Cacio E Pepe Ravioli (with Baby Spinach)
Author:This simple, cheesy, pillowy pasta recipe is enhanced by the addition of fresh basil and baby spinach.
Ingredients
- 8 oz refrigerated, fresh cheese ravioli (pasteurized)
- 4 quarts water
- 1 tbsp extra virgin olive oil
- 3 cups baby spinach
- 1/2 cup fresh basil leaves
- 1 tsp freshly ground black pepper
- 1/2 cup pasteurized parmesan or pecorino cheese
- 1 lemon
- salt, to taste
Instructions
- Thoroughly rinse the baby spinach and basil. Tear the basil into small strips and set aside.
- Cook the ravioli per the package instructions. Reserve 1 cup of pasta water.
- Once drained, set pasta aside.
- In a medium-sized skillet (10"/25 cm), warm the olive oil over medium heat for 30 seconds.
- Use a spatula to slide the cooked ravioli into the pan. Gently toss to separate the ravioli.
- Add the ground black pepper and toss ravioli to disperse.
- After 3 minutes of sautéing, some ravioli will have developed a crunchy exterior. Turn off the heat.
- Add in the spinach leaves and basil leaves. Use a wooden spoon to toss and combine. If ravioli is too dry, add a bit of the reserved pasta water and continue to toss.
- Once greens are mostly wilted, add a squeeze of lemon juice. Add salt to taste.
- Serve the cacio e pepe ravioli in individual bowls and top with grated parmesan cheese and additional ground black pepper.
Video
Notes
*Nutritional information is calculated using online tools and is provided as a courtesy. The values can vary depending on which ingredients and brands are used.
- Do not skimp on the freshly ground black pepper.
- If you're not a fan of fresh basil, try replacing the herbs with freshly chopped parsley or chives.
- Don't have spinach on hand? Try fresh arugula instead.
- Instead of cheese ravioli, why not try mushroom ravioli or meat ravioli.
- A sprinkle of white pepper also adds a different dimension of heat.
Nutrition*
Calories: 378kcalCarbohydrates: 37gProtein: 19gFat: 18gFiber: 4gSugar: 3g
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