Ravioloni are simply large ravioli. This is a variation on the more classic spinach and ricotta ravioli, which is commonly served very simply with a butter and sage sauce (similar to gnudi). It is inspired by a dish from a popular Florentine restaurant, comprising little pasta bundles filled with pear in a cheese sauce. The pairing of pear with pecorino cheese is a favourite, whether it’s fresh fruit on a cheese platter, on crostini or in some other form.
Although the classic pasta ratio is 1 whole egg per 100 g of flour, this pasta recipe uses yolks to replace some of the whole eggs because the whites of the eggs tend to make pasta puff up when cooked – this is undesirable for filled pasta such as ravioli because you are aiming for the thinnest pasta achievable for the best results, both in terms of visual appeal and bite.