Ravioli Alla Caprese Food

RAVIOLI ALLA CAPRESE

Ravioli alla Caprese image

Provided by Giada De Laurentiis

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 cup water
1/4 teaspoon kosher salt, plus more salt for the cooking water
2 1/2 cups flour, plus more for dusting
1 cup whole milk ricotta cheese, drained
3/4 cup grated caciotta cheese or a mild sheep milk cheese, grated
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 teaspoon dry oregano
1 large egg
1/2 teaspoon kosher salt
3 tablespoons olive oil
2 garlic cloves, smashed and peeled
One 25-ounce jar tomato puree, such as Mutti
3 sprigs fresh basil
One 4-inch Parmigiano Reggiano cheese rind
1/4 teaspoon kosher salt
Freshly grated Parmigiano Reggiano, for serving
Fresh basil leaves, for serving

Steps:

For the dough: In a small saucepan, over high heat, bring the water and salt to a simmer. Put the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Transfer the mixture onto a lightly floured surface and continue to work and knead the dough until smooth, about 5 minutes. Allow to rest for at least 10 minutes at room temperature.
Meanwhile for the filling, in a medium bowl mix together the ricotta, caciotta, Parmigiano Reggiano, oregano, egg and salt.
For the sauce: Heat a medium saucepan over medium heat. Add the olive oil and garlic and cook, stirring, for 2 minutes until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil and cheese rind. Add the salt. Simmer, stirring often, until the sauce is slightly thickened, about 12 minutes. Remove and discard the basil and cheese rind.
Bring a large pot of water to a boil. Season with salt.
On a lightly floured surface, roll the pasta dough into a large rectangle about 1/8-inch-thick. Place little mounds, about 2 teaspoons, of the filling about an inch apart down the edge of the rectangle closest to you. Fold the unfilled portion of the dough over the line of filling and gently press down around all the filling to seal the dough. Using a small 2 1/2-inch round cookie cutter or drinking glass, cut out the ravioli. Remove any scrap dough from the top and repeat the process. You should end up with around 30 ravioli. In batches, add the ravioli to the boiling water and simmer until they float and are cooked through, about 3 minutes. Remove with a spider or slotted spoon.
To serve, place a spoonful of sauce in the center of the plate and position the ravioli around it. Sprinkle with more Parmigiano Reggiano and garnish with a few leaves of basil.

BAKED CAPRESE RAVIOLI

Baked Caprese Ravioli image

I served one jumbo ravioli as an appetizer, but serving two or three would make a good entree. The ravioli I used were about 2 inches in diameter, but I imagine you could use whatever size you can find.

Provided by Chef Jean

Categories European

Time 30m

Yield 6 appetizers, 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) package jumbo cheese ravioli
2 tomatoes, sliced
3 -4 ounces fresh mozzarella cheese, sliced
1/2 ounce fresh basil
2 ounces extra virgin olive oil
salt and pepper

Steps:

Cook the ravioli according to package directions. Let cool to room temperature.
Meanwhile, preheat oven to 425°F and chop the basil.
Place ravioli on a parchment lined baking pan. Layer each ravioli with a slice of tomato, then season with salt and pepper. Then continue with with the basil then the cheese.
Bake for about 15 minutes (or until the cheese is melted and the ravioli edges start to brown). Drizzle with the olive oil and serve.

Nutrition Facts : Calories 134.1, Fat 12.7, SaturatedFat 3.2, Cholesterol 11.2, Sodium 91.4, Carbohydrate 2, Fiber 0.5, Sugar 1.2, Protein 3.6

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