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.

Table of Contents

Cacio E Pepe Ravioli

Indulge in our Cacio e Pepe Ravioli, where delicate pasta pillows are filled with a creamy blend of aged Pecorino Romano and a hint of black pepper. This classic Italian dish delivers a perfect harmony of savory, cheesy, and peppery flavors.

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Prep Time 2 40

Cook Time 10

Total Time 2 50

Course Main Course

Cuisine Italian

Servings 4 People

Calories 655 kcal

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.

Keyword cacio e pepe ravioli, cacio e pepe ravioli recipe

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.