Ravioli With Pears & Cheese in Cacio e Pepe Sauce is pure Italian comfort with a twist: bits of juicy, sweet pear tucked inside pillowy ravioli, all bathed in a lush, peppery cacio e pepe sauce that clings lovingly to every bite. The creamy, cheesy sauce balances the pop of fruit and sharpness of Pecorino perfectly—it’s an irresistible harmony that comes together so easily, you’ll want it on repeat for cozy weeknights, romantic dinners, or any time pasta cravings strike. This is not just pasta, it’s a revelation in a bowl!
Ingredients You’ll Need
You’ll be amazed at how a handful of honest, good-quality ingredients become a show-stopping plate in this recipe. Every component builds flavor, texture, and that irresistible look—fresh, simple, and so satisfying.
- Pear and cheese ravioli: The heart of the dish—these plump pockets are filled with creamy cheese and delicate pear, making every bite a perfect blend of sweet and savory.
- Unsalted butter: Creates a silky base for the sauce, letting the rich cheese flavors shine while adding a lovely sheen to the whole plate.
- Freshly ground black pepper: Don’t skimp! This is the star of cacio e pepe, lending a cozy warmth and sharp bite that wakes up the sauce.
- Reserved pasta water: Acts as your secret weapon—this starchy liquid helps bring the sauce together, creating that coveted creamy texture.
- Pecorino Romano cheese: Choose a good, aged Pecorino for maximum flavor—it brings salty, tangy depth to the cacio e pepe without overpowering the delicate ravioli filling.
- Parmesan cheese: Adds extra nuttiness and smooths out the flavor of the sauce for a perfectly balanced finish.
- Salt to taste: Always taste at the end—a pinch sharpens all the flavors, but remember your cheeses are salty on their own.
- Extra Pecorino and black pepper for garnish: A final flourish that adds pop, aroma, and gorgeous presentation right before serving.
How to Make Ravioli With Pears & Cheese in Cacio e Pepe Sauce
Step 1: Boil the Ravioli
Begin by bringing a large pot of well-salted water to a boil. Cook the pear and cheese ravioli according to the package instructions—just until al dente, so they stay plump and tender. Don’t forget to scoop out half a cup of that magic pasta water before draining; you’ll need it to transform your cheese into a creamy sauce in the next step.
Step 2: Toast the Pepper
In a large skillet over medium heat, add the butter and let it melt gently until it’s foaming. Sprinkle in the freshly ground black pepper and let it toast for 1–2 minutes. You’ll smell a lovely warmth rising from the pan—this step deepens the pepper’s flavor and is the soul of classic cacio e pepe.
Step 3: Build the Sauce
Turn the heat to low and slowly pour your reserved pasta water into the skillet, stirring so everything comes together. Gradually add the Pecorino Romano and Parmesan, whisking the whole time—what you want is a luxurious sauce that’s glossy and smooth, not clumpy. Add the cheese a tablespoon at a time if you’re worried about lumps, whisking after each addition.
Step 4: Toss and Finish the Ravioli
Now nestle your drained ravioli into that cheesy sauce, gently tossing and folding them with a silicone spatula or large spoon so they’re all coated but not torn apart. Let them simmer in the sauce for another minute or two—this helps the flavors marry and the sauce cling to the pasta just right. Taste and adjust with a pinch of salt if needed.
Step 5: Garnish and Serve
Flip off the heat and transfer the ravioli to plates or a serving platter. Shower with extra Pecorino Romano and another generous grind of black pepper. The final result is Ravioli With Pears & Cheese in Cacio e Pepe Sauce, shimmering and aromatic—invite everyone to the table while it’s piping hot!
How to Serve Ravioli With Pears & Cheese in Cacio e Pepe Sauce
Garnishes
Garnishing is where you give your dish a chef’s touch. A snowfall of finely grated Pecorino Romano and a crack of black pepper bring aroma and visual drama. For an extra pop, add a few ribbons of shaved Parmesan or a sprinkling of chopped chives—every little detail makes each serving of Ravioli With Pears & Cheese in Cacio e Pepe Sauce feel restaurant-worthy.
Side Dishes
A crisp salad of arugula tossed with lemon, olive oil, and shaved Parmesan is the ultimate sidekick: light and peppery, it balances the rich sauce. Some crusty bread or focaccia will let you swipe up every trace of cheesy goodness left behind. If you’re pouring wine, try a dry Italian white or a sparkling rosé—either will cut through the creaminess perfectly.
Creative Ways to Present
Impress even more by serving your Ravioli With Pears & Cheese in Cacio e Pepe Sauce in shallow pasta bowls, swirling the sauce around the edges. Or, arrange the ravioli on a platter with microgreens, roasted walnuts, or thin slices of fresh pear tucked between them to echo the filling. For an elegant touch at dinner parties, you can finish each plate with a drizzle of good olive oil or a sliver of truffle.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store any remaining Ravioli With Pears & Cheese in Cacio e Pepe Sauce in an airtight container in the fridge for up to 2 days. The sauce can thicken as it cools—don’t worry, it’ll loosen up deliciously when you reheat.
Freezing
This dish is best enjoyed fresh, but if you’d like to freeze, lay any extra (sauce and all) in a single layer in a freezer-safe container. Freeze for up to one month, and allow to thaw overnight in the refrigerator before reheating for best results.
Reheating
To bring your ravioli back to its gooey, creamy glory, warm it in a nonstick skillet over low heat with a splash of water or milk. Gently stir until the sauce melts and coats the pasta again—just take care not to break up the ravioli. A quick zap in the microwave is fine for single portions, but be sure to stir halfway through.
FAQs
Can I use a different type Main Course
Absolutely! While the sweetness of pear is part of this dish’s magic, any cheese-filled ravioli (like ricotta or gorgonzola) will work, though the overall flavor will shift a little. Consider adding a few diced caramelized pears to the sauce if you want to capture that sweet note.
What if I don’t have Pecorino Romano?
You can substitute with all Parmesan, but you’ll lose a touch of Pecorino’s signature tang and saltiness. For more depth, try blending Parmesan with a bit of Asiago cheese or adding a tiny squeeze of lemon to the sauce.
How do I keep the sauce from clumping?
The trick is to keep the heat low when adding the cheese and to add it gradually, whisking constantly. If you notice the sauce thickening too much, add an extra splash of reserved pasta water until you reach the perfect glossy texture.
Is Ravioli With Pears & Cheese in Cacio e Pepe Sauce vegetarian?
Yes! As long as your cheeses are made with vegetarian-friendly rennet, this dish is completely meat-free. Always check cheese labels if you’re cooking for strict vegetarians.
Can I double the recipe?
Definitely—just be sure to toast the pepper and butter in a large enough skillet to make room for the extra ravioli. You might want to prepare the sauce in batches so it stays creamy and silky as you scale up.
Final Thoughts
If you’re craving something truly special yet blissfully simple, you can’t go wrong with Ravioli With Pears & Cheese in Cacio e Pepe Sauce. It’s a little bit of Italy and a lot of comfort in every forkful—so treat yourself and try this recipe soon!
Print
Ravioli With Pears & Cheese in Cacio e Pepe Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the creamy goodness of pear and cheese ravioli, bathed in a luxurious Cacio e Pepe sauce with a hint of black pepper. This Italian-inspired dish is a perfect blend of sweet and savory flavors that will tantalize your taste buds.
Ingredients
Ravioli:
- 1 (9-ounce) package pear and cheese ravioli
Cacio e Pepe Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon freshly ground black pepper
- 1/2 cup reserved pasta water
- 3/4 cup finely grated Pecorino Romano cheese
- 1/4 cup grated Parmesan cheese
- Salt to taste
Garnish:
- Extra Pecorino and black pepper
Instructions
- Cook Ravioli: Boil salted water and cook ravioli until al dente. Reserve 1/2 cup pasta water.
- Prepare Sauce: Melt butter, add black pepper, toast, then add pasta water. Gradually whisk in cheeses to form a creamy sauce.
- Combine and Serve: Toss drained ravioli in sauce, cook briefly, and serve garnished with Pecorino and black pepper.
Notes
- Use high-quality Pecorino Romano for authentic flavor.
- If the sauce thickens, add warm water to adjust consistency.
- This dish pairs well with a crisp white wine.
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 5g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
