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.
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.