Pear and Pecorino Ravioli with Sage Butter Sauce

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Pear and Pecorino Ravioli with Sage Butter Sauce
  • Prep 30 min
  • Total 45 min
  • Servings 4
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This bistro-worthy vegetarian entrée is easy to make with a secret ingredient—packaged wonton wrappers.
By Cheri Liefeld
Updated Jun 6, 2012


  • 3 pears, not too ripe, peeled and coarsely grated
  • 8 oz pecorino cheese, grated
  • 1/4 cup mascarpone cheese, softened
  • 1 egg yolk
  • 24 wonton wrappers
  • Salt
  • 1/2 cup butter
  • 6 sage sprigs


  • 1
    Place pears in large bowl. If too much liquid, drain through fine strainer. Mix in pecorino, mascarpone and egg yolk.
  • 2
    Place 1 wonton wrapper on work surface. Place 1 to 1 1/2 teaspoons mixture in middle of wrapper. Brush edges with water, and fold wrapper over. Press firmly to seal.
  • 3
    Fill 4-quart saucepan two-thirds full of water. Add salt; heat to boiling. Gently slide in 5 ravioli. Cook 3 to 4 minutes or until done. Repeat until all of the ravioli is cooked.
  • 4
    In 8- to 10-inch skillet, heat butter and sage over medium-high heat until butter is golden brown, reducing heat if needed to keep butter from burning. Remove sage; pour butter over ravioli. Sprinkle with extra cheese as desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe uses wonton wrappers instead of homemade pasta--well worth the effort.
  • tip 2
    Use pears that are not quite ripe for best results.


Nutrition Facts are not available for this recipe
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