What sauce to use with cacio e pepe ravioli

• Prepare the Pasta Water:

Fill a large stockpot with about 3 quarts of water.

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

Prepare the Pepper Butter:

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

Cook the Cacio e Pepe Ravioli Pasta:

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

Combine Pasta and Sauce:

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

Add the Cheese:

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

Serve Immediately:

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