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- Caciotta Cheese Ravioli With Basil and Tomato
- (Ravioli di Caciotta Al Pomodoro e Basilico)
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- Ingredients:
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- 14 oz (400 grams) plain flour, plus extra for dusting
3 and 1/2 fluid oz (100 ml) extra virgin olive oil
9 oz (250 grams) fresh Caciotta cheese, diced
1 fresh marjoram sprig, chopped
1 egg, separated
1 garlic clove, finely chopped
1 lb (500 grams) cherry tomatoes, quartered
1/4 pint (150 ml) passata (cooked tomato concentrate or paste)
10 fresh basil leaves
Salt
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- Directions:
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- Mix the flour with half the olive oil to a dough and leave to rest in a cool place.
Prepare the Filling:
Mix together the caciotta cheese, marjoram, egg yolk and a pinch of salt.
Lightly beat the egg white.
Prepare the Ravioli:
Roll out the half the dough on a lightly floured surface and brush with beaten egg white to seal.
Spoon the cheese mixture into a piping bag fitted with a 1 cm (1/2 inch) plain nozzle and pipe small mounds of filling at regular intervals on the dough.
Roll out the remaining dough, brush with egg white and place on top of the first sheet.
Press around the mounds of filling and cut out the ravioli using a small round cutter.
Heat the remaining olive oil in a frying pan, add the garlic and cook for 1-2 minutes, then add the tomatoes and passata and season with salt if necessary.
Add the basil, stir and turn off the heat.
Cook the ravioli in a large pan of salted, boiling water for about 2 minutes, then drain well and tip into a serving dish.
Pour the sauce over them and serve. Serves 4.
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- That's it!
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