Cacio e pepe ravioli is made with simple ingredients and is one of my favorite dishes to cook for dinner. You don’t need many ingredients, and it’s a far stretch from its marinara counterpart. Let’s break down how to make this recipe idea.
Ingredients
- 1 small package, 12 oz, cheese ravioli
- 2 tablespoons butter
- 1/4 cup pasta water
- Cracked black pepper
- 6 tablespoons Pecorino Romano cheese, grated and divided
How To Make Cacio e Pepe Ravioli
Cook ravioli per package directions, reserving 1/4 cup pasta water and draining. Keep warm.
In a small skillet, add butter. Over medium heat, whisk until melted. Add a generous portion of black pepper, pasta water, and 4 tablespoons of cheese. Continue to whisk until all cheese is melted.
Place ravioli on a serving platter and top with sauce. Season with additional pepper, if desired, and top with remaining cheese.
Serves 2.
Tips and Variations
- Instead of pecorino romano, consider using parmesan cheese or parmigiano reggiano.
- Opt for bolognese ravioli to add additional protein to your meal.
- Toss in baby spinach to add some greenery to the dish.
- Top with lemon zest to add a fresh flavor.
- Ravioli cooks quite quickly. Make sure you keep your eye on your boiling water.
- Swap out store-bought ravioli for homemade pasta. I can’t help you with that recipe, but it would be fun to try to make this full recipe on your own.
- If you are in the mood for fried ravioli, add a step and toss your cooked ravioli into an air fryer for a few minutes. Then top with sauce as directed. Serve immediately.
Cacio e pepe ravioli is perfect for busy weeknights! My favorite thing about this particular recipe is that it is one of the simplest pasta dishes. There’s something so special about the pecorino cheese that melts in the cream sauce. The next time you are in the mood for a pasta night, give this recipe a try.
Cacio e Pepe Ravioli
Cacio e pepe ravioli is made with simple ingredients and is one of my favorite things to make for dinner. You don't need many ingredients, and it's a far stretch from its marinara counterpart. Let's break down how to make this recipe idea.
Ingredients
- 1 small package, 12 oz, cheese ravioli
- 2 tablespoons butter
- 1/4 cup pasta water
- Cracked black pepper
- 6 tablespoons Pecorino Romano cheese, grated and divided
Instructions
- Cook ravioli per package directions, reserving 1/4 cup pasta water and draining. Keep warm.
- In a small skillet, add butter. Over medium heat, whisk until melted. Add a generous portion of black pepper, pasta water, and 4 tablespoons of cheese. Continue to whisk until all cheese is melted.
- Place ravioli on a serving platter and top with sauce. Season with additional pepper, if desired, and top with remaining cheese.
Notes
Serves 2.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 491Total Fat: 27gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 86mgSodium: 758mgCarbohydrates: 40gFiber: 2gSugar: 1gProtein: 22g