Cacio e Pepe Ravioli with Aromatic Butter and Pecorino Romano

🛒 Ingredients

• 125 g (1 pack) Gluten-Free Cacio e Pepe Ravioli
• 30 g Unsalted butter
• 2 g (freshly ground) Black peppercorns
• 20 g (finely grated + flakes for garnish) Pecorino Romano DOP
• 50 ml Ravioli cooking water
• 5 g (for the cooking water) Coarse salt

👨‍🍳 Instructions

1. Step 1: Bring a generous amount of salted water to a boil in a large pot (about 1 liter per 10 g of salt — but here, only 5 g to balance the natural saltiness of the pecorino).
2. Step 2: Meanwhile, melt the butter over low heat in a non-stick pan large enough to hold all the cooked ravioli.
3. Step 3: Finely grind fresh black pepper and add it to the melted butter. Toast for 30–40 seconds over very low heat, stirring continuously, to unlock its warm, intoxicating aroma. Be careful not to burn it.
4. Step 4: Once the water is at a rolling boil, gently lower the Gluten-Free Cacio e Pepe Ravioli into the pot. Cook according to package instructions (typically 2–3 minutes for fresh pasta — check for al dente texture).
5. Step 5: Before draining, reserve about 50 ml of the starchy cooking water and add it to the pan with the butter and pepper. Increase the heat slightly and stir vigorously to create a silky emulsion.
6. Step 6: Using a slotted spoon, very gently lift the ravioli and transfer them directly into the pan with the sauce, keeping the thin film of cooking water that clings to them.
7. Step 7: Off the heat or over the lowest flame, add the grated Pecorino Romano and gently toss the ravioli, stirring or shaking the pan, until the sauce coats each piece uniformly in a velvety embrace. Add another tablespoon of cooking water if needed for the perfect creaminess.
8. Step 8: Serve immediately while hot, garnishing each plate with delicate flakes of Pecorino Romano and a final whisper of freshly ground black pepper. The result: a dish that speaks of Rome, tradition, and artisanal care.

💡 Chef’s Tips

• Do not overcook: fresh filled pasta requires short cooking times to maintain its structure and keep the filling intact and creamy.
• For perfect emulsification, always add the Pecorino Romano off the heat — this prevents clumping and ensures a smooth, enveloping sauce every time.
• Use only premium Pecorino Romano DOP and freshly ground black pepper: these two ingredients are the true stars of the dish — including inside the ravioli filling itself.