Pear And Pecorino Ravioli With Walnuts

• 1 lb Bartlett pears, peeled and cored
• 8 oz pecorino cheese
• 1/4 cup mascarpone cheese
• 3 T chopped flat leaf parsley
• salt and pepper
• 1 .b fresh pasta
• 3 T unsalted butter
• 3 T chopped toasted walnuts

1. finely grate pears and pecorino into bowl. Stir in mascarpone, 2 T parsley and salt and pepper to taste.
2. roll pasta into thin sheet and cut into 12" long pieces Cut into ravioli size pieces and fill with mixture. using paring knive, cut ravioli into squares. Transfer to lightly floured baking sheet. Refrigerate at least 1 hour before cookin.g
3. Bring lare pot of salted water to boil over high heat. Add half of ravioli; cook until ravioli float and are al dente, 2 to 3 min. Transfer to paper towels and drain. Cook remaining ravioli. Rserve 1/4 cup cooking water
4. In a large saute pan over med high heat, melt butter until bubbling; season with salt and pepper. Stir in ravioli; add reserved cooking water as needed to create sauce. Stir in 1 T parsley. Transfer to serving bowl; sprinkle with walnuts

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Taken from www.epicurious.com/recipes/member/views/pear-and-pecorino-ravioli-with-walnuts-50010837 (may not work)