Ravioli with ricotta cheese, pears and pecorino PDO cheese

INGREDIENTS

500 g ricotta cheese
50 g caciocavallo cheese
50g grated pecorino cheese
4 medium-size pears
200 g butter
ground black pepper to taste
200 g pecorino PDO cheese shavings
1 kg twice-ground flour
10 whole eggs

METHOD

Knead the flour with 8 eggs, a pinch of salt, 3 tablespoons of olive oil and water as needed until the dough is smooth and homogeneous. Flavour the ricotta cheese with 2 pears cut into small pieces, the caciocavallo and grated pecorino cheese, a pinch of pepper and 2 eggs. Now make the ravioli. Cut the pears into small wedges and warm them in a pan with butter over low heat. Sauté the ravioli in this sauce and serve with pecorino PDO cheese shavings – if you prefer, put some pink peppercorns in the sauce