Ravioli Caprese

Ravioli Caprese have a pillowy, dumpling-like dough filled with mozzarella, caciotta cheese, eggs and fresh marjoram. They're unlike any other ravioli you've ever tried and if ravioli can melt in your mouth, they do!

Course Pasta

Cuisine Italian

Prep Time 1 15

Cook Time 30

Total Time 1 30

Servings

Calories 4332kcal

Author Wendy

Ingredients

For the pasta:

400 grams flour
50 grams butter melted
360 milliliters boiling water

For the filling:

300 grams unsalted fresh cheese like caciotta galbanino Can substitute with Monterey Jack
150 grams mozzarella finely chopped
2 egg yolks
1 whole egg
3 tbsp Fresh marjoram to taste, minced

For the sauce:

500 grams peeled tomatoes
80 milliliters olive oil
1 garlic clove minced

To serve the ravioli caprese:

30 grams freshly grated parmesan
3 tablespoons fresh marjoram leaves

Metric - U.S. Customary

Instructions

For the dough:

In a food processor or bowl thoroughly mix the flour, butter and water until you have a soft dough.
Cover and set aside to cool, or refrigerate overnight.

For the filling:

Finely chop the cheeses, then mix with the egg and marjoram.
If you don't use a food processor to chop the cheeses and mince the marjoram be sure to do it well by hand before mixing the filling ingredients together.

For the pasta:

Thinly roll out the pasta into two rectangles or a large circle.
Put a teaspoon of filling along one of the pasta rectangles (or half of the circle), about two inches (5 centimeters) apart.
If necessary, use a pastry brush to moisten the pasta dough around the filling.
Drape the remaining pasta on top and gently seal the pasta dough together around the filling.
Cut the individual ravioli using a ravioli cutter or a knife.
Place the ravioli on a lightly floured dishtowel to rest while you prepare the sauce.
At this point the ravioli can be frozen for future use (If you freeze the ravioli do not thaw them prior to cooking)

For the sauce:

In a heavy weight pan sauté the garlic in the olive oil until it sizzles (for 30 seconds to a minute).
Add the canned or fresh tomatoes, stir and cook covered on low to medium.
If you use fresh tomatoes cook the sauce until the tomatoes are just tender.
Stir the sauce occasionally to make sure it doesn't stick to the bottom of the pan.
Use a fork or potato masher to break up the tomatoes.
The sauce is done when some of the oil separates from the sauce and rises to the top (after about 20 minutes).
Add salt to taste.

Cooking and serving the pasta:

Cook the pasta in salted, boiling water for about two to three minutes.
Use a teardrop strainer to scoop out the pasta as they're extremely delicate.
Place the ravioli caprese on a serving dish and delicately fold in the sauce.
Top with additional sauce, freshly grated Parmesan cheese and minced fresh marjoram.

Nutrition