Ravioli Ripieni di Pere e Pecorino con Salsa al Taleggio

Sift flour onto clean wooden working board or surface, and create well in center. Break eggs and pour them in the well, one by one.

Using fork, beat eggs together. Gently bring some flour into egg mix. Continue drawing flour into eggs a little at a time until all flour is absorbed. Use your hands to obtain uniform mixture, kneading dough and pushing with palm of your hands, until dough feels smooth and firm.

Make a round, smooth ball and place on a plate. Cover with plastic wrap, and let dough settle in a cool place for at least 30 minutes.

Peel and slice pears into thin slices (but not paper-thin). In a small sauce pot, boil equal parts white cooking wine and water. Place the pear slices into this pot and allow to boil about 3-4 minutes, covered.

Add in a few black pepper granules and shredded bay leaves. Once pears have cooked through, but are still firm, drain well and allow to cool. Dice into small cubes.

Grate both fresh and semi-aged Pecorino cheeses into medium mixing bowl.  Remove excess liquid from ricotta, and add to bowl with other cheese.  Adjust with salt and pepper to taste.

Using the minimum flour necessary, just enough to prevent dough from sticking while you work with dough, cut into parts. Place one dough piece on floured work surface, and flatten with a rolling pin until very thin, or use the pasta machine to roll out dough to desired thickness.
Repeat the same steps with the other half of the dough, making a pasta sheet of the same size. Set it aside, covered with moist towel if necessary to prevent the pasta from drying out.
Cut with a square cutter and place about 1 teaspoon of the filling on the dough, overlapping the pasta to form a square (filled) shape.  You can fill the pasta with either a small spoon, or using a pastry bag with a large nozzle. 
Seal pasta borders firmly with a fork, being sure to eliminate any trapped air.  Put ravioli on a tray sprinkled with semolina to avoid sticking.

Coarsely dice Taleggio cheese, removing and discarding rind. In medium sauce pot, place milk and diced Taleggio cheese.

Over a very low heat, the lowest possible, allow cheese to melt into the milk, stirring frequently. Add egg yolk in order to make the cheese and milk meld together.

Adjust with salt to taste.

Preheat oven to 180C. Boil a small pot of water, and add walnuts into boiling water. Allow to cook for 2 minutes. Remove a few at a time from the water using slotted spoon and peel as soon as cool enough to handle.

Don't cool walnuts too much otherwise skin won't come off and the taste becomes bitter.

Place peeled walnuts immediately onto parchment-paper lined baking tray, and place inside your preheated oven just long enough to dry nuts off.

Remove from heat, and using either a sharp kitchen knife or a food processor, finely mince.

Bring large pot of salted water to boil, and cook ravioli for approximately 6-8 minutes. Ravioli will be done when they float to surface. Drain, and place in sauté pan with cheese sauce. Toss well to combine pasta and sauce.

Place onto individual serving plates, top with a sprinkle of prepared walnuts, and serve hot.