Cacio e Pepe Ravioli Class
What you'll learn
Mise En Place
Large Pot with Lid
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
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
- 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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