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Cacio e pepe is a classic Italian pasta dish that’s both delicious and easy to make! The traditional ingredients for cacio e pepe are pasta, black pepper, and Pecorino Romano cheese, but this ravioli rendition takes things up a notch with a creamy ricotta filling encased in buttery pasta dough. A surefire household favorite, these cacio e pepe ravioli are easy to whip up in no time for the perfect decadent dinner the whole family will love.
Ingredients
- 1 tsp salt, divided
- 2 eggs, divided
- 1 tbsp water
- 15 oz whole milk ricotta
- 1 ½ tsp freshly cracked black pepper, divided
- ¾ cup grated Pecorino cheese, divided
- ¼ cup grated Parmesan cheese
- 4 tbsp unsalted butter
- 2 packages fresh lasagna sheets
Tools
Directions
Filling
- Combine one egg, ricotta, ½ cup of Pecorino, ¾ teaspoon of salt, and ¾ teaspoon of pepper in a medium bowl, then set aside.
Ravioli
- In a small bowl, mix one egg with one tablespoon of water, then set aside.
- Lay out a lasagna sheet flat on a floured surface. Then, transfer a heaping tablespoon of filling to the middle of each ravioli outline.
- Brush the edges around the filling of the ravioli with egg wash using a pastry brush.
- Fold the other half of the lasagna sheet over the outlines and filling, encasing the ravioli. Then, seal tight and make sure there are no air bubbles.
- Use a ravioli stamp to cut out each ravioli. If necessary, dab the sharp edge of the stamp in flour to prevent sticking.
- Repeat with the remaining dough and filling.
- Bring a large pot of water to a boil and add salt. Cook the ravioli for approximately 3-4 minutes, or until they float to the surface.
- While the pasta is cooking, add butter to a large skillet over medium heat. Once the butter has melted, add black pepper and ¼ cup of pasta water, then let simmer for one minute.
- When the pasta is done, use a slotted spoon to transfer the pasta to the skillet with the butter and pepper.
- Add in the remaining Pecorino cheese and toss together. Add more pasta water if needed.
- Finally, season with salt and pepper, then garnish with Parmesan cheese before serving.
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