A plin raviolo that got away in Rome
Ravioli cacio e pepe
Ravioli cacio e pepe
Directly from the category 'small but with a big ego', the plin ravioli cacio e pepe take one of Rome's most iconic recipes and enclose it in a Piedmontese format, born to be pinched by hand.
Outside: olive oil and Parmigiano. Inside: a creamy, savory, boldly decisive cacio e pepe sauce. The pairing you didn't know you needed
Directly from the category 'small but with a big ego', the plin ravioli cacio e pepe take one of Rome's most iconic recipes and enclose it in a Piedmontese format, born to be pinched by hand.
Outside: olive oil and Parmigiano. Inside: a creamy, savory, boldly decisive cacio e pepe sauce. The pairing you didn't know you needed
Ingredients
Cacio e Pepe Ravioli
Like a Turin native on vacation in Rome. Plin ravioli, the tri-colored morsels, cradle a treasure of cacio e pepe sauce. Intense, playful, utterly delicious.
Parmigiano Reggiano
The finishing sprinkle that makes all the difference on the plate. And let's be honest, Parmigiano Reggiano goes with everything.