Ravioli Caprese
Ingredients
Instructions
- Bring water to the boil. Place flour and salt in bowl. Add hot water and mix with a knife to combine. The amount of water may vary depending on humidity & brand of flour.
- Knead for 5 mins until soft. Cover with a damp cloth and set aside.
- Grate the caciotta and parmesan place in a bowl.
- Chop basil and add to bowl with egg yolks, nutmeg, salt and pepper.
- Roll out the pasta. Place the filling into a piping bag with large plain nozzle and place dollops along the pasta, leaving enough dough to fold over the filling.
- Using your ravioli cutter cut the pasta. Continue.
- Bring to the boil a large pan of salted water. Gently place the ravioli and gently boil for about 3-5 mins, this depends on the size of the ravioli.
- Heat 1tbsp oil in shallow pan add the garlic and passata. Cook for 10 minutes.
- Plate up and drizzle with olive oil.
Nutrition & Diet Analysis (per serving)
954
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).