Chef Massimo Carpa shows us three ways to make authentic Italian ravioli, including a vegetarian option.
“Smells good!”
METHOD
Method
Ravioli Folding:
- Capresi – Round Shape with Scalloped Edges
- Agnolotti Shaped
- Tortelli Shaped
Sauces:
- Passata di Pomodoro – Basil – Olive Oil – Parmigiano
- Butter Sage – Parmigiano
- Cherry Tomato – Olive – Olive Oil – Parsley
Capresi Filling:
Blend all ingredients together and set aside.
Cook in plenty of boiling salted water until done to your liking. Serve with a light tomato passata
(sauce) infused with fresh basil & olive oil, grated parmigiano on top
Agnolotti Filling:
Blend all ingredients together and set aside.
Cook in plenty of boiling salted water until done to your liking. Serve with butter and sage
doused with fresh grated parmigiano
Branzino Filling:
Blend all ingredients together and set aside.
Cook in plenty of boiling salted water until done to your liking. Preheat a skillet, add one crushed
garlic clove and some olive oil, once the garlic is releasing is flavour add the cherry tomato,
olives and a pinch of marjoram, add a spoonful of pasta water and then add the ravioli, sprinkle
with chopped Italian parsley and serve – No Cheese Needed