We love how a simple pasta dish like cacio e pepe can become even more special when it’s turned into ravioli by hand. This iconic Roman recipe features creamy pecorino and black pepper that come together in perfect harmony.
We cherish the comforting flavor that each delicate pouch offers and the burst of peppery goodness that enlivens every bite. Whether we’re enjoying a quiet weeknight meal or dazzling guests at a dinner party this ravioli feels both comforting and refined.
We love making it from scratch because it showcases fresh ingredients and turns classic Italian flavors into something truly memorable. With a few simple steps and our favorite dough recipe we can have an impressive dish ready in no time.
Tools And Equipment
We rely on a few essential items when preparing our cacio e pepe ravioli. Each piece of equipment ensures that our pasta sheets are uniform and our filling portions are neat and precise.
- Pasta Roller or Rolling Pin
We roll our dough to a thin even layer for optimal texture. A manual pasta roller helps us achieve consistent thickness. A rolling pin works well too especially if we prefer a more hands-on approach
- Bench Scraper
We use this tool to cleanly lift and turn our dough. It also keeps our workspace tidy by scraping away excess flour or bits of dough
- Ravioli Cutter or Ravioli Mold
These tools help us form uniform ravioli pockets. A cutter with a fluted edge seals the dough while creating a decorative border. A mold is a convenient option for making multiple ravioli at once
- Piping Bag or Teaspoon
We rely on a piping bag to portion the creamy pecorino filling evenly. A small teaspoon is also effective if we prefer a simpler method
- Large Pot and Slotted Spoon
We use a spacious pot to boil our ravioli in salted water. A slotted spoon allows us to gently remove the ravioli once they are cooked through
| Tool | Primary Purpose |
|---|---|
| Pasta Roller | Ensures thin uniform sheets of dough |
| Bench Scraper | Lifts and folds dough cleans workspace |
| Ravioli Cutter | Cuts and seals ravioli edges |
| Ravioli Mold | Creates multiple ravioli at once |
| Piping Bag | Neatly portions filling |
| Teaspoon | Simple alternative for filling |
| Large Pot | Boils the ravioli |
| Slotted Spoon | Safely removes ravioli from boiling water |
Ingredients
We gather fresh pantry staples to make our Cacio E Pepe Ravioli burst with flavor. Here is what we need.
For The Pasta Dough
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Plus extra for dusting |
| Eggs | 3 large | Preferably room temperature |
| Olive oil | 1 tablespoon | Helps elasticity |
| Salt | 1 teaspoon | Enhances flavor |
For The Filling
| Ingredient | Measurement | Notes |
|---|---|---|
| Pecorino Romano cheese | 1 cup freshly grated | Bold cacio flavor |
| Ricotta cheese | 4 tablespoons | Adds sweetness and creaminess |
| Black pepper | 1 teaspoon coarsely ground | Signature peppery bite |
| Salt | Pinch | Adjust to taste |
Directions
We roll out our dough and create a creamy cacio e pepe filling. We then seal everything into tender ravioli pockets.
| Step | Time (Approx.) |
|---|---|
| Kneading Dough | 10 minutes |
| Dough Resting | 30 minutes |
| Filling Prep | 5 minutes |
| Ravioli Assembly | 15 minutes |
| Boiling Ravioli | 3 to 4 minutes |
Prep The Dough
Place the flour in a mound on a clean surface. Add the salt. Create a well in the center. Crack the eggs into the well. Drizzle the olive oil into the well. Use your hands to gradually incorporate the flour into the eggs. Knead the dough until it becomes smooth and elastic. Dust with a little flour if it feels sticky. Wrap the dough in plastic wrap. Let it rest for at least 30 minutes.
Prepare The Filling
Combine the Pecorino Romano cheese with the ricotta in a bowl. Stir in the coarsely ground black pepper. Add a pinch of salt if desired. Mix until smooth and well blended. Set aside.
Assemble The Ravioli
Divide the dough into smaller sections. Roll out each section into a thin sheet. Cut the sheet into squares or circles. Spoon or pipe small dollops of the filling onto half of the dough cutouts. Moisten the edges with a little water. Top each filled piece with another dough cutout. Press the edges firmly to seal. Use a ravioli cutter or fork to crimp and ensure a tight seal.
Cook The Ravioli
Bring a large pot of salted water to a rolling boil. Gently lower the ravioli into the water. Cook for 3 to 4 minutes or until the ravioli float. Use a slotted spoon to remove them from the pot. Serve immediately with extra grated Pecorino Romano and freshly ground black pepper.
Serving Suggestions
We love how Cacio E Pepe Ravioli pairs perfectly with simple accompaniments that highlight its bold flavor. We start by topping each plate with a sprinkle of freshly grated Pecorino Romano for an extra layer of salty richness. We add a few twists of coarse black pepper to enhance the peppery bite and keep the dish true to its name.
We often serve our ravioli with a bright side salad of arugula and radicchio dressed with extra virgin olive oil; this crisp contrast keeps the meal balanced. We sometimes add a buttery piece of warm focaccia or crusty garlic bread to soak up any leftover cheese sauce on the plate. We finish with a gentle drizzle of high-quality truffle oil when we want a luxurious finishing touch.
Below is a quick reference for optional wine pairings that enhance the creamy and peppery elements of our ravioli:
| Wine Variety | Flavor Profile | How It Complements the Ravioli |
|---|---|---|
| Vermentino | Crisp and herbaceous | Elevates the cheese filling with bright acidity |
| Sangiovese | Medium-bodied and fruity | Complements the peppery notes with a subtle tang |
With these suggestions in mind we ensure our Cacio E Pepe Ravioli remains the star of the meal while still providing a satisfying Italian-inspired feast for friends and family.
Conclusion
We appreciate how handmade ravioli captures the essence of comfort and elegance in every bite
This dish offers a chance to explore fresh flavors and spark creative moments in our kitchen
We hope you feel inspired to gather ingredients roll dough and fill your home with the aroma of this Italian favorite
It’s an experience that rewards patience with delicious results and adds a touch of sophistication to any meal
Frequently Asked Questions
What is cacio e pepe ravioli?
Cacio e pepe ravioli is a creative spin on the classic Roman pasta dish, featuring a creamy Pecorino Romano and black pepper filling nestled in tender homemade ravioli pockets. By combining the richness of cheese with a peppery bite, it elevates a simple Italian favorite into a refined meal. This dish can be served at casual family dinners or elegant gatherings, highlighting the comfort and charm of traditional Italian cuisine.
Which tools are needed to make cacio e pepe ravioli from scratch?
You’ll need a pasta roller or rolling pin to create thin, even dough. A bench scraper helps keep your workspace clean, while a ravioli cutter or mold forms neat ravioli pockets. Use a piping bag or small spoon to portion the filling correctly. Finally, a large pot and slotted spoon are essential for boiling and lifting the ravioli without damage.
How do I make the pasta dough?
Combine 2 cups of all-purpose flour, 3 large room-temperature eggs, 1 tablespoon of olive oil, and 1 teaspoon of salt. Make a well in the flour, add the wet ingredients, then mix and knead until the dough is smooth and elastic. Let it rest to relax the gluten before rolling it out. Adjust flour or water if needed for consistency.
What should go in the filling?
For the filling, mix 1 cup of freshly grated Pecorino Romano for bold flavor, 4 tablespoons of ricotta for creaminess, 1 teaspoon coarsely ground black pepper, and a pinch of salt. This combination balances tangy cheese with a spicy kick. Adjust pepper to taste if you prefer milder or stronger heat.
How do I assemble and cook the ravioli?
Roll the dough into thin sheets. Place filling dollops on one sheet, then lay another sheet on top. Press around each mound to seal, and cut into individual ravioli. Boil them in salted water until they float, usually a few minutes. Carefully remove with a slotted spoon, ensuring each piece stays intact.
How long does the entire process take?
Plan for about 1 hour total. Kneading the dough takes 10–15 minutes, resting the dough another 20–30 minutes, assembling the ravioli around 15 minutes, and cooking just a few minutes. Times can vary but expect roughly an hour from start to dining.
What should I serve with cacio e pepe ravioli?
Keep sides simple to highlight the ravioli’s flavor. Top the dish with more grated Pecorino and black pepper. Pair it with a tangy arugula and radicchio salad drizzled with extra virgin olive oil, and serve warm focaccia or garlic bread to soak up any remaining sauce. For a luxurious twist, add a drizzle of truffle oil.
Can I pair wine with cacio e pepe ravioli?
Absolutely. Choose light, crisp whites like Vermentino to refresh the palate between bites of creamy ravioli. If you prefer reds, try a medium-bodied Sangiovese that complements the peppery notes. These pairings enhance the dish’s flavors without overpowering its creamy and peppery profile.