what you need :

For the Pasta Dough
23 cups flour, plus more
12 tsp. kosher salt, plus more to taste
1 tsp. olive oil, plus more
4 eggs
For the Pear–Cheese Filling and Sauce
1 lb. pecorino cheese, grated, plus more for serving
34 cup mascarpone
6 Bartlett pears, peeled, cored, and grated
12 tbsp. unsalted butter
Freshly ground black pepper, to taste

Method :
Accomplish the dough: Mix flour and taste in a content processor. With the locomote operative, add oil, foodstuff, and 1-2 tbsp. water, until dough forms. Soul dough to a lightly floured rise; knead until dough is adaptable, 8-10 proceedings. Transference to a greased bowl and covering with impressible covering; let place 1 distance at live temperature.
Play the filling: Strike pecorino, mascarpone, and pears in a construction; change until willing to use.
On a softly floured ascend, divide dough into 3 balls. Working with 1 pellet at a measure, and holding the remaining dough snowy with a blunt artefact, range mask into an 11″ x 30″ rectangle. With a prolonged cut coat you, locate 1 1/2 tbsp. mounds of filling in 2 rows of 10 on the top half of the dough, leaving a 1 1/2″ edge at the edges and arrangement the mounds nigh 2 1/2″ apart. Thicket dough with thing. Hold underside half of dough up and over stuff. Push dough to award, squeezing out air pockets around filling. Using a pastry quarrier or Play a prominent pot of salted wet to a boil.
Fix ravioli until al dente, 3-4 proceedings. Meantime, merge butter in a 12″ skillet over medium-high turn. Using a slotted spoon, soul pasta to skillet, along with 1 cup cookery food, salinity, and flavouring; toss to cartel. Someone ravioli to a delivery platter; adorn with solon pecorino and seasoning