Buon giorno! Last week I shared with you the pasta dough recipe I learned in Positano, Italy. Today I'll show you what I made with that dough. One batch of pasta dough yielded enough fettuccine (flat noodles, about 1/4 inch wide) for 2 - 4 servings and also 12 large round ravioli.
Not only did I take home the pasta recipe from the restaurant La Taverna Del Leone, but also this cheese ravioli recipe. Filamena from La Taverna, said she learned this recipe from her grandmother. You could tell making ravioli was as easy as breathing for her. After she rolled the dough though her large electric pasta maker, she laid it flat on a floured counter. Then a small scoop, about 1 teaspoon, of the three cheese mixture was laid on top of the pasta. Next, the cheese mounds were covered with the top layer of pasta dough and tucked in. Filomena's fingers moved so swiftly, but gently to never tear the dough. Finally, when it came time to cut out the ravioli she use a small glass cordial glass, not a ravioli cutter. With a quick flick of her wrist the ravioli shot out. I'm pretty sure she was able cut nearly 20 ravioli in under one minute, everyone else took about 3 times as long.
The ravioli I made are larger than the ones in Italy, and that is because I hadn't unpacked my champagne glasses yet. Instead, I cut the ravioli with an Irish coffee glass which has a diameter just under 3 inches. Mike and I also have a large round serrated ravioli cutter with a 3 and 1/2 inch diameter, but that day I preferred the slightly small size.
In Southern Italy, they typically serve the ravioli on a bed of fresh marinara sauce. I decided to deviate from that and made a Spring inspired sauce from peas and fresh mint. I chose sugar snap peas, but taking them out of the pods was tedious so you may want to opt for a bag of frozen peas. I tried to cut some fat and calories by using low fat yogurt in place of heavy cream, which worked well. Other than the sauce choice, the Capri-Style ravioli holds true to the original. Like the pasta dough recipe, this ravioli recipe is in metric units which I love because it is reliable and more accurate than volume measurements.
The mozzarella cheese used the the Ravioli Capresi is from a local farm in Illinois, Ludwig Farmstead Creamery. Ludwig Farmstead offers many varieties of cheese and can be purchased at Ferguson Farmer's Market in the summer months.
I encourage you to eat fresh, eat local, and eat what is in season. Here's to good food and gladness!
Ingredients for Ravioli Capresi
For the Filling:
- 500 grams Ricotta, drained
- 200 grams Mozzarella
- 30 grams Parmigiano Reggiano
- Marjoram, just a pinch
- Salt & pepper, to taste
For the Pea & mint sauce:
- 8 oz of peas, blanched
- 6 fresh mint leaves
- 2 tbsp low fat yogurt (plain or vanilla)
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
- extra virgin olive oil
- salt & pepper to taste
Directions for Ravioli Capresi
- Prepare pasta dough per directions (see above link)
- In a medium bowl, mix all filling ingredients together gently with a fork.
- Assemble ravioli by spooning out the cheese mixture onto a half sheet of dough. To determine amount of cheese mixture needed, use your glass or ravioli cutter to gently imprint a mark on the dough. Fill inside that mark, leaving a small border around the edge. Brush around that edge lightly with water.
- Fold the other half of pasta dough over the mounds of cheese. Press to seal the ravioli.
- Cut to desired shape (squares or circles).
- Cook in boiling, salted water until they rise to the top, about 5 minutes.
Directions for Pea Mint sauce
- Puree blanched peas, mint, and lemon zest in a food processor. Transfer to a bowl.
- Add salt & pepper to taste. Stir in the yogurt and lemon juice. Add a drizzle of olive oil.
- Serve under Ravioli Capresi. Garnish with whole peas and grated parmesan.