🧀🌿 Cacio e Pepe Ravioli – Creamy, Peppery & Perfectly Indulgent

Author: Jacky

Published: August 12, 2025

🎉 Introduction

Cacio e Pepe Ravioli takes the classic Roman pasta—made with just cheese, pepper, and pasta water—and turns it into a rich, stuffed pasta dish that’s elegant yet surprisingly easy. Each ravioli is filled with a luscious cheese mixture, then tossed in a silky Pecorino Romano and black pepper sauce for a meal that feels like something straight from a cozy Italian trattoria.

It’s a fantastic choice for dinner parties, date nights, or when you simply want to elevate your weeknight pasta game. With fresh pasta and just a handful of quality ingredients, this recipe is proof that simple flavors can make the biggest impact.

🧰 Equipment Needed

Large pot (for boiling pasta)
Large skillet or sauté pan
Slotted spoon
Mixing bowls
Fork or whisk
Rolling pin or pasta machine (if making ravioli from scratch)
Ravioli cutter or sharp knife

🛒 Ingredients

For 4 Servings:

Ravioli Filling:

1 cup ricotta cheese (drained if watery)
½ cup grated Pecorino Romano cheese
½ cup grated Parmesan cheese
1 large egg
¼ tsp freshly ground black pepper

For the Sauce:

2 Tbsp unsalted butter
1 cup reserved pasta cooking water
1 cup finely grated Pecorino Romano cheese
1 tsp freshly ground black pepper (adjust to taste)

Other:

12–16 fresh or store-bought cheese ravioli
Extra Pecorino Romano for serving

👩‍🍳 Directions

Prepare the Filling(Skip if using pre-filled ravioli)
- In a mixing bowl, combine ricotta, Pecorino, Parmesan, egg, and black pepper.
- Mix until smooth, then refrigerate until ready to fill pasta.
Fill and Seal Ravioli(Skip if using store-bought)
- Roll out pasta dough into thin sheets. Place small spoonfuls of filling on one sheet, top with another, and seal edges.
- Cut into ravioli shapes with a cutter or knife.
Cook the Ravioli
- Bring a large pot of salted water to a gentle boil.
- Add ravioli and cook until they float, about 3–4 minutes.
- Reserve 1 cup pasta water before draining.
Make the Cacio e Pepe Sauce
- In a large skillet, melt butter over medium-low heat. Add black pepper and toast for 30 seconds.
- Add reserved pasta water and bring to a gentle simmer.
- Remove from heat and gradually whisk in Pecorino Romano until smooth.
Combine & Serve
- Add cooked ravioli to the skillet and toss gently to coat in the sauce.
- Serve immediately with extra Pecorino and pepper on top.

🍽️ Servings & Timing

Servings: 4
Prep Time: 20 minutes (less if using store-bought ravioli)
Cook Time: 10 minutes
Total Time: ~30 minutes

🧊 Storage & Reheating

Refrigerator: Store cooked ravioli in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet with a splash of water to loosen sauce.
Freezer: Freeze uncooked ravioli on a baking sheet, then transfer to a freezer bag for up to 2 months.

🥄 Variations

Truffle Cacio e Pepe: Add a drizzle of truffle oil to the sauce before serving.
Herbed Filling: Mix fresh basil, parsley, or thyme into the ricotta filling.
Spicy Kick: Add a pinch of red pepper flakes along with black pepper.
Mixed Cheese: Use a blend of aged Asiago, Parmesan, and Pecorino for deeper flavor.
Brown Butter Version: Swap regular butter for nutty brown butter in the sauce.

❓ 10 FAQs

What does “Cacio e Pepe” mean?
It’s Italian for “cheese and pepper.”
Do I need fresh ravioli for this recipe?
Fresh is best, but high-quality store-bought works perfectly.
Why toast the pepper?
It enhances its aroma and flavor.
Why not boil ravioli too hard?
A gentle boil prevents them from breaking.
Can I make the sauce with Parmesan instead of Pecorino?
Yes, but Pecorino gives a sharper flavor.
How do I stop the cheese sauce from clumping?
Keep heat low and whisk in cheese gradually.
Can I add cream?
Traditionally no, but a splash of cream will make it richer.
Can I use frozen ravioli?
Yes—just cook directly from frozen, adding 1–2 extra minutes.
What side dishes go well with this?
Simple green salad, garlic bread, or roasted vegetables.
Can I prepare this ahead of time?
Yes—make ravioli and filling in advance, then cook just before serving.

🏁 Conclusion

This Cacio e Pepe Ravioli is rich, peppery, and irresistibly cheesy. With minimal ingredients and maximum flavor, it’s a recipe that feels indulgent but comes together in under 30 minutes—perfect for a special dinner without the fuss.

🧀🌿 Cacio e Pepe Ravioli – Creamy, Peppery & Perfectly Indulgent

Cacio e Pepe Ravioli takes the classic Roman pasta—made with just cheese, pepper, and pasta water—and turns it into a rich, stuffed pasta dish that’s elegant yet surprisingly easy. Each ravioli is filled with a luscious cheese mixture, then tossed in a silky Pecorino Romano and black pepper sauce for a meal that feels like something straight from a cozy Italian trattoria. It’s a fantastic choice for dinner parties, date nights, or when you simply want to elevate your weeknight pasta game. With fresh pasta and just a handful of quality ingredients, this recipe is proof that simple flavors can make the biggest impact.

Print Recipe

Ingredients Equipment Method Notes

Ingredients

For 4 Servings:

Ravioli Filling:

1 cup ricotta cheese drained if watery
½ cup grated Pecorino Romano cheese
½ cup grated Parmesan cheese
1 large egg
¼ tsp freshly ground black pepper

For the Sauce:

2 Tbsp unsalted butter
1 cup reserved pasta cooking water
1 cup finely grated Pecorino Romano cheese
1 tsp freshly ground black pepper adjust to taste

Other:

12 –16 fresh or store-bought cheese ravioli
Extra Pecorino Romano for serving

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Slotted spoon
Mixing bowls
Fork or whisk
Rolling pin or pasta machine (if making ravioli from scratch)
Ravioli cutter or sharp knife

Method

Prepare the Filling (Skip if using pre-filled ravioli)

In a mixing bowl, combine ricotta, Pecorino, Parmesan, egg, and black pepper.
Mix until smooth, then refrigerate until ready to fill pasta.
Fill and Seal Ravioli (Skip if using store-bought)
Roll out pasta dough into thin sheets. Place small spoonfuls of filling on one sheet, top with another, and seal edges.
Cut into ravioli shapes with a cutter or knife.

Cook the Ravioli

Bring a large pot of salted water to a gentle boil.
Add ravioli and cook until they float, about 3–4 minutes.
Reserve 1 cup pasta water before draining.
Make the Cacio e Pepe Sauce
In a large skillet, melt butter over medium-low heat. Add black pepper and toast for 30 seconds.
Add reserved pasta water and bring to a gentle simmer.
Remove from heat and gradually whisk in Pecorino Romano until smooth.

Combine & Serve

Add cooked ravioli to the skillet and toss gently to coat in the sauce.
Serve immediately with extra Pecorino and pepper on top.

Notes

🧊 Storage & Reheating

Refrigerator: Store cooked ravioli in an airtight container for up to 3 days.

Reheat: Warm gently in a skillet with a splash of water to loosen sauce.

Freezer: Freeze uncooked ravioli on a baking sheet, then transfer to a freezer bag for up to 2 months.

🥄 Variations

Truffle Cacio e Pepe: Add a drizzle of truffle oil to the sauce before serving.

Herbed Filling: Mix fresh basil, parsley, or thyme into the ricotta filling.

Spicy Kick: Add a pinch of red pepper flakes along with black pepper.

Mixed Cheese: Use a blend of aged Asiago, Parmesan, and Pecorino for deeper flavor.

Brown Butter Version: Swap regular butter for nutty brown butter in the sauce.

❓ 10 FAQs

What does “Cacio e Pepe” mean?
It’s Italian for “cheese and pepper.”

Do I need fresh ravioli for this recipe?
Fresh is best, but high-quality store-bought works perfectly.

Why toast the pepper?
It enhances its aroma and flavor.

Why not boil ravioli too hard?
A gentle boil prevents them from breaking.

Can I make the sauce with Parmesan instead of Pecorino?
Yes, but Pecorino gives a sharper flavor.

How do I stop the cheese sauce from clumping?
Keep heat low and whisk in cheese gradually.

Can I add cream?
Traditionally no, but a splash of cream will make it richer.

Can I use frozen ravioli?
Yes—just cook directly from frozen, adding 1–2 extra minutes.

What side dishes go well with this?
Simple green salad, garlic bread, or roasted vegetables.

Can I prepare this ahead of time?
Yes—make ravioli and filling in advance, then cook just before serving.

🏁 Conclusion

This Cacio e Pepe Ravioli is rich, peppery, and irresistibly cheesy. With minimal ingredients and maximum flavor, it’s a recipe that feels indulgent but comes together in under 30 minutes—perfect for a special dinner without the fuss.

Jacky’s Kitchen

Welcome to Jacky’s Kitchen! I’m Jacky — a home chef sharing easy, colorful, cartoon-style recipes you’ll actually enjoy cooking. From quick dinners to sweet treats, everything here is made with love, flavor, and a dash of fun.