Make the pasta dough

• Mound the double zero flour on a work surface and make a well in the center.
• Crack the eggs into the well and start mixing with a fork.
• Switch to a bench scraper to bring everything together, then knead with your hands until you get a clean ball.

Check and rest the dough

• Press the dough with your thumb to check that it bounces back.
• Wrap and refrigerate the dough while you make the filling.

Make the cacio e pepe filling

• Mix the ricotta, Parmigiano Reggiano and pecorino together.
• Season generously with black pepper and salt to taste.

Roll out the dough

• Flour the work surface and roll the pasta dough out very thin.
• Keep rolling until the sheet is nice and thin and even.

Pipe the filling

• Transfer the filling to a piping bag.
• Cover half of the pasta sheet with a towel and pipe mounds of filling along the uncovered half.

Seal and cut the ravioli

• Wet the pasta between each mound of filling.
• Fold the other half of the dough over and press around each ravioli with your hands, then seal with a plate.
• Cut each ravioli out with the ruffled edge pasta cutter.

Boil the ravioli

• Boil the ravioli in salted water until they float to the surface.

Finish in the pan

• Add butter, the drained ravioli, a little pasta water, more cheese and pepper to a pan.
• Toss until the butter and cheese coat the ravioli, then serve.