Caprese Ravioli

Caprese ravioli are a delicious dish typical of the island of Capri. As a good connoisseur of Italian cuisine, I am happy to share a variant of this recipe.

Ingredients

• 250 g of 00 flour
• 2 large eggs
• 300 g of fresh caciotta (or another similar fresh cheese)
• 1 handful of fresh marjoram
• 1 egg (for the filling)
• Salt
• Pepper
• Tomato sauce (preferably homemade)
• grated Parmesan (for garnish)
• fresh basil (for garnish)

Preparation

1. Prepare the pasta by making a well with the flour on a work surface. Break the 2 eggs into the center and add a pinch of salt. Knead the ingredients by hand until you obtain a smooth and homogeneous dough. Let the dough rest covered with a damp cloth for about 30 minutes.
2. For the filling, in a bowl mix the crumbled caciotta, the egg, the chopped marjoram, salt and pepper until you obtain a homogeneous mixture.
3. Roll out the dough with a rolling pin or pasta machine, aiming for a thin sheet.
4. Cut the sheet into squares of about 6 cm per side and place a teaspoon of filling in the center of each square.
5. Fold the squares diagonally to form triangles and press the edges firmly to seal them.
6. Cook the ravioli in plenty of boiling salted water for a few minutes, until they float to the surface.
7. Drain them with a slotted spoon and serve dressed with tomato sauce, a sprinkle of grated Parmesan and fresh basil leaves.

Caprese ravioli have a particularly fresh and delicate flavor thanks to the use of fresh cheese and marjoram, which is an herb often used in Southern Italian cuisine. This dish is a great way to enjoy Mediterranean flavors and bring a bit of Caprese tradition to your home. Enjoy!