The Chew: Cacio E Pepe Ravioli All’ Amatriciana Recipe

The Chew: Ravioli At Disney World

The co-hosts of The Chew were in Orlando, Florida for the Epcot International Food and Wine Festival at the Walt Disney World Resort. Mario Batali was with the family who won their family face-off challenge, and together they were all going to make a delicious Italian dish, Cacio e Pepe Ravioli all Amatriciana. This ravioli dinner is much easier to put together than it sounds and the sauce it’s slathered in is absolutely delicious!

To get this incredible recipe, click next page.

The Chew: Cacio E Pepe Ravioli All’ Amatriciana Recipe Ingredients

• 1 C fresh ricotta cheese – strained
• 1 tsp salt + more for pasta water
• 1 lb fresh pasta sheets
• 1/4 C extra-virgin olive oil
• 1 medium red onion – 1/4-inch slices
• 1/4 C tomato paste
• 1/2 C Parmigiano-Reggiano cheese – freshly grated
• 1/4 C parsley – chopped
• 1 C fresh grated Pecorino Romano cheese + more to serve
• 1 tbsp coarsely ground black pepper
• 1 lb fresh pasta sheets
• 4 oz guaciale – substitute for bacon if necessary, cut into 1/2-inch strips
• 1 jalapeno – sliced thing
• 1-2 tsp red pepper flakes
• 1/2 C pecorino romano cheese – freshly grated + more to garnish

The Chew: Cacio E Pepe Ravioli All’ Amatriciana Recipe Directions

For the Cacio e Pepe Ravioli:

1. In a large bowl, add the Pecorino ROmano, ricotta, black pepper, salt and extra-virgin olive oil
2. Stir to combine
3. On a clean work surface, lay the pasta sheets out
4. Use pasta cutters to cut the pasta into 3-inch squares
5. Work in bathces and use a pastry brush to dampen the edges of each square with water
6. Put 2 tsp of the Cacio e Pepe mixure in the lower third of the square
7. Fold over to create a rectangle and seal
8. Continue with the rest of the ingredients
9. Set aside the formed ravioli on a baking sheet lightly dusted with semolina
10. Meanwhile, bring a large pot of salted water to a gentle boil
11. Carefully add the ravioli and cook for 2-3 minutes until they float to the top of the boiling water
12. Drain, saving some of the pasta water

For the Amatriciana Sauce:

1. In a large, high-sided saute pan, add the oil, guanciale, and onion, and put over medium heat
2. Cook until the fat has rendered, the guanciale starts to crisp, and the onion has softened, about 7-8 minutes
3. Add the jalapeno, red pepper flakes, and tomato paste, stirring to combine and cooking until fragrant, about 1-2 minutes
4. Add 1 C of the pasta water, a little at a time, to loosen the sauce
5. Bring to a simmer
6. Add the cooked ravioli and 1/4 C of the saved pasta water to the sauce and toss over medium heat until the pasta is well coated
7. Add more pasta water if needed to loosen the sauce
8. Add the cheeses and parsley, then stir to combine
9. Serve ravioli with more freshly grated Parmigiano-Reggiano, and a drizzle of extra-virgin olive oil