If you love Italian comfort food with a delightful twist, you are going to adore this Ravioli with Pears & Cheese in Cacio e Pepe Sauce Recipe. It blends the sweet, tender notes of pear-stuffed ravioli with a luxuriously simple peppery cheese sauce that feels both elegant and cozy. This dish brings together crisp black pepper, creamy Pecorino and Parmesan, plus a touch of buttery richness to create a meal that sings with flavor and texture. Whether you’re cooking for a special occasion or craving a cozy dinner, this recipe offers an unforgettable taste experience with fresh, approachable ingredients.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet fundamental to making this dish sing. Each component plays a key role in balancing sweetness, creaminess, and that signature peppery kick—all while keeping the texture silky and satisfying.
- 1 pound fresh pear and cheese ravioli: The star of the dish, combining sweet pear with creamy cheese for a perfect filling.
- 4 tablespoons unsalted butter: Adds smooth richness and helps toast the black pepper.
- 1 teaspoon freshly cracked black pepper: Essential for the cacio e pepe flavor, bringing warmth and spice.
- 1 cup finely grated Pecorino Romano cheese: Provides sharp, salty notes for the sauce’s depth.
- 1/2 cup freshly grated Parmesan cheese: Adds nuttiness and balances the Pecorino’s intensity.
- 3/4 to 1 cup hot pasta cooking water: Adjusts the sauce consistency and helps create a creamy texture.
- 1/2 teaspoon kosher salt: Enhances overall flavor without overpowering.
- 1 ripe pear, thinly sliced (optional): A fresh garnish that complements the ravioli’s filling.
- 1 tablespoon chopped fresh parsley (optional): Adds a pop of color and fresh herbaceous notes.
How to Make Ravioli with Pears & Cheese in Cacio e Pepe Sauce Recipe
Step 1: Cook the Ravioli
Start by bringing a large pot of salted water to a boil. As soon as it’s bubbling vigorously, add your fresh pear and cheese ravioli. Follow the package directions carefully to cook them al dente — typically just a few minutes since fresh pasta cooks quickly. Reserve about 1 cup of the hot pasta water before draining the ravioli gently to keep them intact and ready for the sauce.
Step 2: Toast the Black Pepper
While the ravioli cooks, melt the unsalted butter over medium heat in a large skillet. Add the freshly cracked black pepper and toast it for about a minute until aromatic, careful not to burn it. This step is crucial, as it unlocks the pepper’s bold flavors, which are the heart of the cacio e pepe sauce.
Step 3: Create the Sauce
Reduce the heat to low and slowly add 3/4 cup of the reserved hot pasta water to the skillet, stirring to combine with the butter and pepper. Gradually whisk in the finely grated Pecorino Romano and Parmesan cheeses. Keep stirring constantly to coax the cheeses into melting smoothly into a creamy, luscious sauce. If the sauce feels too thick, add more pasta water a tablespoon at a time to reach your desired silky consistency.
Step 4: Combine Ravioli and Sauce
Carefully add the cooked ravioli to the skillet and gently toss to coat each piece evenly in the Cacio e Pepe sauce. Season with kosher salt to taste, and make sure every ravioli is luxuriously covered in cheese and pepper. This part is all about tender love and gentle mixing.
How to Serve Ravioli with Pears & Cheese in Cacio e Pepe Sauce Recipe
Garnishes
Enhance the presentation and flavor by topping your plate with thinly sliced ripe pears and a sprinkle of chopped fresh parsley. The pear slices echo the ravioli filling while adding a lovely textural contrast and a fresh, bright finish. More freshly cracked black pepper on top amps up the spice and makes the dish look irresistible.
Side Dishes
This dish pairs beautifully with light, fresh sides that don’t overpower the delicate flavors. Consider a crisp arugula salad dressed with lemon vinaigrette or a simple bowl of blanched green beans tossed with olive oil and toasted almonds. The peppery, creamy ravioli is best balanced with lively, fresh greens or subtly nutty accompaniments.
Creative Ways to Present
For a special touch, serve the ravioli on rustic ceramic plates with a drizzle of extra virgin olive oil around the edges. You can also layer sautéed baby spinach beneath the ravioli for added color and nutrition. Offering small ramekins of extra grated Pecorino and black pepper on the side invites your guests to tailor the richness and spice exactly how they like it.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them gently to an airtight container and refrigerate for up to 2 days. Try to keep the ravioli separate from any excess sauce to avoid sogginess. When stored properly, the delicate flavors remain surprisingly fresh and vibrant.
Freezing
You can freeze uncooked fresh ravioli by arranging them on a baking sheet in a single layer and flash freezing until firm. Transfer to a freezer-safe container and use within 1 month. Avoid freezing cooked ravioli in sauce, as the texture may suffer.
Reheating
Rewarm refrigerated ravioli gently in a skillet over low heat with a splash of water or broth to revive the sauce’s creaminess. Avoid high heat to keep the cheese sauce smooth and prevent curdling. Reheating in a microwave is possible but do so in short bursts to maintain texture.
FAQs
Can I use dried ravioli instead of fresh for this recipe?
Fresh ravioli are best because they cook quickly and have a delicate texture that pairs beautifully with the creamy sauce. Dried ravioli can be used but may require longer cooking times and won’t have the same tender bite.
What kind of cheese works best in the sauce?
The sauce shines with a combination of Pecorino Romano and Parmesan cheeses. Pecorino brings strong salty notes, while Parmesan adds nuttiness. Using freshly grated cheese ensures a smooth, melt-in-your-mouth sauce.
Is this dish suitable for vegetarians?
Yes! This recipe is entirely vegetarian-friendly, especially if you confirm the cheeses are made without animal rennet. It’s a fantastic option for a satisfying, meat-free Italian meal.
Can I make this gluten-free?
Absolutely! Look for gluten-free ravioli options or make your own gluten-free pasta for the filling. The sauce is naturally gluten-free and delicious no matter the pasta base.
How spicy is the black pepper in this recipe?
The freshly cracked black pepper adds a warm, peppery bite but isn’t overwhelmingly spicy. You can always adjust the amount to suit your taste, adding more for a bolder kick or less for a gentle hint.
Final Thoughts
This Ravioli with Pears & Cheese in Cacio e Pepe Sauce Recipe is one of those magical dishes that feels sophisticated yet is surprisingly simple to prepare. The blend of sweet pear, creamy cheese, and bold peppercorns creates a memorable flavor harmony that will delight anyone lucky enough to enjoy it. I can’t wait for you to try it and bring this lovely taste of Italy right to your table—it’s sure to become a cherished favorite in your recipe collection!
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Ravioli with Pears & Cheese in Cacio e Pepe Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This elegant and comforting Italian dish features fresh pear and cheese ravioli bathed in a creamy cacio e pepe sauce. The sauce, made from butter, freshly cracked black pepper, Pecorino Romano, and Parmesan cheese, is perfectly balanced with just the right amount of pasta water to create a silky texture. Garnished with thinly sliced ripe pears and fresh parsley, this recipe delivers a harmonious blend of sweet and savory flavors, making it an ideal main course for a quick yet sophisticated dinner.
Ingredients
Pasta
- 1 pound fresh pear and cheese ravioli
Sauce
- 4 tablespoons unsalted butter
- 1 teaspoon freshly cracked black pepper, plus more to taste
- 1 cup finely grated Pecorino Romano cheese
- 1/2 cup freshly grated Parmesan cheese
- 3/4 to 1 cup hot pasta cooking water
- 1/2 teaspoon kosher salt or to taste
Garnish (Optional)
- 1 ripe pear, thinly sliced
- 1 tablespoon chopped fresh parsley
Instructions
- Cook Ravioli: Bring a large pot of salted water to a boil. Add the fresh pear and cheese ravioli and cook according to the package directions until al dente. Reserve 1 cup of the pasta cooking water, then carefully drain the ravioli to avoid breaking the delicate pasta.
- Prepare Cacio e Pepe Sauce: In a large skillet over medium heat, melt the unsalted butter. Add the freshly cracked black pepper and toast it for about 1 minute until fragrant, which helps release its aromatic oils.
- Combine Sauce Ingredients: Reduce the heat to low. Pour in 3/4 cup of the reserved hot pasta water and stir to combine it with the melted butter and toasted pepper. Gradually whisk in the finely grated Pecorino Romano and Parmesan cheeses, stirring constantly to create a smooth, creamy sauce. If the sauce appears too thick, add more pasta water a tablespoon at a time until you achieve a silky consistency.
- Toss Ravioli with Sauce: Gently add the cooked ravioli to the skillet with the sauce. Toss carefully to ensure every piece is evenly coated without breaking the pasta. Season with kosher salt to taste.
- Serve: Serve immediately, topped with additional freshly cracked black pepper, thinly sliced ripe pear for a touch of sweetness (if desired), and a sprinkle of chopped fresh parsley for color and freshness.
Notes
- Use freshly grated Pecorino Romano and Parmesan cheeses to ensure a smooth, creamy sauce; pre-shredded cheese often contains anti-caking agents that prevent proper melting.
- Keep the heat low when adding cheese to the sauce to avoid clumping.
- Add pasta water slowly to control the sauce thickness and achieve the perfect silky texture.
- Handle the cooked ravioli gently to prevent tearing or breaking.
- Optional pear garnish enhances the dish’s sweet and savory contrast, adding both visual appeal and flavor complexity.
