Description
Indulge in the creamy goodness of pear and cheese ravioli, bathed in a luxurious Cacio e Pepe sauce with a hint of black pepper. This Italian-inspired dish is a perfect blend of sweet and savory flavors that will tantalize your taste buds.
Ingredients
Scale
Ravioli:
- 1 (9-ounce) package pear and cheese ravioli
Cacio e Pepe Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon freshly ground black pepper
- 1/2 cup reserved pasta water
- 3/4 cup finely grated Pecorino Romano cheese
- 1/4 cup grated Parmesan cheese
- Salt to taste
Garnish:
- Extra Pecorino and black pepper
Instructions
- Cook Ravioli: Boil salted water and cook ravioli until al dente. Reserve 1/2 cup pasta water.
- Prepare Sauce: Melt butter, add black pepper, toast, then add pasta water. Gradually whisk in cheeses to form a creamy sauce.
- Combine and Serve: Toss drained ravioli in sauce, cook briefly, and serve garnished with Pecorino and black pepper.
Notes
- Use high-quality Pecorino Romano for authentic flavor.
- If the sauce thickens, add warm water to adjust consistency.
- This dish pairs well with a crisp white wine.
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 5g
- Sodium: 560mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
