Caprese Ravioli: Cheese filled ravioli with simple tomato sauce.
Caprese Ravioli: A Dish That’s Perfect for Summer
Turn a fresh and summery Caprese salad into a main dish with this colorful Caprese ravioli recipe. It’s a simple dish, but incredibly flavorful.
INGREDIENTS: (4 servings)
For the filling:
250 g ricotta cheese
200 g mozzarella cheese
3 tbsp Parmesan cheese
fresh basil leaves
For the Dough:
250 g all-purpose flour plus 100 g for kneading and rolling it.
200 ml boiling water
a pinch of salt
1 tblsp olive oil
For the Sauce:
500 g whole peeled tomatoes
2 garlic cloves
a pinch of sugar
fresh basil
salt to taste
Directions:
1). For the filling: Chop or grate the mozzarella cheese and mix it with the Ricotta and Parmesan. Torn 5 or 6 basil leaves and add them to filling. Mix well to combine.
2). Make the sauce: Crush the garlic cloves and remove the skins. Place them in a sauce pan along with 2 tablespoons of olive oil. Add the whole peeled tomatoes, add a pinch of sugar, cover and simmer over very low heat for 30 minutes. Crush the tomatoes with a wooden spoon, remove the garlic and season with salt to taste. Let cool and add a few fresh basil leaves torn.
3). Mix the flour, 1 Tbsp. olive oil, a pinch of salt and 3/4 cup of boiling water to obtain a sticky dough; let rest for 30 minutes then roll it out using the rest of the flour to prevent the dough from sticking.
4). Roll out the dough until pasta is around 1/8" thick to make around 40 ravioli. Spoon the filling, 1 Tbsp. at a time, spacing 1" apart. Top with second length of dough; press around each mound to seal, then press outward toward edges, pushing out any air pockets. Cut the raviloi using a small coffee glass or using a cookie cutter. Cook in boiling salted water for 1-2 minutes. Drain and serve with the sauce.
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