In saucepan, place balsamic and thyme over medium heat until reduced by 3/4 or more. Then, remove from heat and stir in butter until completely incorporated.

Toast walnuts in small pan on low heat, then set aside when aromatic.

Rinse greens and arrange on plate with pear slices.

Boil ravioli per instructions on package, then either mix into reduction and plate on salad, or plate as are and top with a drizzle of reduction, depending on one’s preferences.

Serve with walnuts and grated pecorino.

Serves 3.