Pear and Parmesan Ravioli

Ingredients

1 recipe of fresh pasta (linked here)
2 cups freshly shaved parmesan, plus additional for topping
1 cup ricotta
3 firm pears, peeled and chopped into pea sized pieces (you can also use a food processor to grate the pears into thin pieces)
1/2 cup chopped walnuts
7 sage leaves
4 tablespoons butter

Place your two cups of shaved parmesan, 1 cup ricotta, and 3 chopped pears into a large bowl. Mix together until fully combined.
Follow the directions for the fresh pasta and roll it into several large sheets the size of your ravioli mold. Lay out one sheet in the mold and have it lay into the holes so that there are no gaps.
Overfill each ravioli hole with the filling and shape the filling into a ball. Lay another layer of pasta on top and ensure there is no air between each sheet. Segment out each ravioli by tracing it with your finger and then cut them into individual ravioli. Then use your finger to go around and press each ravioli's edges to make sure they are stuck together. Repeat until you have finished with all your ravioli.
Fill a large pot 2/3 full with water and heavily salt the water. Bring to a boil and add your ravioli. Cook for about 3 minutes (taste test to make sure they are done) in the boiling water.
Meanwhile, in a large saucepan brown the 4 tablespoons of butter over medium heat with the 1/4 cup of chopped walnuts and 7 sage leaves. Cook until the butter is nutty and then take off the heat. Add the cooked ravioli and toss them to combine with the sauce. Add the ravioli to your plates and top with freshly grated parmesan.