Time is a commodity which is why twenty minute meals are so important to keep in your back pocket… just as important as having a package of ravioli in the freezer for times like these. 😉
Cacio e pepe ravioli was one of the new items released at Trader Joe’s in the Summer of 2020. This product received mixed reviews when it first came out, but I was intrigued nonetheless so I had to test it out for myself. Honestly, I don know what people don’t like about this ravioli, I thought it was DELICIOUS and would definitely buy it again!
What is Cacio e Pepe?
Cacio e pepe is a classic Italian dish made with only a few ingredients. Cacio e pepe means “cheese” and pepper” which are the two main ingredients, just as the name suggests. Grated Pecorino Romano is the cheese that is traditionally included in this meal. If you’re not familiar with Pecorino Romano, it is a harder cheese made from sheep’s milk that is generally used for grating. This Italian cheese draws a salty flavor that is commonly used on top of pasta dishes.
Cacio e pepe is traditionally served with spaghetti, but I love the ravioli twist. If you’re looking for something a little more authentic, Trader Joe’s also has a frozen Cacio e Pepe spaghetti that is just as enjoyable. I serve that with grilled chicken! YUM!
Cook the ravioli according to the instructions on the package. Reserve some pasta water and set aside. If you’d prefer to make your sauce a little creamier, pour a little pasta water in before adding your other ingredients.
Speaking of the other ingredients, let’s breakdown the flavor profiles of each! When I make recipes using frozen foods, I like to offset with fresh ingredients so my whole meal isn’t beige. You feel me?
Since sweet corn was in season when this dish was first made, I thought it would be the perfect addition.
Tip: Did you know that bundt pans make it extremely easy to cut corn off the cob? Place the ear of corn on the center and use a knife to cut the corn off the cob. You’re welcome!
The corn kernels burst in your mouth with each bite of cheesy ravioli. But that’s not it, the sweetness of the corn paired with the saltiness of the Parmesan cheese and crispy prosciutto is where it’s at!
But how does the arugula tie in with all the flavors?
Arugula has a bitter, peppery taste to it, so it actually compliments this cacio e pepe ravioli very nicely. The other flavors offset the pepper so it’s not overwhelming. Plus, who are we kidding, the green color helps make this dish look a little less beige. 😉 If you’re meal prepping this recipe, hold on the arugula until you’re ready to serve to prevent the arugula from wilting.
Crispy prosciutto crisps up in no time and is totally underrated. I love adding this to ravioli dishes, pasta, or even salads. Just add the slices to a nonstick skillet and cook for 2-3 minutes flipping in between. The prosciutto adds a salt flavor while also adding some crunch.
Last but not least, don’t forget to add extra Parmesan cheese before serving. The more cheese the better!
Cacio e Pepe Ravioli
Ingredients
Instructions
- Line a baking sheet with foil. Add prosciutto and crisp up in a 350° oven for 5ish minutes until crispy and golden brown. Roughly chop and set aside. Cook ravioli according to package.
- Cook corn in a skillet with boiling water. Remove from skillet and cut corn off the cob. Set aside.
- Using the same skillet as the corn, add salt to the water and cook Raviloi1. Reserve ¼ cup pasta water before draining. Set ravioli aside.
- Using the same nonstick skillet, melt butter and olive oil together over medium-high heat. Add reserved pasta water, pecorino cheese, and freshly grated pepper. Stir until sauce thickens.
- Add cooked ravioli, corn, and prosciutto slices. Stir to evenly coat. Stir in a handful of arugula right before serving. Enjoy!
Notes
I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made! And don’t forget to tag @rightbackspatula on Instagram if you take any pictures!
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