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!
1 tsp kosher salt
4 c flour
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
- 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.
- Knead the dough for about 10 minutes, then transfer to a greased bowl, cover with a damp cloth and let sit for an hour.
- Meanwhile, stir together the cheeses and pear, then refrigerate.
- 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.
- 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.
- 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.
- Garnish with pepper and pecorino.
If, on any given day, I was posed the question of what my favorite thing(s) is/are, my answer would probably consist of a brief list, and would definitely include both coffee and ice cream (also dogs when they sigh really loud and peeling plastic off a new thing). So when I first heard someone mention the Italian coffee/ice cream-based drink dessert infamously known as an affogato, I said “why would you eat an avocado at this hour?” then someone said, “not an avocado, an affogato” then I said “oh.” It was a life changing moment!
This is my take on a classic affogato (cold ice cream + a shot of hot espresso), but instead of using a scoop of classic vanilla, I encourage you to try this flavor instead! It’s fresh, it’s edgy, it tastes nothing like avocado, and it gives you that dog sigh sentiment that only coffee AND ice cream lovers understand.
Make the Ice Cream:
- 3 large egg yolks
- 1/4 sugar
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup cocoa powder
- 1/2 tbsp. sea salt (one of the most important ingredients not present in the ingredient picture my bad)
- 1/4 cup maple syrup (Grade B is best)
+ one shot of espresso or strong coffee
- In a medium sized sauce pan, whisk together the egg yolks and sugar until pale yellow. Whisk in the salt, then the milk, and heat at medium-low, stirring constantly until the mixture is thick enough to coat a wooden spoon.
- Remove from heat and whisk in the maple syrup and cocoa powder (make sure there are no cocoa lumps before refrigerating!)
- Transfer the ice cream base to a (preferably metal) bowl, cover with plastic and place in the fridge for at least two hours, or until cold.
- Once the mixture is chilled, stir in the heavy cream and churn in an ice cream maker, then transfer to an airtight container and freeze until firm.
- When the ice cream is firm, scoop into glasses or bowls and serve with a shot of espresso or strong coffee. Pour the coffee over the ice cream and eat/drink with a spoon 🙂
Enjoy! <3, B