This pear gorgonzola easy ravioli is the fastest way to homemade ravioli. The secret is to use wonton wrappers for fresh pasta! Fresh, easy, and homemade.
Ok, confession time. I have never made homemade pasta or ravioli. I know that sounds completely ridiculous but it’s the truth. Growing up my dad was not a fan of pasta or Italian food so we ate very little of either. This is probably why when I first moved to New York I thought Italian food was made of just 3 dishes – spaghetti with meat sauce, fettuccine Alfredo and chicken Parmesan. Yeah, I really should have learned more about Italian food before moving to New York. I also should have learned that when you go out to dinner in NY you never call soda “pop.” People stare at you like you’re an idiot.
Now, I know the title of this recipe says “easy ravioli” which would imply I made pasta….right? Well, I sorta took an easy route to ravioli-ville. I used wonton wrappers. Yep, you heard me right – wonton wrappers. Now if you grew up in one of those families where your great grandmother used to make super special homemade ravioli then I would suggest using her pasta recipe instead of the wonton route. I’m not dogging my own recipe (cause it’s delicious!) BUT it is different than true ravioli. The dough is a bit thinner which honestly I sorta like. It pairs perfectly with brown butter and is a nice light summer supper.
The filling is PACKED full of sautéed Taylor’s Golden pears, shallots, and gorgonzola cheese. The flavors might sound a bit odd but TRUST ME it’s delicious. It totally has that sweet and savory thing going on. After I quickly boiled the ravioli I just tossed it in a little brown butter and a sprinkle of fresh thyme. Super simple and totally amazing for summer.
- 2 small pears, diced small
- 1 shallot, minced
- 4 ounces whole milk ricotta cheese
- 4 ounces Gorgonzola cheese
- 2 ounces grated Parmesan cheese
- 1 teaspoon fresh thyme leaves, divided
- 1/2 teaspoon ground pepper
- 32 wonton wrappers
- 8 tablespoons unsalted butter
- In a large skillet add pears and shallot. Sauté on medium heat until the shallots are soft and the pears are just starting to soften up.
- In a large bowl add sautéed pear/shallot mixture (try to keep any liquid from the pan out of the bowl), ricotta cheese, Gorgonzola cheese, Parmesan cheese, 1/2 teaspoon thyme leaves, and ground pepper. Carefully stir together until combined.
- Fill a small bowl with water and lay out your wonton wrappers.
- Using your finger wet two sides (in an L shape) and add about 1/2-1 teaspoon filling near the center of the wonton wrapper.
- Fold over the none wet side of the wrapper down onto the wet edges. Carefully make sure there is no trapped air around the filling and seal the wrappers by pressing down on the edges. You should no have a triangle-shaped ravioli. (As seen in the second picture in the post)
- Continue making your ravioli until all the wonton wrappers and filling have been used.
- Bring a big pot of water to boil on the stove.
- Once boiling, drop the ravioli into the water, about 3 at a time. Cook for about 1 minute just to soften the wonton wrapper, remove from the water, and lay onto a plate. Lay parchment between layers of cooked ravioli so they do not stick together.
- Once all your ravioli has been cooked add a stick of butter to a large skillet and cook over medium heat. Melt until the butter is slightly brown and smells nutty. Once you have reached that point add in the remaining 1/2 teaspoon fresh thyme and remove from the heat.
- Toss each ravioli in the hot butter and plate.
- Sprinkle with a little extra Gorgonzola cheese and fresh thyme if desired.