Best 5 Ravioli Alla Caprese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Ravioli alla caprese is a classic Italian dish that combines the flavors of fresh mozzarella, basil, and tomatoes in a delightful pasta dish. Originating from the stunning island of Capri, this dish has become a popular favorite around the world. With its vibrant colors and enticing aroma, ravioli alla caprese is a true feast for the senses. In this article, we will guide you through the art of crafting the perfect ravioli alla caprese, ensuring that you can recreate this culinary masterpiece in the comfort of your own kitchen. We will provide you with a detailed recipe, tips for selecting the freshest ingredients, and variations that cater to different dietary preferences. Whether you are a seasoned cook or just starting your culinary journey, we promise that you will find everything you need to make a delicious and authentic ravioli alla caprese.

Here are our top 5 tried and tested recipes!

RAVIOLI ALLA CAPRESE



Ravioli alla Caprese image

Provided by Giada De Laurentiis

Time 1h20m

Yield 6

Number Of Ingredients 17

1 cup water
1/4 teaspoon kosher salt, (plus more salt for the cooking water)
2 1/2 cups flour,
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:

  • This recipe originated on Giada in Italy. Epsiode: Dino's 100th Birthday Party.
  • 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.
  • 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.

Nutrition Facts : ServingSize 6

RAVIOLI ALLA CAPRESE



Ravioli Alla Caprese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup water
1/4 teaspoon kosher salt, plus more for the pasta water
2 1/2 cups all-purpose flour, plus more for dusting
1 cup whole-milk ricotta cheese, drained
3/4 cup grated caciotta cheese or mild sheep's milk cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon dried oregano
1 large egg
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, smashed and peeled
1 25-ounce jar tomato puree (such as Mutti)
3 sprigs basil, plus torn leaves for topping
1 4-inch piece Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
1/4 teaspoon kosher salt

Steps:

  • Make the dough: In a small saucepan over high heat, bring the water and 1/4 teaspoon salt to a simmer. Place 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. Pour the mixture onto a lightly floured surface and continue to work and knead the dough for about 5 minutes, or until smooth. Wrap the dough in plastic wrap and allow to rest for at least 10 minutes at room temperature.
  • Meanwhile, make the filling: In a medium bowl, mix together the ricotta, caciotta, Parmigiano, oregano, egg and salt.
  • Make the sauce: Heat a saucepan over medium heat. Add the olive oil and garlic and cook for 2 minutes, or until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil sprigs and cheese rind. Season with the salt. Simmer, stirring often, for about 12 minutes, or until the sauce is slightly thickened. 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 (6 by 36 inches), about 1/8 inch thick. Place little mounds, about 2 teaspoons each, of the filling about an inch apart down the long edge of the rectangle closest to you. Fold the dough over the filling and gently press around the filling, sealing the dough. Using a small glass or a cookie cutter about 2 1/2 inches round, cut out the ravioli, keeping the folded edge intact. Remove any scrap dough and repeat. You should have about 30 ravioli.
  • In batches, add the ravioli to the boiling water. Simmer for about 3 minutes, or until they float and are cooked through. Remove with a spider or slotted spoon. To serve, place spoonfuls of sauce in the center of a platter and position the ravioli on top. Sprinkle with grated Parmigiano and garnish with torn basil.

HOMEMADE FOUR CHEESE RAVIOLI



Homemade Four Cheese Ravioli image

Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!

Provided by Callie1025

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 19

2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
2 eggs
1 ½ tablespoons water
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
½ cup shredded mozzarella cheese
½ cup provolone cheese, shredded
1 egg
1 ½ teaspoons dried parsley
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
¼ cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce
1 egg
1 tablespoon water

Steps:

  • Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
  • Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
  • While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
  • Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
  • Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
  • Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
  • Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
  • To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g

RAVIOLI CAPRESE



Ravioli Caprese image

Recipe courtesy Giada De Laurentiis. I love learning new cooking techniques and I've been wanting to try making my own ravioli. This looked super yummy and a lot easier than I thought ravioli from scratch would be.

Provided by Jfoxe

Categories     Chicken

Time 46m

Yield 36 raviolis, 4 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour, plus more for dusting
1 cup very hot water
3/4 cup whole milk ricotta cheese
1 egg
1/2 cup finely shredded store-bought rotisserie chicken
1/4 cup grated parmesan cheese
2 tablespoons finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons extra virgin olive oil
3 tablespoons chopped fresh basil leaves
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • For the dough:.
  • In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.
  • For the filling:.
  • Combine all the ingredients in a medium bowl and stir to combine.
  • To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.
  • Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.
  • Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.
  • Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

Nutrition Facts : Calories 501.5, Fat 19.9, SaturatedFat 6.8, Cholesterol 81.9, Sodium 736.4, Carbohydrate 61.8, Fiber 2.4, Sugar 0.5, Protein 17.4

ALFREDO RESTAURANT'S TAGLIATELLE ALLA CAPRESE



Alfredo Restaurant's Tagliatelle alla Caprese image

Provided by Craig Claiborne

Categories     dinner, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 15

3 quarts water
Salt to taste if desired
1 tablespoon olive oil
2 tablespoons butter
1 1/2 tablespoons finely chopped shallots
1 1/2 tablespoons finely chopped scallions
10 cherry tomatoes, stems removed, quartered, about 3/4 cup
1/4 cup vodka
1 tablespoon dried basil
1 teaspoon dried green peppercorns, coarsely ground
1 cup chicken broth
3/4 pound tagliatelle or fettucine
2 egg yolks
1/4 cup freshly grated Parmesan cheese, plus additional cheese to serve on side
2 tablespoons finely chopped parsley

Steps:

  • Bring 3 quarts of water to boil to cook pasta. Add salt to taste.
  • Heat oil and butter in skillet and add shallots and scallions. Cook briefly, stirring, until wilted. Add tomatoes and cook, stirring, about 3 minutes.
  • Add vodka and ignite it. Add basil, peppercorns and broth and let simmer 5 minutes.
  • Meanwhile, add pasta to boiling water and cook 5 minutes or longer to desired doneness. Drain.
  • Add pasta to sauce. Stir in egg yolks and 1/4 cup cheese, tossing pasta in sauce. Let sauce barely simmer until thickened; do not boil or the sauce might curdle. Stir in parsley and serve with additional freshly grated Parmesan.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 2185 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

  • Use the freshest ingredients possible, especially the tomatoes. Fresh, ripe tomatoes will give your ravioli the best flavor.
  • Make sure to salt the pasta water generously. This will help the pasta to cook evenly and prevent it from sticking together.
  • Don't overcook the pasta. Ravioli should be cooked al dente, or slightly firm to the bite.
  • When making the filling, be sure to drain the mozzarella cheese well. This will prevent the filling from becoming too watery.
  • If you don't have a ravioli maker, you can use a rolling pin and a knife to cut the pasta into squares. Just be sure to flour the pasta well before rolling it out.
  • When cooking the ravioli, be careful not to overcrowd the pot. This will prevent the ravioli from sticking together.
  • Serve the ravioli immediately with your favorite sauce. A simple tomato sauce or pesto sauce would be a great choice.

Conclusion:

Ravioli alla caprese is a delicious and easy-to-make dish that is perfect for any occasion. With its fresh, summery flavors, this dish is sure to please everyone at your table. So next time you're looking for a new pasta dish to try, give ravioli alla caprese a try. You won't be disappointed!

Related Topics