Puree thawed raspberries in blender. Strain through sieve over a bowl; discard seeds. Cover liquid.
Heat oven to 400 degrees F. Coat 2 baking sheets with nonstick cooking spray. In small bowl, stir together ricotta cheese and 4 teaspoons cinnamon sugar.
Place phyllo on work surface. Cover with damp cloth. Remove 1 sheet; coat with cooking spray. Sprinkle with 1 teaspoon cinnamon sugar. Cut in half crosswise. Stack halves at slight angle. Place pear, cut side up, in center; spoon 1 tablespoon ricotta on top. Fold phyllo up around pear; pinch at top. Coat packet with cooking spray; sprinkle with 1/4 teaspoon cinnamon sugar. Place on baking sheet. Make 3 more packets.
Bake in 400 degree F oven 8 minutes, until phyllo begins to brown. Make 4 more phyllo packets and bake. Serve warm in pool of raspberry sauce. Makes 8 servings.
