How To Make Ravioli Capresi
During summer days, my Neapolitan blood sometimes has a call: eating ravioli Capresi, the typical ravioli made on the magical island of Capri. Just off the coast of Naples, surrounded by cobalt blue sea, with countless bays bordered by luscious vegetation and spectacular sceneries, Capri is a jewel in the Mediterranean Sea, visited over the centuries by intellectuals, artists and writers, all amazed by its magical beauty.
History, nature, and culture blend together to give life to Capri’s legend, a legend that also involves the food prepared on the island that provides the fragrance of the Mediterranean flavors.
So, I was craving for these Ravioli Capresi, filled with caciotta, Parmesan cheese, and marjoram, prepared in all of the kitchens of Capri, according to old recipes handed down from generation to generation. I found a recipe from a chef who worked for many years on the island and I made them. The result was excellent and now I am going to share it with you!
Prep Time: 40 minutes.
Cook Time: 25 minutes.
Make a soffritto (base) with oil and garlic. Add tomato sauce, fresh tomatoes, and a few basil leaves. Simmer for about 20 minutes.
To make the dough without a lot of mess, add the flour and the boiling water to a food processor with extra virgin olive oil. (If your dough looks too dry add water, if it too wet add flour.)
When all the ingredients combine into a ball, take the dough out and knead with your hands until the dough gets soft and velvety. Then let the dough rest for at least about 20 minutes at room temperature wrapped in a plastic wrap.
Note: You can make the dough one day before and put it in the fridge to rest.
Beat the eggs in a bowl and add the caciotta, Parmesan cheese, and the marjoram/oregano.
Roll the dough through a pasta machine, starting on the widest setting. Keep working your way down to narrow setting, from second up to fourth, depending on the thickness you desire.
As you go, lay out the pasta sheets on a countertop. When you have run out of the dough, start to make the ravioli.
On a pasta sheet, place dollops of the cheese mixture, positioning them about 6 cm apart. Brush some water around the filling, water will help to seal the ravioli.
Take another pasta sheet and cover the one with the stuffing. Press with your fingers all around the filling to let the air go out. Proceed to separate the ravioli, cutting around each ball of filling with either a ravioli cutter or a glass, with a diameter of roughly 4 to 5 cm. Repeat the procedure with each of the remaining pasta sheets.
As you go, place the ravioli on a floured surface, taking care not to put them one on top of the other.
Cook the ravioli in boiling water for five minutes and serve them hot with fresh tomato sauce, Parmesan cheese, and a few leaves of basil.
The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101 by dietician Shannon Costello.
Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.
Chicca’s here to help. If you need assistance with the recipe, email her at chicca@cookingintuscany.cc
Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make Ravioli Capresi (as well as many other amazing dishes)!
Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.
Italian Chef
Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
Full Bio
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