Cacio e Pepe Ravioli in Spicy Bamba & Lemon Sauce
Pasta is an emotion, but raviolis are a darn love language. Couldn’t resist picking up the new cacio e pepe raviolis at @traderjoes - there is literally nothing more I could have asked for in a product. Also... TJ raviolis are absolutely luxe, if you haven’t tried multiple different types, you best get running to pick up as many as you can fit in your cart. Loved making these for a 15 min dinner, yes that easy! And used such simple ingredients for the sauce, too. And enjoyed a lovely Scout & Cellar Fieldhouse Cabernet to sip on enjoying the company of my lovely Caroline - a pasta night done right. Cheers to these little pockets of cheesy love 🥂
Trader Joe’s Cacio e Pepe Ravioli
The Perfect Pair
Fieldhouse Cab Sauv
Earthy, 100% Cabernet
Pairs well with pasta
Ingredients
For 2 Servings:
1 package cacio e pepe ravioli
2 tbsp butter
3-4 cloves chopped garlic
drizzle EVOO
juice of 2 lemons
splash 1/2&1/2 or milk
2 spoons of parm or pecorino romano
1 small tsp of Trader Joe’s bamba sauce for spice (if you want a kick!)
dried basil
s&p
Directions:
set a lot of salted water over the stove to bring to a boil
while water boils - make the sauce! In a pan, add butter until melted & pop in the garlic. Let cook 2-3 min until they are fragrant. Add a small drizzle EVOO & juice of 2 lemons
bring the mixture to simmer & add the milk + cheese + bamba sauce + dried basil + s&p. Whisk or stir with a wooden spoon until it thickens (3-5 min)
when water is boiled, add ravioli to the boiling water for 3-4 min until tender
take a small little cup of pasta water out! Add a tiny bit to the sauce & stir
strain the ravis & add to your sauce pan- toss to coat them for a minute or so, pour that glass of wine, ENJOY!
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