In a food processor place flour, eggs, pepper and salt. High quality All-Purpose flour can be substituted for 00, identical measurements are used. Pulse dough until it comes together, adjust flour and eggs based on consistency. Remove the dough from food processor and place on a floured surface; knead into a smooth ball. Wrap the dough in plastic and place it in the fridge.

While dough is resting prepare the filling. Cover peeled pears in water and boil until they release easily from a fork. Once cooled, puree pears until smooth. In a separate bowl combine the remainder of the ingredients for the cheese mixture. Incorporate the pair puree and cover, place in the refrigerator for at least 2 hours.

In the meantime, place cheese rind in broth and simmer for at least one hour.

Use a pasta machine to roll out the dough. Split the dough into pieces (about 4). Smaller pieces keep the dough from drying out when you are rolling it out. Keep the rest covered until you are ready to work with it.

Pass through at the highest setting first, progressing down in thickness at least 2 times. Fold dough in half each time to ensure width will fit through the machine. Dough should be thin enough to see solid objects behind.

With a knife remove excess until shape resembles a rectangle. Place the filling in a piping bag and pipe circles (about 1 tablespoon) into the center of the square. Leave approximately a half an inch around the edge to seal the dough. Cut into squared and brush edges with water. Place another square on top and press to seal.

Cook in simmering water until ravioli float to the top. Sautee cooked ravioli in melted butter and serve with the parmesan broth. Top with shaved black truffles for subtle earthy note that will complement the white pepper.