Caramelized Onion and Pear Ravioli

Caramelized Onion and Pear Ravioli


Filling for pasta:

1 chopped onion

3 large organic gourmet pears, chopped

1 tablespoon butter

pinch nutmeg

pinch cinnamon

1 teaspoon crushed garlic

1/4 teaspoon chicken base

3 tablespoon heavy cream


2 cups all purpose flour

1/2 teaspoon salt

2 large eggs

1/2 cup water 

1 tablespoon olive oil

White sauce:

2 cups heavy cream

1 tablespoon butter

1/4 cup peas

4 thin slices of prosciutto ham

1 1/2 teaspoons garlic paste or chopped garlic



For Pasta:

Combine dry ingredients in mixer. Add in eggs, water oil. Mix thoroughly by dough hook machine or by hand until incorporated. If too dry, add a splash of water. If too wet, add additional flour. Let rest 15 minutes covered by a tea towel.

Cut into 4 equal parts. Roll gently with rolling pin or pasta machine. I did mine by hand so I used a rolling machine and a cup for the shape of the ravioli. Once the dough is rolled out, put a small spoonful of filling. Wet the sealable part of the dough and gently fold over. smooth out all the air and use cup to cut the ravioli. Pinch the entire ravioli with a fork to make sure that it is sealed. Once raviolis are complete you can freeze them for when you are ready to use them or cook them immediately. To cook - boil 4 qts water to a rolling boil. Gently put each ravioli in, reminder don't crowd the pan. Boil for approximately 4-5 minutes until floating. Drain and set aside.

For Filling:

Sautee onions and pears together with butter until caramelized. 23/30 minutes, Stir in crushed garlic and chicken bouillon. Add nutmeg, cinnamon towards the end. When complete puree with 3 tablespoons heavy cream until thick paste.

For Sauce:

Put butter in a sauce pan until fully melted. Chop up prosciutto ham and add to pan. Add garlic and sauté for 2-3 minutes. Add heavy cream and peas and stir/wisk for another 4-5 minutes until thickens. Once raviolis are complete, gently place each ravioli into the pan with the sauce and ladle over sauce. 


Recipe submitted by Maria Martinez 
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