Some dishes don’t follow trends; they transcend them, remaining true to their essence. The Ravioli Capresi from Ristorante Da Tonino are exactly that: an island classic that tells the story of Capri through a few genuine ingredients and a perfect balance of flavors—the result of expert, time-honored techniques.
A light, well-worked dough holds a soft filling fragrant with marjoram, while a simple sauce of cherry tomatoes, basil, and extra virgin olive oil evokes the Mediterranean sun. This sauce enhances the raw ingredients without ever overpowering them. It is a recipe born of tradition that continues to win hearts because when simplicity is synonymous with dedication and quality, it needs no “special effects” to surprise. It is the authentic symbol of timeless cuisine.
Ingredients (Serves 4)
For the Pasta:
- 150g All-purpose flour (00 flour)
- 200g Water
- Extra virgin olive oil
- Salt
For the Filling:
- 250g Caciotta cheese
- 1 Egg
- Marjoram, to taste
For the Sauce:
- 300g Datterino cherry tomatoes
- Fresh basil
- Extra virgin olive oil
- Garlic
Method
Preparing the Pasta Bring the water to a boil with a drizzle of extra virgin olive oil, then pour it while still hot over the flour. Knead until the dough is smooth and uniform. Roll out the dough into a thin but well-structured sheet.
Preparing the Filling Finely grate or grind the caciotta cheese with the marjoram. Transfer the mixture to a bowl and add the egg. Mix thoroughly until the filling is soft and fragrant, then place it into a piping bag to make portioning easier.
Assembly and Cooking Pipe small mounds of filling onto the pasta sheet, cover with a second layer of dough, and cut out the ravioli, sealing the edges firmly. Cook them in plenty of boiling salted water until they float to the surface.
Meanwhile, in a large skillet, heat the oil with the garlic and let it golden gently. Add the cherry tomatoes and basil, allowing the flavors to meld for a few minutes. Drain the ravioli and transfer them directly into the pan, tossing gently to coat them in the sauce. Plate and serve immediately.