Capri style ravioli

Ingredients for 4 servings:

Ravioli dough:
150 g flour 00 type (white)
100 g durum wheat semolina
160 g water
10 g extra-virgin olive oil
Salt to taste.

Ravioli stuffing:
200 g Campania caciotta cheese
100 g grated parmesan
1 egg
Basil to taste
Marjoram to taste
Salt to taste.

Sauce:
600 g plum tomatoes
1 clove of garlic
Vegetable broth
Basil to taste
Extra-virgin olive oil to taste
Salt to taste.

Directions:

Mix flour and semolina with oil, a pinch of salt and 160 g of boiling water until you get a smooth and homogeneous dough; let it rest for about 40 minutes in a film.

Make the sauce: cut the tomatoes into medium-sized pieces, sauté the oil with the clove of garlic and pour the tomatoes with some basil stems. Add a ladle of broth and cook for about 30 minutes. When the sauce is ready, add a little salt and basil leaves, removing instead both the garlic and basil stems previously added.

Finally, make the stuffing: grate the Caciotta cheese and mix it with parmesan, egg and marjoram. Add some salt at the end.

Roll out the dough in a layer not too thin; mold 40 ravioli and fill them with the stuffing. Boil them in salted boiling water for about 2 minutes, drain and serve with the sauce previously made and some marjoram leaves.

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