Start by making the pasta dough, mixing the flours with a pinch of salt in a large bowl or a large wooden cutting board. Make a hole in the center and drop the 2 eggs. Start whisking the eggs with a fork until it's too thick to whisk, then start kneading the dough with your hands and add more flour until you get a soft, elastic ball of dough that it's no longer sticky.

Cover the dough in plastic wrap and set aside to rest for about 15 minutes. Make the filling by mixing the ricotta, the Pecorino cheese and season with salt, pepper and nutmeg. Set aside.

Now roll the pasta dough into thin sheets, add the filling with a teaspoon in a small ball, being careful to leave enough space between them to be able to cut them out easily.

Brush with water on the edges around the filling, then cover with another sheet of pasta and tap with your fingers to close them, making sure all the air gets out too.

Cut the ravioli with a cutter, then press again the edges to make sure they're well sealed. Set aside on a clean towel to rest.

Bring a large pot of salted water to boil, then gently toss the ravioli one by one. Cook for 2-3 minutes, then gently drain and serve with the tarragon pesto, a few chopped cherry tomatoes and some freshly grated Pecorino cheese.