Heat the oil in a large fry pan and sauté cheek lard cubed over medium heat until the edges are a bit crispy. Remove meat with a slotted spoon and set aside. Do not wipe out pan.
In the meantime, cook the Ravioli in a large saucepan of salted boiling water 1 minute less than package instructions and drain, reserving ½ cup of the cooking water. Add the Ravioli to the pan with reserved liquid and the Pecorino Romano and toss to combine on very low heat.
When the Ravioli are well coated and creamy, add diced cheek lard and mix to blend. Divide between plates, sprinkle with more cheese and more pepper and serve.