Easy Cacio E Pepe Pasta Filling
This easy cacio e pepe pasta filling combines simple ingredients to create a creamy and savory pasta dish. With just a few steps, this recipe will transport you to the streets of Rome.
Tasty Team
Under 30 minutes
Under 30 minutes
Ingredients
for 2 cups
- 1 lb ricotta cheese (455 g)
- 1 bag spinach, frozen, chopped, thawed and drained (16 ounce - 450 G)
- 1 teaspoon nutmeg, pumpkin spice seasoning
- ½ cup freshly grated parmigiano-reggiano cheese (55 g)
- ¼ cup shredded mozzarella cheese (25 g)
- kosher salt, to taste
- ground black pepper, to taste
- Tasty's The Last Pasta Dough Recipe You’ll Ever Need, for assembly
Included in this Recipe
The Last Pasta Dough Recipe You’ll Ever Need
Nutrition Info
- Calories 583
- Fat 43g
- Carbs 12g
- Fiber 0g
- Sugar 0g
- Protein 38g
Estimated values based on one serving size.
Preparation
- Add the ricotta to a strainer or wrap in cheesecloth and hang over a medium bowl. Refrigerate overnight to drain excess moisture. This step is optional, but will help you achieve an extra creamy filling.
- In a food processor, combine the ricotta, spinach, nutmeg, Parmigiano-Reggiano, and mozzarella and blend until smooth and rich. Season with salt and pepper to taste.
- Use to fill your favorite pasta shapes, such as ravioli or tortellini.
- Enjoy!
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