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Bring a large pot of salted water to boil. Add the ravioli and cook according to the package instructions. Reserve 1 cup cooking water, then drain the ravioli.
Meanwhile, place the peppercorns in a resealable plastic bag on a cutting board and crush with the bottom of a skillet until coarse.
Heat the butter in a large nonstick skillet over medium heat until melted. Add the crushed pepper and cook, stirring, until lightly toasted, 1 minute.
Add the heavy cream and ½ cup of the reserved cooking water and bring the sauce to a simmer.
Add the ravioli to the sauce and cook, tossing gently, until the sauce thickens slightly and the ravioli is lightly coated, about 2 minutes. Remove from the heat and add the pecorino. Toss well until the cheese is melted, adding more cooking water, 1 tablespoon at a time, if the sauce is too thick. Serve topped with more pecorino.