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
Scale
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.
