A Taste of the Italian Summer: Homemade Ravioli from Capri

If someone ask us which are the dishes that better represent Italy, we most likely would answer that the Ravioli Capresi is one of those. This is due to both the color of the dish in itself (red, white, and green: don’t they remind you of something? 🇮🇹 ), and to the aromas that emanate when you are cutting a Raviolo.

How can we thank our friend Francesca from Naples, (@asheepinthekitchen), for introducing us this wonderful Italian dish that is yet surprisingly easy to prepare?

Set aside just 20 minutes of your time and get ready to bring the scent of Italy to your table!

🍷Francesca & Marinella🍴

Ingredients for 6 servings:

For the filling:
1 tbs grated Parmesan cheese or Pecorino cheese
250 g Caciotta cheese (or another soft cheese at your choice), diced
1 egg
1 tbs minced marjoram
salt to taste

For the dough:
2 tbs extra virgin olive oil
500 g flour
500 ml hot water

For seasoning:
tomato sauce, recipe here
a few fresh basil leaves to decorate
freshly grated Parmigiano Reggiano or Grana Padano cheese

To make the dough:

Bring the water to a boil and as soon as the water starts boiling, remove it from the heat.

Pour the flour in a Kitchen aid bowl, equipped with the dough hook. Add the hot water and 2 tbs of extra virgin olive oil. Mix until the dough becomes smooth. If you don’t have a Kitchen aid, knead with your hands to form a dough.

Let the dough rest at room temperature for about 15-20 minutes, covered with a towel, until cool.

To make the filling:

Add the Caciotta cheese in a food processor and process for a few seconds. Add the egg, the marjoram and the grated Parmesan cheese (or Pecorino cheese). Add salt to taste.

To make the ravioli:

Cut the dough in half and by using a rolling pin, roll each half out on a wooden board dusted with flour. Roll out into a sheet of pasta of approx. 1-2 mm and scoop a dollop of filling onto it. (as seen in the picture).

Cover with the second sheet of pasta and cut the ravioli out, using a round pastry cutter (around 5 cm in diameter), making sure to seal the edges of the pasta firmly. Dust the ravioli with some flour to keep them from sticking together.

Fill a large pot three-fourths full of water and bring to a boil. Add the salt and then the ravioli. Cook, stirring occasionally, until the ravioli rise to the after about 3 – 4 minutes.

Drain the ravioli and season with the tomato sauce. Finish with freshly grated Parmesan Cheese and some fresh basil leaves.