Pear and Three Cheese Ravioli

• 1 cup Semolina Flour
• 1/2 cups Water
• All-Purpose Flour, As Needed To Reach Desired Consistency
• 1 whole Pear, Peeled, Cored And Thinly Sliced
• 4 ounces, weight Chevre-style Goat Cheese
• 13 cups Ricotta Cheese
• 2 Tablespoons Grated Aged Gouda
• 1 dash Salt
• 1 dash Pepper
• 4 Tablespoons Flour

1. For pasta: Combine the ingredients in a medium bowl and knead them together, most likely with the addition of some all-purpose flour, until the dough is smooth and no longer sticky.
2. Split the dough into 8 portions.
3. Press each portion out into a thick circle, flour it thoroughly, and run it through a pasta maker.
4. Flour it as you go.
5. I worked to get the thickness to a 6 on my pasta maker, or until the pasta is pretty much translucent.
6. For the filling: Combine the pear, goat cheese, ricotta, gouda, salt, and pepper in a food processor and puree until smooth.
7. Briefly mix in the flour.
8. Place the filling in dabs of about 2 teaspoons down the center of one sheet of pasta, about 2 finger-widths apart.
9. Place another sheet of pasta over the first and press two fingers between the dabs of filling.
10. Then press the top and bottom edges down with your fingertips.
11. Use a ravioli cutter to cut between the raviolis and around the top and bottom edges.
12. The key to raviolis is making sure they are floured liberally, just coated in flour.
13. Place the raviolis on a sheet pan covered with parchment paper and use the same procedure to use up the remaining filling and 6 sheets of dough.
14. Cook the raviolis in a pot of boiling, salted water for 2-3 minutes, or until they float.
15. Enjoy!

flour, water, flour, cheese, ricotta cheese, gouda, salt, pepper, flour

Taken from tastykitchen.com/recipes/main-courses/pear-and-three-cheese-ravioli/ (may not work)