Ravioli Cacio e Pepe
Ingredients
- 1 2/3 cups (200 g) All-purpose flour (Farina 00)
- 2 Eggs
- 3/4 cup (150 g) Ricotta cheese
- 3/4 cup (100 g) Pecorino cheese, grated
- Black pepper, to taste
- Salt, to taste
- 7 oz (200 g) Guanciale
Instructions
- Prepare the fresh pasta: On a work surface, form a well with the flour and crack the eggs in the center. Mix until you obtain a homogeneous dough, then cover with plastic wrap and let rest in the refrigerator for at least half an hour.
- Prepare the filling: In the meantime, in a bowl, mix the ricotta with the Pecorino and black pepper. The taste should resemble the classic cacio e pepe pasta.
- Roll out the pasta into a thin sheet. Fill with the ricotta mixture. Seal the ravioli, pressing down and forming them as desired.
- Cook the ravioli in plenty of salted water for about 4-5 minutes, or until they float to the surface.
- Meanwhile, in a pan, brown the guanciale cut into cubes until crispy.
- Drain the ravioli and add them to the pan with the guanciale and a bit of cooking water, sautéing everything together for a few minutes.
- Serve the ravioli cacio e pepe hot, sprinkled with additional Pecorino and freshly ground black pepper.
- Buon appetito!
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