Elevate Store-Bought Ravioli with This 20-Minute Recipe

A simple recipe by Ree Drummond offers a method to elevate store-bought ravioli into a creamy, peppery dish in under 20 minutes. The process requires only six ingredients: salt, store-bought ravioli, whole black peppercorns, salted butter, heavy cream, and grated Pecorino Romano cheese. The method involves cooking the ravioli and reserving the pasta water before creating a sauce by toasting crushed peppercorns in butter and adding cream and the reserved water.

The sauce is simmered before the ravioli is added and tossed. Finally, the pan is removed from the heat, and cheese is added to melt into the sauce. The recipe is noted for its use of heavy cream, which adds body to the dish, and its speed, taking less than 20 minutes from start to finish. It is presented as a convenient option for a comforting weeknight meal.

The recipe calls for a short list of basic ingredients. Beyond the store-bought ravioli, the sauce requires whole black peppercorns, salted butter, heavy cream, and grated Pecorino Romano cheese. Drummond recommends using cheese or mushroom ravioli, or a combination of both. The process begins with cooking the ravioli in heavily salted water according to package directions. It is crucial to reserve a little over a cup of the cooking water before draining the pasta. This pasta water is essential for the sauce consistency later.

Preparation of the peppercorns is the next step. The instructions suggest placing the whole peppercorns in a resealable plastic bag and crushing them with the bottom of a cast-iron skillet. While a mortar and pestle might be easier, this method effectively creates crushed pepper. Once the peppercorns are crushed, the sauce can be started.

Heat is applied to a skillet to melt the salted butter. The crushed peppercorns are added to the melted butter and toasted for about a minute until the mixture becomes fragrant. After toasting, heavy cream and the reserved pasta water are poured into the skillet. The mixture is brought to a simmer. Small bubbles indicate it is time to add the cooked ravioli to the pan.

Initially, the sauce may appear loose and thin. However, as the ravioli is tossed gently in the liquid, it becomes coated in a thick, opaque white cream. The final step involves removing the pan from the heat entirely. The grated Pecorino Romano cheese is showered over the ravioli, and the dish is tossed one last time until the cheese melts.

The resulting dish is described as simple yet luxurious. Drummond refers to the sauce as "magical," highlighting its creamy texture without being overly rich. A key element is the heavy cream, which is not typically found in traditional cacio e pepe recipes but adds significant body and heartiness. The toasted peppercorn flavor remains prominent despite the butter and cream.

If the sauce becomes too thick, the recipe suggests adding extra cooking water one tablespoon at a time until the desired consistency is reached. The sauce is noted to cling well to every part of the ravioli. For serving, additional pecorino on top is recommended, and crushed red pepper can be used as a garnish for extra spice.

This recipe provides a fast and filling dinner solution for nights when cooking a complex meal is not an option, but takeout is not desired. The entire preparation and cooking time is less than 20 minutes. It transforms a basic package of ravioli into a comforting and flavorful meal that mimics the quality of a dish from a restaurant. By following the specific steps of toasting peppercorns and incorporating heavy cream and pasta water, home cooks can achieve a rich, cohesive sauce that elevates the store-bought pasta.