Refined ravioli filled with Pecorino Romano and mascarpone, finished in a truffle essence sauce — a luxurious interpretation of Rome’s classic cacio e pepe.
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:
- Stand mixer Need it? Click here to start cooking
- Pasta roller Need it? Click here to start cooking
- Food Scale Need it? Click here to start cooking
- Cheese grater Need it? Click here to start cooking
- Black Truffle Paste Need it? Click here to start cooking
- Ring cutter
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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.
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.
More Info
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