Ghost Purse Ravioli with Pear and Parmesan in Creamy Sauce Recipe

If you’re on the hunt for a dish that’s as fun to make as it is to eat, you’re going to adore this Ghost Purse Ravioli with Pear and Parmesan in Creamy Sauce Recipe. I absolutely love how these charming little pasta “ghosts” come to life on the plate, cozying up in a luscious creamy sauce that’s perfectly balanced with sweet pear and savory Parmesan. When I first tried this recipe, I was amazed at how surprisingly simple it was to put together, even though it looks straight out of a fancy restaurant. Stick with me, and I’ll walk you through every step so you can wow your family (or yourself) with this comforting, elegant meal.

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Ingredients You’ll Need

Each ingredient in the Ghost Purse Ravioli with Pear and Parmesan in Creamy Sauce Recipe plays a starring role. The fresh pear adds just the right hint of sweetness, while the cheeses bring richness and depth. I always suggest choosing the freshest pears you can find, and don’t skimp on the Parmesan — it makes all the difference.

• Whole-milk ricotta: Creamy and mild, it’s the perfect base for the filling—avoid watery ricotta for best results.
• Grated Parmesan: Adds sharp, nutty flavor that melts beautifully into the filling and the sauce.
• Pear (peeled or unpeeled): I like peeling mine for smoothness, but leaving the skin adds extra texture and color if you prefer.
• Kosher salt: Essential for seasoning both filling and sauce to bring out all the flavors.
• Fresh nutmeg: Just a pinch brightens the filling with a warm, subtle spice.
• Large egg: Used in the filling for richness and as an egg wash to seal the ravioli edges.
• Wonton wrappers: These keep the process super quick—you won’t need to roll pasta dough from scratch.
• Heavy cream: For making that velvety sauce that clings to every ghost purse perfectly.
• Chopped fresh parsley: Optional, but I love how it adds a fresh pop of color and brightness at the end.

Variations

I love how versatile the Ghost Purse Ravioli with Pear and Parmesan in Creamy Sauce Recipe is. Don’t hesitate to tweak it to match your mood, pantry, or dietary needs—you’ll find it warms up nicely to your personal touch.

• Vegetarian variation: This recipe is naturally vegetarian, but if you’d rather skip eggs, try a flax egg for the filling and egg wash.
• Seasonal twist: Swap pear for apple in fall or even ripe figs in late summer for a more romantic flair; each change adds a new dimension.
• Herb infusion: Adding fresh thyme or sage to the filling or sauce offers a wonderful aromatic upgrade I always enjoy experimenting with.
• Spicy kick: If you like it with a little heat, sprinkle some red pepper flakes into the cream sauce—just a little goes a long way!

How to Make Ghost Purse Ravioli with Pear and Parmesan in Creamy Sauce Recipe

Step 1: Whip up the Creamy Filling

Start by combining whole-milk ricotta, grated Parmesan, finely chopped pear, kosher salt, and a pinch of fresh nutmeg in a bowl. I like to use a fork to mix it thoroughly so the filling feels uniform and creamy but still has little bursts of pear. In a separate small bowl, whisk the egg with a splash of water—this will be your glue to seal those adorable ghost purses. Taking your time here pays off: a well-seasoned filling makes all the difference!

Step 2: Assemble Your Ghost Purses

Lay out your wonton wrappers on a clean baking sheet. Using a pastry brush or a small spoon, coat the edges with the egg wash. This seals the ravioli perfectly — a step I learned the hard way after some filling surprisingly started to escape during boiling. Then, spoon about half a teaspoon of filling into the center of each wrapper. Here’s the fun part: gather the edges of the wrapper in your fingers and pinch them together to form a cute, puckered “ghost purse” shape. If you’re feeling fancy, you can even gently twist the top to add personality. Repeat with all wrappers.

Freeze the assembled ravioli for at least 30 minutes or up to two weeks. Freezing helps them hold their shape when cooked, and trust me, having a batch in the freezer is a game-changer for busy nights.

Step 3: Simmer the Dreamy Cream Sauce

In a skillet over medium-high heat, bring the heavy cream to a gentle simmer. Stir it occasionally — it only takes 1 to 2 minutes for it to thicken slightly and become silky. Lower the heat to low, then whisk in grated Parmesan and a pinch of kosher salt until the cheese melts smoothly into the cream. The sauce should coat the back of a spoon nicely — it’s rich but comforting, the perfect foil for your ravioli.

Step 4: Cook Your Ghost Ravioli to Perfection

Bring a large pot of salted water to a bare simmer — avoid a rolling boil to keep those delicate purses intact. Working in batches, drop the ravioli gently into the water. You’ll see them floating to the surface and turning slightly translucent in 2 to 3 minutes. I always fish one out to test for al dente — tender with just a little bite. Overcooking leads to mushy wrappers, and nobody wants that.

Step 5: Plate and Serve Like a Pro

Start by spooning some of that creamy Parmesan sauce onto your serving platter. Using a slotted spoon, layer the cooked ravioli over the sauce, then add more sauce on top. Sprinkle with extra Parmesan and chopped parsley for that lovely color contrast and fresh flavor. I love this presentation because it looks inviting and lets everyone scoop up the sauce with each bite.

How to Serve Ghost Purse Ravioli with Pear and Parmesan in Creamy Sauce Recipe

Garnishes

I love finishing this dish with a sprinkle of freshly chopped parsley—that little green burst adds freshness and a lovely color contrast against the creamy sauce. Some extra grated Parmesan on top never hurts either, especially for guests who crave more cheesy goodness.

Side Dishes

Pair these ghosty ravioli with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Garlic bread or crusty artisanal bread also complements the creamy sauce perfectly, soaking up every last drop.

Creative Ways to Present

For Halloween or themed dinner parties, I’ve served these ghost purses over black or dark purple plates to really make them pop. Adding edible flowers or microgreens gives it a whimsical, restaurant-style flair that always gets compliments. You could even let kids help shape the purses for a fun interactive meal.

Make Ahead and Storage

Storing Leftovers

Once cooked, store leftover ravioli in an airtight container in the fridge for up to 2 days. I recommend keeping the sauce separate to prevent the ravioli from getting soggy overnight.

Freezing

The best thing about this recipe? You can freeze the assembled ravioli before cooking. Spread them on a baking sheet to freeze individually, then transfer to a zip-top bag. They’ll keep well for up to 2 weeks — perfect for a quick, homemade meal whenever you want.

Reheating

Reheat leftover ravioli gently in a skillet over low heat with a splash of cream or butter to keep them moist and tender. You could also warm the leftovers in the microwave, but watch carefully to avoid overcooking which can make the wrappers tough.

FAQs

Final Thoughts

This Ghost Purse Ravioli with Pear and Parmesan in Creamy Sauce Recipe is one of those dishes I keep coming back to because it’s as delightful to make as it is to eat. The combination of sweet pear and salty cheese wrapped in tender wonton “ghosts” feels like a cozy hug for your taste buds. Whether you’re entertaining friends, celebrating a special moment, or just want to treat yourself to something extraordinary, this recipe delivers every time. I truly hope you enjoy making it as much as I do — trust me, once you try it, it’ll become a beloved staple in your kitchen too!

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