Capresi Ravioli Recipe by of 23-06-2017 [Updated on 27-08-2018]
Caprese ravioli are a fresh and tasty recipe, to be prepared especially in summer. The rules for the success of this dish are few, but important: the ravioli must cook for a very short time, the oil must be strictly extra virgin olive oil and the caciotta to use is that of Sorrento. Of course, those who find it difficult to find it can always replace it with another type of cheese but they would move away from the authentic flavor of this preparation. Today I am in Rimini for the Web Marketing Festival, if you are in the area, give a whistle;)
How to make Caprese ravioli
First, prepare the pasta.
Place the flour in a bowl and pour boiling water, salt and oil in the center.
Mix, compact the dough and let it rest by covering the bowl with a clean cloth for an hour.
Prepare the filling, grate the caciotta, put it in a bowl, add the grated Parmesan, egg and marjoram and mix everything until you get a homogeneous mixture.
Now resume the dough, roll it out into rectangular strips on a floured surface or with the help of a pastry cutter so as to obtain a layer of about 2 mm thick.
Place piles of filling on each strip, spacing them apart.
Then cover with another strip of pasta and shape the ravioli with a round pastry cutter. As the ravioli are ready, place them on a floured surface.
Now prepare the dressing, brown the garlic clove in a pan with the oil, cut the tomatoes into 4 parts and add them.
Cook for a few minutes then add salt and add the basil leaves, continuing to cook until you get a nice full-bodied sauce.
Cook the ravioli in a pot with plenty of salted water and drain them as soon as they rise to the surface.
Transfer them to the pan with the sauce and turn them over gently.
Your Caprese ravioli are ready to be brought to the table.