Ravioli Capresi

下ごしらえ

材料

作り方

手順

1. 1

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

   約2 分

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.

   約5 分

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.

   約10 分

   調理のヒント： 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.

   約10 分

   調理のヒント： 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.

   約15 分

   調理のヒント： 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.

   約15 分

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.

   約10 分

   調理のヒント： 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.

   約5 分

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.

   約3 分

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.

    約10 分

    調理のヒント： 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.

    約1 分

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.

    約5 分

    調理のヒント： 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.

    約1 分

14. 14

    Serve immediately, garnished with extra parmesan cheese if desired.

    約1 分