Ravioli flavored Italian caprese appetizer – a mixture of two Italian dishes on one plate, which means a lot of bright Mediterranean flavors and heady aromas of tomatoes, cheese and sweet basil. Ravioli dough is prepared on the basis of flour and hot water, and for a rich tasty filling, mix three types of cheese: ricotta, parmesan and any soft cheese made from sheep’s milk (e.g. Caccotta). Boiled ravioli served on a thick pillow tomato sauce sprinkled with grated parmesan and fresh leaves Basilica. Share with friends: 
Time: 1 hour. 45 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 1 tbsp. water
- 1/4 tsp coarse salt + optional for cooking ravioli
- 2.5 tbsp. flour + additionally for work
Filling
- 1 tbsp. whole milk ricotta, drain excess liquid
- 3/4 Art. grated cacotta cheese or soft sheep’s cheese milk
- 0.5 tbsp. freshly grated parmesan
- 0.5 tsp dried oregano
- 1 large egg
- 0.5 tsp coarse salt
Sauce
- 3 tbsp. l olive oil
- 2 garlic cloves, chopped and peeled
- 1 can (700 gr.) Tomato puree
- 3 sprigs of basil + torn leaves for serving
- Parmesan crust 10 cm + grated parmesan for filing
- 1/4 tsp coarse salt
Recipes with similar ingredients: fresh dough, ravioli, cheese ricotta, parmesan cheese, tomato sauce, basil, oregano
Recipe preparation:
- Knead the dough: in a small saucepan over high heat Bring water to 1/4 teaspoon to a boil. salt. Pour flour into a bowl. Pour hot water onto the flour and mix silicone with a spatula or wooden spoon to knead loose dough. Lay it on a lightly floured surface and continue Knead for about 5 minutes, or until the dough is smooth. Wrap the dough in a cling film and let it rest for at least 10 minutes at room temperature.
- Prepare the filling: meanwhile, in a medium-sized bowl mix ricotta, cacotta, parmesan, oregano, egg and salt.
- Prepare the sauce: heat the pan over medium heat. Add olive oil and garlic and fry for 2 minutes, or until garlic will not brown. Add tomato puree, basil sprigs and parmesan crust. Salt. Cook, stirring frequently, about 12 minutes, or until the sauce is slightly thickened. Remove and discard basil and cheese crust.
- In a large saucepan, bring the water to a boil. Salt. On roll the dough into a large, lightly floured surface a rectangle measuring 15×90 cm. about 0.3 cm thick.
- Lay out on the test on the long side of the rectangle, the one that closer to you, filling in slides of about 2 tsp. on distance about 2.5 cm apart. Fold the dough over the filling and gently press around it, sealing it. Using a small a glass or cut for cookies with a diameter of about 6 cm., cut ravioli without damaging the folded edge. Remove all trimmed dough, roll out and repeat the same. You should get about 30 ravioli.
- In a few batches, add ravioli to boiling water. Cook on slow fire for about 3 minutes, or until they emerge and are ready. Put a slotted spoon on a plate. To serve, put the sauce in center of the plate and place the ravioli on top. Sprinkle with grated Parmesan and basil.
