Pear and Gorgonzola Ravioli

Heat the butter in a large skillet over medium heat. Introduce sliced pears and sprigs of thyme into the pan; cook, stirring frequently, until the pears have become tender and soft, approximately 10 minutes. Sprinkle shredded Gorgonzola cheese over the pears; cook and stir until the cheese has melted, 2 to 3 minutes. Remove the skillet from heat and allow it to cool down completely.

Divide pasta dough into three equal portions. Flatten the first piece of dough on a surface dusted with flour; roll it using a rolling pin 5 or 6 times. Rotate the dough by 45 degrees and roll again, 5 to 6 times. Continue rolling and turning in the same direction until the dough has achieved a uniform thickness of about 1/16-inch. Repeat this process with the remaining two pieces of pasta dough.

Transfer one pasta sheet to a surface dusted with flour and cut it in half to form two evenly sized rectangles. Place about 1 teaspoon of filling onto one rectangle, spacing it approximately 1 inch apart. Brush the surrounding areas with water.

Place the second rectangle on top of the first, pressing firmly to seal the edges and all dough around the filling. Use your hands to gently squeeze out any air pockets and press firmly again to seal the edges completely.

Cut square ravioli shapes using a specialized pasta cutter. Transfer the ravioli to a plate or board dusted with flour. Repeat this process with the remaining dough and filling, allowing it to rest for about 30 minutes.

Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until the ravioli float to the top, approximately 3 minutes. Remove them using a slotted spoon and transfer to a warm bowl.