Ravioli Capresi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   On a clean work surface or in a large bowl, mound the all-purpose flour and make a well in the center.

   Ca. 2 min.

2. 2

   Crack the eggs and add the water into the well. Gently whisk the wet ingredients with a fork, gradually incorporating flour from the sides until a shaggy dough forms.

   Ca. 5 min.

3. 3

   Knead the dough by hand for 8-10 minutes until it is smooth and elastic. Wrap the pasta dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

   Ca. 10 min.

   Kokkens note: Kneading develops the gluten, which gives the pasta its chewiness.

4. 4

   While the pasta dough rests, prepare the filling. In a medium bowl, combine the ricotta cheese, parmesan cheese, marjoram, egg yolk, salt, and black pepper. Mix until well combined.

   Ca. 10 min.

   Kokkens note: Ensure the ricotta is well-drained to prevent a watery filling.

5. 5

   Divide the rested pasta dough into four equal portions. Working with one portion at a time, use a pasta machine or rolling pin to roll the dough into thin sheets, about 1-2mm thick.

   Ca. 15 min.

   Kokkens note: Keep unused dough covered to prevent it from drying out.

6. 6

   Place small spoonfuls of the filling about 2 cm apart along one half of a pasta sheet. Fold the other half of the pasta sheet over the filling.

   Ca. 15 min.

7. 7

   Press down gently around each mound of filling to seal the pasta and remove any air. Use a fluted pastry wheel or knife to cut out individual ravioli, ensuring the edges are well-sealed.

   Ca. 10 min.

   Kokkens note: A little water on the edges can help seal if the dough is too dry.

8. 8

   Arrange the finished ravioli on a lightly floured baking sheet in a single layer to prevent sticking. Repeat with the remaining dough and filling.

   Ca. 5 min.

9. 9

   Prepare the sauce by heating the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant, being careful not to brown it.

   Ca. 3 min.

10. 10

    Add the cherry tomatoes and salt to the skillet. Cook for 8-10 minutes, stirring occasionally, until the tomatoes soften and release their juices.

    Ca. 10 min.

    Kokkens note: Gently press some of the tomatoes with the back of a spoon to release more juice.

11. 11

    Stir in the fresh basil and remove the sauce from the heat.

    Ca. 1 min.

12. 12

    Bring a large pot of salted water to a rolling boil. Carefully add the ravioli to the boiling water and cook for 3-5 minutes, or until they float to the surface and are tender.

    Ca. 5 min.

    Kokkens note: Do not overcrowd the pot; cook the ravioli in batches if necessary.

13. 13

    Using a slotted spoon, transfer the cooked ravioli directly into the tomato sauce. Gently toss to coat.

    Ca. 1 min.

14. 14

    Serve immediately, garnished with extra parmesan cheese if desired.

    Ca. 1 min.