Cacio e Pepe Ravioli Meets Pinot Noir

A cozy, quick, and satisfying weeknight pasta

Some nights call for a pasta that feels indulgent without asking much of you. Enter this cacio e pepe ravioli with pancetta — rich, bright, and perfect alongside a silky glass of Pinot Noir. This dish takes everything you love about classic cacio e pepe and gives it a little extra magic — crispy pancetta, burst tomatoes, creamy burrata, and golden crostini for scooping up every last bite. It’s simple, comforting, and beautifully layered in a way that keeps you going back for one more bite.

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Cacio e Pepe Ravioli with Pancetta

Serves: 4
Recipe by: Tanya Miller
Suggested wine pairing: 2021 Pinot Noir

INGREDIENTS:

  • 1 pkg Cacio e Pepe ravioli (we used Trader Joe’s)
  • 1 pkg pancetta, diced (we used Trader Joe’s)
  • 1 pkg cherry tomatoes (8–10 oz), halved or quartered; reserve a few fresh for topping if you like
  • 1 small–medium zucchini, halved lengthwise and sliced into quarters
  • 1 small shallot, finely diced
  • 1 tomato, cut in half
  • Burrata
  • Parmesan, grated
  • 2–3 cloves garlic, finely minced
  • 1 baguette or demi‑baguette, sliced
  • Olive oil
  • ~¾ tsp salt
  • Fresh basil
  • Toasted pine nuts (optional but delicious)
  • Red pepper flakes (if desired)

INSTRUCTIONS:

  1. Cook the pancetta
    In a medium frying pan or shallow braiser, sauté the pancetta over medium heat for 4–5 minutes, until browned and crisp. Remove with a slotted spoon and place on a paper towel–lined plate. Reserve some rendered fat, leaving 1–2 Tbsp in the pan.
  2. Sauté the vegetables
    Add the zucchini and salt to the pan and sauté over medium heat for about 5 minutes. Add the tomatoes and shallot and cook another 3–5 minutes. Stir in the garlic during the last couple of minutes. Turn off the heat.
  3. Cook the pasta
    Prepare the ravioli according to package directions, reserving 1 cup of the cooking water.
  4. Toast the crostini
    While the pasta cooks, place the baguette slices on a sheet pan and bake at 400°F for 8–10 minutes, until golden. If you love garlic, rub a cut clove over the warm crostini, then rub with half a tomato. Arrange on a serving platter.
  5. Bring it all together
    During the last few minutes of pasta cooking, turn the tomato mixture back on low to warm. Add the cooked ravioli directly to the pan (if it’s large enough) or gently combine everything in a serving dish. Add a splash of pasta water if you want a silkier sauce.
  6. Finish + serve
    Sprinkle generously with Parmesan. Tear open the burrata and nestle it on top. Garnish with basil, toasted pine nuts, and red pepper flakes if you like. Serve with crostini and a glass of Pinot Noir — cheers to a beautiful meal!

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