Ricotta-Pear Ravioli with a Walnut Gorgonzola Cream Sauce

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3 cups All-Purpose Flour

2 tsps Salt

3 Eggs, beaten

1tbsp Olive Oil

4 tbsps Water, add gradually, more or less may be needed

1 cup Ricotta Cheese

3 Bosc Pear, peeled, cored, diced

1 tbsp Sugar

2 cups Whole Milk

8 oz Gorgonzola Cheese, crumbled

1 tbsp Corn Starch

1/4 cup Whole Milk, for dissolving the corn starch

1/2 cup Walnuts

Dough:
Mix all of the ingredients together in a bowl until dough starts to come together. On a large work surface, work the dough until it's the consistency of Play Doh. Wrap with plastic and allow to rest for at least an hour.

Roll the dough into thin sheets (easiest if you divide the dough into 5 or 6 smaller balls). Cut out 4 inch rounds.

Filling:
Mix the ingredients for the filling together. Place about a tablespoon of filling in the center of the round, wet the edge of the dough with water, and fold over the dough ensuring to avoid air bubbles. Crimp the edges with a fork to seal.

Drop into salted, boiling water for about 4 minutes or until done.

Sauce:
Spread the walnuts onto a baking sheet and bake in a 350 degree oven for 10 to 15 minutes. Meanwhile, bring 2 cups of milk to a simmer. Mix in the gorgonzola until melted. Stir in the corn starch dissolved in the 1/4 cup of milk. Once sauce thickens, stir in the walnuts.

Spoon sauce over the ravioli and serve.

Makes about 6 servings of 4 to 5 raviolis.