Pear and mascarpone ravioli

Pear and mascarpone ravioli

Total: 40 min. | Active: 40 min.
Nutritional value / person: 532 kcal
, Fat: 34 g
, Carbohydrate: 41 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


120 g mascarpone
40 g grated hard cheese (e.g. Parmesan)
1 ½ tbsp durum wheat semolina
1 fresh egg yolk
1 pear (approx. 150 g)
¼ tsp chilli flakes
2 pinches salt


2 rolls of pasta dough (250 g)
1 fresh egg white

Thyme butter

20 g walnut kernels
½ bunch thyme
50 g butter

To cook

salted water, boiling
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How it's done

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Mix the mascarpone, cheese, semolina and egg yolk in a bowl, roughly grate in the pear, season with chilli flakes and salt.


Unroll the pasta dough, cut in half lengthwise. Place 8 portions of the filling on half of the pasta strips at equal intervals.

Brush the remaining strips of pasta with a little egg white.

Place on top of the filling, press the edges down firmly, pressing out any trapped air.

Separate the ravioli using a pastry wheel, press the edges down firmly with a fork.

Thyme butter

Coarsely chop the walnuts, dry-roast the nuts in a non-stick frying pan until golden brown. Remove the thyme leaves, add to the pan along with the butter, heat through until the butter foams and smells slightly nutty and the thyme is crispy.

To cook

Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain, add to the butter and mix carefully.

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