Pasta Night: Cacio E Pere (pear + cheese ravioli)

Tonight’s dinner involved Cacio E Pere: pecorino, pear, and mascapone concealed in ravioli reminiscent of pillows, bubbled in a skillet of butter and thin, caramelized onions.

The process (pictured below) was altogether daunting yet therapeutic, tedious yet rewarding, and I found myself eating extra filling like cookie dough once the last bit of salty burnt caramel was scraped from the pan. Everything was arguably the best part, right up to the black pepper that dusted each plate.

Shout out to two of my lovely readers, Lily & Lilian! Thanks for never doubting me or my blog captions!

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Cacio E Pere

Cacio E Pere

Cacio E Pere

Cacio E Pere

Cacio E Pere

Cacio E Pere

1 tsp kosher salt

4 c flour

6 eggs

1 1/2 tsp olive oil

1 1/2 lb grated pecorino

1 c mascapone

salt & pepper

9 Bartlett pears, peeled and grated

1 stick of unsalted butter

1 large yellow onion, thinly sliced

  1. In a standing mixer with a dough hook, mix flour and salt. With the mixer on low, add the eggs one at a time, then the oil and a few teaspoons of water until a dough comes together.
  2. Knead the dough for about 10 minutes, then transfer to a greased bowl, cover with a damp cloth and let sit for an hour.
  3. Meanwhile, stir together the cheeses and pear, then refrigerate.
  4. Split the dough in half, then roll out thin. On one half of the dough, place rows of about a tsp. of filling at least 1 inch apart. Brush some water around each mound of filling, then fold over the other half of dough and press down around each ravioli. Using a ravioli cutter or a knife, cut out each piece of pasta.
  5. In a large skillet, caramelize the onion in about 4 tbsp. of butter over low heat. Add some sugar (optional), and salt and pepper to taste. Add the remaining butter and cook until the butter is slightly browned.
  6. Cook the ravioli in salty boiling water for about 10 minutes, or until the dough is cooked through. Then, transfer the ravioli to the skillet with a slotted spoon.
  7. Garnish with pepper and pecorino.


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Pasta Night

The difference between fresh pasta, an honest pile of flour fused with a few cold eggs to form a resilient yellow dough, and store bought shapes punched dry with an instructional cooking time ranging from 8-12 minutes, is peace of mind. First, it’s the thought of something so unmistakably rustic that it must be homemade, coinciding with the thought that the substantial difference between the flavors of store bought and homemade is reason enough to do it yourself, even if it takes patience. Then, it’s the flavor of the pasta itself.

Here’s some dinnertime footage from last night’s pasta night:

2 1/4 cups of flour

3 eggs

a lil salt

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