Cacio e pepe translates to cheese and pepper for the uninitiated. This preparation hails from Rome and often contains a few simple ingredients: Spaghetti, pecorino cheese, and cracked black pepper. For a while now we've been working on a ravioli filling that is inspired by this iconic dish and we finally have something worth sharing.
Our filling contains three distinct styles of cheese, all of which are from small producers in Pennsylvania. The first is a whey-based fresh ricotta from Caputo Brothers Creamery in Spring Grove, PA. The second is a natural rind raw cow's milk cheese called Fat Cat produced by Birchrun Hills Farm in Chester Springs, PA. Lastly, we add Royer Mountain aged cheese from Clover Creek Cheese Cellar in Williamsburg, PA. This combination of cheese yields a filling that is creamy, salty, a little funky, with a pleasant spice from the black peppercorn. Our go to pairing for this (and most) of our stuffed pasta is chopped hazelnut, brown butter, and fresh herbs (thyme, oregano, marjoram, sage, etc.).
Our pasta dough is made with organic spring wheat and pastured eggs from Horseshoe Ranch.
Allergens: Wheat, Milk, Eggs
Net Weight: 9oz (255g) - 2 Servings
SOLD FROZEN. COOK FROM FROZEN. 30+ DAY SHELF LIFE.