Pear and Goat Cheese Ravioli with Sage and Garlic Butter

5 from 4 votes
Prep Time 45 mins
Cook Time 10 mins
Rest Time 30 mins
Total Time 1 hr 25 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 383 kcal


Ravioli dough

  • 300 g Pasta flour
  • 3 Eggs
  • 0,5 tsp Turmeric
  • 1 pinch Salt
  • Lukewarm water


  • 1 Pear
  • 300 g Goat cream cheese
  • 1 sprig Rosemary, the needles finely chopped
  • 0,2 tbsp Liquid honey
  • 1 tbsp Pink pepper berries
  • 2 tbsp Breadcrumbs
  • Salt

Sage and garlic butter

  • 125 g Butter
  • 1 sprig Fresh sage, the leaves cut into strips
  • 2 Garlic cloves, thinly sliced
  • Salt
  • Pepper


Ravioli dough

  • Put the flour together with the salt and turmeric in a bowl, make a hollow in the middle and beat the eggs into it. Now add a tiny sip of water and mix in a circular motion with a fork.
  • I really add the water here in sips, how much depends on the size of the egg, so I don't give any information about the amount here. Now start kneading with your hands, possibly still adding a sip of water. Knead the dough vigorously.
  • When the dough no longer sticks to your fingers and the bowl, remove it from the bowl and continue to knead vigorously with both hands on the worktop. The dough should be nice and smooth and silky and if you make a dent in it with your finger, it should come back very slowly. Let the dough rest at room temperature for at least 30 minutes.


  • The pear should not be too soft so that it can be sliced ​​easily. So peel the pear, quarter it and then remove the core and then grate it into a bowl with the carrot rasp. Now add the goat cream cheese and mix very well.
  • Since the pear is still juicy, I now add some breadcrumbs so that the filling has a good consistency. Now the pepper berries are ground in a mortar and worked under the filling together with the honey and chopped rosemary and finally season with salt.

Assembling the ravioli

  • Roll out the ravioli dough with the help of the pasta machine into a very thin dough, you should be able to read the newspaper through the dough. Using a circular cutter, cut out ravioli and use a teaspoon to place the filling in the center of the circles.
  • Now fold the dough circles over the filling in a semicircle, press the edges well with your fingers and make sure that you push the air out of the ravioli. Seal the ravioli tightly with the prongs of a fork.

Sage butter and finish

  • Bring enough salted water to the boil in a large saucepan and cook the ravioli al dente in it, which takes about 4 - 6 minutes, depending on the thickness of the dough. In the meantime, I'll prepare the sage butter.
  • Melt the butter in a pan and let it become nut butter. When the butter has turned into nut butter, remove it from the heat immediately, add the sage, garlic and a little salt and pepper.
  • Then take the ravioli out of the cooking water with a slotted spoon, drain a little and toss in the sage butter in portions and then serve.


  • I know that there are many people who like ravioli with a real sauce - tomato sauce or something similar. I made a conscious decision to use sage butter that goes well with the taste of the filling. Tomato sauces etc. often have the property that the taste of the filling is lost and I would find that extremely unfortunate.


Serving: 100gCalories: 383kcalCarbohydrates: 33.1gProtein: 10.6gFat: 23g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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