Pasta fresca ripiena: ravioli capresi

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil.

Using a fork, beat the eggs gently, then gradually incorporate the flour until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

In a separate bowl, mix the ricotta cheese, cherry tomatoes, mozzarella, basil, black pepper, and Parmesan cheese until well combined.

Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin.

Cut the pasta sheets into squares, about 3 inches wide. Place a spoonful of the filling in the center of each square.

Fold the pasta over to form a triangle and press the edges to seal. Make sure there are no air pockets.

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface.

Remove the ravioli with a slotted spoon and drain.

Serve the ravioli with marinara sauce and garnish with additional basil if desired.

Equipment Needed

Spice Level:

Dietary