PEAR AND PROSCIUTTO RAVIOLI WITH BLUE CHEESE SAUCE

Steps:

• MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
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Place flour mixture in a bowl, making a well in the center of the flour.
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Drop egg into the flour well, using your hand or a fork, break the yolk and beat egg slightly.
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Combine the egg and flour together, gradually adding enough warm water to make a stiff dough.
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Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
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Cut dough in half and roll each half of the dough out on a floured board, (I used my KitchenAid) into a very thin sheet (about 1/16 to 1/8 inch thick).
• Mix the ingredients for the filling.
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FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
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When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
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Using your fingers, gently press dough between each dab of filling to seal it.
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Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
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DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking. Dry on a towel on a baking sheet. Turn over after 30 minute.
• When the ravioli is almost ready, melt the butter in a large saute pan, add the pear and cook 5-8 minute don't let it get mushy. Remove to a small bowl.
• Next cook the bacon and onion in that same pan. Cook until bacon is crispy and onion is soft. Remove to another small bowl.
• Add the half and half, both cheeses and garlic to warm.
• When the water is ready cook the ravioli.
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COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 2-3 minutes, or until they float.
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Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Add the pears, onion and bacon to sauce to warm.
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Place drained ravioli on a serving platter in layers, alternating layers with sauce and a sprinkling of grated cheese between each ravioli layer.
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Serve hot with sourdough bread.