Pioneer Woman Cacio e Pepe Ravioli

Pioneer Woman cacio e pepe ravioli is a quick pasta dinner made with refrigerated ravioli, toasted black pepper and pecorino romano, ready in 20 minutes. It's an easy weeknight pasta dinner for date night, cozy fall evenings or busy school nights, and it's all made in one skillet.

Toast the crushed pepper in the melted butter for a full minute, because that's where the sauce gets its warm, nutty bite. Skip it and the cream tastes flat, with raw pepper sitting on top instead of blended through.

Instead of grated pasta water and cheese alone, this version builds a creamy sauce from butter, heavy cream and starchy cooking water. Crushing whole peppercorns in a plastic bag with a skillet gives you a coarse, fragrant crack that pre-ground pepper can't match.

Pioneer Woman Cacio e Pepe Ravioli

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

570

kcal

Pillowy ravioli gets tossed in a silky pepper cream sauce that clings to every pocket. A last handful of pecorino melts in off the heat, so the sauce turns glossy instead of grainy.

Ingredients

• Kosher salt, to taste
  

• 2 10-ounce packages refrigerated cheese or mushroom ravioli (or a combination)
  

• 3/4 tsp. whole black peppercorns
  

• 1 tbsp. salted butter
  

• 1/2 c. heavy cream
  

• 1/4 c. freshly grated pecorino romano cheese, plus more for topping
  

Directions

• Boil the ravioli: Bring a large pot of salted water to a boil, then cook the 2 packages of ravioli according to the package instructions. Before you drain, scoop out 1 cup of the cooking water, since the sauce needs it.
• Crush the peppercorns: Put 3/4 teaspoon whole black peppercorns in a resealable plastic bag on a cutting board. Press down with the bottom of a skillet until they're coarsely crushed.
• Toast the pepper: Melt 1 tablespoon salted butter in a large nonstick skillet over medium heat. Add the crushed pepper and stir for 1 minute until it smells toasty.
• Make the sauce: Pour in 1/2 cup heavy cream and 1/2 cup of the reserved cooking water. Bring it to a simmer so the flavors come together.
• Toss the ravioli: Add the drained ravioli and toss gently for about 2 minutes, until the sauce thickens slightly and coats each piece. Then take the pan off the heat.
• Add the pecorino: Stir in 1/4 cup freshly grated pecorino romano and toss until it melts into the sauce. If it feels too thick, loosen it with more cooking water, 1 tablespoon at a time, and season with kosher salt to taste.
• Serve: Spoon the ravioli into bowls while the sauce is still glossy. Top each serving with a little more pecorino.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Lodge 10.25-inch cast iron skillet, OXO stainless slotted spoon, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen ravioli instead of refrigerated?

Yes, frozen ravioli works fine, though it needs a few extra minutes in the boiling water. Follow the package timing, and keep that cup of cooking water because the sauce depends on it.

Can I swap the pecorino romano for Parmesan?

Parmesan melts into the sauce just as well, but it tastes milder and a little nuttier. Pecorino is saltier and sharper, so if you switch, taste before adding extra salt.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for a day or two. The sauce thickens as it cools, so warm it in a skillet over low heat with a splash of water or cream.

Can I make the sauce ahead of time?

It's best made right before serving, since it only takes a few minutes and the cheese can turn grainy if it sits. You can crush the peppercorns ahead, which saves a step when the water is boiling.

What's the most common mistake with this dish?

Adding the cheese while the pan is still over the heat is the big one, because it can clump instead of melting smoothly. Pull the skillet off the burner first, then toss in the pecorino.