Main Course

Ravioli Capresi

Name: Ravioli Capresi
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 300 g all-purpose flour; 3 pcs egg large; 2 tbsp water; 250 g ricotta cheese drained; 50 g parmesan cheese grated; 1 tbsp marjoram fresh, chopped; 1 pcs egg yolk; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 500 g cherry tomato halved; 2 clove garlic thinly sliced; 0.25 cup fresh basil torn; 3 tbsp olive oil extra virgin; 0.25 tsp salt; 2 tbsp parmesan cheese grated (optional)

These vegetarian Ravioli Capresi feature homemade pasta filled with a simple, yet flavorful, mixture of fresh ricotta, parmesan, and marjoram. They are traditionally served with a light fresh tomato sauce, highlighting the quality of the ingredients. This dish is a classic from the island of Capri.

An original recipe by Forkin

Total time: 2 hr 15 min
Serves: 4
Difficulty: Hard
Per serving: 657 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

pasta dough

300 gall-purpose flour
3 pcsegg, large
2 tbspwater

filling

250 gricotta cheese, drained
50 gparmesan cheese, grated
1 tbspmarjoram, fresh, chopped
1 pcsegg yolk
0.5 tspsalt
0.25 tspblack pepper, freshly ground

sauce

500 gcherry tomato, halved
2 clovegarlic, thinly sliced
0.25 cupfresh basil, torn
3 tbspolive oil, extra virgin
0.25 tspsalt

garnish

2 tbspparmesan cheese, grated(optional)

Equipment

slotted spoon · fluted pastry wheel · large skillet · rolling pin · plastic wrap · large pot · large bowl · baking sheet · medium bowl · knife · pasta machine

The method

Step by step

1
On a clean work surface or in a large bowl, mound the all-purpose flour and make a well in the center.
About 2 min
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.
About 5 min
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.
About 10 min
Cook’s note: Kneading develops the gluten, which gives the pasta its chewiness.
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.
About 10 min
Cook’s note: Ensure the ricotta is well-drained to prevent a watery filling.
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.
About 15 min
Cook’s note: Keep unused dough covered to prevent it from drying out.
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.
About 15 min
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.
About 10 min
Cook’s note: A little water on the edges can help seal if the dough is too dry.
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.
About 5 min
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.
About 3 min
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.
About 10 min
Cook’s note: Gently press some of the tomatoes with the back of a spoon to release more juice.
11
Stir in the fresh basil and remove the sauce from the heat.
About 1 min
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.
About 5 min
Cook’s note: Do not overcrowd the pot; cook the ravioli in batches if necessary.
13
Using a slotted spoon, transfer the cooked ravioli directly into the tomato sauce. Gently toss to coat.
About 1 min
14
Serve immediately, garnished with extra parmesan cheese if desired.
About 1 min

Per serving

Nutrition

71%Score

Calories: 656.6kcal
Protein: 28.9g
Carbs: 65.8g
Fat: 30.4g
Fibre: 3.7g
Sugar: 4.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover ravioli and sauce in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.