Ravioli with Pear and Pecorino and Black Truffle

Method

1. In a bowl, combine 500g of flour, 5 eggs, 10g of salt, and freshly ground black pepper. Knead until a smooth dough forms. Wrap in plastic wrap and rest in the refrigerator.
2. For the filling: mash fresh pecorino cheese with fork, add peeled and diced pears and grated lemon zest. Mix well.
3. Roll out the rested pasta dough into thin sheets on a floured surface.
4. Place small mounds of filling on one sheet at intervals, cover with another sheet, press to seal around each mound, and cut into square ravioli. Ensure no air is trapped.
5. Cook the ravioli in boiling salted water until al dente.
6. Meanwhile, in a pan, heat a drizzle of extra virgin olive oil and sauté a clove of garlic until golden. Add diced pears (with skin) and cook for a minute. Add a ladle of pasta cooking water and turn off the heat. Grate black truffle into the sauce.
7. Drain the ravioli directly into the pan with the pear-truffle sauce. Toss gently to coat.
8. Serve immediately, grating fresh pecorino romano on top and finishing with a pinch of black pepper.