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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe combines the rich, creamy flavors of a Cacio e Pepe filling with the indulgence of perfectly seared steak. The raviolo, made from fresh pasta dough, is filled with a smooth pecorino and black pepper emulsion, stabilized for easy handling. The steak is deeply caramelized and basted with butter, garlic, and thyme, creating a luxurious pairing. Finished with a glossy butter sauce and optional beef jus, this dish is a true celebration of bold...
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Crush black pepper in a mortar, then toast it gently in a dry pan until fragrant.
Add pasta cooking water and let it infuse briefly.
Lower the heat and gradually add the grated pecorino, stirring continuously to create a smooth emulsion.
Add a small amount of cornstarch mixed with water to stabilize the mixture. Mix until creamy and well combined.
Transfer to a container and refrigerate for at least 5 hours, until fully set and firm.
Roll the pasta dough into thin sheets.
Place a portion of the chilled Cacio e pepe mixture onto one sheet, cover with another sheet, and seal well.
Cut into large raviolo.
Smoke the beef filet with some dry herbs like rosemary or thyme in a big pot.
Season the steaks generously with salt.
Sear in a hot pan until deeply caramelized on both sides.
Add butter, garlic, and thyme, and baste continuously.
Remove from the pan and let rest.
Boil in salted water for about 1 minute, until just tender.
Transfer to a pan with a knob of butter and a splash of pasta cooking water. Toss gently until glossy.
Spoon a little beef jus onto the plate if desired.
Place the steak on top, then finish with the Cacio e pepe raviolo.
Serve immediately.
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Stabilizing the Cacio e pepe filling with cornstarch ensures it holds up well during handling and reheating.
Use a mortar and pestle to crush black pepper for a more intense flavor.
Let the steak rest after cooking to retain its juices.
Ensure the pasta sheets are sealed tightly around the filling to prevent leaks during cooking.
Can I use Parmesan instead of pecorino romano?
Pecorino romano is traditional for Cacio e Pepe, but you can substitute Parmesan if needed. The flavor will be slightly different.
How do I know when the raviolo is cooked?
The raviolo is done when it becomes tender and slightly translucent after boiling for about 1 minute.
What cut of steak works best for this recipe?
Cuts like Black Angus or filet work well due to their tenderness and flavor.
Can I make the Cacio e pepe filling in advance?
Yes, the filling can be made up to a day in advance and stored in the refrigerator.
Is the beef jus necessary?
The beef jus is optional but adds an extra layer of richness to the dish.
