Cacio e pepe is a classic from Rome, and literally means “cheese and pepper”. This dish is inspired by it’s uncomplicated nature: handmade ravioli filled with ricotta, parmesan and pepper, finished with the world’s simplest fresh tomato sauce.

Ingredients

Serves 6

For the fresh pasta

• 5 eggs

• 500g 00 flour

For the filling

• 700g ricotta

• 3 tablespoons of black peppercorns

• 100g finely grated parmesan

• 1 egg, whisked

• Another egg, whisked separately

For the tomato sauce

• 1kg ripe tomatoes, any variety

• 1 bunch of fresh oregano

• A little olive oil

What you need to do

Making the ravioli filling

• Crush the peppercorns with a mortar and pestle.

• Run the crushed peppercorns through a sifter. This will remove the shell of the peppercorns from the strong, fine pepper.

• In a large bowl add the ricotta, parmesan, egg and pepper. Stir until the mixture is smooth.

• Place in the fridge until ready to use.

Making the fresh pasta

• Add the flour to a bowl and make a well in the centre. Crack the eggs into the well and fold in the flour with a spoon until the eggs have been fully absorbed.

• Knead the dough a little in the bowl until a ball starts to form. When it does, take the ball out and knead it on a floured surface for 5-10 minutes, or until the ball is soft and smooth.

• Wrap the dough ball tightly in cling wrap and let is sit for 20 minutes.

• Cut the ball into four pieces, wrapping each tightly in cling wrap. This will keep it fresh until you’re ready to roll it.

Making the ravioli

• Take one of the pasta balls and roll it into a fine sheet as if you were making fresh pasta. (Keep rolling until your reach the finest setting on your machine)

• On a floured chopping board, cut the end of your pasta sheet to make a straight edge.

• Take one corner and fold it over to touch the opposite side of the sheet. Cut your pasta sheet where the corner meets the opposite edge, forming a shape square.

• Add your ricotta mixture to a piping bag, and pipe a dollop into the centre.

• Brush egg lightly onto two edges.

• Take the edges with the egg and fold them over to the opposite side, turning the square pasta into a triangle ravioli shape.

• Place your finished ravioli onto a floured board or dish. Repeat until you have completed all of the ravioli. Place your finished ravioli in the fridge until you’re ready to boil them.

Making the sauce

• Using the finest edge of a cheese grater, grate the tomatoes.

• One they have all been grated down to a fine pup, add chopped oregano and a splash of olive oil.

• Add salt to taste.

Bringing it together

• Boil a pot of water with a tablespoon of salt. When it is boiling, add a generous dash of olive oil. This will stop the ravioli from sticking together.

• Gently drop each ravioli into the water. Meanwhile, heat the sauce. It doesn’t need to cook for long, just long enough to be heated through.

• The ravioli will be done after 5 minutes, or when they all float to the top of the pot.

• Remove each ravioli individually with a straining spoon.

• Add as many ladles of the fresh tomato sauce as you like and top with parmesan.

• Perfect as an entree or a light pasta main.