Photo Credit: Elizabeth Newman
Ravioli alla Caprese are one of the quintessential dishes in Capri! Pillowy, ricotta-filled ravioli with a homemade tomato sauce and fresh basil – what could be better?
These ravioli are unique – the dough only requires flour and water, with no egg or semolina flour required. This creates a pasta dough that’s airy and light, and not as rustic and chewy as some doughs can be. In the end, it results in a soft, delicate dumpling – it’s absolutely divine.
If you can’t find Cacciota cheese, the traditional choice in Italy, and mild semi-soft cheese will work great. Pecorino would be a tasty addition to give the ravioli a bit of a sharp flavor, but a meltier cheese like Fontina would be delicious as well.
Ravioli alla Caprese
For The Dough:
- 1 cup water
- 1/4 teaspoon kosher salt, plus more salt for the cooking water
- 2 1/2 cups flour, plus more for dusting, such as Petra
For The Filling:
- 1 cup whole milk ricotta cheese, drained
- 3/4 cup grated caciotta cheese or a mild sheep milk cheese, grated
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- 1/2 teaspoon dry oregano
- 1 large egg
- 1/2 teaspoon kosher salt
For The Sauce:
- 3 tablespoons olive oil
- 2 garlic cloves, smashed and peeled
- One 25-ounce jar tomato puree, such as Mutti
- 3 sprigs fresh basil
- One 4-inch Parmigiano Reggiano cheese rind
- 1/4 teaspoon kosher salt
- Freshly grated Parmigiano Reggiano, for serving
- Fresh basil leaves, for serving
- This recipe originated on Giada in Italy. Epsiode: Dino’s 100th Birthday Party.
For the dough:
- In a small saucepan, over high heat, bring the water and salt to a simmer. Put the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Transfer the mixture onto a lightly floured surface and continue to work and knead the dough until smooth, about 5 minutes. Allow to rest for at least 10 minutes at room temperature.
- Meanwhile for the filling, in a medium bowl mix together the ricotta, caciotta, Parmigiano Reggiano, oregano, egg and salt.
For the sauce:
- Heat a medium saucepan over medium heat. Add the olive oil and garlic and cook, stirring, for 2 minutes until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil and cheese rind. Add the salt. Simmer, stirring often, until the sauce is slightly thickened, about 12 minutes. Remove and discard the basil and cheese rind.
- Bring a large pot of water to a boil. Season with salt.
- On a lightly floured surface, roll the pasta dough into a large rectangle about 1/8-inch-thick. Place little mounds, about 2 teaspoons, of the filling about an inch apart down the edge of the rectangle closest to you. Fold the unfilled portion of the dough over the line of filling and gently press down around all the filling to seal the dough. Using a small 2 1/2-inch round cookie cutter or drinking glass, cut out the ravioli. Remove any scrap dough from the top and repeat the process. You should end up with around 30 ravioli. In batches, add the ravioli to the boiling water and simmer until they float and are cooked through, about 3 minutes. Remove with a spider or slotted spoon.
- To serve, place a spoonful of sauce in the center of the plate and position the ravioli around it. Sprinkle with more Parmigiano Reggiano and garnish with a few leaves of basil.