Make the pasta. Knead the flour with the eggs, olive oil, and a pinch of salt into a homogeneous ball. Wrap the ball in plastic wrap and let it rest in the refrigerator for 30 minutes.
Put the ricotta in a mixing bowl. Season with pepper and salt.
Peel the onion and chop it finely. Chop the celery finely.
Heat the olive oil in a pan and sauté the celery and onion.
Peel the garlic and chop it finely. Add it to the celery.
Grate the pecorino. Pluck the leaves from the marjoram sprigs. Pluck the leaves of sage from the sprigs and chop them finely. Set aside a few leaves.
Add the marjoram and sage to the ricotta. Season with pepper and salt.
Roll out the dough and pass it through the pasta machine. Fold the dough closed, sprinkle it with flour, and pass it through the pasta machine again. Repeat this several times until the dough is elastic and dry enough. Pass it through thinner settings until the dough is thin enough. Cut the dough into 2 wide sheets.
Spoon mounds of ricotta onto the first sheet with enough space in between. Spoon some celery on each mound and place a piece of lomo on top.
Moisten the pasta around the mounds with a little water.
Place the second sheet of pasta on top of the first sheet and press down well around the mounds. Cut the pasta in between each mound.
Heat olive oil and fry the marjoram and sage leaves until crispy.
Bring a large pot of salted water to a boil.
Cook the ravioli until done in about 3 minutes and drain. Reserve some of the cooking water.
Add the ravioli to the marjoram and sage. Sauté briefly and add some cooking water.
Divide the ravioli among the plates and finish off with pecorino.
