If you have a taste for something delightfully creamy, subtly sweet, and with a peppery bite, the Ravioli With Pears & Cheese in Cacio e Pepe Sauce Recipe is going to become your new favorite. This dish brings together tender ravioli stuffed with juicy pears and rich cheese, all enveloped in a luxuriously smooth cacio e pepe sauce that carries the pungent warmth of freshly cracked black pepper and the sharp tang of Pecorino Romano. Every bite is a luscious dance of flavors and textures that feels both elegant and comforting—a true Italian classic reimagined in the most delicious way.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; every ingredient plays a crucial role in building layers of flavor and creating the perfect creamy sauce that clings lovingly to each ravioli. Using fresh, quality components will ensure your dish shines with rustic elegance and authentic taste.
- 300 grams fresh pear and cheese filled ravioli: The star of the dish, offering a sweet and savory filling that pairs beautifully with the peppery sauce.
- 2 tablespoons unsalted butter: Adds richness and helps create that silky smooth texture in the sauce.
- 1 tablespoon olive oil: Balances the butter with a light fruity note and prevents the butter from browning too fast.
- 1 teaspoon freshly cracked black pepper plus more to taste: Provides the signature spicy kick essential to cacio e pepe.
- 60 grams Pecorino Romano cheese, finely grated: Contributes sharp, salty flavor and helps form the creamy cacio e pepe sauce.
- Salt to taste: Enhances and balances all the flavors.
- Reserved pasta cooking water as needed: The secret ingredient for emulsifying the cheese and pepper into a luscious, creamy sauce.
- Extra grated Pecorino for serving: For that final cheesy flourish that makes every bite irresistible.
How to Make Ravioli With Pears & Cheese in Cacio e Pepe Sauce Recipe
Step 1: Cook the Ravioli
Begin by bringing a large pot of salted water to a gentle boil. Cooking the ravioli just until tender is crucial—you want them to hold their shape and filling without turning mushy. Once cooked, carefully scoop out one cup of the starchy pasta water; this liquid is magic for your sauce. Drain the ravioli and set them aside, ready for the next step.
Step 2: Toast the Black Pepper
In a wide pan over low heat, melt the butter along with the olive oil. Add the freshly cracked black pepper and gently toast it for about 30 seconds until the fragrant aroma is released. Keep an eye on it because burnt pepper can quickly overpower the dish. This toasting step deepens the flavor and gives the sauce its characteristic warmth.
Step 3: Create the Cacio e Pepe Sauce
Pour about a quarter cup of the reserved pasta water into the pan, stirring to combine it with the butter, oil, and pepper, creating a beautiful emulsified base. Reduce the heat very low, then slowly add the grated Pecorino Romano cheese, stirring continuously. This careful process ensures the cheese melts smoothly into the sauce without clumping. Add more pasta water bit by bit until you reach a creamy consistency that perfectly coats the ravioli.
Step 4: Combine Ravioli and Sauce
Gently introduce the cooked ravioli to the pan, tossing them carefully so each one is evenly coated in that luscious cacio e pepe sauce. This stage is all about delicate handling to preserve the shape of your ravioli while allowing the sauce to cling to every curve. Taste your creation and adjust the seasoning with salt and extra cracked black pepper if desired.
How to Serve Ravioli With Pears & Cheese in Cacio e Pepe Sauce Recipe
Garnishes
To present this dish like a true Italian trattoria, sprinkle extra grated Pecorino Romano over the top just before serving. It adds an irresistible salty tang and a touch of elegance that makes the dish look as good as it tastes. You could also finish with a tiny drizzle of high-quality extra-virgin olive oil for silkiness and shine.
Side Dishes
This dish is rich and flavorful on its own, but pairing it with a simple green salad dressed lightly with lemon and olive oil helps balance the richness with refreshing acidity. For bread lovers, a warm crusty baguette or garlic bread works beautifully to soak up any leftover sauce.
Creative Ways to Present
Try plating your ravioli on a warmed shallow bowl and swirl the sauce gently underneath before topping it with the pasta. This not only looks stunning but also ensures the flavors meld with each bite. For a festive touch, scatter some toasted walnuts or a few fresh microgreens on top—adding texture and vibrant color to your dish.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store the ravioli and sauce separately in airtight containers in the refrigerator. This helps prevent the pasta from soaking up too much sauce and becoming mushy the next day.
Freezing
While fresh pear and cheese ravioli is best enjoyed immediately, you can freeze cooked ravioli by freezing them in a single layer on a tray, then transferring them to a freezer-safe container. The sauce, however, does not freeze well due to its creamy texture and should be made fresh when reheating.
Reheating
Warm the ravioli gently in a skillet over low heat with a splash of fresh water or a little butter to prevent sticking. Prepare the cacio e pepe sauce fresh, then combine just before serving to revive the creamy, peppery magic that makes this recipe so special.
FAQs
Can I use dried ravioli for this recipe?
Fresh ravioli works best because of its tender texture, but if dried pear and cheese ravioli is available, cook according to package instructions and proceed with the sauce as usual. Keep in mind the cooking time might be longer and texture slightly different.
What type of cheese is best for cacio e pepe sauce?
Pecorino Romano is traditional and preferred because of its sharp, salty flavor that balances the pepper’s heat beautifully. Parmesan can be used in a pinch but the authentic taste might be missing.
How do I avoid clumpy sauce?
Keep the heat very low when adding the cheese and stir continuously to help it melt evenly. Adding pasta water gradually helps emulsify the sauce, keeping it creamy rather than clumpy.
Can I add other flavors to the sauce?
While the beauty of cacio e pepe lies in its simplicity, you could experiment with a touch of lemon zest or a sprinkle of fresh herbs like sage for a twist. Just be mindful not to overpower the classic flavor balance.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as long as the cheese used does not contain animal rennet, which you can verify on the packaging or choose vegetarian-specific Pecorino.
Final Thoughts
Bringing the Ravioli With Pears & Cheese in Cacio e Pepe Sauce Recipe to your table means offering a dish that feels indulgent yet approachable, sophisticated yet cozy. It’s a recipe that shines in its simplicity and makes every meal feel special. I encourage you to try making it at home—you’ll discover a new favorite that’s perfect for impressing guests or simply enjoying a comforting night in. Trust me, once you taste the harmony of pear sweetness, sharp cheese, and peppery sauce, this creation will keep calling you back for more.
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Ravioli With Pears & Cheese in Cacio e Pepe Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A delightful Italian main course featuring fresh pear and cheese filled ravioli served in a rich and creamy Cacio e Pepe sauce. This recipe balances the sweet fruitiness of pears with the sharpness of Pecorino Romano cheese and the subtle heat of cracked black pepper, all brought together in a luscious butter and olive oil emulsion.
Ingredients
Ravioli
- 300 grams fresh pear and cheese filled ravioli
Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon freshly cracked black pepper, plus more to taste
- 60 grams Pecorino Romano cheese, finely grated
- Salt to taste
- Reserved pasta cooking water as needed
For Serving
- Extra grated Pecorino Romano cheese
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add the fresh pear and cheese filled ravioli and cook according to package instructions until just tender. Reserve 1 cup of the pasta cooking water before draining the ravioli.
- Prepare the Sauce Base: In a wide pan over low heat, melt the unsalted butter together with the olive oil. Add the freshly cracked black pepper and toast it gently for about 30 seconds until aromatic, being careful not to burn the pepper.
- Create the Emulsified Sauce: Pour approximately 1/4 cup of the reserved pasta water into the pan and stir to create an emulsified base for the sauce. Reduce the heat to very low to prevent the cheese from clumping.
- Add the Cheese: Gradually add the finely grated Pecorino Romano cheese to the pan, stirring continuously so it melts into a smooth and creamy sauce. Add more reserved pasta water a little at a time as needed to keep the sauce silky and fluid.
- Combine Ravioli and Sauce: Gently add the cooked ravioli to the pan and toss carefully to evenly coat each piece with the Cacio e Pepe sauce.
- Season and Serve: Taste the sauce and adjust seasoning with salt and additional cracked black pepper if desired. Serve the ravioli immediately, topped with extra grated Pecorino Romano cheese.
Notes
- Keep the heat low when adding the cheese to prevent it from clumping or becoming grainy.
- If the sauce thickens too much, loosen it with a splash of warm reserved pasta water to maintain a creamy texture.
- Use freshly cracked black pepper for the best flavor and aroma.
- This dish is best served immediately to enjoy the sauce at its creamiest.
