Our team is dedicated to finding and telling you more about the products and deals we love. If you love them too and decide to purchase through the links below, we may receive a commission. Pricing and availability are subject to change.
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.
- 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
- Combine one egg, ricotta, ½ cup of Pecorino, ¾ teaspoon of salt, and ¾ teaspoon of pepper in a medium bowl, then set aside.
- 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.
More from In The Know: