Ravioli Cacio E Pere Recipe

Inspired by Lidia’s

Time1h

Serves4

Pecorino, Ricotta, and Pear filled Ravioli, Cheese and Black Pepper Butter

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Make the Filling
In a mixing bowl, combine the grated Pecorino Romano cheese, ricotta cheese, diced pear, salt, and black pepper. Mix well until all ingredients are evenly combined. Set aside.
2
Prepare the Dough
Make fresh pasta dough by mixing flour and eggs in a bowl until a smooth dough forms. Knead for about 10 minutes until elastic. Wrap in plastic wrap and let it rest for 30 minutes.
3
Roll Out the Dough
Divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin and smooth.
4
Form the Ravioli
Place small spoonfuls of the filling on one sheet of pasta, leaving some space between each. Moisten the edges with water, then place another sheet of pasta on top and press down to seal. Cut out the ravioli using a cutter or knife.
5
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.