Caprese Ravioli with Sorrentine Caciotta Cheese

Caprese Ravioli with Sorrentine Caciotta Cheese

• Preparation time: 1 hour

• Difficulty: Medium

Ingredients (for about 40 ravioli):

• For the pastry: 500g of 00 flour, 300g of boiling water, 30g of lard (or extra virgin olive oil), a pinch of salt.

• For the filling: 400g semi-hard Caciotta Sorrentina (grated or finely chopped), 2 medium eggs, plenty of fresh marjoram, grated lemon zest, grated Parmesan cheese (optional).

• For the dressing: 500g cherry tomatoes (Pachino or San Marzano), garlic, extra virgin olive oil, fresh basil.

Procedure:

1. Prepare the dough: Sift the flour into a well, add the boiling water, and the lard (or oil). Knead vigorously until smooth. Let rest, covered.

2. Prepare the filling: In a bowl, mix the caciotta sorrentina, eggs, marjoram, and lemon zest until smooth.

3. Form the ravioli: Roll out the dough thinly. Place small portions of filling on the sheet, close, and cut out the ravioli (traditionally round).

4. Prepare the sauce: In a large pan, sauté the garlic in extra virgin olive oil, add the halved cherry tomatoes, and cook for a few minutes. Add fresh basil.

5. Cooking and seasoning: Cook the ravioli in boiling salted water for about 1-2 minutes (they should float to the surface). Toss them directly into the pan with the tomato sauce.

Other ideas for using Caciotta Sorrentina

• Baked breaded caciotta: Caciotta cut into thick slices, coated in breadcrumbs and spices, then baked until golden brown.

• Baked or Sorrento-style pasta: Use diced caciotta as an alternative to mozzarella for gratinating gnocchi or pasta