Egg Yolk Ravioli Recipe

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)