Homemade pear mascarpone ravioli

From: https://www.jessicabrigham.com/cooking-with-friends-homemade-pear-marscapone-ravioli-mrs-ball/

Kitchen Tools: Large Prep Bowl, Sifter, Whisk, Measuring Spoons, Plastic Wrap, Rolling Pin, Stand Mixer + Sheet Pasta Roller, Ravioli Cutter (stamp or wheel), Wax Paper, Grater, Saucepan (cast iron, if possible), Stock Pot, Spider, Wooden Spoon, Chef's Knife.

1. Make your pasta. In a large prep bowl, add your dry ingredients—all-purpose flour, semolina flour and salt—using a sifter. Make a well in the center. Add eggs and olive oil. Using a fork, slowly combine the wet + dry ingredients in a circular motion. Once the dough becomes to thick, transfer to a cutting board. Sprinkle flour and knead for ten minutes at minimum. Wrap in plastic wrap and set aside to rest for thirty minutes.
2. Make your filling. Core and seed your pears. Coarsely grate your pears. Add mascarpone, red chili pepper flakes and salt to taste.
3. Roll out your pasta sheets. Quarter the dough ball. Use a rolling pin to flatten out each quarter just enough to fit through the sheet roller. Start from the highest setting (mine is 0) and thin out as preferred (I usually opt for 5 or 6 thickness). Generously sprinkle rolled sheets with flour until filled.
4. Assemble your ravioli. Place a tsp +/- of filling on your pasta sheet. Space accordingly for larger or smaller ravioli (my stamp is 3" round). Fold sheet over and lightly dab water to seal the edges. Use a ravioli wheel or stamp to cut your ravioli. Generously sprinkle flour and store ravioli in between sheets of wax paper. Chill in the fridge for 60-90 minutes or overnight.
5. Set your stock pot to boil. Salt your water! Boil ravioli for 8 to 10 minutes or until floating on the surface and al dente. Prep your garnishes—mince pecans, plus thyme leaves and coarsely grate pecorino.
6. In a saucepan (cast iron, if possible) on medium to medium-high heat, add butter and thyme sprigs. Season with salt and pepper. Add cooked ravioli. Tilt pan to the side and spoon sauce over ravioli for 60 seconds. Remove from heat and plate. Sprinkle thyme leaves, coarsely grated pecorino and minced pecans. Serve while it's hot!!

Bon Appétit!