Description
Indulge in a luxurious dining experience with this exquisite recipe for Ravioli With Pears & Cheese in Cacio e Pepe Sauce. The delicate sweetness of pear and cheese-filled ravioli harmonizes perfectly with the rich flavors of a Pecorino Romano and Parmesan cheese sauce, accented by freshly cracked black pepper.
Ingredients
Scale
Ravioli:
- 1 (9-ounce) package pear and cheese ravioli (store-bought or homemade)
Sauce:
- 2 tablespoons unsalted butter
- 1 teaspoon freshly cracked black pepper
- ½ cup finely grated Pecorino Romano cheese
- ¼ cup finely grated Parmesan cheese
- â…“ cup pasta water (reserved)
- salt to taste
Optional Toppings:
- toasted walnuts
- extra cheese
- microgreens
Instructions
- Cook Ravioli: Boil salted water and cook ravioli for 3-4 minutes. Reserve â…“ cup pasta water, then drain.
- Prepare Sauce: Melt butter in a skillet, add black pepper, then pasta water. Whisk in cheeses until a smooth sauce forms.
- Combine: Toss drained ravioli in the sauce until coated.
- Serve: Top with more cracked pepper and cheese, if desired.
Notes
- Pear and cheese ravioli pair beautifully with the sharpness of Pecorino and the warmth of black pepper.
- For crunch, sprinkle with chopped toasted walnuts.
- This dish is rich, so a simple green salad makes the perfect side.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 75mg
