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MARIO BATALI Cacio e Pepe Ravioli all’ Amatriciana

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Don’t miss out on making this tasty Italian meal for your family tonight!

1 cup freshly grated Pecorino Romano cheese (plus more to serve)
1 cup fresh ricotta cheese (strained)
1 tablespoon coarsely ground black pepper
1 teaspoon salt (plus more for pasta water)
1/4 cup extra-virgin olive oil
1 pound fresh pasta sheets
Amatriciana Sauce Amatriciana Sauce semolina flour (for dusting pan) Amatriciana Sauce
1/4 cup extra-virgin olive oil
4 ounces guanciale (substitute with pancetta or bacon, cut into 1/2-inch strips)
1 medium red onion (1/4-inch slices)
1 jalapeno (thinly sliced)
1/4 cup tomato paste
1-2 teaspoon red pepper flakes
1/2 cup Parmigiano-Reggiano cheese (freshly grated)
1/2 cup Pecorino Romano cheese (freshly grated, plus more to garnish)
1/4 cup parsley (chopped)

For the Cacio e Pepe Ravioli: In a large bowl, add the Pecorino Romano, ricotta, black pepper, salt and extra-virgin olive oil. Stir to combine.
On a clean work surface, lay the pasta sheets out. Using pasta cutters, cut the pasta into 3-inch squares. Working in batches, use a pastry brush to dampen the edges of each square with water. Place 2 teaspoons of the Cacio e Pepe mixture in the lower third of the square. Fold over to create a rectangle and seal. Continue with remaining ingredients. Set aside the formed ravioli on a baking sheet lightly dusted with semolina.
Meanwhile, bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for 2-3 minutes, until they float to the top of the boiling water. Drain, reserving some pasta water.
For the Amatriciana Sauce: In a large, high-sided saute pan, add the oil, guanciale and onion, and place over medium heat. Cook until the fat has rendered, the guanciale starts to crisp, and the onion has softened, about 7-8 minutes. Add the jalapeno, red pepper flakes and tomato paste, stir to combine and cook until fragrant, about 1-2 minutes. Add about 1 cup of the pasta water, a little at a time, to loosen the sauce. Bring to a simmer. Add the cooked ravioli and ΒΌ cup of the reserved pasta water to the sauce and toss over medium heat until the pasta is well coated. Add more pasta water if necessary to loosen the sauce. Add the cheeses and parsley, and stir to combine. Serve ravioli with more freshly grated Parmigiano-Reggiano and a drizzle of extra-virgin olive oil.

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