Ravioli Alla Caprese Recipes

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.

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.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
• In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

Steps:

• Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce. Mix the tomatoes and mozzarella in a large bowl. Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste.
• When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water. Mix well, and serve immediately.

Steps:

• For the pasta dough:
• In a small saucepan, bring water to a boil. Create a pile of flour and make a well in the center. Pour boiling water into the well. Using a fork, gradually combine the flour and water, proceeding to knead for about 5 minutes. Let dough rest while preparing stuffing.
• In a medium sized mixing bowl, combine the ricotta, Parmesan, eggs, and marjoram.
• Using a rolling pin, roll out the pasta dough until very thin. Cut in half, yielding 2 large pieces of pasta dough. Set 1 piece of rolled pasta to the side. Place the ravioli filling throughout the sheet, each piece of ravioli should measure one inch apart. Cover with reserved pasta dough, press edges together with a fork, and cut each ravioli. In a large saucepan, bring salted water to a boil. Add ravioli and cook (ravioli will float when done).
• For the sauce:
• In a medium saucepan, saute garlic in olive oil until golden brown. Add the tomatoes and cook for 20 minutes. Once cooked, add the basil, butter and salt. Stir until ingredients are combined.