J-MOMO ravioli from Capri
Ravioli from Capri
Capri’s traditional cuisine is prepared using the produce grown on the island and the fish caught in the surrounding sea. Typical island recipes make liberal use of fresh fish, caciotta and mozzarella cheese, sun-ripened tomatoes, aubergine, garlic, peperoncino, olive oil and aromatic herbs such as basil, oregano, parsley and rosemary. The following tips and recipes will be useful to those eager to try a little Capri style cooking.
Ravioli, filled with caciotta and Parmesan cheese and marjoram, is the Island of Capri’s signature dish. Prepared in all of the kitchens of Capri, according to age-old recipes handed down from generation to generation. Much loved by both adults and children, the ravioli are served with a fresh tomato sauce or tossed in melted butter and sage. When fried, they provide a delicious starter.
To make the ravioli place the flour in a mound on a flat surface. Make a crater in the middle and pour the olive oil and hot water into it. Work together to obtain a compact dough. Beat the eggs in a bowl and add the caciotta, parmesan cheese and the marjoram. On a floured surface, use a rolling pin to roll out a quarter of the mixture into a thin sheet. On half of the sheet, place teaspoonfuls of the cheese mixture, positioning the balls about 6cms apart. Take the other half of the sheet and cover the first half. Proceed to separate the ravioli, cutting around each ball with either a ravioli cutter or a glass, with a diameter of roughly 4 to 5cms. Repeat the procedure with each of the remaining quarters of the dough.
Once you have finished making the ravioli, place them to one side (taking care not to put them one on top of the other), on a flat surface, which has been dusted with flour or on clean teacloths. Cook the ravioli in boiling water for five minutes and serve with a fresh tomato sauce (see recipe for Chiummenzana), Parmesan cheese, and a few leaves of basil. Alternatively, the ravioli can be fried in hot oil until the pasta turns a light golden color. Serve hot.
Ingredients for 4 people
- For the pasta: 500 gr. flour, 2 table spoons of olive oil, half litre of boiling water
- For the filling: 300 gr. Caciotta di Sorrento cheese (grated), 2 eggs, 200 gr. grated Parmesan cheese, marjoram
- For the sauce: Fresh tomato sauce, grated parmesan cheese, fresh basil, olive oil