Cacio e Pepe Ravioli is a delicious and easy way to enjoy the classic flavors of Italian cuisine. This dish brings together the creamy, cheesy goodness of cacio e pepe with the comforting texture of homemade ravioli, creating a meal that’s both simple and satisfying.
To make it, fill fresh pasta dough with a blend of Pecorino Romano cheese and black pepper, then cook until tender. The result is a flavorful ravioli with a creamy, peppery filling that’s perfect for any occasion.
Whether you’re having a family dinner or a special night in, Cacio e Pepe Ravioli is sure to impress. You can prepare the ravioli ahead of time and cook it just before serving, making it a convenient and tasty option for busy evenings. Enjoy this delightful dish that captures the essence of Italian comfort food with every bite.
Cacio E Pepe Ravioli
Ingredients
- 4 tbsp Unsalted butter
- ¼ cups Grated parmesan cheese
- 1 ¾ tsp Salt, divided
- ¾ cup Grated pecorino cheese
- 1 ½ tsp Freshly cracked black pepper
- 6 Large eggs, divided
- 4 tbsp Water
- 15 oz Whole milk ricotta
Instructions
- Pulse flour and 1 tsp salt in a food processor.
- Whisk 4 eggs and water; slowly add to the processor until dough forms.
- Continue for 1-2 minutes.
- Knead for 4-5 minutes, form a ball, wrap in plastic, and let rest for 1 hour.
- Combine ricotta, 1 egg, 1/2 cup Pecorino, Parmesan, 3/4 tsp salt, and 3/4 tsp pepper and set aside.
- Divide dough into 8 pieces, keeping unused portions wrapped.
- Roll one piece into a rectangle and feed through a pasta machine, reducing settings until the smallest.
- Outline ravioli on half the pasta sheet with a 2-inch cutter.
- Place a tablespoon of filling on each outline, wet edges with an egg-water mix, fold dough over, seal, and cut. Repeat.
- Boil salted water, cook ravioli until they float (3-4 minutes).
- Melt butter in a skillet over medium heat, add black pepper and 1/4 cup pasta water, simmer 1 minute.
- Add ravioli, toss with cheese, and adjust with more pasta water if needed.
- Season with salt and pepper, garnish with Parmesan.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 655 kcal |
| Carbohydrates | 75 g |
| Protein | 24 g |
| Vitamin A | 882 IU |
| Iron | 5 mg |
| Sugar | 1 g |
| Calcium | 307 mg |
What Exactly Are Cacio E Pepe Ravioli?
Cacio e Pepe [pronounced: kah-chee-oh eh peh-peh] is a seemingly simple Italian pasta dish you might have encountered at a Rome-inspired restaurant.
What Ingredients Are In Cacio E Pepe Sauce?
Traditionally, cacio e pepe (pronounced: kaa-chee-ow ee peh-pay) consists of just three ingredients: aged Pecorino Romano cheese, freshly ground black pepper, and pasta, typically spaghetti, plus the starchy water from cooking the noodles.
What Is The Meaning Of “Cacio E Pepe” In Italian?
In several central Italian dialects, “cacio e pepe” translates to “cheese and pepper.“
