingly for larger or smaller ravioli (my stamp is 3” round). Fold sheet over and lightly dab water to seal the edges. Use a ravioli wheel or stamp to cut your ravioli. Generously sprinkle flour and store ravioli in between sheets of wax paper. Chill in the fridge for 60-90 minutes or overnight.
- Set your stock pot to boil. Salt your water! Boil ravioli for 8 to 10 minutes or until floating on the surface and al dente. Prep your garnishes—mince pecans, plus thyme leaves and coarsely grate pecorino.
- In a saucepan (cast iron, if possible) on medium to medium-high heat, add butter and thyme sprigs. Season with salt and pepper. Add cooked ravioli. Tilt pan to the side and spoon sauce over ravioli for 60 seconds. Remove from heat and plate. Sprinkle thyme leaves, coarsely grated pecorino and minced pecans. Serve while it’s hot!!