PEAR & GORGONZOLA RAVIOLI

Make the Filling:

• Soften the Pears. Be sure the pears are chopped very small. Add to a small saucepan on medium-high heat and saute for about 3 minutes, until softened. Drain the liquid in a mesh strainer and discard the liquid.
• Mix the filling. In a medium bowl, combine the softened pears, gorgonzola cheese, pecorino (or parmesan) cheese, egg, and salt. Stir until smooth and evenly blended.
• Transfer and chill. Spoon the mixture into a piping bag (or large zip-lock bag). Seal and refrigerate for 30 minutes to firm up slightly.

Roll & Shape the Pasta:

• Before You Begin: Set out a small cup of water, semolina flour for dusting, your pasta cutters or molds, your piping bag (or zip-top bag), cutter, and a semolina-dusted baking sheet.
• While you're shaping the pasta, bring 4–5 quarts (16–20 cups) water + 1½ Tbsp sea salt to a rolling boil in a large pot, if you plan to cook it immediately.
• Roll out fresh pasta dough into thin sheets.
• With a Ravioli Mold:

  Lightly dust the mold with semolina flour. Lay one sheet of fresh pasta over the mold and gently press it into each cavity. Pipe about ½ Tablespoon of filling into each well. Lightly brush the exposed pasta with water, then place a second sheet over the top.

  Roll firmly over the mold with a little rolling pin to seal the ravioli. Turn the mold over to release them, then use a jagged-edge pasta wheel to trim or reinforce the edges if needed.

  Arrange the ravioli on a baking sheet lightly dusted with semolina flour until ready to cook or freeze.
• Without a Ravioli Mold:

  Lay one pasta sheet on a lightly floured surface. Starting about 1½ inches from the top and sides, pipe six small mounds of filling (about ½ Tablespoon each), leaving about 1½ inches between each mound.

  Dip your fingertip into the small cup of water nearby and lightly moisten the pasta sheet's edges. Fold the bottom half of the sheet over the filling, gently pressing out any air pockets before sealing.

  Use a jagged-edge pasta wheel to cut the ravioli into individual squares, then arrange them on a baking sheet lightly dusted with semolina flour until ready to cook or freeze.

Cook, Finish, & Serve:

• Add ravioli to boiling salted water, and cook for 3 minutes, or until they float to the surface.
• Make the sauce. While the pasta cooks, melt butter in a large saute pan over medium heat. Add chopped sage and let it sizzle until aromatic (about 2 minutes).
• Toss and serve. Transfer cooked ravioli directly to the butter-sage pan along with ¼ cup of pasta water. Gently toss to coat until glossy.
• Serve immediately with fresh parmesan cheese, cracked pepper, and a drizzle of olive oil.

Buon Appetito!