Cacio e Pepe Ravioli

Mise en Place

  • Cutting Board
  • Knife
  • Fork
  • Mixing Bowl
  • Large Saute Pan
  • Large Pot
  • Slotted Spoon
  • ¼ Measuring Cup
  • Rolling Pin
  • Plastic Wrap
  • Pastry Brush
  • Spoon
  • Cheese Grater or Microplane
  • Kosher Salt
  • Sheet Tray lined with Parchment Paper

Ingredients

( * Please keep refrigerated before class )

  • 1 ½ cup 00 Flour
  • ½ cup Semolina
  • 2 ea Eggs*
  • 2 ea Egg Yolks*
  • 1 tsp Olive Oil
  • 1 ea Egg, for Egg Wash*
  • Ricotta Farce*
  • 2 oz Olive Oil, for Sauce
  • 1 packet Kampot Pepper
  • 1 packet Balinese Truffle Salt
  • 2 oz Butter*
  • 1 ea Shallot
  • 1 jar Truffle Carpaccio
  • 1 oz Parmesan Cheese

Prep During Class

  1. Fill the large pot with water, cover, and place on the stove over low heat.
  2. Combine flour and semolina in a bowl and mix together. Remove ¼ cup for bench flour.
  3. Lay the flour and semolina mix out onto a countertop and form a well in the center.
  4. Add the eggs, egg yolks, and olive oil into the center of the well. Mix with a fork.
  5. Using your index finger, slowly incorporate the flour into the eggs; form into a shaggy ball.
  6. Knead the dough for 5-8 minutes. Cover with plastic wrap and allow to rest.
  7. Finely mince the shallot.
  8. Finely chop half of the Truffle Carpaccio.
  9. Roll out half of the dough into a very thin sheet.
  10. Create the raviolis by placing a small amount of ricotta farce onto the sheet of pasta, brushing the pasta with egg wash, and folding the dough over to form the raviolis.
  11. Place the raviolis onto the sheet tray lined with parchment paper sprinkled with a little bench flour.

How to Cook

  1. Heat the olive oil and butter in the large saute pan over medium low heat. Cook the shallot until soft and without color; season with Balinese Truffle Salt.
  2. Lightly season the boiling water and cook the raviolis for 2 minutes. Transfer the raviolis to the pan with the cooked shallots.
  3. Add ½ cup of pasta cooking water to the pan with the raviolis and cook them over medium heat for a minute or until a nice glaze forms and the raviolis are al dente. Finish the sauce with the chopped Truffle carpaccio.
  4. Plate the raviolis and cover with the sauce. Finish the raviolis with the Kampot peppercorns, grated Parmesan cheese, and a sprinkle of Balinese Truffle Salt. Top with Truffle Carpaccio all over the top and dig in!