Ravioli Caprese (Capri-Style Ricotta Ravioli)

Directions

1. Make the dough: Sift the flour onto a board and form a well. Add the oil and salt; pour in the hot water in additions while stirring with a fork. Mix anticlockwise until shaggy, then knead until smooth and elastic.
2. Rest: Shape into a compact ball, cover with the warm bowl used for the water, and rest 20–30 minutes.
3. Prepare the filling: Mash the ricotta and grated caciotta in a bowl. Season with salt and pepper; add Parmesan, finely chopped smoked and fresh mozzarella, chopped basil, lemon zest (optional), and the eggs. Mix into a soft, spoonable cream.
4. Roll the dough: Cut off a piece and roll with a rolling pin to about 1 mm thick—not too thin, not too thick.
5. Pipe the filling: Brush half the sheet lightly with water so the layers seal well. Using a piping bag, place small mounds of filling every 3 cm.
6. Seal and cut: Fold the remaining dough over the mounds, press out air, and seal. Cut with a round or fluted cutter to form uniform ravioli.
7. Cook: Boil in generously salted water. Fresh ravioli cook very quickly—about 2–3 minutes—until they float.
8. Finish in pan: Warm tomato passata with olive oil; toss in the drained ravioli with a little cooking water. Finish with grated Parmesan and torn basil. Serve immediately.

Suggestions from Lucia

• If the filling seems loose, chill it 20 minutes—cool filling is easier to pipe and seals better.
• Brush the dough with water only around the mounds; too much moisture prevents a good seal.
• For island aroma, add a whisper of lemon zest to the filling—Capri loves citrus!

History of this Dish

Ravioli Caprese are a specialty of Capri and the Sorrentine Peninsula: delicate pasta filled with local cow’s-milk ricotta and caciotta, perfumed with basil, then dressed simply with tomato. Traditionally enjoyed in summer when tomatoes and basil are at their peak, these ravioli showcase the island’s love for light, fresh flavors and quick cooking.