Raviolo con Ricotta e Limone, Brodo di Pere e Noci

Raviolo con Ricotta e Limone, Brodo di Pere e Noci is a contemporary Italian pasta dish that pairs a single, large stuffed raviolo with a warm pear-and-walnut broth. The dish is rooted in Emilia-Romagna’s tradition of *raviolo*—a singular, oversized pasta envelope that showcases a filling’s texture and flavor without the distraction of multiple pieces.

The filling typically combines fresh sheep’s or cow’s milk ricotta with lemon zest, salt, and sometimes a touch of nutmeg or Parmigiano-Reggiano. The pasta dough is egg-rich and rolled thin. What distinguishes a great version is the balance of bright citrus against the rich, creamy ricotta, and a broth that is clear, aromatic, and deeply infused with ripe pear and toasted walnuts—never muddy or overly sweet. The broth should complement, not overwhelm, the pasta.

At Trattoria La Madia in Aquilini, Italy, the dish is prepared with house-made ricotta and a light, fragrant brodo that highlights local pears and walnuts. As noted by *Where The Foodies Go*, the restaurant’s version is praised for its “delicate harmony of sweet and savory,” with the lemon cutting through the richness of the cheese.

Regional variations exist: in Piedmont, cooks might add a splash of Barolo to the broth; in Tuscany, a pinch of black pepper or a drizzle of chestnut honey. Some modern interpretations swap the broth for a brown butter and sage sauce, though the brodo version remains the classic.