Ravioli Caprese and other typical pasta from the island of Capri

The caprese pasta is a preparation that combines cooked pasta with fresh mozzarella, ripe tomatoes, basil and a touch of extra virgin olive oil. These ingredients are carefully mixed to create a dish that highlights the quality and flavor of each component. Specifically, one of the most popular versions in Capri are the ravioli caprese.

Today, this Italian pasta recipe has become a popular dish all over the world and is appreciated for its simplicity and authentic flavors, a true Italian culinary treasure that has conquered the palates of many people around the world.

The ingredients that give this ravioli that particular flavor are the Sorrento cacciottaa local cheese from the area, and the marjoram.

He fresh cacciotta cheese it is a soft and slightly salty cheese that complements the other ingredients very well.

It is important to note that recipes can vary, and some versions of caprese ravioli may include fresh cacciotta cheese in their filling, while others may use only fresh mozzarella. The choice of cheese will depend on personal taste.

You can also use basil instead of marjoram for the ravioli filling, although here we leave you the original recipe for caprese ravioli:

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Other Caprese Pasta Recipes

Caprese sauce can be applied to other types of pasta, like these caprese pasta fusilli.

Ingredients:

• 300 g of fusilli (spiral pasta)
• 250g cherry tomatoes
• 200 g of fresh mozzarella
• A bunch of fresh basil
• 3 tablespoons of extra virgin olive oil
• Salt to taste
• Ground black pepper to taste

Instructions:

• Cook the fusilli pasta according to package directions, in salted water, until al dente. Then, drain it and reserve.
• While the pasta cooks, wash the cherry tomatoes and cut them in half. If you prefer, you can leave some whole tomatoes to decorate.
• Cut fresh mozzarella into small cubes, or use pre-cut mozzarella balls.
• Wash and dry the fresh basil leaves and chop them.
• In a large skillet, heat the olive oil over medium heat. Add the cherry tomatoes and cook them for a few minutes until they soften slightly.
• Add the mozzarella to the pan and cook for a few more minutes, until it starts to melt and is combined with the tomatoes.
• Add the cooked fusilli pasta to the pan and mix everything gently to combine the ingredients.
• Add the chopped basil and mix again. Make sure that all the ingredients are well distributed.
• Season with salt and ground black pepper to taste. Adjust the seasoning according to your preferences.
• Remove the pan from the heat and serve the fusilli caprese pasta hot. If desired, you can garnish with whole cherry tomatoes and fresh basil leaves.

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Origin of caprese pasta

There are places that are remembered for their landscapes and beauty, such as the capri islandbut also for its customs and typical dishes, as is the case with the caprese pasta.

It seems that the history of this recipe goes back to the time of the roman republic, where peasants on the island of Capri used the available ingredients to make their pasta recipes. Over time, the recipe evolved and was perfected, becoming a popular dish in the Campania region and around the world.

Caprese pasta is inspired by the fresh and vibrant flavors of the Caprese salad, which is a classic combination of tomatoes, mozzarella and basil. These emblematic ingredients of Italian gastronomy are used in the preparation of caprese pasta, along with other seasonings and condiments, to create a delicious pasta recipe.

Other traditional pasta recipes

Some types of pasta are associated with a region in such a way that they even inherit its name. Example of this is the sorrentine pastaLike the gnocchi alla sorrentinatraditional from Sorrento, or the pizzoccheri alla valtellinese, typical of Lombardy. Also famous is the Cacio e Pepe pastatypical of Rome, or the pasta with sardinestraditional of Sicily.

Traditional pasta recipes

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Pasta Cacio e Pepe (the typical spaghetti with cheese and pepper from Rome)

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sorrentine pasta

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Pasta with sardines (pasta con le sarde), Sicilian recipe

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Pizzoccheri alla valtellinese (typical Lombardy buckwheat pasta)

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