Ravioli "cacio E Pepe" Recipe
housemade ricotta ravioli, black pepper, pecorino Romano
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Ingredients
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Pasta Dough
Ricotta Filling
For Serving
Method
Pasta Dough Preparation
- 1
Make the Dough
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 olive oil. Using a fork, gradually mix the flour into the eggs until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Ricotta Filling Preparation
- 3
Mix the Filling
In a medium bowl, combine ricotta cheese, pecorino Romano cheese, salt, black pepper, and egg yolk. Mix until smooth and well combined. Set aside.
Ravioli Assembly
- 4
Roll Out the Dough
After the dough has rested, divide it into two pieces. Roll out each piece thinly using a pasta machine or a rolling pin. Aim for about 1/16 inch thickness.
- 5
Form the Ravioli
Place small spoonfuls of the ricotta filling about 1 inch apart on one sheet of pasta. Moisten the edges around the filling with water. Carefully place the second sheet of pasta on top and press down around each mound of filling to seal. Cut out ravioli with a knife or pizza cutter.
Cooking the Ravioli
- 6
Cook 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 tender.
- 7
Prepare Sauce
In a large skillet over medium heat, add some pasta water, freshly cracked black pepper, and a generous amount of pecorino Romano cheese. Stir to combine and create a creamy sauce.
- 8
Combine
Using a slotted spoon, transfer the cooked ravioli to the skillet with the sauce. Toss gently to coat the ravioli in the sauce. Adjust seasoning with salt and pepper to taste.
Serving
- 9
Plate and Serve
Plate the ravioli and garnish with additional pecorino Romano cheese and black pepper. Serve immediately.