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

Method

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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