Cacio e Pepe Ravioli with Flavored Butter and Pecorino Romano

🛒 Ingredients

• 125 g (1 confezione) Gluten-Free Cacio e Pepe Ravioli
• 30 g Unsalted butter
• 2 g (da macinare fresco) Black peppercorns
• 20 g (grattugiato finemente + scaglie per guarnire) Pecorino Romano PDO
• 50 ml Ravioli cooking water
• 5 g (per l'acqua di cottura) Coarse salt

👨‍🍳 Instructions

1. Passo 1: Bring a generous amount of salted water to a boil in a large pot (about 1 liter of water per 10g of salt, but in this case 5g of salt to balance the saltiness of the pecorino).
2. Passo 2: Meanwhile, in a non-stick pan large enough to hold the cooked ravioli, melt the butter over low heat.
3. Passo 3: Finely grind fresh black pepper and add it to the melted butter. Let the pepper toast for about 30-40 seconds over very low heat, stirring, to release its aromas, being careful not to burn it.
4. Passo 4: Quando l'acqua bolle, immergere delicatamente i Gluten-Free Cacio e Pepe Ravioli. Cuocere per il tempo indicato sulla confezione (solitamente 2-3 minuti per la pasta fresca, verificarne la consistenza al dente).
5. Passo 5: Before draining the ravioli, reserve about 50 ml of cooking water and add it to the pan with the butter and pepper. Slightly increase the heat and stir vigorously to create a creamy emulsion.
6. Passo 6: Very gently drain the ravioli with a slotted spoon and transfer them directly to the pan with the sauce, without completely removing the excess water clinging to the ravioli.
7. Passo 7: With the heat off or very low, add the grated Pecorino Romano and gently emulsify the ravioli, stirring or tossing the pan, until the sauce uniformly coats the ravioli and a velvety consistency is achieved. If necessary, add another tablespoon of cooking water to reach the desired creaminess.
8. Passo 8: Serve the ravioli hot immediately, garnishing each plate with a few flakes of Pecorino Romano and a light extra sprinkle of freshly ground black pepper, if desired.

💡 Chef's Tips

• Do not overcook the ravioli: as they are fresh filled pasta, they have short cooking times to maintain their texture and the filling intact and creamy.
• For a perfect emulsification, it is crucial to add the Pecorino Romano off the heat or with the heat turned off, to prevent the cheese from clumping and to obtain a smooth and enveloping sauce.
• Utilizza solo Pecorino Romano PDO di ottima qualità e pepe nero macinato al momento: questi due ingredienti sono i veri protagonisti del sapore, anche nel ripieno dei ravioli.