How to make ravioli stuffed with mozzarella and caciotta with parmesan and fresh marjoram, seasoned with a rich pork and tomato ragout.
Ingredients for 4 people
For pasta
- 350 g of white flour "00"
- 1 tablespoon of extra virgin olive oil
- salt
For the stuffing
- 100 g of mozzarella
- 450 g of soft caciotta
- 3 spoons of parmesan
- 1 egg
- 1 tablespoon of fresh marjoram
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For the dressing
- 300 g of pork
- 50 g of chopped carrot, onion and celery
- 3 tablespoons of extra virgin olive oil
- 200 g of peeled tomatoes
- 1/2 glass of red wine
- 3 spoons of parmesan
- 1 bunch of basil
- salt
How to prepare ravioli stuffed with mozzarella
Knead all the ingredients for the dough until a smooth and homogeneous dough is obtained, then let it rest in the refrigerator for about 20 minutes.
To make the ravioli filling, grate the soft caciotta, chop the mozzarella and marjoram, then mix them together with the parmesan and egg, salt and pepper.
Pull the dough with the machine and over a strip of dough distribute the filling in small pieces, cover it with another strip of dough and make it adhere well, then cut the ravioli with a wheel.
To make the sauce, chop the carrot, celery and onion, fry them with oil and add the minced pork, then mix and sauté quickly.
Salt and wet with wine, then evaporate it for a few minutes.
Add the drained and seedless peeled tomatoes.
Complete cooking.
In a pan with salted boiling water, dip the ravioli in it and cook for 5 minutes.
Drain them gently with a slotted spoon and distribute them on the plates.
Season with the hot sauce and serve immediately with parmesan and fresh basil.
