Pear and Cheese Ravioli (Cacio e Pere)

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, which first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Cacio e Pere.

Pear and Cheese Ravioli (Cacio e Pere) Pear and Cheese Ravioli (Cacio e Pere)
Tender, sweet Bartlett pears are mixed with sharp pecorino and creamy mascarpone to make the filling for this rich ravioli.
Yield: makes about 60 ravioli

For the Pasta Dough

  • 2 23 cups flour, plus more
  • 12 tsp. kosher salt, plus more to taste
  • 1 tsp. olive oil, plus more
  • 4 eggs

For the Pear–Cheese Filling and Sauce

  • 1 lb. pecorino cheese, grated, plus more for serving
  • 34 cup mascarpone
  • 6 Bartlett pears, peeled, cored, and grated
  • 12 tbsp. unsalted butter
  • Freshly ground black pepper, to taste


  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 1 12 tbsp. mounds of filling in 2 rows of 10 on the top half of the dough, leaving a 1 12” border at the edges and spacing the mounds about 2 12” 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.