by: Kate McMillan
Cook Time
20 minutes
Prep Time
45 minutes
Yield
4 servings
Total Time
20 minutes
Prep Time
45 minutes
Yield
4 servings
summary
It’s true that it takes a bit of time to make homemade pasta, particularly ravioli. However, we maintain that it is so worth the effort for perfectly tender pasta! This ravioli Capresi recipe—a classic Capri dish—includes three cheeses in a creamy filling and a very simple but flavorful tomato sauce.
ingredients
- Pasta Ingredients:
- 2 cups all-purpose flour
- 3 large eggs
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt
- Ravioli Filling Ingredients:
- 1 cup full-fat ricotta cheese
- â…“ cup shredded mozzarella cheese
- ¼ cup grated Grana Padano cheese, plus more for garnish
- 2 eggs
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh marjoram, chopped, pulse more for garnish
- Tomato Sauce Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 (28-ounce) can San Marzano whole tomatoes
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
directions
- To make the pasta dough, place the flour on a work surface and create a well. Place the eggs, olive oil and salt in the middle. Use a fork to beat the eggs and then slowly incorporate the flour. Switching from the fork to your hands, pull the dough together then knead for a full 8 minutes. Wrap dough tightly in plastic wrap and let sit at room temperature for 30 minutes.
- To make the ravioli filling, stir together the ricotta, mozzarella, Grana Padano, eggs, pepper and marjoram. Set aside.
- To make the sauce, warm the olive oil in a heavy-bottomed saucepan over medium heat. Add the garlic and saute just until fragrant, about 45 seconds. Using your hands, crush up the tomatoes and add them, along with all the juices, into the pan. Stir in the salt and pepper and bring to a low boil. Reduce heat to low and simmer, stirring a few times, for 15 minutes. You can leave the sauce chunky or puree until smooth in a blender or using a handheld immersion blender. Adjust with salt and pepper, as needed, and set aside.
- Cut the pasta dough into 4 equal parts, keeping the dough tightly wrapped until ready to use each section. Using a pasta rolling machine, roll the pasta, beginning at level one and continuing to increase the level until each sheet is about 28 inches long. Place the rolled-out pasta onto a flour-dusted work surface and cut it in half, crosswise.
- Using about 1½ teaspoons of filling, place 4 dollops on one half of the dough, spaced evenly, and then place the second half of the dough on top. Use your fingers to gently release any air bubbles, then use the square Beechwood ravioli cutter to cut. Transfer ravioli to a flour-dusted Cook the ravioli, in batches, in salted water, gently boiling water for 4 minutes. Gently toss the ravioli with the tomato sauce and garnish with extra Grana Padano and marjoram. Serve at once.
notes
Grana Padano is a type of parmesan cheese. If you can’t find it, you can substitute regular parmesan or pecorino.
Make sure you have plenty of flour on your workspace and the sheet pan for filled ravioli. Otherwise they will stick!
It is very important to keep the dough wrapped tightly until you are ready to use it, to lock in the moisture.
Cook ravioli in batches to avoid them sticking together. Water doesn’t need to be a heavy boil, which will cause ravioli to explode so matter how well they are sealed.
You will inevitably have pasta scraps when making ravioli, Unfortunately, they are not great for re-rolling because they will have lost so much of their moisture. But, they are terrific for rolling and cutting by hand into wide noodles.
