Method

• 1.
  Preheat oven to 200°C and line a baking tray with baking paper.
• 2.
  Combine flour and semolina in a bowl, pour onto a clean work surface and make a well in centre. Add whole eggs and 6 yolks, then use a fork to gently mix, gradually collecting flour from sides of the well. Continue mixing until dough comes together in a ball. Knead for 10 minutes or until smooth and elastic. Enclose in plastic wrap and stand in a cool place for 20 minutes.
• 3.
  Meanwhile, lay pancetta on baking tray and bake for 8-10 minutes until crisp. Cool, then break into shards. Set aside until ready to serve.
• 4.
  Cut dough into 4 pieces. Place 1 on a semolina-dusted workbench, and cover remaining dough with a tea towel to prevent from drying out. Using a pasta machine, start on thickest setting and run dough through a few times, folding in half each time, until elastic. Keep rolling through settings, reducing thickness each time, until 2mm thick. Alternatively, lightly dust a rolling pin in semolina, then roll out dough from centre to the edges into a rectangle 2mm thick – rotate often and use plenty of semolina to prevent sticking.
• 5.
  Dust a clean work surface with semolina and use a 9cm cutter to cut 36 rounds from pasta. Carefully place an egg yolk in the centre of 1 round and season. Brush edges with a little water, then gently top with another pasta round. Pinch edges together to seal, pressing out any air. Repeat to make 18 ravioli.
• 6.
  In 2 batches, cook ravioli in a large pan of boiling, salted water for 2 minutes or until they float to the surface (pasta will be al dente and yolk will still be runny). Drain.
• 7.
  Meanwhile, melt butter in a large frypan over medium heat. Add sage, season, then cook for 2 minutes until leaves begin to crisp. Add ravioli to pan and toss gently to coat. Serve 3 ravioli on each plate, topped with pancetta, beans and parmesan.