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Ravioli Cacio e Pepe

This recipe comes to us from the kitchen of  Matteo Toffano, Executive Chef, King and Godfree.

Matteo was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.





  • 60 g butter
  • 60 g 00 flour
  • 800 ml milk
  • 250 g pecorino cheese
  • ¼ tsp ground nutmeg
  • salt
  • 10g pepper

Pasta dough egg yolk base

  • 115 g whole eggs
  • 225 g yolks
  • 500 g durum semolina



Pasta dough

Place all the ingredients into a mixing bowl with a dough hook attachment and mix on slow speed until dough has formed. Wrap in cling wrap and leave to rest in fridge for 1 hour before laminating.
Makes about 600 g of dough.


Melt butter into a pot on medium heat. Slowly whisk the flour into the butter to make a paste (roux). Let it cook for 3 mins and then add half of the milk. Stir the mixture until it becomes thick and then add the rest of the milk. Once the béchamel is ready add the pecorino cheese and the pepper. Let it cook for 10 mins, add salt and let it cool down in the fridge.



Cut the pasta dough in half and roll each piece through a pasta roller on the widest setting, fold in half and roll through again repeating the process until the dough is silky smooth. Pass through the roller reducing the settings until the dough is approximately 2 mm thick and about 10 cm wide. Place the sheet onto a lightly floured bench, place tablespoons of filling 4 cm apart and 2 cm from the bottom along the pasta, brush lightly with water along the top of the pasta sheet and fold over the filling pressing down around each filling to seal in. Using a crinkle edge cutter cut between each filling to make square ravioli, place onto a well-floured tray and cover with a tea towel in the fridge until needed.



Executive Chef, King and Godfree
Founder of Knife & Fork Cooking School Matteo Toffano has brought together the winning combination of skills, knowledge and connection to create a place where food lovers can learn and make, relax and enjoy. After years in high-end restaurant kitchens and Italian villages, Matteo brings his know-how to the Daylesford-Macedon region.

Matteo Toffano is a passionate chef, presenter and mentor, having worked at the three-starred Michelin restaurant Le Calandre with acclaimed chef Massimiliano Alajmo. Following six years as chef de cuisine at Grossi Florentino Upstairs in Melbourne followed, where Matteo explored his abiding love of Italian food.

Matteo has travelled Australia presenting Italian cooking to students and enthusiasts while highlighting the importance of Australia’s produce and culture. Veneto born, Matteo gained a Diploma of Professional Chef of Italian Cuisine from the internationally acclaimed La Scuola Internazionale di Cucina Italiana, Alma. Matteo has also found recognition in many culinary competitions, most recently being as a finalist at Uniliver Chef of the Year 2017 and 2018, and one of ten semifinalists for the prestigious San Pellegrino Chef of the Year 2018 (Pacific).

Knife & Fork Cooking School in regional Victoria, with its community of producers and appreciation of fine food, can be found at Cornwall Park in Toolern Vale where Matteo offers hands-on cooking workshops, private dinning events and food consultation.

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