Cacio e Pepe Ravioli

We’ve transformed the iconic Roman dish into a rich, pillowy ravioli—blending Pecorino Romano, ricotta, and Parmesan with a bold finish of freshly cracked black pepper. Try it topped with a drizzle of olive oil or a pat of butter and more Pecorino for an irresistibly creamy bite. Serve with browned butter or truffle oil and a dusting of Pecorino for a next-level experience.

More Suggested Finishes:

• Classic: Drizzle with extra-virgin olive oil and sprinkle with freshly grated Pecorino Romano and cracked black pepper.
• Elevated: Top with a dollop of mascarpone cheese, fresh herbs, and a drizzle of truffle oil.
• For a Fresh Twist: Add a handful of arugula or baby spinach, and finish with a squeeze of lemon juice for a burst of freshness.