Fresh Pear and Pecorino Ravioli

A LARGE, ½ POUND, FIRM RIPE BARTLETT PEAR (OR 2 SMALL PEARS), MOST PEARS WILL MAKE A GOOD FILLING AS LONG AS THEY ARE RIPE BUT FIRM

8 OUNCES FRESHLY SHREDDED 3 TO 6 MONTHS AGED PECORINO ROMANO

1-½ TABLESPOONS CHILLED MASCARPONE

subheading: FOR CACIO E PEPE SAUCE:

6 OUNCES BUTTER

4 OUNCES MILD 12 MONTHS PECORINO ROMANO, GRATED

ABUNDANT COARSELY GROUND BLACK PEPPER, TO TASTE

Directions at lidiasitaly.com

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