This recipe only requires the most basic of ingredients: salt, store-bought ravioli in a flavor of your choice, whole black peppercorns, salted butter, heavy cream, and grated Pecorino Romano cheese.
Drummond recommends using cheese or mushroom ravioli, or a combination of both — because the recipe calls for two packages of ravioli, it’s easy to mix and match.
I used a vegetable-cheese ravioli and a mushroom-truffle ravioli I found at 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. Whenever I make pasta, I keep a small metal measuring cup near my stove as a reminder to scoop out the liquid before it’s too late.
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.
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