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How to Make Fresh Capri-Style Ravioli
Capri-style ravioli are usually filled with fresh buffalo mozzarella, ripe tomatoes and fresh basil, ingredients emblematic of Capri cuisine. This combination creates a perfect balance between the creaminess of the mozzarella, the sweetness of the tomatoes and the refreshing aroma of the basil.
INGREDIENTS
For the pasta: 500 g of flour
- 1 egg yolk
- 3 tablespoons of oil
- salt. For the filling: 1 egg yolk
- 1 caciotta cheese
- 3-4 marjoram leaves
- grated Grana Padano
- salt
- pepper. For the sauce: 500 g of cherry tomatoes from Vesuvius
- 1-2 cloves of garlic
- basil
- oil
- salt
Preparing the Sauce:- Heat three tablespoons of oil in a saucepan and brown the garlic.
- Once browned, remove the garlic and add the cherry tomatoes cut in half.
- Add the salt and cook the cherry tomatoes for about 10 minutes.
- Crush the cherry tomatoes with a fork and let the sauce reduce over high heat.
- Crush the caciotta cheese with the tines of a fork in a bowl.
- Mix the caciotta with the egg yolk, chopped marjoram, parmesan, salt and pepper.
- Add basil leaves to flavour the filling.
- Arrange the flour in a well on a work surface and place the salt and egg yolk in the centre.
- Mix in the flour gradually, adding the oil and warm water and knead until you obtain a smooth, even dough.
- Roll the pasta out thinly into two equal sheets.
- Spread the filling over half of the pasta and cover with the other sheet of pasta.
- Gently press around the filling with your fingers to remove the air and cut out with a round pasta cutter.
- Boil the ravioli in lightly salted water until they rise to the surface.
- Drain the ravioli and transfer them to the saucepan with the sauce.
- Stir gently, sprinkle with Grana Padano and serve hot.
Posted in:
Neapolitan food
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