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1
For pasta: Combine the ingredients in a medium bowl and knead them together, most likely with the addition of some all-purpose flour, until the dough is smooth and no longer sticky.
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2
Split the dough into 8 portions.
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3
Press each portion out into a thick circle, flour it thoroughly, and run it through a pasta maker.
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4
Flour it as you go.
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5
I worked to get the thickness to a 6 on my pasta maker, or until the pasta is pretty much translucent.
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6
For the filling: Combine the pear, goat cheese, ricotta, gouda, salt, and pepper in a food processor and puree until smooth.
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7
Briefly mix in the flour.
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8
Place the filling in dabs of about 2 teaspoons down the center of one sheet of pasta, about 2 finger-widths apart.
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9
Place another sheet of pasta over the first and press two fingers between the dabs of filling.
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10
Then press the top and bottom edges down with your fingertips.
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11
Use a ravioli cutter to cut between the raviolis and around the top and bottom edges.
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12
The key to raviolis is making sure they are floured liberally, just coated in flour.
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13
Place the raviolis on a sheet pan covered with parchment paper and use the same procedure to use up the remaining filling and 6 sheets of dough.
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14
Cook the raviolis in a pot of boiling, salted water for 2-3 minutes, or until they float.
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15
Enjoy!
