Homemade Pear and Gorgonzola Ravioli
If using a pasta machine:
Take 1 piece of dough and cover the rest in plastic wrap. Flatten the piece between your palms, then pass through the widest setting of your pasta machine. Sprinkle with flour, fold in half lengthways and pass it through the roller again. Repeat 3 to 4 times - always flouring, folding, and passing through the widest setting - until the dough is smooth in texture, no longer sticky, and even in size. Move the pasta machine to a middle setting and pass the dough through again. Move to the next to last setting and pass through again. Cut the pasta sheet in half widthwise. Pass each half through the thinnest and last setting of the pasta machine to obtain two long and very thin sheets.
Gorgonzola and pears is a delicate flavor pairing it's better not to cover with other bold flavors. Simply serve these ravioli with a butter and sage sauce: Melt 1/4 cup butter in a pan and cook 4 to 5 sage leaves for 3 to 4 minutes. Reserve 1 ladle cooking water from the pasta pot, drain the ravioli and transfer to the saucepan. On high heat quickly coat the ravioli in the sauce, adding the cooking water to emulsify the sauce a bit. Scoop onto plates, sprinkle with grated Parmesan, and serve.