Ravioli alla caprese
- Preparation Time20 mins
- Cooking Time25 mins
2) In a medium sized mixing bowl, combine the ricotta, Parmesan, eggs, and marjoram.
3) Using a rolling pin, roll out the pasta dough until very thin. Cut in half, yielding 2 large pieces of pasta dough. Set 1 piece of rolled pasta to the side. Place the ravioli filling throughout the sheet, each piece of ravioli should measure 2cm apart. Cover with reserved pasta dough, press edges together with a fork, and cut each ravioli. In a large saucepan, bring salted water to a boil. Add ravioli and cook (ravioli will float when done).
4) For the sauce: In a medium saucepan, saute garlic in olive oil until golden brown. Add the tomatoes and cook for 20 minutes. Once cooked, add the basil, butter and salt. Stir until ingredients are combined.
*Cook's Note: If fresh marjoram is not available, substitute with fresh oregano.
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