Cacio e Pepe Ravioli

Name: Cacio e Pepe Ravioli
Prep time: 20 min
Total time: 20 min
Yield: 4 - 6 serving(s)
Ingredients: Kosher salt, to taste; 2 10-ounce packages refrigerated cheese or mushroom ravioli (or a combination); 3/4 tsp. whole black peppercorns; 1 tbsp. salted butter; 1/2 c. heavy cream; 1/4 c. freshly grated pecorino romano cheese, plus more for topping

This peppery sauce is magical!

By Ree DrummondPublished: Aug 22, 2024

1 Rating

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Ryan Liebe

Yields:

4 - 6 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

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Ingredients

Kosher salt, to taste
2 10-ounce packages refrigerated cheese or mushroom ravioli (or a combination)
3/4 tsp. whole black peppercorns
1 Tbsp. salted butter
1/2 cup heavy cream
1/4 cup freshly grated pecorino romano cheese, plus more for topping

Directions

1. Step 1Bring a large pot of salted water to boil. Add the ravioli and cook according to the package instructions. Reserve 1 cup cooking water, then drain the ravioli.
2. Step 2Meanwhile, place the peppercorns in a resealable plastic bag on a cutting board and crush with the bottom of a skillet until coarse.
3. Step 3Heat the butter in a large nonstick skillet over medium heat until melted. Add the crushed pepper and cook, stirring, until lightly toasted, 1 minute.
4. Step 4Add the heavy cream and ½ cup of the reserved cooking water and bring the sauce to a simmer.
5. Step 5Add the ravioli to the sauce and cook, tossing gently, until the sauce thickens slightly and the ravioli is lightly coated, about 2 minutes. Remove from the heat and add the pecorino. Toss well until the cheese is melted, adding more cooking water, 1 tablespoon at a time, if the sauce is too thick. Serve topped with more pecorino.