We love how Cacio e Pepe captures the essence of Roman simplicity with its bold cheese and pepper punch. This ravioli twist takes a classic pasta favorite and wraps it in tender pockets of dough for a dish that’s as comforting as it’s crave-worthy.
In our kitchen we’ve reimagined this Italian staple by filling homemade ravioli with creamy ricotta and tossing it in that signature sauce. It’s an easy way to bring authentic flavors to your table without fuss.
Ingredients
In our Cacio e Pepe Ravioli recipe, we focus on simple, high-quality ingredients that capture the essence of this Italian classic. Below, we’ve listed them in the order they’re used, from preparing the pasta dough to assembling the filling and sauce. This ensures a smooth workflow while highlighting key prep details for optimal results.
Pasta Dough Ingredients
- 2 cups all-purpose flour: Sifted for a smooth texture, as we start by forming the base of our homemade ravioli.
- 3 large eggs: At room temperature, beaten lightly to incorporate easily into the flour mixture.
- 1/2 teaspoon salt: Fine sea salt, added to enhance the dough’s flavor before kneading.
Filling Ingredients
- 1 cup ricotta cheese: Full-fat and drained to remove excess moisture, used next for a creamy, lump-free filling.
- 1/2 cup Pecorino Romano cheese: Finely grated for sharpness, mixed in to echo the signature Cacio e Pepe taste.
- 1 teaspoon freshly ground black pepper: Coarsely ground for a bold, peppery kick that defines the dish.
Sauce Ingredients
- 1 cup Pecorino Romano cheese: Additional, freshly grated just before tossing to create that silky sauce.
- 2 teaspoons freshly ground black pepper: More for the sauce, ensuring it’s vibrant and not overly fine.
- 1/4 cup reserved pasta water: From cooking the ravioli, used to emulsify the sauce for a glossy finish.
- 1 tablespoon olive oil: Extra-virgin, added for a subtle richness when combining everything.
Equipment Needed
To seamlessly transition from our carefully selected ingredients to crafting the perfect Cacio e Pepe Ravioli, we rely on a few key tools that ensure precision and ease in every step. These essentials help us achieve silky pasta dough, well-formed ravioli, and a velvety sauce with minimal fuss.
Here’s a breakdown of the equipment we’ll use, organized by their role in the process:
- Large mixing bowl: Ideal for combining the pasta dough ingredients like flour and eggs, allowing us to mix evenly without spills.
- Measuring cups and spoons: Crucial for accurate measurements of flour, salt, and other components to maintain the dough’s consistency.
- Pasta machine or sturdy rolling pin: Our go-to for rolling the dough to a thin, uniform sheet—a pasta machine offers adjustable settings for professional results, while a rolling pin works for a hands-on approach.
- Ravioli mold or round cookie cutter: Essential for shaping the ravioli pockets filled with ricotta and Pecorino, ensuring uniform size and a secure seal to prevent filling from escaping during cooking.
- Grater: Specifically, a fine microplane grater for freshly grating Pecorino Romano cheese, which enhances the sauce’s creamy texture and bold flavor.
- Large pot: For boiling the ravioli in plenty of salted water, allowing them to cook quickly and retain their delicate shape.
- Skillet or wide sauté pan: Perfect for tossing the cooked ravioli in the Cacio e Pepe sauce, using reserved pasta water to create that signature silky emulsion.
- Colander or slotted spoon: Used to drain or lift the ravioli from the pot, preserving their integrity and preventing overcooking.
- Tongs: Handy for handling the hot ravioli and mixing them into the sauce without damaging the pasta.
With these tools at the ready, we set the stage for a smooth preparation process that highlights the authentic flavors of our Cacio e Pepe Ravioli.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through crafting Cacio e Pepe Ravioli step by step for a restaurant-quality dish bursting with creamy, peppery flavors.
Prep the Dough
To create the foundation of our Cacio e Pepe Ravioli, start by combining the dry ingredients in a large mixing bowl. Sift 2 cups of all-purpose flour and add 1/2 teaspoon of fine sea salt, then form a well in the center. Crack 3 large eggs into the well and use a fork to gradually incorporate the flour from the sides until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead it vigorously for about 8-10 minutes until it becomes smooth and elastic—we love how it transforms from crumbly to silky under our hands. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax ensuring our pasta rolls out perfectly without tearing.
Make the Cacio e Pepe Filling
For the heart of our Cacio e Pepe Ravioli, begin by placing 1 cup of full-fat ricotta cheese in a medium bowl. Add 1/2 cup of finely grated Pecorino Romano cheese and 1 teaspoon of freshly ground black pepper, then mix thoroughly with a spoon until the filling is creamy and well-blended—the bold, spicy notes of the pepper will invigorate the mild ricotta, creating a filling that’s irresistibly tangy and aromatic.
If desired, taste the mixture and adjust the pepper for heat, but remember that less is more to let the cheese shine. This simple combination delivers a filling that promises a burst of authentic Italian flavor in every bite.
Assemble the Ravioli
With our dough rested and filling ready, it’s time to assemble the Cacio e Pepe Ravioli for that satisfying homemade touch. Divide the dough into 4 equal portions and use a pasta machine or rolling pin to roll each portion into thin sheets about 1/16-inch thick—aim for a translucent quality that highlights the dough’s delicate texture.
Lay one sheet on a floured surface and place teaspoon-sized dollops of the filling about 1 inch apart. Brush the edges and between the dollops with water, then cover with another sheet and press down gently to seal, expelling any air bubbles to prevent bursting during cooking. Use a ravioli mold or a sharp knife to cut into individual squares or circles, ensuring each ravioli is neatly sealed. Arrange them on a floured tray to avoid sticking as we prepare to cook—this step brings the rustic charm of handmade pasta to life.
Cook the Ravioli
To bring our Cacio e Pepe Ravioli to its flavorful peak, start by bringing a large pot of salted water to a rolling boil. Gently drop in the ravioli in batches—about 6-8 at a time—to avoid crowding, and cook for 3-4 minutes until they float to the surface and the dough turns tender.
Meanwhile, in a skillet over medium heat, combine 1/2 cup of reserved pasta water, 1/4 cup of extra-virgin olive oil, 1/2 cup of finely grated Pecorino Romano cheese, and 1 teaspoon of freshly ground black pepper. Stir until the sauce emulsifies into a silky, glossy coating that clings beautifully to the ravioli, amplifying the dish’s signature cheesy and peppery essence. Use tongs to transfer the cooked ravioli directly into the skillet, toss gently for 1 minute to coat, and serve immediately for the ultimate comforting experience.
Make-Ahead Instructions
To streamline our Cacio e Pepe Ravioli preparation and enjoy its bold, peppery flavors without last-minute rush, we can plan ahead for maximum convenience. This approach keeps the homemade pasta dough, ricotta filling, and assembled ravioli fresh while allowing flavors to meld beautifully.
Preparing the Pasta Dough in Advance
We recommend making the pasta dough up to 24 hours ahead to enhance its texture and elasticity. Follow these steps:
- Combine ingredients: In a large mixing bowl, sift 2 cups of all-purpose flour with 1/2 teaspoon of fine sea salt. Create a well and add 3 large eggs, then knead until smooth, as outlined in our earlier steps.
- Rest and store: Wrap the dough tightly in plastic wrap and refrigerate it. This resting period allows the gluten to relax, resulting in a more pliable dough that’s easier to roll.
- Thaw if needed: If preparing further in advance, freeze the dough for up to 1 month. Simply thaw it in the refrigerator overnight before use.
Making the Filling Ahead
The ricotta filling can be prepared 1–2 days in advance, giving the cheeses time to integrate their creamy, tangy notes with the freshly ground black pepper.
- Mix and chill: In a medium bowl, combine 1 cup of full-fat ricotta cheese, 1/2 cup of finely grated Pecorino Romano cheese, and 1 teaspoon of freshly ground black pepper. Stir until well blended, then transfer to an airtight container and refrigerate.
- Flavor tip: Letting it sit allows the pepper’s aromatic heat to infuse the mixture, making our ravioli even more irresistible when assembled.
Assembling the Ravioli in Advance
For ultimate convenience, we can assemble the ravioli up to 1 day ahead or freeze them for longer storage, ensuring they retain their delicate texture.
- Assemble as directed: Roll out the dough, add dollops of filling, seal, and cut into shapes using a ravioli mold or cookie cutter, per our step-by-step instructions.
- Storage options:
- Refrigerate: Place uncooked ravioli on a floured baking sheet, cover with a damp cloth, and refrigerate for up to 24 hours. This keeps them from sticking while preserving freshness.
- Freeze for extended storage: Arrange ravioli in a single layer on a baking sheet and freeze until solid (about 1–2 hours), then transfer to a freezer-safe bag or container. They can be stored for up to 3 months without losing quality.
| Make-Ahead Element | Preparation Time Ahead | Storage Method | Maximum Storage Duration |
|---|---|---|---|
| Pasta Dough | Up to 24 hours | Refrigerate wrapped | 1 month (frozen) |
| Ricotta Filling | 1–2 days | Airtight container in fridge | 2 days (refrigerated) |
| Assembled Ravioli | Up to 24 hours | Refrigerated on floured sheet | 3 months (frozen) |
Cooking from Make-Ahead
When ready to serve, cook refrigerated or frozen ravioli directly in boiling salted water. Add 1–2 extra minutes for frozen ones to achieve that perfect al dente bite, then toss in our signature sauce of reserved pasta water, Pecorino Romano cheese, and extra-virgin olive oil for a silky, comforting finish. This method ensures our Cacio e Pepe Ravioli remains a quick, flavorful delight.
Conclusion
We’ve loved sharing this twist on Cacio e Pepe Ravioli, bringing bold Italian flavors right to your table. It’s a simple yet satisfying dish that elevates everyday ingredients into something special.
By trying this recipe, you’ll discover how easy it is to create authentic tastes at home. We’re confident it’ll become a favorite in your kitchen, so grab those ingredients and enjoy the creamy, peppery delight.
Frequently Asked Questions
What is Cacio e Pepe Ravioli?
Cacio e Pepe Ravioli is a creative twist on the classic Italian dish, featuring homemade pasta pockets filled with creamy ricotta, tossed in a bold cheese and pepper sauce. It’s simple, comforting, and captures authentic Italian flavors with minimal effort, making it a crave-worthy meal for any occasion.
What ingredients are needed for Cacio e Pepe Ravioli?
You’ll need ingredients for the pasta dough (all-purpose flour, eggs, and sea salt), filling (ricotta cheese, Pecorino Romano, and black pepper), and sauce (more Pecorino Romano, black pepper, pasta water, and olive oil). Focus on high-quality components for the best flavor and texture.
What equipment is required to make Cacio e Pepe Ravioli?
Essential tools include a mixing bowl, measuring cups and spoons, pasta machine or rolling pin, ravioli mold or cutter, microplane grater, large pot for boiling, skillet, colander, and tongs. These help streamline the process for perfect results every time.
How do I make Cacio e Pepe Ravioli?
Start by making the dough with flour, salt, and eggs, then knead and rest it. Mix the ricotta filling with cheese and pepper. Roll out the dough, add filling, seal and cut the ravioli. Boil until tender, then toss in a sauce of pasta water, olive oil, cheese, and pepper for a flavorful finish.
Can I prepare Cacio e Pepe Ravioli in advance?
Yes, make the dough up to 24 hours ahead and refrigerate it. Prepare the filling 1-2 days in advance for better flavor. Assemble the ravioli up to 24 hours ahead or freeze for up to 3 months. Cook directly from the fridge or freezer in boiling water for quick meals.
How should I store homemade Cacio e Pepe Ravioli?
Store assembled ravioli in the fridge for up to 24 hours or freeze for up to 3 months on a floured tray, then transfer to an airtight container. Thaw frozen ravioli in the fridge before cooking, and always use within the recommended time to maintain freshness and flavor.