Ravioli with scamorza cheese and fresh basil
8 servings
60 minutes
Ravioli with scamorza cheese and fresh basil is the embodiment of Italian gastronomic refinement. This recipe has roots in the rich pasta tradition that dates back to medieval Italy. The delicate handmade dough embraces a filling of aromatic scamorza cheese and fresh basil, creating a harmony of flavors. Scamorza, with its subtle creamy notes and light smokiness, gives the ravioli a distinctive taste, while basil refreshes it with its spiciness. The finished ravioli are served with a rich tomato sauce that complements the dish with sweet and sour notes. This is an ideal choice for a cozy dinner or festive table where the richness of Italian cuisine is appreciated.
1
For the filling: grate the cheese on a coarse grater, chop the basil with a knife, and mix.
- Scamorza cheese: 200 g
- Basil leaves: 100 g
2
Knead the dough until it is firm enough. Leave it under a towel for half an hour to soften, then roll it into two equal layers, placing cheese filling in mounds 3 cm apart on one.
- Wheat flour: 250 g
- Water: 1 glass
- Chicken egg: 3 pieces
- Olive oil: 1 tablespoon
- Salt: to taste
3
Brush the filling between the dough with beaten egg using a brush. Place the second layer of dough on top, press down, and then cut everything into half-moons so that the filling is in the middle.
- Chicken egg: 3 pieces
4
Place the products in salted boiling water and cook for 7-8 minutes. Serve drizzled with Italian tomato sauce and garnished with basil leaves.
- Salt: to taste
- Tomato sauce: 200 g
- Basil leaves: 100 g