March 29, 2012

Caprese Style Ravioli

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Written by: mi.o
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International Kitchen - Caprese Style Ravioli

Recipe submitted by: The International Kitchen.

If Italian food is associated with anything, it’s pasta. When taking a culinary course and dining in Italy d

uring one of many fine programs, the pasta dish often arrives in the first course. But in your own kitchen, feel free to eat your Caprese Style Ravioli in whichever course you choose. This exquisite dish, that showcases a variety of cheeses stuffed in ravioli, hails from our popular Mediterranean Cooking Experience. This program on the Amalfi Coast, along with

the Women Only Week, features all sorts of dishes particular to the region, and a large part of that is both pasta and cheese, both of which are showcased in this recipe that you can now make at home.
Please contact us for details on this or any of our amazing culinary vacations in Italy.


caprese style ravioli

1/3 cup of ricotta cheese
1 slice of mozzarella cheese
Grated parmesan cheese

1 cup of regular white flour
1/4 cup of water
1 egg
1 tablespoon of olive oil
Italian pinch of sea salt



At least one hour prior to making your ravioli, start creating the filling. Mix the filling ingredients —the ricotta cheese, mozzarella, basil, and a handful of grated parmesan cheese — in a food processor. Leave the mixture in the refrigerator while you make your dough.

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To start the dough, place flour on your work surface, and add the olive oil, egg, and a pinch of salt. Use a fork to incorporate the flour while adding the water a little at a time. Then cover the flour and pat down with your hand.

Knead the mixture until the dough is smooth, and then divide the dough into two parts.

Take one-half of the dough, and roll it out until a thin base is obtained. Add flour to keep the dough from sticking to the surface and rolling pin, but do not over-work the dough.

Brush off excess flour from both sides of the base. Then brush on the beaten egg to the top of the base.

Place teaspoons of the filing at regular intervals, approximately two finger-widths apart, across the base dough.

Roll out the other half of the dough, and then place over the base. Cut the ravioli using ravioli cutters, including a small cutter to press, and a larger one to cut.

Once done cutting, place the ravioli in a pan of boiling salted water. After a few minutes, the ravioli will rise to the surface. Use a skimming ladle to remove the ravioli and add to the previously prepared tomato sauce.

After the ravioli is cooked, sprinkle generously with grated Parmesan and fresh basil.

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