Pear and Gouda Ravioli with Pine Nuts, Capers, Tomato and Basil

For filling: mash pears and drain for 30 minutes (do not puree). Thoroughly combine pear and remaining filling ingredients; reserve.

To prepare sauce, heat butter until it just begins to brown; stir in remaining sauce ingredients, except shredded basil; reserve.

For ravioli: Cut 1 pasta sheet in half lengthwise. On first half sheet, starting about an inch from the edge, equally distribute 1 mounded measuring teaspoon of filling in 2 rows of 5 each. Brush edges in between mounds with water.

Cover with remaining half of pasta. Firmly press edges and in between mounds. Trim edges, then evenly cut between mounds to form ravioli. Check edges; press again to seal firmly, if necessary. Repeat with remaining pasta sheets.

Lightly dust ravioli with flour to prevent sticking.

Per order: cook 5 ravioli in salted boiling water until just done, about 3 minutes. Meanwhile, heat 2 ½ Tbsps. sauce; add ½ Tbsp. shredded basil. When ravioli are done, drain well, and add to sauce. Cook a minute or two, basting ravioli with sauce. Plate and garnish with a basil sprig.