Italiano
It’s hard, dealing with the history of Western ravioli, to establish a date of birth. Traces on the matter are to be found in GiovanniBoccaccio’s “Decameron”. In some areas of South Italy they are called “Bented macaroni”. In Capri, they found an identity in this dish full of color and flavor.
Ingredients (for 4 people):
For the dough
350 g of flour
1 egg yolk
3 tablespoons of olive oil
salt
For the filling
1 egg yolk
3/4 goat’s Caciotta cheese
3-4 leaves of marjoram
Grated Grana Padano
salt
pepper
For the dressing
400 g cherry tomatoes from Vesuvius
1 clove of garlic
basil
oil
salt
Making of recipe.
Prepare the sauce in a shallow saucepan heating the oil, where you will let the garlic brown then remove. Add the tomatoes, cut intowedges, salt, and cook for 10 minutes at the most, then mash with a fork and then reduce the sauce over high heat. Mash the Caciotta with a fork, mix in the egg yolk, chopped marjoram , and one or two tablespoons of Parmesan cheese,salt, pepper, sprinkle with chopped basil leaves. Place the flour on a worksurface and add, in the center, salt and the yolk. Start kneading, with a little flour at a time, and pour the oil, adding hot water from time to time. For a homogeneous dough, the water must be very hot. Roll out the dough into two equal disks. Break down a disk in many pieces as many dumplings you want, add the filling and cover with the other sheet, pressing with fingers on the edge to let the air out and cut with round pastry cutter. Let them rest for a while and then boil them in salted water. When cooked, drain and pour them in the low pot with the sauce. Stir, sprinkle the Grana Padano cheese and serve with a nice leaf of basil to adorn and perfume the dish even more.
