Description
This elegant and comforting Italian dish features fresh pear and cheese ravioli bathed in a creamy cacio e pepe sauce. The sauce, made from butter, freshly cracked black pepper, Pecorino Romano, and Parmesan cheese, is perfectly balanced with just the right amount of pasta water to create a silky texture. Garnished with thinly sliced ripe pears and fresh parsley, this recipe delivers a harmonious blend of sweet and savory flavors, making it an ideal main course for a quick yet sophisticated dinner.
Ingredients
Scale
Pasta
- 1 pound fresh pear and cheese ravioli
Sauce
- 4 tablespoons unsalted butter
- 1 teaspoon freshly cracked black pepper, plus more to taste
- 1 cup finely grated Pecorino Romano cheese
- 1/2 cup freshly grated Parmesan cheese
- 3/4 to 1 cup hot pasta cooking water
- 1/2 teaspoon kosher salt or to taste
Garnish (Optional)
- 1 ripe pear, thinly sliced
- 1 tablespoon chopped fresh parsley
Instructions
- Cook Ravioli: Bring a large pot of salted water to a boil. Add the fresh pear and cheese ravioli and cook according to the package directions until al dente. Reserve 1 cup of the pasta cooking water, then carefully drain the ravioli to avoid breaking the delicate pasta.
- Prepare Cacio e Pepe Sauce: In a large skillet over medium heat, melt the unsalted butter. Add the freshly cracked black pepper and toast it for about 1 minute until fragrant, which helps release its aromatic oils.
- Combine Sauce Ingredients: Reduce the heat to low. Pour in 3/4 cup of the reserved hot pasta water and stir to combine it with the melted butter and toasted pepper. Gradually whisk in the finely grated Pecorino Romano and Parmesan cheeses, stirring constantly to create a smooth, creamy sauce. If the sauce appears too thick, add more pasta water a tablespoon at a time until you achieve a silky consistency.
- Toss Ravioli with Sauce: Gently add the cooked ravioli to the skillet with the sauce. Toss carefully to ensure every piece is evenly coated without breaking the pasta. Season with kosher salt to taste.
- Serve: Serve immediately, topped with additional freshly cracked black pepper, thinly sliced ripe pear for a touch of sweetness (if desired), and a sprinkle of chopped fresh parsley for color and freshness.
Notes
- Use freshly grated Pecorino Romano and Parmesan cheeses to ensure a smooth, creamy sauce; pre-shredded cheese often contains anti-caking agents that prevent proper melting.
- Keep the heat low when adding cheese to the sauce to avoid clumping.
- Add pasta water slowly to control the sauce thickness and achieve the perfect silky texture.
- Handle the cooked ravioli gently to prevent tearing or breaking.
- Optional pear garnish enhances the dish’s sweet and savory contrast, adding both visual appeal and flavor complexity.
