Ravioli capresi

Caprese ravioli are a delicious and typical dish 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 cheese (for garnish)
• Fresh basil (for garnish)

Preparation

1. Prepare the pasta by placing the flour in a well on a pastry board. Break the 2 eggs in the center and add a pinch of salt. Work the ingredients with your hands until a smooth and homogeneous dough is obtained. Let the dough rest covered with a damp cloth for about 30 minutes.
2. For the filling, mix the crumbled caciotta, egg, chopped marjoram, salt, and pepper in a bowl until the mixture is uniform.
3. Roll out the dough with a rolling pin or pasta machine, trying to get a thin sheet.
4. Cut the sheet into squares of about 6 cm per side and put a teaspoon of filling in the center of each square.
5. Fold the squares diagonally to form triangles and press the edges well 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 cheese, 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 your meal!