Original Caprese Ravioli

To prepare the original Caprese ravioli, start with the fresh pasta: pour the flour on the work surface and form a well, then add the boiling water in the center 1. Start incorporating the water with a spoon 2 and continue kneading by hand 3.  

Continue working 4 until the dough becomes smooth and homogeneous. Form a dough ball 5, wrap it in plastic wrap, and let it rest for half an hour in the refrigerator, so it will be easier to work with. In the meantime, prepare the filling: cut the caciotta into cubes 6.

Blend it in the mixer 7 until you get a sandy mixture 8, then add the eggs and grated Parmigiano Reggiano 9.

Flavor with lemon zest 10 and blend until you obtain a homogeneous mixture 11. Add the marjoram as well. 

If it seems too compact, add a splash of water 13, then salt 14 and transfer the mixture into a piping bag without a nozzle. Let the filling rest in the refrigerator for 30 minutes. Prepare the sauce: in a pan, sauté the garlic clove with the oil 15.

Remove the garlic and pour in the tomato sauce, season with a pinch of salt, and let it cook for about 15 minutes on low heat. Meanwhile, take the dough 18. 

Take a portion and roll it out with a rolling pin to flatten it 19, then pass it through the pasta machine rollers starting from the widest setting 20 until you obtain a sheet 1/32 inch thick 21. 

With a 2.4-inch pastry cutter (with the cutting edge facing up), lightly press the dough to obtain circles that will guide you practically in the composition 22. In the center of these circles, squeeze dollops of filling 23 24. 

Cover with another sheet of the same size 25 and press the pasta around the filling to release air 26, then seal them with the same pastry cutter 27.

Now cut the ravioli with a 3.1-inch fluted pastry cutter 28; with these doses, you will get about 24 ravioli 29. Now pour the cooked sauce into a large pan and fragrance with fresh basil 39.

Boil the ravioli in salted water for about 5 minutes 31, taking care to gently turn them during cooking, then drain them 32 and transfer them directly into the pan with the sauce 33. 

Let them flavor for another minute, then add a few more fresh basil leaves 35. Plate and finish with grated cheese 35 and basil leaves. Your original Caprese ravioli are ready to be served 36!