Pear Ravioli with Brown Butter Sage Sauce

In a bowl, mix 1 cup of ricotta cheese, 1/2 cup of mascarpone, 1/4 cup of grated Parmesan, 1 teaspoon of lemon zest, salt and pepper to taste. Set aside.

Peel, core, and dice 2 ripe but firm Bosc pears into small, even pieces. Gently fold the diced pears into the cheese mixture.

Lay out fresh pasta sheets. Place small mounds of the pear and cheese mixture about 2 inches apart. Cover with another sheet of pasta. Press around the filling to seal and cut into ravioli squares.

In a large pot, bring salted water to a boil. Gently drop in the ravioli and cook for 3-4 minutes, or until they float to the surface.

While the ravioli cooks, melt 4 tablespoons of unsalted butter in a pan over medium heat. Cook until the butter turns golden brown and has a nutty aroma. Add 2 tablespoons of fresh sage leaves and cook for another minute.

Gently remove the ravioli with a slotted spoon and place them directly into the pan with the brown butter sage sauce. Toss gently to coat.

Serve immediately, garnished with toasted walnuts and grated Parmesan cheese.