What sauce to use with cacio e pepe ravioli

Discover the perfect sauce to elevate your cacio e pepe ravioli. This classic Italian dish, filled with the flavors of Pecorino Romano cheese and black pepper, deserves a sauce that complements its rich and savory taste. Whether you prefer a light butter sauce or a creamy alternative, finding the right pairing can transform your meal into an unforgettable culinary experience.

I’ve also created a fancy recipe for cacio e pepe ravioli, click here if you’d like to see!

Andrea

what sauce to use with cacio e pepe ravioli

Find out what sauce to use with cacio e pepe ravioli to enhance its delicious flavors. From a simple butter sauce to a creamy variation, explore the best options to complement this classic Italian dish. Elevate your cacio e pepe ravioli with the perfect sauce pairing for an exquisite meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 2

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 226g Cacio e Pepe Ravioli
• 28g butter, diced into chunks
• 2g freshly-ground coarse black pepper
• 56g finely-grated Pecorino-Romano cheese

Method

 

1. Prepare the Pasta Water:

Fill a large stockpot with about 3 quarts of water.

1. Bring the water to a rolling boil over high heat.
2. Add about 2 tablespoons of fine sea salt to the boiling water

Prepare the Pepper Butter:

1. While the water is heating, melt the butter in a large sauté pan over medium heat.
2. Add the freshly-ground black pepper to the melted butter.
3. Cook for 30 seconds, then remove from heat.

Cook the Cacio e Pepe Ravioli Pasta:

1. Add the pasta to the boiling salted water.
2. Cook, stirring occasionally, until just barely al dente.

Combine Pasta and Sauce:

1. Using tongs, transfer the cooked pasta directly to the sauté pan with the pepper butter.
2. Add 1/3 cup of the starchy pasta cooking water to the pan.
3. Toss briefly to combine.

Add the Cheese:

1. Sprinkle half of the grated Pecorino-Romano cheese over the pasta.
2. Toss to coat the pasta evenly.
3. Add the remaining cheese and continue tossing.
4. If needed, add a few extra tablespoons of pasta water to achieve a smooth, glossy sauce.

Serve Immediately:

1. Transfer the pasta to serving plates.
2. Garnish with an extra twist of black pepper and additional Pecorino-Romano if desired.
3. Serve hot for the best flavor and texture.

Notes

Want to try a slightly more fancy sauce for cacio e pepe ravioli?? click here if you’d like to see!