thepioneerwoman5.0
Cacio e Pepe Ravioli
Freshly ground pepper and lots of grated pecorino cheese make this cacio e pepe ravioli a delicious weeknight dinner.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●cutting board
📝 Preparation Steps
1
Bring 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
Meanwhile, place the peppercorns in a resealable plastic bag on a cutting board and crush with the bottom of a skillet until coarse.
3
Heat 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
Add the heavy cream and ½ cup of the reserved cooking water and bring the sauce to a simmer.
5
Add 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.
Nutrition Facts
calories
570 Calories
fat Content
24 g
fiber Content
3 g
sugar Content
2 g
sodium Content
632 mg
protein Content
21 g
trans Fat Content
0 g
cholesterol Content
103 mg
carbohydrate Content
65 g
saturated Fat Content
14 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...