Ravioli Caprese with Mushrooms
Pane-Bistecca
I transformed the Caprese salad and served it as ravioli Caprese with mushrooms. Insalata Caprese is a salad made with tomatoes, mozzarella, and basil leaves that originated on the island of Capri. It uses the three colors of the Italian flag and was invented after World War I as a tribute to Italy.
I’ve always found stuffed pasta appealing! You can be very creative, shape it however you want, fill it however you want… what could be better in the kitchen than letting your imagination run wild?
These is pasta that I have filled with my favorite salad. They are a perfect match in terms of color and taste! The sauce was made from leftovers that needed to be used up. The ravioli taste great even without it! Toss them briefly in melted butter and add some grated Parmesan cheese for a wonderful flavor.
I’ve always found stuffed pasta appealing! You can be very creative, shape it however you want, fill it however you want… what could be better in the kitchen than letting your imagination run wild?
These is pasta that I have filled with my favorite salad. They are a perfect match in terms of color and taste! The sauce was made from leftovers that needed to be used up. The ravioli taste great even without it! Toss them briefly in melted butter and add some grated Parmesan cheese for a wonderful flavor.
Ingredients
Pasta Dough
100 g Flour 00
100 g Semolina Pasta Flour
2 Eggs
1 tbsp Olive Oil
100 g Cherry Tomatoes
2 tbsp Olive Oil
some Sea Salt
fresh Rosemary
200 g Mozzarella diced
fresh Basil
100 g Cherry Tomatoes
100 g Mushrooms
3 Garlic cloves, chopped
½ Bunch Basil
Salt and Pepper
Paprika
Italian Herbs
Chili Flakes
150 ml Cream
Filling
Sauce
Instructions
1
Step 1
Make a pasta dough using the ingredients for the dough. Cover and let rest for 30 minutes.
2
Step 2
Mix the cherry tomatoes for the filling with the olive oil, sea salt, and rosemary in a baking dish and roast in the oven at 180°C for about 30 minutes. Allow to cool.
3
Step 3
Roll out the dough thinly. I ended up with 4 pieces of equal length. Brush 2 of them with egg white or spray with water. Now place the filling on the brushed pieces. I used a cookie cutter so that I could fill them as efficiently as possible.
4
Step 4
Place the second strip of pasta on top and press down firmly, removing any air from the filling. Cut out the ravioli using a cookie cutter. Place on a well-floured cloth or plate.
5
Step 5
For the sauce fry the garlic in a little oil, add the cherry tomatoes and cook for 3 minutes. Then add the mushrooms and season well. Fry everything thoroughly, then add the cream and reduce slightly.
6
Step 6
Cook the ravioli in salted water for about 12 minutes. Remove the ravioli from the water and serve with the sauce.
Notes
Depending on the size of the ravioli, 3-4 per person should suffice.
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