Ravioli With Pears Cheese In Cacio E Pepe Sauce Recipe

I absolutely love this recipe because it combines the comfort of cheesy ravioli with the unexpected sweetness of pears, creating a deliciously unique twist on a traditional dish. Plus, the simplicity of the cacio e pepe sauce with black pepper and savory cheese makes it feel both sophisticated and cozy, perfect for impressing friends at a dinner party or just treating myself on a weeknight.

I find it hard not to rave about this elegant plate of Ravioli with Pears and Cheese in Cacio e Pepe Sauce, considering how the sweetness of ripe pears turns this dish into something not just rich and cheesy but also quite special. And the sauce!

The creamy base, made with unsalted butter and a mix of fresh Pecorino Romano and Parmesan, is perfectly seasoned with (what else?) freshly ground black pepper. These flavors combine into one of the most delightful meals I’ve had in a long time.

Ingredients

• Cheese Ravioli: Rich in protein and carbohydrates; offers a creamy, satisfying base.
• Pears: Naturally sweet and juicy; full of fiber and vitamin C.
• Olive Oil: Heart-healthy fats; adds richness and depth of flavor.
• Pecorino Romano Cheese: Sharp, tangy; high in calcium and protein.
• Parmesan Cheese: Nutty and salty; enhances umami and brings depth.
• Black Pepper: Adds a warm, pungent spice; key for classic cacio e pepe taste.

Ingredient Quantities

• 1 package (12 oz) fresh or store-bought cheese ravioli
• 2 ripe pears, peeled, cored, and diced
• 1 tablespoon olive oil
• 1/4 cup unsalted butter
• 1 teaspoon freshly ground black pepper
• 1 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• 1/2 cup reserved pasta water
• Freshly chopped parsley, for garnish (optional)

Instructions

1. Put a big pot of salted water on high heat and bring to a boil. Cook the cheese ravioli in the boiling salted water according to the package instructions, ensuring not to overcook. There should be no hard centers and moist pasta all around, though it should feel a bit too firm to eat when you taste it. That’s al dente, and that’s how the pasta should be when you drain it. Afterward, you reserve 1/2 cup of the pasta water for saucing.

2. As the ravioli cooks, in a large skillet, warm the olive oil over medium heat. Then, add the pears, which you’ve diced, and sauté until they have softened a bit—about 3 to 4 minutes. You don’t want to overdo it and have the pears mushy; they should surrender just enough so that a slight resistance remains when you bite into them. Remove the pears from the skillet and set aside.

3. In the same skillet, over medium-low heat, melt the butter. Add the freshly ground black pepper and cook for about 1 minute, letting the pepper infuse into the butter.

4. Lower the heat to low and add the grated Pecorino Romano cheese and grated Parmesan cheese to the skillet.

5. Pasta water that has been held in reserve is now added, but not all at once. Instead, it is added in a stirring-in fashion. The effect of the addition seems to be to create a smooth, creamy emulsion, if I can get a little technical here. This is basically what you usually want when you are water-adjusting a sauce. If you want a sauce that has a creamy quality, add the water much as you would extra-virgin olive oil when emulsifying. And if you want to get all french about it, you might fancy that you are using a beurre monté, or mounted butter, which is basically what the secret creamy sauce is. Adjust the sauce if need be with more water. If you don’t have the right consistency, your otherwise perfect sauce will cling to the shape of your serving bowl instead of the pasta, which is where you want it to be.

6. Place the sautéed pears and the cooked ravioli back into the skillet. Sauté in the sauce until well coated.

7. Season to taste with salt.

8. Serve the cheese-and-pepper sauce-coated ravioli and pears promptly.

9. If you have it on hand, add a sprinkle of freshly chopped parsley just before serving. This will give your dish a bright boost, both visually and in terms of flavor.

10. Relish your ravioli with pears in cacio e pepe sauce while it is piping hot.

Equipment Needed

1. Large pot
2. Large skillet
3. Wooden spoon or spatula
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Strainer or colander
9. Grater or microplane for cheese
10. Ladle or spoon for reserving pasta water

FAQ

• Q: Can I use a different type of pasta?Yes, you can substitute another variety of stuffed pasta, but the sauce and pears get on beautifully with cheese ravioli.
• Q: How do I prevent the pears from becoming mushy?A: Make sure the pears are not only ripe but also firm. Dice them in an even manner and toss them in right before you mix up all the ingredients.
• Q: Is there a substitute for Pecorino Romano cheese?If Pecorino Romano is unavailable, you can use extra Parmesan cheese, but the flavor will be slightly different.
• Q: How do I properly grind the black pepper?A: For the best aroma and flavor, freshly grind the black pepper using a pepper mill.
• Q: Can I make the sauce ahead of time?A: Freshly made sauce is best. If you prepare it ahead of time, the consistency when reheating may not be as creamy.
• Q: How long should I cook the ravioli?A: Cook according to the package instructions; this will typically take about 3 to 5 minutes. The dumplings are done when they float up to the surface.

Substitutions and Variations

Ravioli with cheese: Swap in spinach and cheese ravioli or mushroom ravioli to explore entirely different flavors.
Pears: Substitute with apples for a slightly different sweetness and texture.
Olive oil: Use grapeseed oil or avocado oil as alternatives.
Asiago cheese or Grana Padano can take the place of Pecorino Romano cheese in a recipe and yield similar results.
Grana Padano or aged Asiago can be used in place of Parmesan cheese with good results. They will impart flavors to your dish that are similar, but not identical, to those imparted by Parmesan cheese.

Pro Tips

1. Choose the Right Pears Opt for Bartlett or Anjou pears as they hold their shape well when cooked. Make sure they are ripe, but still firm, to prevent them from turning mushy.

2. Improve Cheese Melting Grate the Pecorino Romano and Parmesan cheeses finely. This ensures they melt smoothly into the sauce and blend well with the pasta water, creating a creamy texture.

3. Perfect the Sauce Emulsion When adding the reserved pasta water to the cheese and butter mixture, do it slowly and whisk constantly. This helps to emulsify the sauce properly, preventing it from becoming oily or separating.

4. Pepper Hack For a more robust flavor, toast the black pepper in the melted butter for a bit longer before adding the cheeses. This enhances the pepper’s aroma and depth in the dish.

5. Finishing Touch Just before serving, zest a bit of lemon over the plated dish. The citrus zest will provide a fresh contrast to the rich sauce and highlight the sweetness of the pears.