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Ingredients
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Pasta Dough
Filling
Cacio e Pepe Sauce
Method
Preparing the Pasta Dough
- 1
Mix the Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Add the olive oil.
- 2
- 3
Rest the Dough
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Making the Filling
- 4
Combine the Filling Ingredients
In a medium bowl, mix together the ricotta cheese, grated Parmesan cheese, finely grated black truffle, black pepper, and salt until smooth and well combined.
- 5
Chill the Filling
Cover the filling mixture and refrigerate until ready to use.
Assembling the Ravioli
- 6
Roll Out the Dough
After the dough has rested, divide it into four pieces. Roll out one piece at a time into thin sheets (about 1/16 inch thick) using a pasta machine or a rolling pin.
- 7
Fill the Ravioli
Place teaspoons of the filling mixture about 2 inches apart on one sheet of dough. Moisten the edges of the dough with water, then fold the other sheet of dough over the filling to create a sealed pocket. Press around each filling mound to remove air and seal the edges.
- 8
Cut and Shape the Ravioli
Use a pastry cutter or knife to cut the ravioli into squares. Ensure the edges are sealed well to prevent filling from leaking during cooking.
Cooking the Ravioli
- 9
Boil the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes or until they float to the surface and are cooked through.
Making the Cacio e Pepe Sauce
- 10
Prepare the Sauce
In a large skillet over medium heat, melt the unsalted butter. Add the freshly cracked black pepper and toast for about 1 minute.
- 11
Combine with Pasta Water
Gradually add 1 cup of reserved pasta water to the skillet, stirring to combine. Add the grated Parmesan cheese and mix until melted and creamy.
Serving
- 12
Combine Ravioli and Sauce
Using a slotted spoon, transfer the cooked ravioli to the skillet with the sauce. Toss gently to coat the ravioli in the sauce.
- 13
Serve
Plate the ravioli and garnish with additional grated Parmesan cheese and freshly cracked black pepper. Serve immediately.