Recipe: Ravioli with Pear and Sage Sauce


Serves 6

  • 2 pounds cheese ravioli
  • 4 ounces unsalted butter
  • 2 thinly sliced shallots
  • 3 cloves of pressed garlic
  • 1 cup of roughly chopped fresh sage leaves
  • 2 beef bouillon cubes
  • 2 cups chopped canned pears
  • ½ cup pear juice from can
  • 2 cups heavy cream
  • Salt and pepper to taste


Cook the ravioli according to package directions.

Heat butter in a large skillet over medium heat. Add shallots and garlic until fragrant, then add sage leaves and continue cooking until everything is softened.

Add the bouillon cubes, pear juice and pears, and bring to a low boil while stirring and breaking up the cubes – about five minutes. Lower heat and add cream, stirring until heated through. Salt and pepper to taste, then serve over the ravioli.