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 DOP
• 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 for 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, take about 50 ml of the cooking water and add it to the pan with the butter and pepper. Increase the heat slightly 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: Off the heat or over very low heat, add the grated Pecorino Romano and gently toss the ravioli, stirring or shaking the pan, until the sauce uniformly coats the ravioli and a velvety consistency is created. If necessary, add another tablespoon of cooking water to achieve the desired creaminess.
8. Passo 8: Serve the hot ravioli 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: being fresh filled pasta, they have short cooking times to maintain their consistency and the filling intact and creamy.
• For 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 DOP di ottima qualità e pepe nero macinato al momento: questi due ingredienti sono i veri protagonisti del sapore, anche nel ripieno dei ravioli.