Ravioli Alla Caprese Recipe

Prepare filling

In a medium bowl, combine the drained ricotta, finely diced or shredded fresh mozzarella, 1/4 cup grated Parmesan, finely chopped basil, 1/2 beaten egg, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir until smooth and cohesive. Taste and adjust seasoning; the filling should be flavorful but not overly salty.

Assemble ravioli

If using fresh pasta sheets: lightly dust a work surface with flour. Lay out 6 pasta sheets. Place about 1 tablespoon of filling spaced evenly (roughly 1 1/2 inches apart) down the center of each sheet. Brush a small amount of water or beaten egg around the edges and between mounds to seal. Fold the sheet over or place a second sheet on top. Press gently around each mound to remove air, then cut into individual ravioli with a pastry wheel or sharp knife, pressing edges to seal. Crimp edges with a fork. If using small wrappers: place 1 tsp filling in center, wet edges, fold and seal. Place finished ravioli on a lightly floured tray, covered with a kitchen towel to prevent drying.

Cook ravioli

Bring a large pot of salted water to a gentle boil (about 1 tbsp salt per 4-5 liters). When the sauce is nearly ready, add ravioli in batches (do not overcrowd). Fresh ravioli will cook quickly: 2.5–4 minutes once they float to the surface. Remove with a slotted spoon and transfer directly into the warm sauce pan to finish, reserving 1/2 cup of pasta cooking water.

Sweat aromatics

Heat 2 tablespoons extra-virgin olive oil in a large sauté pan over medium heat. Add the finely minced onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

Build tomato sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly. Add 14 oz crushed tomatoes (or passata) and 2 tablespoons white wine or water to deglaze the pan, scraping up any fond. Bring to a gentle simmer. Add 1 tablespoon brandy, 1/4 teaspoon sugar (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently 10–12 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning. Stir in torn basil leaves at the end of cooking.

Finish sauce with butter and reserved water

Lower heat to very low. Stir in 1 tablespoon unsalted butter to enrich the sauce. If the sauce is too thick to coat the ravioli, add up to 1/4 cup reserved pasta cooking water a little at a time to reach a silky consistency.

Combine ravioli and sauce: Gently transfer the cooked ravioli into the sauce pan with a slotted spoon. Toss carefully in the sauce over low heat for 30–60 seconds so the pasta warms through and the sauce coats each piece. Avoid vigorous stirring to prevent tearing the pasta.

Plate and garnish: Divide ravioli among 3 warmed plates. Spoon additional sauce over the top. Sprinkle each serving with remaining grated Parmesan, a few torn basil leaves, and a light pinch of coarse sea salt if desired. Finish with a drizzle of extra-virgin olive oil.

Serve immediately while hot, accompanied by extra grated cheese at the table.