Egg Yolk Ravioli With Black Pepper Pecorino

Ingredients

• 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)
• 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)

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