-
1
Make the pasta by plonking the eggs and flour in a food processor, turning it on and within 30 seconds it should look like chewy-looking bread crumbs.
-
2
These will start to come together into larger balls of dough.
-
3
Take the dough out and work by hand for 2 minutes or until smooth, silky and elastic.
-
4
Wrap in plastic and allow to rest in the refrigerator.
-
5
Prepare the filling by mixing everything except the whole marjoram leaves together, checking the seasoning.
-
6
Cut off pieces of the pasta and roll out on a lightly floured clean work surface to about 1mm thick, then cut into pieces about 14 by 14cm (6 by 6 inches).
-
7
Place a good heaped teaspoon of filling on 1 side, then using a clean pastry brush and some water, lightly but evenly brush the pasta.
-
8
Pinch 1 side of the pasta over the filling so it forms a parcel, then with your thumb or the base of your palm gently pat the pasta down all around the filling.
-
9
(The most important thing about ravioli is it must be sealed completely, so if there are any rips, chuck them out.)
-
10
Trim and cut the ravioli into shape with a knife or crinkly cutter.
-
11
Cook the ravioli in salted, gently boiling water for 3 to 4 minutes.
-
12
Meanwhile, fry the marjoram leaves and sage leaves in the olive oil until crispy, then drain on kitchen paper.
-
13
Put the cooked ravioli in a warmed small frying pan, add a little of the cooking water and another tablespoon of the grated pecorino, and toss.
-
14
To serve, spoon the ravioli into a dish, sprinkle some of the crispy herbs on top, and add another grating of Parmesan and some freshly ground black pepper to finish.
