Ravioli capresi - I fornelli di Max

Prepare the pasta dough by mixing 500 gr of flour with 300 gr of boiling water and 30 gr of strutto or olive oil until smooth.

Roll out the dough and cut it into circles or squares for the ravioli.

For the filling, mix 400 gr of semi-hard caciotta cheese, 80 gr of grated cheese, chopped basil or marjoram, the zest of ½ lemon, and 2 small eggs until well combined.

Place a spoonful of filling on each piece of dough and fold to create ravioli, sealing the edges.

Cook the ravioli in boiling water until they float to the surface.

Prepare the sauce by cooking 500 gr of tomatoes until soft, then blend or crush to desired consistency.

Serve the ravioli topped with the tomato sauce.

Spice Level:

Dietary