Ravioli with gorgonzola, pear and walnuts

Lightly toast the walnuts in a pan until they start to darken.

Place in a food processor and whiz to a rubble.

Stir into the ricotta with a little oil, parsley and seasoning.

Lay a sheet of pasta onto a floured work surface and place teaspoonfuls of the mixture at intervals along the sheet, leaving a 6 cm gap between each mound.

Brush around each mound with a little water.

Top with the second sheet of pasta and press down lightly around each mound, pressing out all the air.

Cut out or stamp out with a cutter and lay on a baking tray.

Repeat and then cover the ravioli with a damp tea towel until ready to cook.

Warm four serving plates in a low oven with the gorgonzola chopped into pieces so it starts to ooze.

Slice the pears into quarters and core.

Squeeze over a few drops of lemon juice to prevent browning.

Cook the ravioli in boiling salted water for 2 minutes.

Remove with a slotted spoon and drain on kitchen paper.

Toss gently with the warmed gorgonzola and top with the pears and a few extra walnut halves.