Prep time: 1,40 hour
Cook time: 20 minutes
Total time: 2 hours

Ingredients

• For the Filling
• 8 oz Taleggio Cheese
• 4 oz Ricotta Cheese
• 1 Kaiser or Abbe Pear
• 1 pinch salt
• 1 sprinkle black pepper
• 1 oz unsalted butter

For the Sauce 

• 10 oz fresh cream
• 6 tbs parmigiano cheese
• 1 sprinkle black pepper
• 1 oz unsalted butter
• 1 pinch salt

Cooking Directions

 For the Filling:

1. Put the butter in a sauce pan with Taleggio cheese roughly chopped
2. put on fire and melt, stirring constantly with a wooden spoon
3. once melted cheese, turn off the heat and let cool, stirring the whole time to time
4. meanwhile peel the pear and cut into small cubes
5. skip the pear in a pan over high heat for a minute and then allowed to cool
6. combine the ricotta cheese melted and mix thoroughly
7. add the diced pear and mix
8. end with the sprinkling of pepper
9. add salt if necessary
10. with the aid of a teaspoon, take this mixture and place it on the strips of pasta, at the distance of about 5cm (depending on the size of the mold for pasta)
11. cover the pasta strips with the filling over with other pasta strips (same size)
12. squeeze out all the air
13. seal the pasta with your fingers and then proceed
14. to cut the pasta with the pasta mold (“heart” in our case)
15. place the “hearts” on a tray with kitchen paper so theat they do not stick together
16. cook in boiling salted water for about 5 minutes after the water boils again     

1.  melt the butter in a saucepan over medium heat
2. once melted add the cream and stir for 3 to 4 minutes
3. remove from heat and add the Parmesan
4. pour the sauce over the ravioli
5. sprinkle with pepper