Extra time:30min resting ›
Prepare the filling:
- In a large pan melt the butter and add the pears and thyme leaves. Cook over a medium heat stirring often, for 10 minutes or until the pears have softened.
- Crumble the Gorgonzola or other blue cheese directly into the pan. Stir and cook for a few minutes, until melted. Remove the pan from heat and cool completely.
- Cut the dough into 3 equal pieces.
If using a rolling pin
- Take the first piece of dough, flatten a bit and roll with the pin 5 to 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same way, till the dough reaches a consistent thickness, about 2mm.
If using a pasta machine:
- Take one piece of dough and cover the rest in cling film. Flatten the piece between your palms, then pass through the widest setting of your pasta machine. Sprinkle with flour, fold in half lengthways and pass it through the roll again. Repeat 3 to 4 times - always flouring, folding and passing through the widest setting - until the dough is smooth in texture (not sticky any more) and even in size.
- Move the pasta machine to a middle setting and pass the dough through again; then, move to the next to last setting and pass through again. Cut the pasta sheet in half, widthways.
- Pass each half through the thinnest and last setting of the pasta machine: you'll obtain two long and very thin sheets. If you are rolling the dough by hand, roll to a thickness of 2mm, thin enough that you can see through it (see tips).
To make the ravioli:
- Gently transfer the pasta sheets to a floured surface and cut out 2 even and same size rectangles.
- Onto one of the sheets, drop little piles (about a teaspoon) of the pear and blue cheese filling, spacing them about 2 to 3cm apart.
- Brush the spaces between with water.
- Lay the second sheet on top of the first.
- Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
- With a ravioli wheel cutter, cut out some square ravioli. Transfer the ravioli to a floured plate or board. Proceed the same way with the remaining dough and filling. Let the ravioli stand for about 30 minutes before cooking.
- Bring a saucepan of lightly salted water to the boil then gently add the ravioli. Allow to cook for about 3 minutes, or until the ravioli float to the top. Remove using a slotted spoon and transfer to a warm bowl. Serve with your favorite sauce.
Gorgonzola and pears is a delicate flavour pairing, better not to cover with other bold flavours. Simply serve these ravioli with a butter and sage sauce: Melt 50g of butter in a pan and cook 4 to 5 sage leaves for 3 to 4 minutes. Reserve 1 ladle of cooking water from the pasta pot, drain the ravioli and transfer in the sauce pan; on high heat quickly coat the ravioli in the sauce, adding the cooking water to emulsify the sauce a bit. Divide in plates, sprinkle with grated Parmesan and serve.
Try these ravioli also with a saffron flavoured pasta dough, as in this recipe .
Tips for rolling the dough by hand
Start rolling from the centre of the dough and from there roll up and down, frequently rotating 45 degrees. Occasionally flip the dough over so that the flour is evenly distributed on both sides and sprinkle liberally with flour if the dough is at all sticky. Trim away any edges that become too dry.