Caprese ravioli with lemon pesto and Neapolitan tarallo

Name: Caprese ravioli with lemon pesto and Neapolitan tarallo
Prep time: 120 min
Cook time: 5 min
Total time: 125 min
Yield: 4
Cuisine: Italia
Ingredients: 150 g Semolina flour; 150 g Type 1 flour; 200 ml Hot water; 2 Tablespoons Extra virgin olive oil; 1 Pinch Salt; 280 g Grated Campanian caciotta cheese (sheep, buffalo or goat); 50 g Grated Parmesan; 2 Units Eggs; 1 Pinch Salt; to taste Marjoram; 2 Units Organic lemons; 15 Leaves Basil; 50 g Sliced almonds; 2 Tablespoons Grated Parmesan; 2 Tablespoons Extra virgin olive oil; 1 Pinch Coarse salt; to taste Pepper; 1 Unit Almond Neapolitan tarallo

@di-bina-in-meglio

Caprese ravioli with lemon pesto and Neapolitan tarallo inspired by the aromas and scents of Capri. A fresh and tasty dish, perfect for a summer dinner.

Difficulty: Medium

Cooking time: 5 minCooking: 5 min

Preparation time: 120 minPreparation: 120 min

Ingredients

No. of servings

Semolina flour150 g
Type 1 flour150 g
Hot water200 ml
Extra virgin olive oil2 Tablespoons
Salt1 Pinch
Grated campanian caciotta cheese (sheep, buffalo or goat)280 g
Grated parmesan50 g
Eggs2 Units
Salt1 Pinch
Marjoramto taste
Organic lemons2 Units
Basil15 Leaves
Sliced almonds50 g
Grated parmesan2 Tablespoons
Extra virgin olive oil2 Tablespoons
Coarse salt1 Pinch
Pepperto taste
Almond neapolitan tarallo1 Unit

STEP 1 OF 5
Prepare the dough by mixing the flours, 2 tablespoons of oil and the salt, adding the water a little at a time. Knead until smooth and let rest for at least 30/60 minutes.
STEP 2 OF 5
Meanwhile prepare the filling by mixing the grated caciotta, 50 g of Parmesan, the eggs, salt and marjoram, then refrigerate.
STEP 3 OF 5
Prepare the pesto by cutting the lemon peel and squeezing the juice. Blend peel and juice together with the basil, 2 tablespoons of Parmesan, almonds, 6 tablespoons of oil, coarse salt and pepper. Blend into a smooth cream.
STEP 4 OF 5
Roll out the sheets fairly thin, fill with the mixture, cover with other sheets, moisten the edges and use the mold to make the ravioli. Cook them in salted boiling water for a few minutes and then drain them with a skimmer.
STEP 5 OF 5
Prepare a serving dish with a bed of lemon pesto, place the ravioli on top, dress with more pesto and the crumbled tarallo.

General information

Storage instructions

In the refrigerator

More information

Caprese ravioli with lemon pesto and Neapolitan tarallo can be served with a fresh, fruity white wine to enhance the Mediterranean flavors of the dish. Store any uneaten ravioli in the refrigerator and consume within 2 days.

Origin

Italia, Campania

Warning

The data shown here, limited to certain specific details, is the result of an analysis carried out using proprietary algorithms. As such, it may contain errors and/or inaccuracies, so users are always asked to verify its accuracy. If you notice any anomalies, please contact us at info@foodiecooklab.it

Lifestyles

Intolerances and allergies

Energy (kcal)	287.36
Carbohydrates (g)	19.03
of which sugars (g)	1.28
Fat (g)	17.12
of which saturates (g)	6.52
Protein (g)	13.44
Fibre (g)	1.95
Salt (g)	0.69

Preparation