RAVIOLI ALLA CAPRESE

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Ravioli Alla Caprese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup water
1/4 teaspoon kosher salt, plus more for the pasta water
2 1/2 cups all-purpose flour, plus more for dusting
1 cup whole-milk ricotta cheese, drained
3/4 cup grated caciotta cheese or mild sheep's milk cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon dried oregano
1 large egg
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, smashed and peeled
1 25-ounce jar tomato puree (such as Mutti)
3 sprigs basil, plus torn leaves for topping
1 4-inch piece Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
1/4 teaspoon kosher salt

Steps:

  • Make the dough: In a small saucepan over high heat, bring the water and 1/4 teaspoon salt to a simmer. Place the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Pour the mixture onto a lightly floured surface and continue to work and knead the dough for about 5 minutes, or until smooth. Wrap the dough in plastic wrap and allow to rest for at least 10 minutes at room temperature.
  • Meanwhile, make the filling: In a medium bowl, mix together the ricotta, caciotta, Parmigiano, oregano, egg and salt.
  • Make the sauce: Heat a saucepan over medium heat. Add the olive oil and garlic and cook for 2 minutes, or until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil sprigs and cheese rind. Season with the salt. Simmer, stirring often, for about 12 minutes, or until the sauce is slightly thickened. Remove and discard the basil and cheese rind.
  • Bring a large pot of water to a boil. Season with salt. On a lightly floured surface, roll the pasta dough into a large rectangle (6 by 36 inches), about 1/8 inch thick. Place little mounds, about 2 teaspoons each, of the filling about an inch apart down the long edge of the rectangle closest to you. Fold the dough over the filling and gently press around the filling, sealing the dough. Using a small glass or a cookie cutter about 2 1/2 inches round, cut out the ravioli, keeping the folded edge intact. Remove any scrap dough and repeat. You should have about 30 ravioli.
  • In batches, add the ravioli to the boiling water. Simmer for about 3 minutes, or until they float and are cooked through. Remove with a spider or slotted spoon. To serve, place spoonfuls of sauce in the center of a platter and position the ravioli on top. Sprinkle with grated Parmigiano and garnish with torn basil.

Palwasha Noor
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Had some leftover ravioli, so I pan-fried them until crispy. They were amazing!


Repon King
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Not the most visually appealing dish, but the taste more than makes up for it. Comfort food at its finest.


Julie A. Gleason
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Absolutely loved the ravioli! Will be adding this recipe to my regular rotation.


raj Cladding
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This dish was a bit too heavy for my taste, but I appreciate the simplicity of the recipe.


James Ashuma
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Not a huge fan of ravioli, but this recipe changed my mind. The combination of flavors and textures was spot on.


Savannah Bush
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Overall, a delicious and visually appealing dish. Would recommend serving it with a side of garlic bread to soak up all the extra sauce.


PlayTime3 YT
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I followed the recipe exactly, but my ravioli turned out a bit dry. Not sure what went wrong.


yagya Chamlagaii
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Great recipe! The balsamic reduction added a nice touch of sweetness and acidity that balanced out the richness of the ravioli.


Firatola Habiib
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The combination of mozzarella, tomatoes, and basil in this ravioli was heavenly. Will definitely make it again.


Zarqawi Naseeri
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This dish was a hit at my dinner party. Everyone raved about the delicate flavors and how well the ingredients complemented each other.


Peachyxboba Peachyxboba
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As someone who loves caprese salad, this ravioli was a perfect way to enjoy it in a new, yet familiar form.


Aubrei Kendrix
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Ravioli alla Caprese was delightful! Loved the burst of fresh flavors.