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Ingredients
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Ravioli Ingredients
Method
Ravioli Preparation
Make the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling
In a bowl, mix the ricotta cheese, grated parmesan, and freshly cracked black pepper. Adjust seasoning to taste. Set aside.
Roll Out the Dough
Divide the rested dough into four pieces. Roll each piece out into thin sheets using a pasta machine or rolling pin, dusting with flour as needed to prevent sticking.
Assemble the Ravioli
Place small dollops of filling (about 1 tablespoon) spaced apart on one sheet of pasta. Moisten the edges of the pasta with water, then fold over to create a pocket. Press to seal and cut out individual ravioli.
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes or until they float to the top. Remove with a slotted spoon and set aside.
Make the Cacio e Pepe Sauce
In a large skillet, melt butter over medium heat. Add freshly cracked black pepper and cook for 1-2 minutes until fragrant. Add a splash of pasta water to create a sauce.
Combine and Serve
Add the cooked ravioli to the skillet and toss gently to coat in the sauce. Add additional grated parmesan and black pepper to taste. Serve immediately.