For filling
2 medium Bartlett pears, ripe but firm
8 ounces Pecorino Romano cheese, freshly shredded
4 ounces grated Grana Padano
2 to 3 tablespoons mascarpone
For pasta
2 cups all-purpose flour 2 large eggs ¼ cup extra-virgin olive oil
For sauce
1½ sticks unsalted butter 4 ounces Pecorino Romano, grated
2 ounces grated Grana Padano
Freshly ground black pepper, to taste
Make filling: Peel and core pear, and shred against the large holes of a box grater. Place in bowl and stir in cheeses and mascarpone. Mix the filling well.
Make dough: Put flour in bowl of food processor, and pulse several times to aerate. In measuring cup, combine eggs, olive oil and 3 tablespoons cold water. Beat with fork to combine.
With food processor running, pour egg mixture through feed tub and process until dough forms a ball around blade. Add a little more flour if it’s too wet, or water if it’s too dry. When ball forms, process about 30 seconds to make a smooth and homogeneous dough. Dump dough on counter, knead a few times to make a smooth ball that springs back and wrap in plastic wrap. Let rest at room temperature for 30 minutes.
To form the ravioli, cut the dough into 4 evenly sized pieces. Add extra flour as necessary for rolling, but use as little flour as possible. Form each piece into a 2-by 6-inch rectangle. Recover the dough with the plastic wrap.
Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4by 19-inch rectangle. Place 9 When
Gently slide ravioli into the boiling water. Cook, stirring gently to separate, until they’re al dente, about 2 minutes after the water returns to a boil.
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