I found a delicious, easy way to elevate store-bought ravioli. This 20-minute recipe is my new cozy weeknight go-to.

Become an Insider and start reading now. Have an account? . I tried Ree Drummond's cacio e pepe ravioli recipe, and I was shocked by how simple it was to make. The recipe only called for six ingredients, and it came together in just 20 minutes. I'll definitely make this recipe again when I need a delicious, easy comfort meal . I was on the hunt for a creative, inspiring way to cook some Trader Joe's ravioli when I stumbled upon Ree Drummond's easy, 20-minute cacio e pepe recipe . The dish looked simple - it just called for five ingredients beyond ravioli, and most were straightforward - but Drummond promised the peppery sauce would taste "magical." Like many people who love cooking shows, I've been a longtime fan of the Pioneer Woman, but I'd never made one of Drummond's recipes. As a fan of easy weeknight dinners and flavorful sauces, I knew this was my chance to put her famous, cozy charm to the test. Here's what happened when I tried the recipe on my own. The ingredient list is short and sweet. 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. I crushed the whole peppercorns. I did this as Drummond instructed: by placing the whole peppercorns in a resealable plastic bag, then using the bottom of a cast-iron skillet to crush them against a cutting board. This step would have been a lot smoother if I owned a mortar and pestle, because the plastic-bag method produced crushed pepper of varying sizes. In my opinion, this didn't impact the final dish's quality, but it's something to keep in mind. After that, it was time to make the sauce. I heated the butter in a skillet, adding in the crushed pepper as I went. As I lightly toasted the pepper in melted butter, the mixture became more fragrant. After about a minute, I poured in the heavy cream and pasta water, then brought the sauce to a simmer. I added...

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