Ricotta Pecorino and Parmesan Ravioli

Ingredients

• 5 fresh large organic egg yolks
• 1 pound strong pasta flour (Tipo `OO`)
• 2 tablespoons extra-virgin olive oil
• 4 sprigs fresh sage, leaves picked
• 9 ounces buffalo ricotta
• 2 tablespoons finely grated pecorino, plus extra for finishing
• 2 tablespoons finely grated Parmesan, plus extra for finishing
• Small bunch fresh marjoram, leaves picked, 1/2 finely chopped, other 1/2 kept whole and reserved
• 1 lemon, zested
• Sea salt and freshly ground black pepper

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