Ravioli Ricotta di Pecora, Pere, Cioccolato Bianco e Timo - Finished with Brown Butter, Chestnut Honey, Toasted Almonds and Aged Pecorino Romano

Ravioli Ricotta di Pecora, Pere, Cioccolato Bianco e Timo - Finished with Brown Butter, Chestnut Honey, Toasted Almonds and Aged Pecorino Romano

Finished with Brown Butter, Chestnut Honey, Toasted Almonds and Aged Pecorino Romano

Story of the Dish

This raviolo is inspired by one of Italy's oldest culinary traditions: combining cheese with fruit. Ricotta and pears have long been a classic pairing, particularly in central and southern Italy. Here, that combination is elevated with white chocolate—not to create a sweet pasta, but to add richness and a velvety texture that melts into the filling.

Fresh thyme brings herbal freshness, while brown butter and chestnut honey create a savory finish balanced by the sharpness of aged Pecorino Romano. The result is a sophisticated raviolo where sweetness, acidity, creaminess and saltiness exist in perfect harmony.

This is a dish that surprises guests from the very first bite.

Recipe Information

Servings: 4. Prep Time: about 30 minutes. Cook Time: about 25 minutes. Total Time: about 55 minutes.

Ingredients

Serves 4 (20–24 Ravioli)

Fresh Egg Pasta

14.11 oz Italian "00" flour

4 large eggs

1 egg yolk

Pinch of sea salt

Filling

10.58 oz sheep's milk ricotta (well drained)

2 ripe Williams pears

2.12 oz high-quality white chocolate, finely chopped

1.76 oz Parmigiano Reggiano DOP (36 months)

1 egg yolk

Fresh thyme leaves

Pinch of nutmeg

White pepper

Sea salt

Brown Butter Sauce

5.64 oz European unsalted butter

10 fresh sage leaves

1 crushed garlic clove

1 tsp chestnut honey

Extra virgin olive oil

Garnish

Toasted Sicilian almonds, roughly chopped

Aged Pecorino Romano, finely grated

Fresh thyme

Crispy sage

Chestnut honey

Micro herbs

Fresh cracked black pepper

Premium extra virgin olive oil

Preparation

The Pasta

Prepare the fresh pasta by combining the flour, eggs and egg yolk.

Knead for approximately 15 minutes until smooth and elastic.

Wrap tightly and allow to rest for 1 hour.

Preparing the Pears

Peel the pears.

Cut them into very small cubes.

Cook gently in a sauté pan with a small knob of butter for 5 minutes, just enough to remove excess moisture.

Cool completely.

The Filling

Combine:

Ricotta

Parmigiano

Egg yolk

Pears

Fresh thyme

Nutmeg

Fold in the finely chopped white chocolate at the very end.

The chocolate should remain in tiny pieces so that it melts naturally while the ravioli cook.

Season lightly with salt and white pepper.

Refrigerate for 30 minutes.

Brown Butter

Slowly melt the butter.

Cook until the milk solids become golden brown and develop a toasted hazelnut aroma.

Add the sage and garlic.

Cook gently for one minute.

Remove the garlic.

Whisk in the chestnut honey immediately before serving.

The butter should remain glossy and lightly emulsified.

Forming the Ravioli

Roll the pasta to approximately 0.8 mm.

Pipe 18–0.71 oz of filling.

Brush lightly with water.

Seal carefully while removing every air pocket.

Cut into large square ravioli.

Rest on semolina for 20 minutes.

Cooking

Cook the ravioli in gently boiling salted water for approximately 3 minutes.

Transfer directly into the brown butter with a spoonful of pasta water.

Finish cooking for 30–40 seconds, allowing the butter to coat each raviolo.

Professional Technique

Salt the cooking water correctly, reserve starchy pasta water, and finish the pasta in the sauce whenever the recipe allows. Fresh pasta requires gentler handling and much shorter cooking than dried pasta. The sauce should coat the pasta rather than pool beneath it, and final seasoning should be adjusted only after cheese, cured meat, or other salty components are incorporated.

Chef Tips

Drain the ricotta overnight for a perfectly firm filling.

Cook the pears only enough to remove moisture—they should not become a purée.

Chop the white chocolate finely so it melts into the filling without becoming dominant.

Use chestnut honey sparingly: it should add depth, not sweetness.

Finish the ravioli in the butter for less than a minute to preserve the delicate balance of flavors.

Serving and Presentation

Arrange four large square ravioli on a warm ceramic plate.

Spoon the brown butter around the ravioli rather than covering them.

Finish with:

Toasted Sicilian almonds

Freshly grated aged Pecorino Romano

Crispy sage

Fresh thyme leaves

A few tiny drops of chestnut honey

Fresh cracked black pepper

A light drizzle of premium extra virgin olive oil

The finished plate should look elegant and understated, with warm golden tones contrasting against the pale ravioli and toasted almonds.

Wine Pairing

Excellent choices include:

Soave Classico DOC

Verdicchio dei Castelli di Jesi Classico Superiore DOC

Franciacorta Satèn DOCG

Alta Langa Metodo Classico DOCG

Nutrition per Serving

Approximate nutrition per serving: 430 calories, 0.25 oz protein, 1.83 oz carbohydrates, 0.78 oz fat, 0.46 oz saturated fat, 0.07 oz fiber, 1.2 oz sugars, 170 mg sodium, and 95 mg cholesterol. Values vary with portion size and exact ingredients.

Storage and Reheating

Store covered in the refrigerator according to the most perishable ingredient, generally up to 3 days. Frozen preparations should remain tightly wrapped to prevent ice crystals and odor absorption. Temper briefly before serving when needed for the intended texture.

Chef Gianluca