Ricotta & Parmesan Ravioli Recipe

Make the dough

On a clean work surface pile the all-purpose and semolina flours and make a well in the center. Crack the three eggs and extra yolk into the well, add olive oil and salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner rim of the well until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky; add a teaspoon of water or a dusting of flour only if needed to reach the right consistency. Shape into a ball, wrap tightly in plastic wrap and rest at room temperature for 30 minutes (or refrigerate up to 2 hours; bring back to room temperature before rolling).

Prepare ricotta filling

Place the ricotta in a fine-mesh sieve set over a bowl and let drain for 15–20 minutes to remove excess whey (or press gently with a spoon). Transfer drained ricotta to a bowl and stir in 1 cup grated Parmesan, the egg, nutmeg, 1/2 tsp salt, 1/4 tsp black pepper and chopped parsley if using. Taste and adjust seasoning; filling should be creamy but not runny. If too loose, add up to 2 tbs more grated Parmesan to firm it slightly.

Roll and portion pasta

Divide rested dough into 4 portions. Keep portions covered while working with one. Using a pasta machine or rolling pin, roll dough to about 1.5–2 mm thickness (thin enough to see your hand through but not so thin it tears). Cut sheets roughly 8x6 inches for ease of assembly.

Form ravioli

Lay one pasta sheet on a lightly floured board. Place teaspoon-sized mounds (about 12–14 g each) of filling spaced roughly 1"–1.5" apart in rows down the sheet. Lightly brush or dampen the dough around the filling with a little beaten egg or water. Lay a second sheet over the first and press gently to seal around each mound, working out air pockets. Cut between mounds with a pasta wheel or knife into squares or rounds. Crimp edges with a fork or ravioli cutter to ensure a tight seal. Transfer formed ravioli to a lightly floured tray and let rest 10–15 minutes before cooking.

Cook pasta

Bring a large pot of salted water to a rolling boil (water should taste slightly salty). Add ravioli in batches (do not overcrowd) and cook until al dente — fresh ravioli will usually take 2–4 minutes once they float; test one for doneness. Reserve 1 cup of pasta cooking water before draining.

Toast pepper

While ravioli cook, melt 3 tbs butter in a wide skillet over medium heat. Add 2 tsp coarsely cracked black pepper and toast for about 1 minute until aromatic, taking care not to burn the pepper.

Add 1/2 cup of the reserved pasta water to the skillet with butter and pepper and bring to a gentle simmer. Reduce heat to low. Remove the pan from the heat briefly and whisk in the grated Pecorino and 1/2 cup Parmesan in two additions, stirring vigorously to create a smooth, glossy emulsion. If sauce is too thick, add more reserved pasta water, tablespoon by tablespoon, until it reaches a silky consistency that will coat the ravioli. Taste and add up to 1/4 tsp salt only if needed.

Add the drained ravioli to the skillet with the cacio e pepe sauce, gently tossing or sliding them in with a slotted spoon to coat, working carefully to avoid tearing. If necessary, heat very gently for 30–60 seconds to warm through and further marry sauce and pasta, adding a splash of pasta water to loosen as needed.

Make brioche crumbs

While ravioli cook, pulse the torn brioche pieces in a food processor to coarse crumbs (or grate using the large holes of a box grater). Heat 2 tbs butter and 1 tsp olive oil in a small skillet over medium heat. Add crumbs and a pinch of salt and toast, stirring constantly, for 4–6 minutes until golden brown and crunchy. Remove from heat and stir in 1/4 cup grated Parmesan. Taste and adjust salt.

Plate and finish

Divide sauced ravioli among warmed plates. Spoon any remaining sauce over the top. Sprinkle generously with toasted brioche crumbs and a little extra grated Parmesan. Finish with chopped chives or parsley if using and a final crack of black pepper. Serve immediately.