Caprese ravioli

Name: Caprese ravioli
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Type 00 flour 2 cups; Eggs 2; Tomato paste 2 tbsp; Semolina to taste; Mozzarella di bufala cheese 12.7 oz; Ricotta di bufala cheese 0.6 cup; Basil to taste; Fine salt to taste; Black pepper to taste; Grana Padano PDO cheese 1.2 oz; Datterino tomatoes 2 cups; Extra virgin olive oil 3 tbsp; Garlic 1 clove; Basil to taste; Fine salt to taste

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791

Calories per serving

Vegetarian

Energy Kcal 791
Carbohydrates g 63.8
of which sugars g 6.6
Protein g 34.8
Fats g 44.1
of which saturated fat g 12.55
Fiber g 3.4
Cholesterol mg 179
Sodium mg 794

Difficulty: Average
Prep time: 30 min
Cook time: 10 min
Serving: 4
Cost: Low
Note FROM THE EDITORS: The recipe is not inspired by the original CAPRESE RAVIOLI from Capri, but takes inspiration from the mozzarella, tomato, and basil dish, the "caprese," to combine the three ingredients in a tasty way.

PRESENTATION

And Caprese ravioli brings all the fresh summer vibes right to your table. Straight out of Campania, this dish is like the classic Caprese salad but with a fun twist—it wraps up those creamy mozzarella di bufala and ricotta flavors inside a soft pasta that’s actually got tomato blended right in. And look, there’s something kind of cool about how the bright basil, juicy tomatoes, and smooth cheese all come together in a homemade ravioli recipe. Folks in Southern Italy know that the best way to enjoy these ingredients is to keep things simple. Pretty much. That’s what you get here. The filling stays light but rich, while the tomato pasta gives a nice pop of color and a little sweetness in every bite. For anyone who loves Italian ravioli with a modern spin, this is the kind of dish that totally makes sense for warm weather and easygoing meals with friends.

In Campania, they use sweet datterini tomatoes tossed into a pan with a splash of olive oil and lots of fresh basil. Really, it makes the sauce almost tangy and super juicy. You can taste how the moist filling inside the ravioli works with that tender bite from the pasta. And the sauce? There’s no heavy stuff here—just a light, bright flavor that feels straight from the Mediterranean coast. People in Campania love mozzarella di bufala because it’s extra creamy and really, really stands out in this caprese ravioli. It’s a step up from any regular fresh pasta recipe, and you’ll find that it’s a great way to dive into the whole idea of tomato basil ravioli.

Every bite shows off why simple, fresh things work so well together, especially when you want food that feels both a little special and totally relaxed. Caprese ravioli kind of captures what summer eating is all about: chill meals, fresh ingredients, and a little bit of tradition mixed with something new. Whether you’re having a casual dinner or a festive gathering, this dish is sure to impress and satisfy with its authentic Southern Italian flair. Seriously good.

INGREDIENTS

791

Calories per serving

Ingredients for 34 Ravioli: Type 00 flour 2 cups (250 g); Eggs 2; Tomato paste 2 tbsp (30 g); Semolina to taste; Mozzarella di bufala cheese 12.7 oz (360 g); Ricotta di bufala cheese 0.6 cup (150 g); Basil to taste; Fine salt to taste; Black pepper to taste; Grana Padano PDO cheese 1.2 oz (35 g)

for the Sauce: Datterino tomatoes 2 cups (300 g); Extra virgin olive oil 3 tbsp (40 g); Garlic 1 clove; Basil to taste; Fine salt to taste

Preparation

How to prepare Caprese ravioli

To make the caprese ravioli, first finely chop the buffalo mozzarella 1 and place it on a colander 2 to drain its whey. Meanwhile, work on the fresh pasta: beat the eggs with the tomato paste 3.

Pour the mixture into the flour 4, arranged in a well in a bowl. Initially mix with a fork 5; when the dough has gained some consistency, continue kneading by hand on the work surface for about 10 minutes, until you get a smooth ball 6.

Cover it with plastic wrap 7 and let it rest at room temperature for about half an hour. In the meantime, take the drained buffalo mozzarella, add the ricotta, grated Grana Padano PDO 8, plenty of hand-torn basil 9, salt, and pepper.

Mix thoroughly 10 and set aside. After the resting time, sprinkle the work surface with durum wheat semolina and roll out the pasta into a thin sheet, a couple of millimeters thick. Divide the sheet into 2 equal parts with a pastry cutter 12.

Distribute the filling in well-spaced mounds the size of walnuts 13 on one sheet, and cover with the other sheet 14. Press the sheets together between each mound with your fingers 15, being careful to expel any excess air.

Cut out the ravioli with the appropriate cutter 16. You can gather the leftover pasta scraps into a dough ball and freeze them 17. Place a pot full of salted water on the stove and bring it to a boil, which will be used to cook the ravioli. Now prepare the sauce: wash and quarter the cherry tomatoes 18.

Put a large skillet on the stove, heat the oil with the garlic clove, and then add the cherry tomatoes 19. Cook for 5 minutes over moderate heat, being careful to remove the garlic clove halfway through cooking 20. Season the cherry tomatoes with fresh basil 21 and keep warm.

Meanwhile, immerse the ravioli in the boiling water 22. As soon as they rise to the surface, drain them into the pot with the sauce 23. Toss for a few moments to flavor and serve the caprese ravioli piping hot 34.

Storage

Once the caprese ravioli are prepared, we recommend cooking them immediately; alternatively, you can store the raw ravioli in the freezer for up to 1 month. To freeze them, you can proceed as follows: place the tray with the ravioli in the freezer for a couple of hours or until they harden, then arrange them in freezer-safe bags. When you want to use them, remove the bag from the freezer and cook them in plenty of salted boiling water while still frozen.