Refined ravioli filled with Pecorino Romano and mascarpone, finished in a truffle essence sauce — a luxurious interpretation of Rome’s classic cacio e pepe.
Traditional cacio e pepe is just cheese, pepper, and starchy pasta water emulsified into a sauce — no pasta shape to trap it. Sealing that same Pecorino inside a ravioli flips the mechanic entirely: instead of coating the noodle, the cheese sauce is the filling, and the truffle essence takes over the role black pepper normally plays, so each bite bursts rather than coats.
Serves 4
Ingredients:
- Ravioli (see sub-recipe)
- Cacio Pepe Filling (see sub-recipe)
- Truffle Essence (see sub-recipe)
- Shaved black truffle (for garnish)
- Cracked black pepper (to finish)
Speciality Items:
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Steps:
- Cut pasta rounds, fill with cheese mix, and seal to form ravioli.
- Spoon filling into the center of one round.
- Place a round on top and seal edges, making sure no air is trapped.
- Boil ravioli for 2–3 minutes until tender.
- Toss gently in truffle essence sauce.
- Arrange on plate, spoon over sauce, and garnish with shaved truffle and pepper.
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Pasta Dough
Ingredients:
- 200 g – 00 flour
- 2 – Egg yolks
- 1 – Whole egg
- 1 tsp – Olive oil
- Pinch – Salt
Steps:
- Mix flour and salt, make a well, and add eggs and oil.
- Knead until smooth and elastic, about 8–10 minutes.
- Wrap and rest 30 minutes before rolling thin sheets about 2 mm thick.
Cacio e Pepe Filling
Ingredients:
- 100 g – Pecorino Romano (finely grated)
- 50 g – Mascarpone
- ½ tsp – Freshly ground black pepper
- 1 tbsp – Cream
Steps:
- Combine all ingredients in a bowl and mix until smooth.
- Adjust texture with a small amount of cream if needed.
Truffle Essence Sauce
Ingredients:
- 100 mL – Light chicken stock
- 50 mL – Cream
- 1 tsp – Black truffle paste or reduction
- 1 tbsp – Butter (for finishing)
Steps:
- Reduce stock and cream together to a glaze.
- Whisk in truffle paste and finish with butter.
- Season lightly and keep warm.
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