Ravioli with cheese and egg cream

To prepare the ravioli with cheese and egg cream, start with the fresh pasta. In a bowl, pour the flour 1, the semolina 2, and the eggs 3. 

Quickly mix with a fork 4 and then transfer the mixture to a pastry board. Then knead briefly by hand 5 to obtain a smooth and homogeneous dough. If necessary, add a few drops of room temperature water to make kneading easier if it's too dry. Wrap the dough in plastic wrap 6 and let it rest at room temperature for about half an hour. 

Meanwhile, prepare the filling. Heat the milk and cream 7 without bringing them to a boil. In the meantime, sift the cornstarch into a bowl 8, add the Parmesan 9 

and the Pecorino 10; mix with a whisk and then add the egg yolks 11 and whisk everything together 12. 

At this point, the liquids will be hot, use them to temper the mixture 13. Once diluted, put it back in the pot 14 and cook for a few minutes, stirring continuously with the whisk 15. 

As soon as the cream has thickened, transfer it to a bowl, cover with plastic wrap in contact 16, and let it cool completely. Then transfer it to a piping bag without a tip. At this point, the pasta should be well-rested; remove the plastic wrap and cut off a piece 17 and cover the remaining part with plastic wrap. Flatten the piece taken using a pinch of flour 18.

Pass the dough through the rollers of a pasta machine 19, starting from the largest thickness and proceeding to the smallest, or until you have a sheet 0.5 mm thick. If necessary, add a pinch of flour and fold the sheet to make it as linear as possible. You can also cut the sheet if you think it's becoming too long and difficult to work with 20. Once you have obtained a rectangle 0.5 mm thick, prepare another one. Then squeeze the filling into dollops about the size of a walnut, ensuring they are spaced apart 21. 

Then lightly moisten the sheet if it should have dried too much 22, and cover with the second layer of pasta 23. Match them well, using your fingertips to push the air out of the ravioli 34.

Finally, cut the dough with a 6 cm scalloped cutter 25. Repeat until you have used all the ingredients: you should get 60-70 ravioli in total. As you make them, place them on a rack 26 or on a tray with parchment paper, dusted with semolina, to let them dry for a very short time. At this point, you just need to make the dressing. Clean the guanciale from the rind at the base 27, 

slice it thinly and cut it into pieces about 1 cm thick 28. In a large pan with some already hot oil, heat the sage leaves, then add the pieces of guanciale 29 and let them sweat for 4-5 minutes over moderate heat, stirring occasionally. Meanwhile, boil the pasta in salted boiling water 30. It will cook in a couple of minutes at most.

Then pour a little water into the pan 31 and then drain the ravioli. Sauté them briefly, adding more water if needed 32. Plate and serve your ravioli with cheese and egg cream immediately 33.