Tag: fresh pasta

The recipe for ravioli with cheese and pepper step by step – Italian cuisine reinvented by Gordon Ramsay

Not him spaghetti with clams or other typical summer seafood dishes: the favorite is the cheese and pepper ravioli recipe. A substantial, truthful, tempting recipe, which – as with many others – you give in to without too many thoughts when you go on holiday: it is at the top of the singular ranking of the most requested dishes on ships of MSC, which serves this fresh pasta filled with pecorino and black pepper together with broccoli, preparing a delicate accompanying sauce. Do you want to try? At the bottom of the article you will find the recipe for ravioli with cheese and pepper.

Favorite dishes on a cruise

A singular choice, we were saying, also because other very light and summery dishes appear in this mini ranking. In second place there is Salmon grilled smoked served on yellow corn mashed potatoes, leek cream and spinach ragù topped with crispy onions, orange BBQ sauce. Third place instead for Vegan cauliflower gnocchi on a base of saffron-flavoured potato cream. In fourth place is cheese: Brie in crunchy almond brioche with berry compote. Fifth place, finally, for the freshest of the 5 dishes: White fish ceviche with red onion, lemon and coriander, on sweet pepper coulis.

The recipe for cacio e pepe ravioli

Ingredients for one portion

  • 120 g of ricotta and spinach ravioli
  • 1 dl of vegetable broth
  • 30 g of white onion
  • 2 g black peppercorns
  • 10 g of pecorino romano
  • 2 ml of olive oil
  • 2 mg of sunflower seed oil
  • Salt to taste
  • 5 g unsalted butter
  • 5 g of 00 flour
  • 30 g of fresh broccoli
  • 1 ml of olive oil
  • 3 g of fresh shallot
  • 3 g minced garlic
  • 1 g of chopped chilli pepper


  1. In a pan, gently toast the black peppercorns in the olive oil until golden. Add the sliced ​​onion and sauté.
  2. Add the vegetable broth to the pan and reduce by half. Thick the sauce with a roux prepared by melting the butter in a pan and adding the flour, then incorporate the grated pecorino romano. Pass the sauce through a sieve to obtain a smooth consistency.
  3. An hour before serving, add the grated pecorino to the sauce and mix with an immersion blender until you obtain a creamy consistency. Add ground black pepper and salt, if necessary.
  4. To prepare the broccoli, blanch it in salted water for 20 seconds, then cool it in ice water. Drain them and put them in the refrigerator. In a pan, sauté the broccoli with minced garlic, shallots and chopped chili pepper.
  5. To serve, cook the ravioli in boiling salted water, then drain and season with melted butter and a little pecorino emulsion.
  6. Arrange the pecorino emulsion on the plate, place the ravioli on top and garnish with the broccoli and a few flakes of pecorino romano.

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Ravioli with nettles recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Ravioli with nettles recipe |  The Italian kitchen

Have you ever eaten ravioli with nettles and salted lemon sipping a gin and tonic? Venture into this chef’s recipe Daniel Canzian in which the meeting between the ingredients is a surprise, always exquisite.

The recipe for ravioli with nettles by Daniel Canzian

In this gourmet preparation, a thin egg pasta closed to form plinths, in the Piedmontese style, contains a filling of nettles, bruscandoli and dandelion flavored with herbs and spices and pickled lemon (which can be found online or in oriental specialty shops or do at home); the dish is completed with a walnuts sauce, chopped walnuts and nettle shoots. Enjoy the dish while drinking a gin and tonic, it will accentuate the flavours.

Who is chef Daniel Canzian

Born in the Veneto region, in Conegliano, to a family of innkeepers, Daniel Canzian worked in the best kitchens in Italy and France from a very young age. The meeting with Gualtiero Marchesi is crucial: the maestro puts him in charge of his group’s restaurants in the role of executive chef. After receiving the «Pellegrino Artusi award as best young chef, in 2013 Canzian the restaurant that bears his name opens in Milan, where he states his idea of ​​cuisine that eliminates the superfluous to let the raw material speak, according to simplicity, respect for tradition and seasonality. Today he is vice president of the European board of the JRE-Jeunes Restaurateurs association.

Handmade pasta with the recipe of the 2024 champion – Italian cuisine reinvented by Gordon Ramsay

27 years old, Sardinian from Sant’Antioco, Ylenia Parente is the first Italian champion of handmade pasta. In the kitchen by profession as well as by passion, she works at the restaurant of the T Hotel in Cagliari, and defeated the competition in the first edition of the Handmade Pasta Championship precisely with a Sardinian recipe, but revisited. A dish with a name “Cuttlefish and peas”or a unpublished round culurgiones based on squid ink and saffron, filled with cuttlefish cooked at low temperature and central livers, on a pea cream, shallot sauce with squid ink, tomato powder and dried and puffed cuttlefish skin.

A perfect dish, which immediately convinced the judges of the competition, the highlight of the third edition of the DMED – Mediterranean Diet Exhibition held in Paestum (Salerno). So much so that the jury, chaired by journalist Luciano Pignataroalso awarded her the special awards for the “Best Dough” and for better nutritional balance “Mediterranean Diet”.

Handmade pasta championship: the podium

He took second place in the competition, which involved chefs, pasta makers and cesarinas from all over Italy the Umbrian Michele Raspanti with the dish “Made in Italy…Paestum 1.0” based on tortelli with tricolor puff pastry made with red turnip and spinach, filled with veg cream, PGI hazelnut paste and topped with fresh summer truffle, fresh cigna, toasted hazelnuts and crunchy bread. In third place, however, the Neapolitan Domenico Pastena, with the dish “Porro Pork” based on ravioli filled with stewed pork and leek, seasoned with leek crumble, leek powder, tomato and ginger sauce, leek oil and mixed herbs. The award for the dish that best represented Italian tradition finally went to Onofrio Triolo: “Scents of Sicily” with underwire macaroni seasoned with onion, capers, sultanas, pine nuts, swordfish, blended with white wine and then yellow, peeled cherry tomatoes, wild fennel, anchovies in oil, breadcrumbed almonds and EVO oil.

The Italian champion of handmade pasta

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