I have been waiting to make fresh ravioli with pear and pecorino cheese for a long time, since I went to a famous Italian restaurant in New York City with my family. We ordered a family style “tasting menu” and fresh ravioli with pear and pecorino cheese was one of the pasta courses. We were teased with only two of these delicious ravioli simply served in a butter sauce. As soon as we tasted these amazing ravioli…we stopped…looked at each and everyone said – “you have to try and make these” (meaning me, of course). This recipe is not in any of Lidia’s cookbooks I have, but my research brought me to an adaption that I am making here. I made the fresh egg pasta yesterday as it can stay in the refrigerator for 1 day. If you make the dough the day before, let it stand at room temperature for about an hour before rolling. I would not go past Number 5 on the pasta machine or the pasta will be too thin. If you are a fan of genuine Italian food, then fresh ravioli with pear and pecorino cheese will blow your mind!