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Cacio e Pepe Classic Italian Cheese Ravioli

Servings: 2 | Prep: 10 mins | Cook: 10 mins

This Cacio e Pepe dish with Nuovo’s Classic Italian Cheese Ravioli is pasta-bly one of the simplest and most delicious recipes. Using just butter, Pecorino Romano cheese, black pepper, and a splash of pasta water, you can create this creamy Roman sauce in a snap!


1 Pack (9 oz.) Nuovo Pasta Classic Italian Cheese Ravioli
2 Tbsp Butter
¼ cup Pasta water
Cracked black pepper to taste (be generous!)
4 Tbsp Pecorino Romano, grated


  1. Cook ravioli separately in lightly salted boiling water according to package directions. While ravioli are cooking, place butter in a small skillet over medium-low heat and cook until it starts to melt.
  2. Add black pepper and ¼ cup of pasta water from the pasta pot. Stir well and add 2 Tbsp Pecorino Romano. Stir well to melt the cheese.
  3. Drain ravioli and place on a serving platter. Spoon Cacio e Pepe sauce on top and sprinkle with the rest of the Pecorino Romano as a finishing touch. Enjoy!