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.
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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.
Meanwhile prepare the filling by mixing the grated caciotta, 50 g of Parmesan, the eggs, salt and marjoram, then refrigerate.
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.
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.
Prepare a serving dish with a bed of lemon pesto, place the ravioli on top, dress with more pesto and the crumbled tarallo.
Stand mixer
In the refrigerator
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.
Italia, Campania
| Energy (kcal) | 267.26 |
| Carbohydrates (g) | 21.1 |
| of which Sugars (g) | 1.51 |
| Fat (g) | 13.9 |
| of which Saturates (g) | 6.87 |
| Protein (g) | 14.36 |
| Fiber (g) | 1.73 |
| Sale (g) | 0.43 |
