Cacio e Pepe Ravioli
Ingredients:
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Kosher salt, to taste
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2 10-ounce packages refrigerated cheese or mushroom ravioli (or a combination)
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3/4 tsp. whole black peppercorns
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1 Tbsp. salted butter
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1/2 cup heavy cream
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1/4 cup freshly grated pecorino romano cheese, plus more for topping
Instructions:
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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.
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Meanwhile, place the peppercorns in a resealable plastic bag on a cutting board and crush with the bottom of a skillet until coarse.
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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.
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Add the heavy cream and ½ cup of the reserved cooking water and bring the sauce to a simmer.
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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.
Tender ravioli tossed in a creamy, buttery pepper sauce and finished with savory Pecorino Romano for an easy, comforting meal.
Fun Fact: Pecorino Romano is made from sheep’s milk, which gives it a sharper and saltier flavor than many cow’s-milk cheeses like Parmesan.
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