Bresaola ravioli with sheep ricotta cheese, pears and cubes of Appenzeller

Preparation

1. Peel the pears, cut them into small cubes and cook them in a pan with extra virgin olive oil until they become soft, then let them cool down.
2. Cut the cheese into small pieces, sift the ricotta cheese and put it in a bowl. Add the pears and the cheese.
3. Right before serving, stuff the bresaola with the cheese and flavour with sal and freshly ground pepper. Complete with a trickle of extra virgin olive oil.