Pear & gorgonzola ravioli

This recipe for pear and gorgonzola ravioli is a little sweet, a little savory, and absolute delicious! This pear and ravioli filling is made by simmering slices of pear in a sauce made of butter and warm spices until the pear becomes tender. The pear is then combined with tangy gorgonzola cheese to create a ravioli filling that is truly decadent. 

This recipe for pear and gorgonzola ravioli is made with gluten free flour so it is completely gluten free. However, if you do not have a gluten intolerance you could also replace the gluten free all purpose flour with regular all purpose flour. This recipe is also egg free, nut free, and vegetarian friendly when made with vegetarian friendly gorgonzola cheese.

pear & gorgonzola ravioli

Do you need ravioli moulds to make these?

Do you need ravioli moulds to make this recipe for pear and gorgonzola ravioli? This pear and gorgonzola ravioli recipe is intended to be flexible so that it can be used by people with ravioli moulds as well as people with no special equipment. In the recipe card, we provide provide instructions for people who do not have any special equipment. If you do have ravioli moulds you should follow the instructions that came with your moulds to assemble your ravioli.

If you plan to make ravioli more than once, we highly recommend picking up some ravioli moulds or ravioli cutters. These tools make the process go by so much faster!

What is in the pear & gorgonzola ravioli filling

What is in pear and gorgonzola ravioli filling? Pear and gorgonzola ravioli fillings generally made by combining gorgonzola cheese with pears that have been sliced into small pieces and cooked until they become tender. This ensures that the ravioli filling is soft and easy to cut through.

This pear and gorgonzola ravioli filling is made with pears that have been simmered in a mix of butter and spices until they are tender. Specifically, nutmeg and sage are used to add extra flavor to the ravioli filling. The nutmeg and sage combination plays down the sweetness of the pears and creates a filling that is both sweet and savory in nature. 

What spices go with pear?

What spices go well with pears? Before you choose what spices you should use with pears you first have to make a decision. You have to decide whether you want your dish to be sweet or savory. If you want to play into the natural sweetness of pears and create a sweet pear dish you should use spices like cinnamon, nutmeg, ginger, and cloves. If you want to add a savory element to the dish you should use spices like nutmeg, thyme, and sage.  

pear & gorgonzola ravioli

What kind of cheeses go well with pears?

What kinds of cheeses go well with pears? Pears have a sweet, mild flavor so they pair best with cheeses that have strong, bold flavors. Some of the cheeses that go best with pears are gorgonzola cheese, smoked gouda, and gruyere. Gorgonzola in particular is frequently paired with pear in many salads and pasta dishes. 

A note about gorgonzola cheese

Gorgonzola cheese is similar to parmesan cheese in that traditional gorgonzola cheese is not vegetarian. This is because gorgonzola cheese is traditionally made with animal rennet. There are multiple common brands that make gorgonzola style cheese that is truly vegetarian, but you should make sure to research the brand you buy if you avoid cheeses that are made with animal rennet.

How to make pear and gorgonzola ravioli

Pear & gorgonzola ravioli

These delicious pear and gorgonzola are a little sweet and a little savory.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: egg free, gluten free, nut free, vegetarian
Servings: 10 ravioli


Pear and gorgonzola filling

  • 4 pears
  • 3 tbsp unsalted butter
  • 1/2 tsp nutmeg
  • 1/2 tsp sage
  • 1/2 tsp brown sugar
  • 2/3 cup gorgonzola cheese (vegetarian gorgonzola style cheese)

Ravioli dough

  • 2 cups gluten free all purpose flour (plus up to 1/4 cup more)
  • 1 cup warm water (plus up to 2 tbsp more)
  • 2 tsp olive oil
  • 1/4 tsp salt

Brown butter sage sauce

  • 5 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp gluten free all purpose flour
  • 1 tsp dried sage
  • 1/2 tsp lemon
  • 1/2 tsp brown butter
  • 1/2 tsp black pepper
  • 1/4 tsp salt


Pear & gorgonzola filling

  • Peel and core the pears then cut the pears into small pieces.
  • Saute the pears in the butter, nutmeg, sage, and brown sugar for 15-20 minutes.
  • Combine the pears and gorgonzola to make the pear and gorgonzola filling.

Pear & gorgonzola ravioli

  • Mix all of the ingredients for the ravioli dough together then knead the dough ball a few times.
    If the dough is so wet that it sticks to your hands when you try to shape then it needs more flour. Add a little extra flour 1/2 tbsp at a time until the dough becomes workable. You want the dough to be wet, but not so wet that you cannot roll it out.
  • Roll the ball of dough out until it is 1 - 2 mm in thickness.
    I like to use a sheet of parchment paper under my dough and a sheet of saran wrap over my dough to prevent the dough from sticking to my working surface or my rolling pin.
  • Cut out the ravioli shapes.
    If you have dedicated ravioli cutters or cookie cutters then use these. If you do not have ravioli cutters you have two choices. You can either cut freehand squares with a knife to make square ravioli or you can use the rim of a drinking glass to cut out circular ravioli. I recommend using the rim of a glass.
    Collect the scraps of dough into a ball and roll the dough ball out again to cut additional ravioli shapes. Continue to do this until there is no dough left.
  • Fill the ravioli by adding filling onto one ravioli cutouts then topping it with another ravioli cutout. You should leave a 1/2 - 1 cm border around the edge of the ravioli so that you can seal the ravioli shut without squishing out any of the filling. Seal the ravioli by pressing down on the edges of the ravioli with a fork.
  • Boil a large pot of water over medium heat. Add the ravioli to the boiling water and cook them for 3 minutes or until the float to the top of the water.

Brown butter sage sauce

  • Add 1 tbsp of butter and all of the flour to a medium saucepan. Mix the butter and flour together to form a roux then cook the roux over medium heat for 2-3 minutes.
  • Add the rest of the butter and the other ingredients for the sauce to the roux then cook the sauce for 5-10 minutes until it becomes light brown in color.


Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add 1/4 - 1/2 tsp of xanthan gum to the blend.
Ravioli dough consistency. Different gluten free flour blends are made from different ingredients and therefore have different consistencies. Depending on the flour blend you use you might need to add a little extra flour or water to your dough. I recommended reserving 1/4 cup of extra flour and 2 tbsp of extra water to add to your dough as needed. In general, gluten free ravioli dough should be dry enough that it does not stick to your hands when you try to shape it but wet enough that it does not crumble when you try to roll it out. 
Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour. 

Recommended tools & ingredients for ravioli​

Here are some of the tools and ingredients we recommend using when making ravioli. We provided recommendations for formal ravioli moulds (Bellemain) as well as single ravioli cutters (Master Feng) so you can decide which you prefer to use.

Substitutions for pear & gorgonzola ravioli

  • Gluten free all purpose flour. If you do not have a gluten intolerance then you can substitute regular all purpose flour for the gluten free flour. If you are using gluten free flour you should use a mixture of gluten free flours rather than a single type of flour (rice flour, tapioca starch, almond flour, etc.).
  • Butter. If you do not have unsalted butter you can use salted butter. If you use salted butter you should omit the salt from the sauce. I recommend using Kerrygold butter for the sauce if possible.
  • Fresh sage. If you have fresh sage you can use fresh sage rather than dried sage. If you use fresh sage you should double the amount of sage in the recipe.  

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