Cacio e Pepe Ravioli with Soft Egg Yolk and White Truffle Butter - Chef Recipe by Rizzo Alba

Ingredients

Dough:

125 g semolina
125g '00' plain flour
150 g egg yolks
20g olive oil
3 g salt

Filling:

200 g cream
100 g grated pecorino
Pepper

Extras:

4 egg yolks
Butter
Fresh or truffle paste (optiona)

Method

Combine the semolina, flour, egg yolks, olive oil and salt in a mixer. Mix until a smooth dough forms. Wrap in cling film and refrigerate for 30 minutes to rest.

In a saucepan, bring the cream to a gentle boil. Remove from heat and whisk in the cornstarch. Stir in the grated pecorino until fully melted and incorporated. Let the mixture cool, then refrigerate until firm.

Roll out the rested dough into thin sheets. Using a cutter or a glass, create dough circles. Place a spoonful of the pecorino filling onto each circle, then carefully place an egg yolk in the centre. Cover with another sheet of dough and press firmly around the edges to seal, ensuring no air pockets remain.

Bring a pot of salted water to a gentle boil and cook the ravioli for about 3 minutes, or until they float to the surface.

Melt butter in a pan. Add the cooked ravioli and gently toss to coat, incorporating fresh or truffle paste if using.

Plate the ravioli and garnish with extra grated pecorino and freshly shaved truffle. Serve immediately and enjoy!

Recipe provided by Firma Italian