Two bowls of Cacio e Pepe Beef Ravioli with Asparagus next to utensils and beverages ready to serve for dinner

Cacio e Pepe Beef Ravioli with Asparagus

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25 Minutes Prep
25 Minutes Total
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2 Servings

Cacio e Pepe – fun to say, even more fun to eat! You may have tried the classic; we’ve reimagined it with ravioli for a quick and easy mid-week dinner.

Ingredient List

  • Small check mark in a circle icon 375g pack Latina™ Fresh Beef Ravioli
  • Small check mark in a circle icon 100g butter
  • Small check mark in a circle icon 1 bunch (about 125g) mini asparagus, woody ends snapped off and remainder cut into thirds
  • Small check mark in a circle icon 100g pecorino Romano, finely grated, plus extra to serve
  • Small check mark in a circle icon 2 teaspoons cracked or freshly ground black pepper, plus extra to serve

Preparation

  1. Bring a large saucepan of water to the boil. Add ravioli; wait until the water returns to the boil and cook 5 minutes. Drain the ravioli, reserving 250ml of the cooking water.
  2. Heat butter in a medium frying pan over low-medium heat. Once the butter is foamy, add asparagus and sauté 2-3 minutes, stirring occasionally.
  3. Add reserved pasta water, increase heat to high and bring the mixture to a boil, then reduce heat to low, add the pecorino and pepper and stir constantly until the cheese melts. Toss through the cooked ravioli, divide between two serving bowls and serve with extra pecorino and pepper.

Tips

  • Instead of asparagus, try this recipe with fresh or frozen peas or trimmed green beans.
  • There are subtle flavour differences between pecorino and Parmesan, but if you have Parmesan on hand, it can be used instead.

Featuring

Beef Ravioli 375g
Beef Ravioli 375g