Ravioli alla caprese
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Caprese-inspired ravioli combine two Italian dishes on one plate, delivering a wealth of vibrant Mediterranean flavors and the intoxicating aromas of tomatoes, cheese, and fragrant basil. The ravioli dough is made with flour and hot water, and for a rich, delicious filling, combine three types of cheese: ricotta, Parmesan, and any soft sheep's milk cheese (such as caciotta). The cooked ravioli are served on a bed of thick tomato sauce, sprinkled with grated Parmesan and fresh basil leaves.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Dough
- 1 cup of water
- 1/4 tsp coarse salt + extra for cooking ravioli
- 2.5 cups flour + extra for work
Filling
- 1 cup whole milk ricotta, drained
- 3/4 cup grated caciotta cheese or soft sheep's milk cheese
- 0.5 tbsp. freshly grated parmesan
- 0.5 tsp dried oregano
- 1 large egg
- 0.5 tsp coarse salt
Sauce
- 3 tbsp. l. olive oil
- 2 cloves garlic, split and peeled
- 1 can (700 g) of tomato puree
- 3 sprigs of basil + torn leaves for serving
- 10cm Parmesan rind + grated Parmesan for serving
- 1/4 teaspoon coarse salt
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Recipes with similar ingredients: unleavened dough, ravioli, ricotta cheese, Parmesan cheese, tomato sauce, basil, oregano
Cooking the dish according to the recipe:
- Knead the doughIn a small saucepan, bring water with 1/4 teaspoon of salt to a simmer over high heat. Place the flour in a bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to form a loose dough. Turn it out onto a lightly floured surface and continue kneading for about 5 minutes, or until the dough is smooth. Wrap the dough in plastic wrap and let it rest at room temperature for at least 10 minutes.
- Prepare the filling: Meanwhile, in a medium bowl, combine the ricotta, caciotta, Parmesan, oregano, egg, and salt.
- Prepare the sauceHeat a saucepan over medium heat. Add olive oil and garlic and cook for 2 minutes, or until the garlic is golden brown. Add the tomato puree, basil sprigs, and Parmesan rind. Season with salt. Cook, stirring frequently, for about 12 minutes, or until the sauce thickens slightly. Remove and discard the basil and Parmesan rind.
- Bring a large saucepan of water to a boil. Season with salt. On a lightly floured surface, roll the dough into a large rectangle measuring 15 x 90 cm (6 x 36 in), about 0.3 cm (0.25 in) thick.
- Spoon the filling into mounds of about 2 teaspoons each, spacing them about 2.5 cm apart, along the long side of the rectangle closest to you. Fold the dough over the filling and gently press it around it, sealing it. Using a small glass or a cookie cutter about 6 cm in diameter, cut out the ravioli, being careful not to damage the folded edge. Remove any scraps of dough, reroll, and repeat. You should have about 30 ravioli.
- Add the ravioli to the boiling water in batches. Simmer for about 3 minutes, or until they float to the surface and are cooked through. Remove to a plate with a slotted spoon. To serve, spoon the sauce into the center of the plate and top with the ravioli. Sprinkle with grated Parmesan and basil.
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