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Pasta - Noodles Hard

Recipe of Caprese ravioli

Caprese ravioli are a fresh and tasty twist on traditional stuffed pasta, inspired by the Italian caprese salad. This recipe combines homemade dough made from flour and eggs with a filling of ricotta cheese, tomato, basil, and a touch of balsamic vinegar, creating a dish that captures the essence of summer in every bite. Ideal for those looking to impress with handmade pasta, these ravioli stand out for their balance between the creaminess of the cheese, the acidity of the tomato, and the aroma of basil.

Preparation requires time and patience, but the result is worth it: tender pasta enveloping a juicy, flavorful filling. This recipe is perfect for special occasions or for those who enjoy the art of homemade pasta. It can be served with a pesto sauce or simply with a drizzle of olive oil and grated Parmesan cheese. Additionally, it allows variations such as adding fresh mozzarella or substituting ricotta with goat cheese.

If you love Italian cuisine and want to try a different version of the classics, these caprese ravioli are an option that will not disappoint.

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Recipe of Caprese ravioli
Image generated with AI

Prep

75 min

Cook

15 min

Servings

5

Calories

390 kcal

Ingredients

Directions

  1. 1

    In a bowl, mix the flour, eggs, 1 teaspoon of oil and a pinch of salt, knead until the ingredients are integrated.

  2. 2

    On a flat surface, knead for 15 minutes, then roll into a ball and place back in the bowl, let it rest for 10 minutes.

  3. 3

    Cut the tomato into small cubes and remove the seeds, place them in a bowl and add olive oil and balsamic vinegar to taste, then add the diced cheese and basil, season and let it marinate for an hour.

  4. 4

    Roll out the dough on a flat surface with the help of a rolling pin, until it is approximately 2 mm thick, have a cutter or knife handy to shape the ravioli.

  5. 5

    Place the cheese on one end and several centimeters apart, fold and cover with the same dough.

  6. 6

    Remove the air by pressing with your fingers and finish sealing well with the help of a fork.

  7. 7

    Let it rest for 20 minutes and then immerse the ravioli in a pot of boiling water and salt to taste until cooked.

  8. 8

    Serve and place the tomato, basil and cheese macerate on top.

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