Cacio e Pepe Ravioli — Passport to Italy Collection
Servings: 2 |
Prep: 5 mins |
Cook: 5 mins
Recipe Details
Nuovo Pasta captures the essence of this Roman specialty directly in its ravioli filling, so you’ll only need a simple sauce to enhance the flavors.
Ingredients
- 1 Pack (9 oz.) Nuovo Pasta Cacio e Pepe Ravioli
- 3/4 Cup Heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- 2 Tbsp Pecorino Romano cheese, grated
Directions
- Cook ravioli in salted boiling water according to package directions.
- While ravioli are cooking, warm cream in a large sauté pan over medium-low heat. Bring to a simmer and cook for two minutes. Season with salt and pepper.
- Pour half of the sauce onto a serving platter.
- Drain ravioli and arrange atop the sauce. Drizzle the remaining sauce on top.
- Sprinkle it with Pecorino Romano and extra black pepper if you like. Enjoy!
Product Used
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Since its inception in 1989, NUOVO's fresh pasta and sauce collection including ravioli, tortellini, gnocchi, sacchetti, and pesto has won numerous awards for its gourmet flavorful varieties. With our internationally recognized certifications, we take the utmost care and pride in producing pasta with traditional passion and contemporary technology. Our state-of-the-art facilities combine hand craftsmanship with advanced automation to produce the gold standard of fresh pasta.