Gorgonzola and Pear Ravioli

This is a cross between stuffed gnocchi and pasta, and I dreamt up the recipe, literally, writing it down when I woke up, and then testing it in my kitchen.


  • 50 g (2 oz) salted butter
  • 2 tablespoons milk seasoning
  • 250 g (8 oz) freshly mashed potatoes
  • 75 g (3 oz) pasta flour
  • 2 ripe pears
  • 125 g (4 oz) Gorgonzola
  • mace or nutmeg
  • olive oil or butter, and sage – for garnish, see recipe


Make the dough by first beating the butter, milk and seasoning into the mashed potatoes. Then add the flour. You may need more or less than the recipe states, depending on how moist your potatoes are.

Let the dough rest, covered, for 20 minutes. Break off egg-sized pieces and roll out, either by hand or in a pasta machine, to no more than the thickness of a 10p coin. Peel, core and chop or grate the fruit. Crumble the cheese and mix with the pear. Season with a little mace or nutmeg. Cut the dough into circles or other shapes. Put a teaspoon of cheese and fruit in the centre. Wet the edges of the dough, fold over, and seal. Set aside on a board covered with a tea towel, and continue until you have used up all the dough and filling. Any left-over dough can be rolled out, cut into narrow strips, and allowed to dry for use in soup another day.

Bring a large pan of water to the boil, and slide in the ravioli. After 3 to 4 minutes, remove with a slotted spoon and serve immediately, sprinkled with a little olive oil or butter in which you have infused a leaf or two of sage. Freshly grated Parmesan can be handed round, but I do not really think it is essential.