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
water
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
Procedures:
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
Events
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