Egg Yolk Ravioli with Black Pepper & Pecorino

subheading: For the Pasta & Filling:

250 grams (2 cups) ‘00’ pasta flour or all-purpose flour, plus more as needed

50 grams (5 tablespoons) semolina or semola rimacinata flour (if unavailable, use the same weight in ‘00’ or all-purpose flour)

170 grams eggs (about 3 large eggs plus 1 large yolk)

3 grams (1 teaspoon) whole black peppercorns or 1 teaspoon freshly ground black pepper, plus more to taste

225 grams (1 cup) whole-milk ricotta, drained of excess liquid if needed

85 grams (3 ounces) finely grated Pecorino Romano, plus more to taste

Kosher salt

Large egg yolks (1 for each raviolo you plan to make)

subheading: For the Sauce & Serving:

115 grams (1 stick, ½ cup) unsalted butter, divided

Kosher salt

10 to 12 fresh sage leaves

1 sprig fresh rosemary

2 sprigs fresh thyme

2 whole cloves (optional)

Fennel pollen, for serving (optional)

Directions at food52.com

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