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Ravioli Capresi

Ravioli Capresi are a traditional specialty from the island of Capri. Unlike many Italian ravioli, the dough is made without eggs and is filled with a delicate mixture of caciotta cheese, Parmesan, and marjoram. They are traditionally served with a simple tomato sauce that highlights their delicate flavor.
Portata first course
Cucina napoletana
Keyword Ravioli Capresi, Capri ravioli, homemade ravioli, Italian stuffed pasta, Campania cuisine, Capri specialty, cheese ravioli, traditional Italian pasta, Mediterranean cooking
Preparazione 1 ora
Cottura 25 minuti
Tempo totale 1 ora 25 minuti
Servings 4
Calories 520kcal

Equipment

  • Large mixing bowl
  • Rolling pin or pasta machine
  • Knife or pastry cutter
  • Ravioli cutter or glass
  • Large pot
  • Slotted spoon

Ingredienti

  • 400 g all-purpose flour
  • 200 ml warm water
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 300 g caciotta cheese finely diced or grated
  • 50 g grated Parmesan cheese
  • 1 egg
  • 1 tablespoon fresh marjoram finely chopped
  • Black pepper to taste
  • 500 g canned peeled tomatoes crushed
  • 2 cloves garlic
  • 3 tablespoons extra virgin olive oil
  • Salt to taste
  • Fresh basil leaves

Istruzioni

  • Combine the flour and salt in a bowl.
  • Add the warm water and olive oil, mixing until a dough forms.
  • Knead for about 10 minutes until smooth and elastic.
  • Cover and let the dough rest for 30 minutes.
  • In a separate bowl, mix the caciotta cheese, Parmesan, egg, marjoram, and black pepper.
  • Roll the dough into thin sheets.
  • Place small portions of filling on one sheet, leaving space between each portion.
  • Cover with another sheet of dough and press around the filling to seal.
  • Cut into ravioli using a cutter or glass.
  • Heat the olive oil in a saucepan and gently sauté the garlic.
  • Add the tomatoes and a pinch of salt.
  • Simmer for about 20 minutes, then remove the garlic and add basil leaves.
  • Bring a large pot of salted water to a boil.
  • Cook the ravioli for 3 to 4 minutes, until they float to the surface.
  • Remove with a slotted spoon and transfer to the sauce.
  • Toss gently and serve immediately.

Note

Traditional Ravioli Capresi use caciotta cheese rather than ricotta.
Fresh marjoram is essential for the authentic flavor.
The dough is traditionally made without eggs, a distinctive feature of this recipe.
They can also be served with melted butter and marjoram instead of tomato sauce.