Ravioli Capresi

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

  1. Prepare pasta dough per directions (see above link)

  2. In a medium bowl, mix all filling ingredients together gently with a fork.

  3. 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.

  4. Fold the other half of pasta dough over the mounds of cheese. Press to seal the ravioli.

  5. Cut to desired shape (squares or circles).

  6. Cook in boiling, salted water until they rise to the top, about 5 minutes.

Directions for Pea Mint sauce

  1. Puree blanched peas, mint, and lemon zest in a food processor. Transfer to a bowl.

  2. Add salt & pepper to taste. Stir in the yogurt and lemon juice. Add a drizzle of olive oil.

  3. Serve under Ravioli Capresi. Garnish with whole peas and grated parmesan.