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Originally posted by Ragnorakyou may need User 329813
Anybody got a recipt for Ravioli Caprese? I ate that morning, noon and night on Capri, but can't find a recipe for it online. :'(
D
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Originally posted by Ragnorakhttp://www.theinternationalkitchen.com/modules.php?op=modload&name=News&file=article&sid=522&topic=43&newlang=
Anybody got a recipt for Ravioli Caprese? I ate that morning, noon and night on Capri, but can't find a recipe for it online. :'(
D
There are quite a lot if you Google.
I'll save you the trouble
Ravioli capresi
These ravioli are a typical dish of Capri. Prepared by hand, filled with various types of cheese and served with a tomato sauce, they are a perfect first course for both adults and children alike.
Ravioli Capresi can also be served with butter and sage or fried to be offered as an appetizer.
Ingredients for 4 people
For the pasta:
500 gr. flour
2 table spoons of olive oil
Half litre of boiling water
For the filling:
300 gr. Caciotta di Sorrento cheese (grated)
2 eggs
200 gr. grated Parmesan cheese
Marjoram
For the sauce:
Fresh tomato sauce
Grated Parmesan cheese
Fresh basil
In a mixing basin add the flour, oil, boiling water and mix to a firm consistency.
In another bowl beat the eggs and, stirring well, add the Parmesan and Ciaciotta cheese, and the marjoram.
With a rolling pin, roll out the mixture, adding a little flour, until a thin sheet has been obtained.
With the aid of a teaspoon, place balls of the filling at equal distances on half of the sheet.
Fold the other half of the sheet so as to cover the balls.
Separate the ravioli in to round froms using a glass of approximately 4-5 cm diameter.
Cook in boiling water for five minutes, serve with the tomato sauce, parmesan cheese and fresh basil leaves.
Originally posted by kinkyafroI can get the ravioli already prepared at a local market stall that sells fresh pastas. It's the tomato sauce that I'm struggling with.
http://www.theinternationalkitchen.com/modules.php?op=modload&name=News&file=article&sid=522&topic=43&newlang=
There are quite a lot if you Google.
I'll save you the trouble
Ravioli capresi
These ravioli are a typical dish of Capri. Prepared by hand, filled with various types of cheese and served with a tomato sauce, they are a perfect first ...[text shortened]... ng water for five minutes, serve with the tomato sauce, parmesan cheese and fresh basil leaves.
Also, the recipe you pasted here. I found that as the first result on Google, except it was in Italian, and my translation was a little patchy.
D
Originally posted by kinkyafroWould these be low fat? 😕😀
http://www.theinternationalkitchen.com/modules.php?op=modload&name=News&file=article&sid=522&topic=43&newlang=
There are quite a lot if you Google.
I'll save you the trouble
Ravioli capresi
These ravioli are a typical dish of Capri. Prepared by hand, filled with various types of cheese and served with a tomato sauce, they are a perfect first ...[text shortened]... ng water for five minutes, serve with the tomato sauce, parmesan cheese and fresh basil leaves.
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The User 25207 must add the User 202725 to the boling User 91207. User 308895 the User 202725 is cooked, drain and stir through the User 329813, top with User 5041 and enjoy with a nice glass of User 64131.
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Originally posted by Ragnorakhttp://www.google.com/search?hl=en&safe=off&q=%22ravioli+caprese%22+recipe
I can get the ravioli already prepared at a local market stall that sells fresh pastas. It's the tomato sauce that I'm struggling with.
Also, the recipe you pasted here. I found that as the first result on Google, except it was in Italian, and my translation was a little patchy.
D
http://www.wluk.com/recipes/recipe.shtml?article_id=1121261066007261
Beef Ravioli Caprese
July 13, 2005
Ingredients:
20 beef raviolis
4 oz pesto
1 pt roasted cherry tomatoes
1 tbsp chopped garlic
2 tbsp reduced balsamic (reduce 1 cup of balsamic vinegar by about 2/3 and chill)
8 oz fresh mozzerella, chopped
salt and pepper to taste
Directions:
1. In a large pot, bring salted water to a boil and add raviolis. Reduce heat and cook until just done and hold
2. In a large saute pan, heat 2 oz of olive oil to medium heat. Add garlic and bloom
3. Incorporate pesto, tomatoes, cheese, and toss on raviolis
4. Season with salt and pepper
5. Serve and drizzle with balsamic reduction