For the dough...Make a batch of your usual egg pasta dough or check out my recipe here.For the filling...These ravioli benefit from a thick, pipe-able filling without excess moisture. For this version, I used a half-batch of my cacio e pepe-inspired filling:1 cup whole milk ricotta (with any excess liquid drained/patted dry)½ cup finely grated pecorino1 teaspoon freshly ground black pepperSalt to tasteCombine everything in the bowl of a food processor. Pulse until thick, smooth, and creamy. Seas