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.