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.
Prepare the dough by mixing the flours, 2 tablespoons of oil, and salt, gradually adding the water. Knead and let it rest for at least 30/60 minutes.
In the meantime, prepare the filling by mixing the grated caciotta, 50 g of Parmesan, eggs, salt, and marjoram, and place in the fridge.
Prepare the pesto by cutting the lemon peel and squeezing the juice. Blend the peel and juice with basil, 2 tablespoons of Parmesan, almonds, 6 tablespoons of oil, coarse salt, and pepper to obtain a smooth cream.
Roll out the dough sheets thinly, fill with the mixture, cover with other sheets, moisten the edges, and use a mold to make the ravioli. Cook them in boiling salted water for a few minutes and then drain with a slotted spoon.
Prepare a serving dish with a bed of lemon pesto, place the ravioli on top, season with more pesto and crumbled tarallo.
Stand mixer
In the refrigerator
Caprese ravioli with lemon pesto and Neapolitan tarallo can be served with a fresh and fruity white wine to enhance the Mediterranean flavors of the dish. Store unused ravioli in the refrigerator and consume within 2 days.
Italia, Campania
| Energy (kcal) | 288.17 |
| Carbohydrates (g) | 15.55 |
| of which Sugars (g) | 1.47 |
| Fat (g) | 19.69 |
| of which Saturates (g) | 6.13 |
| Protein (g) | 12.08 |
| Fiber (g) | 2.18 |
| Sale (g) | 0.38 |
