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Cacio e Pepe Ravioli Class
What you'll learn
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Master the kitchen tips of the trade to making a handmade fresh pasta from scratch!
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Discover the culinary secrets to crafting a delicate and delicious ravioli pockets.
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Balance heat, time, and ingredients to achieve the ultimate pasta masterpiece.
Mise En Place
Knife
Cheese Grater
Chopping Board
Slotted Spoon
Saute Pan
Parchment Paper
Plastic Wrap
Large Pot with Lid
Pastry Brush
Spoon
Fork
Bowl
Sheet Tray
Shopping List
00 flour, 1 cup
Semolina flour, ½ cup
Whole eggs, 2x
Egg yolks, 2x
Olive oil, 1 tsp
Lightly whisked whole egg, 1x
Olive oil, ¼ cup
Shallot, 1x
Truffle Carpaccio, to taste
Whole milk ricotta cheese, 12 oz
Unsalted butter, 4 tbsp
Balinese Truffle Salt, to taste
Cracked black pepper, to taste
Parmesan cheese, 1 oz
Kosher salt, to taste
Prep
- Fill a large pot with water, cover, and place on the stove over low heat.
- In a medium mixing bowl, stir together the 00 and semolina flour. Set aside ½ cup for bench flour.
- Lay the remaining flour onto your countertop and form a well in the center. Add the 2 whole eggs, 2 egg yolks, and 1 teaspoon of olive oil into the center of the well. Use a fork to whisk, then use your index finger to slowly incorporate the flour into the eggs. Use a knife or bench scraper to bring the eggs and flour together.
- Form the dough into a shaggy ball and knead for 5-8 minutes. Cover with plastic wrap and set aside to rest.
- In a large mixing bowl, stir together the ricotta and ¾ of the whole egg (reserve the remaining egg for egg wash). Add a pinch of black peppercorns and a pinch of Balinese Truffle Salt. Grate in ½ of the Parmesan, stir to combine, and set aside in your refrigerator.
- Finely mince the shallot. Finely chop half of the Truffle Carpaccio.
- Roll out the dough into a very thin sheet, using the bench flour as necessary to prevent sticking.
- Sprinkle the parchment paper-lined sheet tray with bench flour.
- Scoop large spoonfuls of ricotta farce onto the center of the dough. Brush with a thin layer of egg wash, fold, press, and trim to form the raviolis. Set aside the formed raviolis on the floured sheet tray.
How to cook
- In a large saute pan over medium-low heat, stir together the remaining ¼ cup of olive oil and 4 tablespoons of butter. Add the shallot and stir until softened (but not browned), then season with Balinese Truffle Salt.
- Lightly season the boiling water with kosher salt. Add the raviolis and cook for 2 minutes, then use a slotted spoon to transfer to the pan with the cooked shallots, along with ½ cup of the pasta’s cooking water.
- Turn the heat to medium and gently stir until a nice glaze forms and the raviolis are al dente, about 1 minute. Fold in the chopped Truffle Carpaccio.
- Grate on some Parmesan and top with a pinch of pepper. Plate the raviolis, spooning plenty of sauce over top. Finish with sliced Truffle Carpaccio, a pinch of Balinese Truffle Salt, and more freshly grated Parmesan. Dig in!!
From the chef
Chef Tyler here! Pamper your taste buds with a the sharpness of pepper and a hard and salty pecorino romano. Here's a Cacio e pepe recipe that will be great add-on to your Italian dishes.
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