Ravioli With Cacio E Pepe Sauce Recipes
CACIO E PEPE WITH CRISPY PANCETTA
Steps:
- Fill a large pasta pot with water and bring to a boil over medium-high heat. Add the salt and the linguine and cook until al dente, 10 to 12 minutes.
- While the water is coming to a boil, add the diced pancetta to a large, deep saute pan. Cook until golden brown and crispy, 6 to 8 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate to drain. To the same saute pan, add the cream, butter and 1 tablespoon of the black pepper. Bring to a simmer and cook until reduced by a third, about 5 minutes. Stir in the Parmigiano and the Pecorino until smooth; the sauce will be a little thick. Keep warm over low heat.
- With tongs, remove the linguine from the pot and add it directly to the sauce; toss along with 1 cup of the pasta cooking water to thin the sauce out. Transfer to a large serving platter and garnish with more Parmigiano and Pecorino, the remaining 1 tablespoon pepper, and the parsley. Taste and adjust the seasoning as needed. Serve immediately.
RAVIOLI WITH CACIO E PEPE SAUCE
Steps:
- 1. Prepare ravioli in a large Dutch oven according to package directions. Drain carefully. Return pasta to Dutch oven. Toss with butter to coat. 2. While pasta is cooking, bring cream & broth to a simmer in a small saucepan over medium heat. Add cheeses, whisking constantly, until a smooth sauce forms. Season with salt & pepper to taste. Remove from heat; cover & keep warm. 3. Divide ravioli among plates. Spoon sauce over ravioli. Sprinkle pasta with additional pepper.
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From cookingforkeeps.com
Cuisine ItalianTotal Time 2 hrs 10 minsCategory Main CourseCalories 655 per serving
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Cuisine ItalianTotal Time 2 hrs 10 minsCategory Main CourseCalories 655 per serving
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- Romani Cacio e Pepe Ravioli. If you’ve ever wanted to make ravioli by hand, this dish is an excellent starting point. The dough is simple but requires a bit of work.
- Cacio e Pepe Asparagus Ravioli. This dish gives a nod to the simplicity of traditional cacio e pepe, with the only real additions being asparagus, butter, and lemon zest.
- Cacio e Pepe Tortellini. Tortellini is similar to ravioli, but the noodles are smaller and folded into a ring shape, giving them a slightly different texture and sauce distribution.
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From shop.wegmans.com
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