Caprese Ravioli Recipe

Ever dreamt of taking your taste buds on a sun-drenched holiday to Italy without leaving your cozy kitchen? Let me introduce you to the mouthwatering wonder that’s Caprese Ravioli.

I love to create dishes that combine fresh ingredients for a burst of flavor, and my Caprese Ravioli does just that. Creamy ricotta cheese paired with Parmesan provides a rich filling; fresh basil and cherry tomatoes give vibrant taste and color that pop in this ravioli.

Finished with a drizzle of balsamic glaze, it’s a Mediterranean delight.

Ingredients

• Ricotta cheese: Creamy and rich, adds protein and calcium.
• Parmesan cheese: Savory depth and umami, boosts flavor.
• Basil leaves: Fresh aroma, rich in antioxidants.
• Cherry tomatoes: Sweet, tangy, and full of vitamins.
• Fresh mozzarella: Gooey and mild, provides calcium.
• Olive oil: Heart-healthy fats, enhances taste.
• Balsamic glaze: Sweet and tangy finish, rich flavor.

Ingredient Quantities

– Fresh pasta sheets or store-bought wonton wrappers
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup fresh basil leaves, chopped
– 2 cups cherry tomatoes, halved
– 8 ounces fresh mozzarella, diced
– 1 tablespoon olive oil
– 1 tablespoon balsamic glaze

How to Make this

1. Combine the filling ingredients in a mixing bowl:

—Ricotta cheese
—Grated Parmesan cheese
—Salt
—Black pepper
—Basil leaves (half of the amount chopped, the other half reserved for later)

2. Set out pasta sheets or wonton wrappers on a clean surface. For each sheet or wrapper, place a small spoonful of the filling in the very middle. This way, when you fold over the sheet or wrapper, the filling will be in the center of what will become the “pocket” of the dumpling.

3. Use a finger or brush to wet the edges with water; then fold the pasta over the filling to form a ravioli shape. Press the edges to seal securely.

4. Fill a large pot with salted water and bring it to a gentle boil. Add the ravioli in two or three batches, cooking them for about 3-4 minutes, or until they float to the top.

5. As the ravioli cooks, in a skillet heat olive oil over medium heat. Stir in the halved cherry tomatoes and sauté until they are soft and heated through, about 5 minutes.

6. Using a slotted spoon, remove the cooked ravioli from the water and gently transfer it to the skillet with the tomatoes.

7. Incorporate the sliced fresh mozzarella into the skillet, letting it begin to melt from the heat of the pasta and tomatoes.

8. Add the leftover basil to the top, then combine the contents of the pot so that the ravioli are still whole but the remaining ingredients are distributed evenly throughout.

9. Right before serving, drizzle the balsamic glaze over the dish, giving it another flavor kick.

10. Warm the Caprese Ravioli and serve, garnished with additional Parmesan cheese, if desired.

Equipment Needed

1. Mixing bowl
2. Measuring cups
3. Measuring spoons
4. Knife (for chopping basil and dicing mozzarella)
5. Cutting board
6. Spoon (for scooping filling)
7. Pastry brush (optional, for wetting edges of pasta)
8. Large pot (for boiling water)
9. Skillet (for cooking tomatoes and combining ravioli)
10. Slotted spoon (for removing ravioli from water)
11. Spatula (for stirring in the skillet)
12. Serving platter or plates

FAQ

• Can I use store-bought pasta if I don’t want to make fresh pasta sheets?Using store-bought wonton wrappers instead of fresh pasta sheets is a convenient alternative and works perfectly for this recipe.
• How do I prevent the ravioli from bursting while cooking?Ensure a secure seal by pressing around the filling with a fork or your fingers to remove any air pockets and make sure the edges of the ravioli are tightly sealed. If you’re using the pasta machine and it’s set to “4,” the sheets of pasta will be the right thickness for the ravioli.
• Can I make these ravioli ahead of time?You can, indeed, put together the ravioli and then freeze them. To do this, place them on a baking sheet in a single layer. After they have solidified to the point of being completely frozen, you can transfer them to a freezer bag. When you’re ready to eat them, drop them into boiling water without thawing first—they’ll take a minute or two longer than fresh ravioli to cook.
• What is the best way to serve Caprese Ravioli?Drizzle the olive oil and balsamic glaze over the ravioli and then sprinkle with freshly ripped basil leaves, and you have a dish that is as elegant as it is simple.
• Is there a substitute for ricotta cheese?Substituting ricotta with cottage cheese or mascarpone results in a slightly different texture and flavor. Both mascarpone and cottage cheese can be used in equal quantities.
• How should I store leftover ravioli?Keep any remaining cooked ravioli in an airtight container in the refrigerator. They will be safe for consumption for up to 2 days. When you are ready to eat them, gently reheat them in a skillet, if possible, with a bit of olive oil.

Caprese Ravioli Recipe Substitutions and Variations

Homemade pasta sheets or wonton wrappers from the store: If you want to make this gluten-free, use gluten-free wraps or homemade pasta that doesn’t have wheat flour.
Cottage cheese or mascarpone are options for substituting for ricotta cheese, offering creamier textures.
Parmesan cheese.
Pecorino Romano or Grana Padano. They have similar flavor profiles.
Basil leaves, fresh: Substitute fresh spinach or arugula for a different taste.
Cherry tomatoes can be replaced with grape tomatoes or sun-dried tomatoes, to change both texture and depth of flavor.

Pro Tips

1. Homemade Balsamic Glaze: For a richer flavor, make your own balsamic glaze by simmering 1 cup of balsamic vinegar with 2 tablespoons of honey or brown sugar. Reduce for about 15-20 minutes until it thickens, then cool before drizzling.