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Pear and Cheese Ravioli


At the Manhattan restaurant Felidia, chef-owner Lidia Bastianich mixes tender, sweet Bartlett pears with sharp pecorino and creamy mascarpone to make the filling for this rich ravioli.

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  • 2 2/3 cups flour, plus more
  • 1/2 tsp. kosher salt, plus more to taste
  • 1 tsp. olive oil, plus more
  • 4 eggs
  • 12 tbsp. unsalted butter
  • Freshly ground black pepper, to taste
  • 1 lb. pecorino cheese, grated, plus more for serving
  • 3/4 cup mascarpone
  • 6 Bartlett pears, peeled, cored, and grated


Servings 60
Adapted from


Step 1

1. Make the dough: Mix flour and salt in a food processor. With the motor running, add oil, eggs, and 1–2 tbsp. water, until dough forms. Transfer dough to a lightly floured surface; knead until dough is elastic, 8–10 minutes. Transfer to a greased bowl and cover with plastic wrap; let rest 1 hour at room temperature.

2. Make the filling: Stir pecorino, mascarpone, and pears in a bowl; chill until ready to use.

3. On a lightly floured surface, divide dough into 3 balls. Working with 1 ball at a time, and keeping the remaining dough covered with a damp cloth, roll ball into an 11" x 30" rectangle. With a long side facing you, place 1½ tbsp. mounds of filling in 2 rows of 10 on the top half of the dough, leaving a 1½" border at the edges and spacing the mounds about 2½" apart. Brush dough with water. Fold bottom half of dough up and over filling. Press dough to seal, squeezing out air pockets around filling. Using a pastry cutter or knife, cut out ravioli; transfer to a parchment paper-lined baking sheet.

4. Bring a large pot of salted water to a boil. Cook ravioli until al dente, 3–4 minutes. Meanwhile, melt butter in a 12" skillet over medium-high heat. Using a slotted spoon, transfer ravioli to skillet, along with 1 cup cooking water, salt, and pepper; toss to combine. Transfer ravioli to a serving platter; garnish with more pecorino and pepper.

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