Cacio E Pepe Ravioli: Peppery Parmesan Pockets!

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

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.
Prep Time 2 hours 40 minutes
Cook Time 10 minutes
Total Time 2 hours 50 minutes
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:

NutritionValue
Calories655 kcal
Carbohydrates75 g
Protein24 g
Vitamin A882 IU
Iron5 mg
Sugar1 g
Calcium307 mg

What Exactly Are Cacio E Pepe Ravioli?

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.

Please Rate this Recipe
Spread the love
Recipe Image

Planning to try this recipe? Save it for later on Pinterest! 📌

Archie Johnson

Hi! I’m Archie Johnson

I'm Archie Johnson, a chef and close friend of Noah Baker. Together, we're reshaping the culinary landscape by sharing our cooking tips and delicious recipes on The Fresh Man Cook. Join us as we explore new flavors and inspire food enthusiasts worldwide.

More About Me

Please Leave a Star Rating and Comment Below

Leave a Comment

Recipe Rating