Carbonara Ravioli

Set a small pan over a medium heat. Chuck in the peppercorns and toast for 2-3 mins, or until fragrant. Transfer to a pestle and mortar or spice grinder and coarsely crush. Tip the ricotta into a bowl and grate in the pecorino. Beat together, season with salt, lots of the pepper and add to a piping bag. If you don’t have a piping bag, chuck it into a sandwich bag and snip off the corner. Pop the bag into the fridge.

Roll out the rested pasta using a pasta roller or a stand mixer attachment. Pass one-third of the dough through the widest setting, and keep working your way down until you have landed on the second thinnest setting. Cut the pasta sheets into 10x10 cm squares and cover with a damp towel. Repeat until all the pasta is rolled out.

To make the ravs take a square of pasta and pipe a thick ring of ricotta just bigger than the egg yolk into the centre. Plop an egg yolk into the middle and pipe some extra ricotta around the edge so the cheese comes all the way up the sides. Season the yolk, lightly brush the border of the pasta with water and carefully lower another square over the top, covering the yolk and cheese.

Carefully press your way around the filling, removing as much air as you can from the ravioli. Once it is mostly sealed, scoop up off the bench and press firmly around the edges to make sure the pasta is very sealed. You can trim the rav into any shape you like now, a fluted cutter is nice, cut into a heart, a star or leave as a square, up to you. Pop onto a semolina lined tray and repeat with the remaining ingredients, make a couple of extra if you can just in case any pop!

Bring a pan of water to a rolling boil and season with salt. Add the guanciale/pancetta to a pan and set over a medium heat. Cook slowly until the fat has completely rendered and the guanciale/pancetta is crisp. Drop four ravs into the water, cooking for 2-2.5 mins, you don’t want the yolk to overcook. Scoop the crispy guanciale/pancetta out of the pan and leave the fat. Lower the heat and drop in the butter. Add plenty of pepper and, once melted, add in a little cooking water and swirl around vigorously to emulsify. Cook gently until the butter is glossy and coating the pasta beautifully.

Divide between warm plates, top with crispy guanciale/pancetta, a mountain of pecorino and extra black pepper. Get stuck in.