Pear and cheese ravioli

Mix the flour and eggs and knead the mixture with your hands for about 10 minutes. Shape into a ball, wrap in plastic wrap and set aside to rest for about half an hour. Meanwhile peel and dice the pear and sauté in a frying pan with a knob of butter and a drop of wine. Add a pinch of sugar, some ground nutmeg, salt and pepper. Let the wine evaporate completely and remove from the heat. Combine the ricotta with the gorgonzola in a bowl to obtain a smooth creamy mixture, then add the pear and mix thoroughly. Spoon the mixture into a pastry bag without the tip. Roll out the dough with your hands first and then with a rolling pin. Cut 3-inch wide strips and distribute teaspoons of filling on the dough, about 2 inches apart. Fold the dough in half to cover the filling and press firmly with your fingers to make the two layers stick together and remove any air bubbles. Cut the dough around the filling using a pastry cutter to obtain rectangular ravioli. 
Cook the ravioli in a large pan of salted boiling water and toss with butter and sage and some melted cheese.