Buckwheat ravioli with pears and Taleggio

Name: Buckwheat ravioli with pears and Taleggio
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 24
Ingredients: Type 00 flour 1 ¼ cup; Buckwheat flour 0.4 cup; Eggs (2 medium) 4.2 oz; Extra virgin olive oil ¾ tbsp; Fine salt to taste; Cow's milk ricotta cheese 1 ¼ cup; Taleggio cheese 3.5 oz; Abate Fetel pears (1 medium) &frac23; cup; Grana Padano PDO cheese 0.7 oz; Fine salt to taste; Black pepper to taste; Abate Fetel pears (1 medium) 5.3 oz; Peeled almonds ¼ cup; Walnut kernels 0.3 cup; Butter 3 oz; Sage 2 leaves; Fine salt to taste; Black pepper to taste

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Vegetarian

Difficulty: Average
Prep time: 60 min
Cook time: 15 min
Makes: 34 pieces
Cost: Average

PRESENTATION

Recipe by
Sara Bonaccorsi

If you’re craving a dish that really, really captures the heart of Northern Italy, buckwheat ravioli with pears and Taleggio is a must-try. Seriously good stuff. This homemade ravioli recipe is inspired by the cozy and rustic flavors found in Lombardia. It’s a delicious mix that locals have loved for generations. Imagine biting into ravioli filled with creamy ricotta, tender Abate pears, and the bold, moist taste of Taleggio cheese. And the sauce? Buckwheat flour, a staple in the Valtellina and alpine valleys—used in everything from spätzle to pizzoccheri—gives the buckwheat flour pasta a nutty, dark feel, wrapping around the cheesy, sweet pear filling perfectly. Topped with a quick sauce of sautéed pears and crunchy nuts, it’s a dish that surprises with every crispy bite.

In Lombardia, pear and taleggio ravioli is all about balance. The tangy cheese and mellow, sweet pears are a match made in culinary heaven. Pretty much. This combo is a favorite in many Italian pasta dishes, especially in the north where hearty meals are a staple. Unlike typical egg pasta, buckwheat ravioli offers a rustic, unique vibe. And listen, families love to put their own spin on it—maybe walnuts or hazelnuts—and each family has its own twist on the filling. Despite the variations, the comfort of those tender bites stays the same. The creamy Taleggio melts into the juicy pears, creating a really good harmony. For real. If you love discovering new gourmet ravioli fillings or exploring different stuffed pasta variations, this dish is a great way to enjoy the rich, down-to-earth flavors of Northern Italy. It’s a meal that’s special yet simple—making it both a memorable and accessible culinary experience. Whether you’re into Italian cuisine or just love trying new flavors, this ravioli is sure to impress.

INGREDIENTS

Ingredients for the dough for 34 ravioli: Type 00 flour 1 ¼ cup (150 g); Buckwheat flour 0.4 cup (50 g); Eggs 4.2 oz (120 g) - (2 medium); Extra virgin olive oil ¾ tbsp (10 g); Fine salt to taste

for the filling: Cow's milk ricotta cheese 1 ¼ cup (300 g); Taleggio cheese 3.5 oz (100 g); Abate Fetel pears ⅔ cup (150 g) - (1 medium); Grana Padano PDO cheese 0.7 oz (20 g); Fine salt to taste; Black pepper to taste

for the dressing: Abate Fetel pears 5.3 oz (150 g) - (1 medium); Peeled almonds ¼ cup (40 g); Walnut kernels 0.3 cup (40 g); Butter 3 oz (80 g); Sage 2 leaves; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Buckwheat ravioli with pears and Taleggio

To prepare the buckwheat ravioli with pears and Taleggio, start by preparing the ravioli filling: peel a pear, remove the core and cut it first into strips 1 then into very small cubes 2. Place the pear cubes in a non-stick pan 3 and cook them for 5 minutes, stirring often.

They should be very soft 4. In a bowl, pour the ricotta; add the Grana Padano and mix 5. Cut the Taleggio into pieces 6.

Place it in a mixer 7 and blend it coarsely 8. Add the Taleggio to the ricotta 9.

Season the mixture with black pepper 10 and fine salt, then mix well to combine the ingredients. Finally, add the pears 11 and mix. Put the filling in a piping bag and store it in the refrigerator until ready to use 12.

Move on to preparing the ravioli: pour the two flours in a mound on a work surface 13; add the eggs 14, fine salt, extra virgin olive oil 15, and lightly beat the eggs with a fork.

Knead with your hands 16 until you obtain a smooth and homogeneous dough 17. Proceed to form the ravioli: flour the work surface and roll out the dough with a rolling pin 18, until you obtain a very thin sheet.

Cut strips of dough about 3 inches wide 19. Take the ravioli filling from the refrigerator; cut the tip of the piping bag and, on one sheet, place small heaps of filling, spaced apart 20. Cover with a strip of dough 21.

Press lightly around the filling to seal the two sheets and release excess air to prevent the ravioli from opening during cooking 22. With a round fluted cutter with a diameter of 2.5 inches, cut out the ravioli 23. Continue in the same way until all ingredients are used up 34. With these quantities, you will obtain about 34 ravioli.

Proceed to prepare the caramelized pears for the dressing: peel and dice the pear as done before; place them in a pan, add the pepper and 1 tbsp of butter 25. Cook, over medium heat, until the pear cubes are caramelized, stirring often. It will take about 4 minutes 26. Meanwhile, place a pot of salted water on the stove and when it reaches a boil, cook the ravioli for about 5 minutes 27.

Meanwhile, place 3-4 sage leaves and the remaining 5 tbsps of butter in a non-stick pan 28. Melt the butter completely, without boiling it 29. Chop the nuts coarsely 30.

Drain the ravioli and dress them with the butter and sage 31, the chopped nuts, and the caramelized pear cubes 32. Serve the buckwheat ravioli with pears and Taleggio immediately 33.