Ravioli Cacio E Pepe by Andrea Torre
Andrea Torre, Executive Chef at the signature Italian restaurant Arva at the Amanyangyun hotel in Shanghai, and at Amanpulo in the Philippines, shares his recipe for ravioli cacio e pepe.
Ingredients – dough
- 600g semolina flour
- 500g flour T65
- 400g eggs yolks
- 7 eggs
- 40g EVO
- 25g salt
Method – dough
1. Prepare the ravioli dough. Let it rest for at least 30minutes at room temperature. If resting for more than 6 hours, store the dough in the refrigerator.
Note: The dough will hold for up 2 days in the refrigerator, but best to use it the same day you make it, because the egg yolks will oxidise and discolour the dough over time.
2. Remove the dough from the refrigerator at least 30minutes before rolling it out.
Ingredients – filling
- 300g Parmigiano reggiano
- 700g Pecorino
- 300ml water
- 50g toasted black pepper
- 40g mascarpone
Method – filling
1. Mix all the ingredients in blender and rest it 20minutes in the fridge.
2. Using a straight wheel cutter or a knife and a ruler, cut the sheet of dough in half lengthwise, forming two strips that are about 7.5cm wide. Using a piping bag or a spoon, place 1 tsp of filling onto the sheet in a row, leaving 12 mm between dollops.
3. Each inch of dough should have one dollop of filling in the centre. Take the edge closest to you and fold it over, away from you, to comfortably cover the filling but still leaving about 3mm of dough bare at the far edge. Use a spritz of water from a spray bottle to help seal it if necessary.
4. To form the individual agnolotti, hold your thumb and index finger perpendicular to the table and pinch the dough between the lumps of filling. Start on the right side of one strip and work your way down the line, one shape at a time. Once the pinch is created, seal each agnolotti individually by gently pressing the rest of the dough over the filling and removing any air pockets in the front edge.
5. Using a fluted cutter, trim the entire edge directly in front of the filling, cutting as close as you can get to the filling without breaking the seal. For the final agnolotti-forming cuts, using a fluted cutter, quickly and with some force, cut them one by one directly in the middle of the “pinch.” The trademark pocket should form with the swipe. Place the agnolotti on the prepared baking sheet, spaced apart. Don’t let them touch or they might stick. Repeat until you run out of dough or filling. You should get about 75 pieces.
Method – filling
1. Cook the ravioli in salted boiling water, at the same time melt a teaspoon of unsalted butter in a pan with 2 spoons of water. Once ravioli are cooked, put them in the pan.
2. Plate in a small bowl and finish it with a freshly grated truffle.