Cacio e pepe ravioli

Name: Cacio e pepe ravioli
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 4
Ingredients: Type 00 flour 1.6 cups; Eggs 2; Cow's milk ricotta cheese 0.67 cup; Pecorino Romano PDO cheese (to be grated) 3.5 oz; Fine salt to taste; Black pepper to taste; Jowls 0.5 lb; Pecorino Romano PDO cheese to taste; Black pepper to taste

it de es fr br

Difficulty: Average
Prep time: 60 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Imagine this: delicious Roman twist with cacio e pepe ravioli. It's got all the creamy and sharp flavors you love from the classic dish, but in a fun, new way. Think about it—pecorino romano and freshly cracked black pepper tucked inside soft, pillowy pasta. It's not just any homemade ravioli recipe. It is really, really packed with that tangy and smooth taste you crave. And the crispy guanciale on top? A crunchy, salty kick that plays perfectly against the soft, almost tender ravioli. Seriously good.

This dish smartly pulls from Roman tradition but adds its own twist—kinda like how folks in Lazio have tried it with risotto cacio e pepe or even gyoza. You get all the flavors, but with a texture and presentation that's special enough for a dinner party or just to impress someone. Across Rome and the Lazio region, Italian pasta dishes like this show how simple ingredients can turn into something really special.

And here's the thing, cacio e pepe might sound like it's just cheese and pepper tossed with noodles, but turning those flavors into ravioli is a whole new vibe. As the cheese melts inside and black pepper pops in every bite, you find that balance between rich and zesty, with bursts of salty, crispy guanciale. Compared to other traditional Italian recipes, this one is both innovative and classic—showing how Roman cooking loves new ideas while cherishing old-school tastes.

So if you are after something that stands out among easy pasta recipes, cacio e pepe ravioli is the way to go. Whether you call it cheese and pepper ravioli or a fresh take on a Roman fave, it offers comfort with a touch of elegance—thanks to the heart of Roman food culture. Enjoy it. It's familiar, yet a bit fancy, blending tradition with creativity in every single bite.

INGREDIENTS

For the Fresh Pasta: Type 00 flour 1.6 cups (200 g); Eggs 2

For the Filling: Cow's milk ricotta cheese 0.67 cup (150 g); Pecorino Romano PDO cheese 3.5 oz (100 g) - (to be grated); Fine salt to taste; Black pepper to taste

For the Sauce: Jowls 0.5 lb (200 g); Pecorino Romano PDO cheese to taste; Black pepper to taste

Preparation

How to prepare Cacio e pepe ravioli

To prepare cacio e pepe ravioli, first make a well with the flour on a work surface and pour the eggs inside 1. Knead 2 until you get a smooth and homogeneous dough. Wrap it with plastic wrap 3 and let it rest in the refrigerator for 30 minutes.

In the meantime, prepare the filling: in a bowl, put the ricotta, add the Pecorino 4 and season with salt and pepper 5. Mix and transfer everything into a piping bag 6.

Cut the guanciale first into slices 7, then into strips 8, and finally into cubes 9 and set aside.

Take the dough again and roll out very thin sheets 10, up to about 1/25 inch thick. Brush the sheets with water 11 and fill them by neatly placing mounds of filling with the piping bag 12.

Cover with another sheet 13 and press to adhere the edges well 14. Cut out the ravioli with the help of a pasta cutter 15.

Cook the ravioli in plenty of salted boiling water 16. Meanwhile, transfer the guanciale to a non-stick pan and cook until crispy. When the ravioli are cooked, add a ladle of cooking water to the pan 17 and the drained ravioli 18, then let them flavor for a few minutes.

Plate 19 adding the guanciale 20 and a spoonful of cooking sauce 21.

Finish with a sprinkle of Pecorino 22 and pepper 23. Cacio e pepe ravioli are ready to be served 34!

Storage

It is recommended to consume cacio e pepe ravioli immediately, but if there are leftovers, you can store them in the refrigerator, in a closed container, for up to 2 days.

Cacio e pepe ravioli can be frozen raw: arrange them on a lightly floured tray, making sure they do not touch each other, then put them in the freezer for a couple of hours; once frozen, transfer them to food bags or airtight containers. This way, they will keep for about 2 months.

Tip

Cook the ravioli in plenty of salted water, ensuring that the water does not boil too vigorously to avoid breaking them during cooking.

You can enrich your dish by adding truffle shavings, black or white, before serving.

If you like experimenting, try another delicious reinterpretation: Saffron and Ossobuco Ravioli!

For the translation of some texts, artificial intelligence tools may have been used.

Cacio e pepe ravioli

PRESENTATION

INGREDIENTS

How to prepare Cacio e pepe ravioli

Storage

Tip

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