Black Pepper & Pecorino Filling

Shapes:

• Caramelle
• Egg Yolk Ravioli
• Tortelloni

Ingredients

• 1½ teaspoons whole black peppercorns or freshly ground black pepper, plus more to taste
• 12 ounces (340 grams) full-fat ricotta, drained if needed
• 4½ ounces (125 grams) finely grated Pecorino Romano
• Kosher salt

Directions

1. In a small dry skillet over medium heat, add the peppercorns and cook, shaking the pan often, until fragrant, about 3 minutes. Transfer to a spice grinder or mortar and pestle and crush until semi-fine.
   
2. Combine the pepper, ricotta, and Pecorino in the bowl of a food processor or mixing bowl. Pulse or mix vigorously until smooth and creamy. Add more Pecorino and/or pepper if you’d like; season to taste with salt.
   
3. Transfer the filling to a bowl or piping bag and refrigerate until ready to use.