Entertaining, Food, Travel and Home
The chef and owner of New York City’s Costata shares a fave pasta
RAVIOLI WITH CACIO E PEPE SAUCE
Makes: 4 servings
¼ cup heavy cream
¼ cup reduced-sodium chicken broth
¾ cup finely grated Parmigiano-Reggiano cheese
¾ cup finely grated Pecorino Romano cheese
Freshly ground pepper
2 (9- to 10-oz.) packages refrigerated ravioli
3-4 tbsp. unsalted butter, softened
1. Bring cream and broth to a simmer in a small saucepan over medium heat. Add cheeses, whisking constantly, until a smooth sauce forms. Season with salt and pepper to taste. Remove from heat; cover and keep warm.
2. Prepare ravioli in a large Dutch oven according to package directions. Drain carefully. Return pasta to Dutch oven. Toss with butter to coat.
3. Divide ravioli evenly among serving plates or wide shallow bowls. Spoon sauce evenly over ravioli. Sprinkle pasta with additional pepper. Serve immediately.
Adapted from White’s cookbook Classico e Moderno: Essential Italian Cooking
The chef and coauthor of Gwyneth Paltrow‘s It’s All Good cookbook puts her spin on a 2014 food trend
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