Ree Drummond’s 15-Minute Dinner Is My Secret To Surviving Weeknights

I’m not ashamed to admit that I’ve seen nearly every single episode of The Pioneer Woman, which is now going on its 39th season. My fascination with all things Drummond Ranch seemingly can’t be quelled.

In return for my devotion, Ree Drummond has stacked my recipe rolodex with quick-and-easy weeknight meals. The one I turn to time and time again is her simple five-ingredient Cacio e Pepe Ravioli.

Ree Drummond's Cacio e Pepe Ravioli

Ree is the queen of culinary mashups. This recipe is one of her best: a fun take on the classic Italian cacio e pepe with store-bought ravioli. This not only amps up the savory, cheesy deliciousness, but also makes a quick dish even quicker.

Since refrigerated ravioli cooks in about half the time of dried spaghetti, this dish can come together in only 15 minutes.

Even better, it’s made with ingredients I almost always have on hand: butter, cream, cheese, salt, and pepper. I have ravioli sitting in my freezer often, too. (Though using frozen ravioli does add a little extra cook time to the recipe.)

How To Make Cacio e Pepe Ravioli

This recipe is perfect for busy weeknights when dinner needs to hit the table fast. To make it, you'll need two 10-ounce packages of refrigerated cheese or mushroom ravioli (or a combination), heavy cream, freshly grated Pecorino Romano cheese, some salted butter, and, of course, whole black peppercorns. (In Italian, cacio e pepe means "cheese and black pepper.")

The ravioli is cooked in salted water according to package instructions. Be sure to reserve a cup of the pasta water before you drain the ravioli.

While the ravioli cooks, crush the peppercorns. Ree suggests using a zip-top bag, but I like using my mortar and pestle.

Next, melt the butter in a large skillet, add the crushed peppercorns, and toast them for about a minute. Then, pour in the cream and some pasta water until the "sauce" is slightly thickened. Finally, toss the cooked ravioli and cheese into the skillet (with more pasta water, if needed).

The result is a creamy, silky pasta that’s perfectly peppery. Thanks to the cheese and salted pasta water, the seasoning is hard to mess up, too.

This dish is also timed to perfection: The sauce comes together in the exact number of minutes it takes to cook the ravioli. Usually, I whip up a quick salad and I have a whole dinner on the table in under 20 minutes; a real win after a chaotic day.

Tips for Trying This Speedy Supper

If you’d like to try Ree's recipe for Cacio e Pepe Ravioli, I have a few recommendations to make this dish an instant family favorite:

• Don’t over-crush the peppercorns: While you can technically use ground pepper, a key textural component to this otherwise soft dish is crushed whole peppercorns. I aim for a final size about one-quarter of the original size of the peppercorn.
• Slightly undercook your pasta: I undercook my ravioli by a full minute to make sure it's not mushy by the time it hits the plate, especially since the pasta briefly cooks in the sauce.
• Use different types of ravioli: I often mix up my choice of ravioli to keep this recipe interesting. I've used cheese, spinach and cheese, mushroom, and beef.
• Experiment with add-ins: Since this recipe has already departed from Italian tradition, I say it’s totally okay to add extra ingredients. I think chopped fresh herbs like basil, parsley, and chives make excellent additions, as do sautéed veggies like spinach, mushrooms, zucchini, kale, and broccoli.