In a large skillet add pears and shallot. Sauté on medium heat until the shallots are soft and the pears are just starting to soften up.

In a large bowl add sautéed pear/shallot mixture (try to keep any liquid from the pan out of the bowl), ricotta cheese, Gorgonzola cheese, Parmesan cheese, 1/2 teaspoon thyme leaves, and ground pepper. Carefully stir together until combined.

Fill a small bowl with water and lay out your wonton wrappers.

Using your finger wet two sides (in an L shape) and add about 1/2-1 teaspoon filling near the center of the wonton wrapper.

Fold over the none wet side of the wrapper down onto the wet edges. Carefully make sure there is no trapped air around the filling and seal the wrappers by pressing down on the edges. You should no have a triangle-shaped ravioli. (As seen in the second picture in the post)

Continue making your ravioli until all the wonton wrappers and filling have been used.

Bring a big pot of water to boil on the stove.

Once boiling, drop the ravioli into the water, about 3 at a time. Cook for about 1 minute just to soften the wonton wrapper, remove from the water, and lay onto a plate. Lay parchment between layers of cooked ravioli so they do not stick together.

Once all your ravioli has been cooked add a stick of butter to a large skillet and cook over medium heat. Melt until the butter is slightly brown and smells nutty. Once you have reached that point add in the remaining 1/2 teaspoon fresh thyme and remove from the heat.

Toss each ravioli in the hot butter and plate.

Sprinkle with a little extra Gorgonzola cheese and fresh thyme if desired.