Bring a large pot of water to a boil and reduce to medium heat.
Peel and grate the pear.
In a bowl, combine pear, pecorino, and mascarpone.
Using two sheets of pasta or wonton wrappers, lightly flour countertop and lay one down. Fill each ravioli with a spoonful of mixture. Add the second sheet of pasta on top, lightly seal and with a cookie or pizza cutter.
Cook pasta for 6 minutes, Meanwhile, in a large saucepan melt butter on medium heat.
Add ½ cup of pasta water. Strain the ravioli and it toss in the butter sauce mixture.
Top with freshly grated parmesan cheese and fresh ground black pepper to taste.