ROMANI RAVIOLI CACIO E PEPE (CHEESE & PEPPER RAVIOLI)
“CACIO E PEPE IS ARGUABLY THE MOST CLASSIC ROMAN RECIPE YOU’LL COME ACROSS. I THINK THIS WOULD HAVE TO BE MY FAVOURITE DISH FROM LA ROSA’S MENU.”
You will need a pasta machine for this recipe.
250g fresh ricotta 40g finely grated Pecorino Romano 25g finely grated parmesan
1/4 tsp finely grated nutmeg 1 egg, lightly beaten Extra virgin olive oil and baby basil
leaves (substitute basil), to serve
330g strong (baker’s) flour 70g fine semolina plus extra to dust 4 eggs, lightly beaten
150g unsalted butter, chopped 150g finely grated Pecorino Romano 1 tbs lemon juice
For the pasta dough, place flour, semolina and 3 tsp fine sea salt in a food processor and whiz until combined. With the motor running, gradually add egg and whiz until a ball forms. Pulse for 1 minute, then transfer to a clean work surface and knead by hand for 2 minutes. Cut dough into 4 even pieces, enclose individually in plastic wrap and rest for 30 minutes.
To make the ravioli filling, place ricotta, pecorino, parmesan and nutmeg in a bowl, season and stir until well combined.
To make the ravioli, working with 1 piece of dough at a time, place dough on a floured surface and press to flatten slightly. Start on the thickest setting of your pasta machine. Run dough through 2-3 times, folding it in half each time, until elastic. Without folding in half, keep rolling the dough through the settings, reducing the thickness each time, until 1.5mm thick. Place pasta on a lightly floured tray and cover with a clean tea towel while you roll remaining dough.
Lay pasta strips on a surface dusted with semolina. Spoon 1 heaped tsp filling at 7cm intervals along centre of a strip. Brush lightly with egg. Cover with a second strip and, using your fingers, tightly press strips together, making sure filling is sealed in the centre with no air pockets. Using a crinkle-cut ravioli cutter or a knife, cut strips into individual ravioli. Repeat with remaining strips and filling. Transfer ravioli to a tray dusted with semolina, cover and chill until needed.
For the pecorino sauce, place butter and 200ml water in a small saucepan over high heat and bring to the boil. Remove from the heat and stand for 10 minutes to cool slightly. Whisk in pecorino, lemon juice and 2 tsp freshly ground black pepper.
Bring a large saucepan of salted water to the boil over high heat, then reduce heat to medium. In batches, cook ravioli for 2-3 minutes or until al dente. Drain.
Divide ravioli among serving plates and top with a tablespoon of pecorino sauce. Drizzle with oil, and scatter with freshly ground black pepper and baby basil to serve.