Cacio e Pepe Ravioli with Asparagus and Peas

This Italian dinner recipe combines authentic flavors with modern cooking techniques. Ready in 25 minutes, serves 4 people. Serve immediately in warm shallow bowls, topped with extra freshly cracked black pepper. Pair with a crisp arugula and cherry tomato salad dressed with lemon vinaigrette to balance the savory flavors.

Cuisine: Italian Type: Dinner Time: 25 min Servings: 4 Calories: 567 per serving
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Nutrition Information

Each serving contains approximately 567 calories and 24.0g of protein. Macronutrients include 57.0g carbohydrates and 27.0g fats per serving.

Per Serving

Calories
567
Protein
24.0g
Carbohydrates
57.0g
Fats
27.0g

Total

Calories
2268
Protein
96.0g
Carbohydrates
228.0g
Fats
108.0g

Ingredients

This recipe requires 9 ingredients. All ingredients are commonly available at grocery stores.

  • 20.0 oz Whole Wheat Spinach & Ricotta Ravioli
    fresh or frozen, whole grain preferred for fiber
  • 1.0 lb Asparagus
    woody ends trimmed, cut into 1-inch bite-sized pieces
  • 1.0 cup Green Peas
    fresh or frozen, thawed if frozen
  • 3.0 oz Pecorino Romano Cheese
    finely grated, creates creamy sauce without heavy cream
  • 2.0 tbsp Extra Virgin Olive Oil
    high quality, divided use
  • 2.0 clove Garlic
    minced or thinly sliced
  • 1.5 tsp Whole Black Peppercorns
    toasted and coarsely crushed, reduce quantity for children
  • 1.0 whole Lemon
    zest only for garnish, adds brightness without sodium
  • 1.0 tsp Kosher Salt
    for pasta water only, use sparingly

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Boiling Water & Equipment Setup

  1. Fill a large stockpot with 4-5 quarts (4-5 liters) of water, cover with a lid, and place on high heat to bring to a boil rapidly.
  2. Place a large skillet or sauté pan on the stove for the sauce (do not heat yet).
  3. Set up a colander in the sink for draining.
  4. Prepare a small heat-proof cup or ladle specifically for reserving starchy pasta water later.
  5. Retrieve all ingredients from fridge and pantry to bring to counter.

2. Vegetable & Aromatic Preparation

  1. Wash asparagus (450g), snap off the woody ends, and cut stalks into 1-inch (2.5cm) pieces.
  2. Measure green peas (145g); if frozen, place in a small bowl with warm water to thaw quickly, then drain.
  3. Peel and mince garlic cloves (2 cloves) or slice very thinly.
  4. Wash lemon and use a microplane to collect zest (approx. 1 tsp).
  5. Toast whole peppercorns (4g) in the dry skillet over medium heat until fragrant, then crush coarsely using a mortar and pestle or the bottom of a heavy pan.

3. Cheese & Base Prep

  1. Finely grate Pecorino Romano cheese (85g) using a microplane or smallest holes of a box grater (finely grated cheese melts easier for the emulsion).
  2. Measure olive oil (30ml) into a small prep bowl or have ready near the skillet.

4. Boil Pasta & Blanch Vegetables

  1. Once water is boiling, add kosher salt (6g) to the pot.
  2. Add ravioli (570g) to the boiling water and stir gently to prevent sticking.
  3. Boil ravioli for 2 minutes less than package instructions (approx. 3-4 minutes total depending on brand).
  4. Add prepared asparagus pieces and peas to the boiling water with the pasta for the final 60-90 seconds of cooking.
  5. Carefully carefully reserve 1 cup (240ml) of starchy pasta water before draining.
  6. Drain pasta and vegetables in the colander.

5. Create Emulsion & Serve

  1. In the large skillet, heat olive oil (30ml) and crushed peppercorns over medium heat until sizzling.
  2. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
  3. Pour in 1/2 cup (120ml) of reserved pasta water and bring to a simmer to create a starchy base.
  4. Reduce heat to very low. Add the drained pasta and vegetables to the skillet.
  5. Sprinkle in the grated cheese (85g) gradually while tossing or stirring vigorously to create a creamy emulsion, adding more pasta water if dry.
  6. Stir in lemon zest and serve immediately in warm bowls.

Plating

  1. Warm four shallow pasta bowls to keep the sauce creamy and prevent it from seizing upon contact with cold ceramic.
  2. Divide the ravioli evenly among the bowls, gently piling them in the center.
  3. Arrange the asparagus pieces and peas around and on top of the ravioli, ensuring the bright green vegetables are clearly visible.
  4. Spoon the remaining sauce from the skillet over the pasta to ensure every piece is coated in a glossy sheen.
  5. Top with a cloud of freshly grated Pecorino Romano and a sprinkle of lemon zest for a vibrant pop of yellow.
  6. Wipe the rims of the bowls with a clean cloth to create a sharp, clean edge before serving immediately.

Family Beverage

Sparkling water with cucumber ribbons and fresh mint leaves

Alcohol Beverage

Chilled Pinot Grigio or a crisp Sauvignon Blanc

Serving Suggestions

Serve immediately in warm shallow bowls, topped with extra freshly cracked black pepper. Pair with a crisp arugula and cherry tomato salad dressed with lemon vinaigrette to balance the savory flavors.

Notes

Toasting whole peppercorns in a dry pan before crushing releases aromatic oils for a bolder flavor. Utilizing starchy pasta water to emulsify the cheese creates a creamy sauce without the need for heavy cream or excessive butter. Using whole wheat or spinach-infused ravioli increases fiber and nutrient density.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place in a pan over low heat with a splash of water to loosen the sauce and re-emulsify the cheese.

Freezing

Freezing the fully cooked dish is not recommended as the emulsion sauce will separate and the vegetables will lose their crisp-tender texture. For meal prep, freeze uncooked ravioli separately in a freezer-safe bag for up to 2 months and cook directly from frozen.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: wheat, gluten, eggs, milk, dairy. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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