Heat the butter in a large skillet over medium heat. Sauté the pears and thyme until tender and lightly golden, 7 – 8 minutes. Remove the thyme, add the Alfredo and heat through.
In the meantime, cook the ravioli according to package instructions and drain, reserving ½ cup of the cooking water.
Add the ravioli to skillet and toss gently to incorporate, adding cooking water to the pan a little at a time as needed to achieve a sauce-like consistency.
Plate the ravioli and top with Pecorino Romano and a turn of freshly ground black pepper.