Raviolini Capresi Con Passato Di Pomodorini
Di Collina
Homemade Raviolini “Caprese" filled with Caciotta Cheese in a pureed Tomato Sauce

By Chef Odette Fada, Sandomenico Restaurant,
New York, NY

Serves: 4

Ingredients: (For the pasta)
1/2 lb. 00 Italian flour
1 egg
1 tbsp extra virgin olive oil
a pinch of salt

Ingredients: (For the filling)
1 tbsp. grated Parmigiano Reggiano
6 oz. Caciotta cheese
1/2 lb. sheep ricotta
Salt, pepper, nutmeg to taste

Ingredients: (For the sauce)
1 lb. fresh tomato peeled and seeded
1 bunch basil
2 tbsp. extra virgin olive oil

1. Mix very well all the cheeses and season with salt, pepper and nutmeg.

2. Prepare the pasta dough like usual. Set aside for 1/2 hour to rest.

3. Roll the dough as thin as you can and place it on a cutting board, well dusted with flour.

4. Put a mound of filling big as a half walnut every two inches on the pasta, cover with another strip of pasta.

5. With a round cookie cutter 1 1/2 inch diameter cut the ravioli.

6. Press firmly on the borders.

Tomato sauce:
1. cut plum tomatoes in half. Put them in pot, cover and cook on medium heat for 15 minutes. Then pass them in blender to obtain a tomato puree.

2. Put 3 tbsp. of extra virgin olive oil in a pot with 1 clove of garlic and 2 basil leaves. When it is warm, not hot, add in the tomato puree. Let it cook on a low flame for 10 minutes, season with salt.

Cook the ravioli in salted water for 3 minutes, drain and place them on a platter that contains already the sauce.

Sprinkle with a chiffonade of basil and some extra virgin olive oil

Other Chef Odette Fada Recipes:
Polipetti Affogati
(Baby Mediterranean Octopus Poached with Tomatoes and Olives)

Raviolini Capresi Con Passato Di Pomodorini Di Collina
(Homemade raviolini Caprese filled with caciotta cheese in a strained tomato sauce)

Uovo In Raviolo
Homemade Raviolo filled with Egg yolk with White Truffles)

Restaurant and Chef Links:
Sandomenico NY Restaurant
Executive Chef Odette Fada

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