The ingredient list is short and sweet.
This recipe’s ingredients are pretty straightforward: salt, store-bought ravioli, whole black peppercorns, salted butter, heavy cream, and grated Pecorino Romano cheese.
Drummond recommends using cheese or mushroom ravioli, or a combination of both, but most kinds should work. Because the recipe calls for two packages of ravioli, it’s also easy to mix and match.
I picked a vegetable-cheese ravioli and a mushroom-truffle ravioli, both from my local Trader Joe’s.
Once I gathered all my ingredients, the first order of business was to cook the ravioli in a pot of heavily salted water, according to the package directions.
Before I drained the ravioli, I made sure to reserve a little over a cup of the cooking water. I’ve learned that it’s always good to save a little more pasta water than the recipe instructs. That way, I can easily loosen up a sauce if it becomes too thick.
