Tag: ravioli

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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Chinese ravioli filled with vegetables – Italian cuisine reinvented by Gordon Ramsay

Chinese ravioli filled with vegetables

First, clean the courgettes, carrots and onions and then grate them with a grater with large holes.

After peeling them, cut the onion into thin slices, chop the garlic and finely grate the ginger.

Combine everything together in a bowl and mix, then cook for 10-15 minutes in a large non-stick pan, with a drizzle of oil and 2 tablespoons of soy sauce, stirring often.
Move into a bowl and let cool.

At this point you can dedicate yourself to making the dough for the ravioli: combine the flour and salt in a bowl, mix, then add the water, kneading until you obtain a smooth dough.
Cover with cling film and let rest for 15 minutes at room temperature.

Take the dough and roll it out on the floured work surface into a very thin sheet (about 1 mm), then cut out circles with a pastry cutter of about 8 cm.

Proceed with forming the ravioli: take one disk at a time, place 1 teaspoon of filling in the center (don’t overdo it, or it will come out during the closing phase), close in a half-moon shape keeping the ravioli vertical, then seal the edges and start making pinch the edges by folding the dough slightly on itself, as you see in the photo.

Place the ravioli on the steamer basket (after lightly greasing it to prevent them from sticking), close the lid and place them on the boiling pan, cooking for about 15 minutes.

The Chinese ravioli filled with vegetables are ready, all you have to do is season them to taste.

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.

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