Step 1

Bring a large saucepan of salted water to the boil. Remove from heat.

Step 2

Squeeze excess juice from pear. Quickly combine with pecorino and mascarpone in a bowl. Season with pepper.

Step 3

Cut each lasagne sheet into four 7.5cm x 15.5cm rectangles. Carefully dip each piece in the hot water for about 10 secs or until pasta is pliable and sticky.

Step 4

Shake off excess. Place on a clean board. Place 2 tsp of pear mixture in the centre of one-half of the rectangle and fold to enclose filling, gently pressing and shape to force out any air bubbles. Place on a lined tray. Repeat with remaining pasta and filling to make 32 ravioli.

Step 5

Heat a large frying pan over medium heat. Cook walnuts for 2-3 mins or until toasted. Wipe pan clean. Heat oil in pan over medium-high heat. Cook pancetta, in 2 batches, for 1-2 mins each side or until crisp. Drain on paper towel. Wipe pan clean. Melt butter in pan over medium-high heat until foaming. Add sage and cook for 2-3 mins or until crisp. Use tongs to transfer to a plate lined with paper towel. Cook butter for a further 1-2 mins or until golden. Remove from heat.

Step 6

Meanwhile, bring water back to the boil. Cook ravioli, in 2 batches, for 3 mins or until al dente. Drain on paper towel. Add to butter. Toss gently to coat. Divide among plates. Top with crispy pancetta, sage and walnuts. Serve with rocket.