Typical Capri Ravioli

Author: Serena

Ingredients:

For the Sheet of Pastry:

500 gr. of Flour

2 Spoons of Olive Oil

Half a Litre of Boiling water

For the Filling:

300 gr. of Grated Sorrento Cheese

2 Eggs

200 gr. of Grated Parmesan

Some Marjoram

For the Dressing:

Fresh tomatoes sauce

Grated Parmesan

Fresh Basil

DIRECTIONS:

Mix in a bowl the flour, the olive oil and the boiling water until you will obtain a compact dough.

Beat the eggs in another bowl and add the Parmesan, the Sorrento cheese and the marjoram mixing carefully everything together.

Take a quarter of your dough and roll it out on the table with the rolling-pin adding a little quantity of flour until the dough get a thin thickness.

Put at a distance with a spoon some filling little balls on one side of the sheet of pastry. Take the other side of the sheet superimposing it on the first one covering the little balls.

Separate the ravioli using a 4-5 centimetres diameters glass.

Cook the ravioli in salted boiling water for 5 minutes then dress them with the tomatoes sauce, Parmesan and a basil leaf.