Pear & Gorgonzola-Filled Mezzelune with Pear and Wine Sauce

Place Gorgonzola out to reach room temperature (you'll be using it once pears have cooked).  Using classic blender or smaller food processer, mince sandwich bread slices into fine crumbs, set aside.  

Peel and core two pears. Cut each into four segments and finely slice each segment. Heat medium-sized skillet over medium flame, and add pears.  Add a splash of water, and cook until pears become mushy.  Remove from heat, allow to cool slightly.  

In medium-sized mixing bowl, mash the room temperature Gorgonzola with a fork into very fine lumps. Add the cooked pears to the Gorgonzola, the minced bread, and your desired amount of grated Parmesan cheese.  Adjust to taste with salt and pepper, and mix well.

A note for the bread you'll need to use in this recipe:  use classic sandwich bread or any other soft crumb bread option.

Remove fresh pasta dough from refrigerator.  Using a rolling pin or a pasta machine, roll dough into thin sheets. From these sheets, cut twenty circles about 5 cm in diameter.

Place a tablespoon of the filling into the center of each and fold this in half to make twenty half-moon shapes, being sure to flatten out any air pockets around the filling.

Peel onion, and finely mince, set aside.  Thinly slice remaining pear (you can opt to leave the skin on or remove, whichever your preference), set aside.

In a medium skillet, coat bottom of pan with olive oil.  When heated, add minced onion and sliced pear (if mixture looks too dry, add a splash of water).  Cook for ten minutes over medium heat until mushy. Add a glass of white wine and cook for approximately 2 minutes, or as long as it takes for wine to evaporate. 

Meanwhile, bring a large pot of salted water to a boil.  Gently add your prepared mezzelune, and cook until the pasta is just al dente. Drain and add to the skillet with the onion and pears.  Sauté briefly over high heat so that the pasta absorbs the flavors of the sauce.

Transfer to a serving dish, and serve immediately, with grated Parmesan cheese on the side.