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    Hand made with sweet and creamy pear and gorgonzola cheese flavors! Try this delicate and tasty Italian original homemade ravioli. Served with a simple butter and fresh sage glaze. This is an excellent recipe as an appetizer, with 2-3 or so raviolis per person, or as a richer entree of 6. Serve with our Simple Salad. Got kids? loop them in to the assembly part of the recipe. Make and cook the same day or prepare ahead and freeze. Be sure and watch our video of the process.
    Prep Time40 minutes
    Cook Time30 minutes
    Cooling30 minutes
    Course: Appetizer, Main Course
    Cuisine: Italian
    Servings: 15 raviolis


    • 3 RIPE Bartlett, Bosc, or Anjou pears.
    • 7 ounces gorgonzola cheese
    • 3 sprigs fresh thyme, about 1.5 tbs leafed
    • 1 lb fresh lasagna pasta, about 5 sheets
    • 5 tbs unsalted butter
    • 20-30 fresh sage leaves
    • 1 tsp Hennesy (cognac)
    • 1 pinch nutmeg
    • Sel Magique Salt & Pepper Blend, to taste
    • fresh black pepper, for garnish
    • fresh grated parmesan, for garnish
    • all purpose flour for preparation



    • Peel, core, and chop the pears. Melt 2 tbs butter in a large skillet over medium heat. Add pears, thyme, nutmeg and 3 dashes of Sel Magique; cook, stirring often, until pears have softened, about 10 minutes. Add the cognac. Chop or crumble Gorgonzola cheese and add over the pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool completely in refrigerator.


    • Fold a dish towel in half (to pat dry the pasta); and flour your work surface. Line a baking sheet with parchment. Unpackage the fresh lasagna sheets and GENTLY rinse each piece, front and back under lukewarm water, gently rubbing to remove any flour or cornmeal, this activates the starch. Pat excess water from both sides of the pasta dough.
    • Transfer a single pasta sheet onto floured surface and place lengthwise. From the cooled skillet, scoop one rounded teaspoon of filling and place onto the lower left corner of the pasta and repeat to create three evenly spaced scoops arranged on 1/2 of the pasta sheet.
    • Fold the pasta over edge-to-edge to cover the fillings. With your fingers, press the air out of the fillings, then press the pasta together to create three even raviolis.
    • Slice into three pieces.
    • With a fork, crimp the edges of each ravioli. You only need to do one side.
    • Remove each ravioli and place onto a baking sheet lined with parchment. Let rest for about 30 minutes.


    • In a large skillet, add 3 tbs of unsalted butter, melt. Add the sage leaves and three dashes of Sel Magique. Sautée the leaves for 1-2 minutes, don't overcook. Turn off heat.
    • Take a large pot and fill with salted water. Bring to a boil.
    • Drop the ravioli into the water in batches, not more than 4-5 at a time. Cook until ravioli float to the top, about 3 minutes. Heat the sage butter to medium-high, and remove each ravioli using a slotted spoon. Shake off excess water (a little bit is OK) and add each to the skillet to sizzle for about 30 seconds, then flip with a spatula to coat in the sauce, remove and transfer to a warm bowl or plate.
      homemade ravioli pear gorgonzola sage butter flavorful recipe kids flour de sel Sel Magique
    • Garnish with a pinch of grated parmesan, a small pinch of Magique, and a grind of black pepper.
    • Serve immediately. Enjoy!
      homemade ravioli pear gorgonzola sage butter flavorful recipe kids fleur de sel Sel Magique
    • Here's a video 🙂


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