Ghost Purse Ravioli with Pear and Parmesan in Cream Sauce Recipe

If you’re looking for a ravioli recipe that’s just a little bit magical, you’ve come to the right place. I absolutely love this Ghost Purse Ravioli with Pear and Parmesan in Cream Sauce Recipe because it’s not only a feast for the eyes with its cute ghost shape, but it also delivers that perfect balance of sweet, savory, and creamy in every bite. Whether you’re cooking for a cozy dinner or impressing friends, this recipe brings a special touch that feels homemade but looks like you spent hours. Trust me, you’ll want to keep this in your regular rotation.

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Ingredients You’ll Need

Gathering the right ingredients is key to nailing this recipe. The creamy ricotta and sharp Parmesan create a luscious filling, while the fresh pear adds a delicate sweetness you might not expect but will adore. Using wonton wrappers makes the shaping super easy and accessible.

• Whole-milk ricotta: I always go for fresh ricotta for the creamiest texture and richest flavor.
• Grated Parmesan: Freshly grated Parmesan melts better and gives such a sharper, nuttier taste than pre-grated.
• Pear (peeled or unpeeled): Choose a ripe but firm pear so it holds up inside the ravioli without becoming mushy.
• Kosher salt: This enhances all the flavors without overpowering them.
• Fresh nutmeg: Just a pinch adds warmth and complexity—trust me, it’s a game-changer.
• Large egg: Used both in the filling and to seal the wrappers, so your ravioli stay perfectly closed.
• Wonton wrappers: These are thin and pliable, which makes shaping the ghost purses really easy.
• Heavy cream: This forms the base of the silky cream sauce that coats the ravioli.
• Chopped fresh parsley (optional): I love adding parsley for a fresh, bright pop of color and flavor at the end.

Variations

One of the best things about this Ghost Purse Ravioli with Pear and Parmesan in Cream Sauce Recipe is how adaptable it is. I’ve tried a few tweaks over time and you can easily make it your own. Don’t be afraid to experiment—you might find a new favorite!

• Cheese Swap: I once made the filling with goat cheese instead of ricotta for a tangier bite—it was delightful and gave a little extra richness.
• Fruit Options: If pears aren’t in season, diced apples work surprisingly well as a sweet contrast.
• Herb Boost: Adding fresh thyme or sage to the filling can add a lovely earthy note I’ve grown to appreciate.
• Vegan Version: Using a cashew cream sauce and tofu ricotta can make this recipe vegan-friendly without losing that creamy texture.

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

Step 1: Prepare the Filling and Egg Wash

Start by stirring together the ricotta, Parmesan, finely chopped pear, kosher salt, and freshly grated nutmeg in a large bowl. This mixture balances creamy, savory, and sweet so perfectly—don’t skip the nutmeg, it adds a subtle depth. In a separate small bowl, whisk the egg with a splash of water; this egg wash is what will help seal your ravioli beautifully so none of that lovely filling leaks out when cooking.

Step 2: Shape the Ghost Purse Ravioli

Lay out your wonton wrappers on baking sheets for easy assembly. Brush each wrapper lightly with the egg wash—this sticky layer helps “glue” your little pasta purses shut. Spoon about half a teaspoon of filling right in the center of each wrapper. Now comes the fun part: gather up the edges and pinch them together at the top to create that signature ghost purse shape. I like to gently twist the top a little to make sure they’re sealed tight. Place each finished ravioli back on the baking sheet. I usually freeze mine for at least 30 minutes before cooking; it makes handling so much easier and you can prep ahead up to two weeks!

Step 3: Make the Cream Sauce

While the ravioli chill, heat the heavy cream in a medium skillet over medium-high heat until it just starts to simmer. Stir occasionally so it thickens slightly—this usually takes 1 to 2 minutes. Then reduce the heat to low and whisk in the Parmesan and a pinch of kosher salt until the cheese melts into a smooth, luscious sauce. This sauce is rich but light enough not to overpower the delicate filling.

Step 4: Cook the Ravioli and Serve

Bring a large pot of salted water to a very gentle simmer—too many bubbles can break delicate pasta. Drop your ghost purses in batches, watching carefully as they start to float to the top, which means they’re almost done—typically 2 to 3 minutes. Take one out and taste it to check for al dente perfection; this is the best way to avoid overcooking. Use a slotted spoon to transfer ravioli straight into the cream sauce, layering them as you go so every piece gets that lovely coating. Before serving, sprinkle extra Parmesan and fresh parsley over the top for color and flavor pop.

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

Garnishes

I always finish this dish with a sprinkle of extra Parmesan for that sharp umami boost and freshly chopped parsley to brighten things up. Sometimes a little cracked black pepper adds a subtle edge that contrasts nicely with the creaminess. If you’re feeling adventurous, a drizzle of good-quality extra virgin olive oil can add richness and a slight peppery finish.

Side Dishes

My go-to sides are simple and fresh; a crisp arugula salad tossed with lemon and olive oil complements the richness perfectly. A side of roasted asparagus or lightly sautéed green beans also adds a nice crunch and color contrast. If you want to keep things classic, a warm crusty bread to soak up that cream sauce is never a bad idea.

Creative Ways to Present

For Halloween or themed dinners, I love arranging the ghost purses on a dark platter and garnishing with edible flowers or baby spinach leaves to mimic a spooky forest floor. You can even add tiny carved veggie “pumpkins” or a sprinkle of paprika for a dusty “fall” look. Making it feel festive and special is so easy and always gets compliments!

Make Ahead and Storage

Storing Leftovers

Leftover cooked ravioli should be stored in an airtight container in the fridge and eaten within 2 days for best texture and flavor. I find gently reheating in a skillet with a splash of cream or water brings back the creaminess without drying them out.

Freezing

One of the best parts of this Ghost Purse Ravioli with Pear and Parmesan in Cream Sauce Recipe is how freezer-friendly it is. After assembling the shaped ravioli, I freeze them on baking sheets until solid, then transfer to freezer bags. They keep beautifully for up to two weeks. You can cook them straight from frozen—just add an extra minute or two to the cooking time.

Reheating

I reheat leftovers gently in a skillet over low heat with a splash of cream or broth to maintain moisture and keep that silky sauce texture. Microwaving works in a pinch, but be sure to cover the dish to trap steam. Avoid overheating to keep the ravioli tender.

FAQs

Final Thoughts

Honestly, this Ghost Purse Ravioli with Pear and Parmesan in Cream Sauce Recipe has become one of my absolute favorites. It feels special without being complicated, and the unique ghost shape always brings smiles at the table. Plus, the flavor combo is something I never get tired of—creamy, sweet, nutty, and just plain cozy. Whether it’s a family dinner or a fun gathering, I hope you enjoy making and sharing it as much as I do. Give it a try, and let me know how your ghost purses turn out!

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