List of Ingredients
- 2 LB. of ripe tomatoes
- 9 OZ. of Caciotta campana cheese
- 1 CUP of '00' or all-purpose flour
- 3/4 CUP of durum wheat semolina
- 2/3 CUP of Grana Padano cheese, grated
- 1 of large egg
- basil
- marjoram
- extra-virgin olive oil
- salt
Method
Mix the flour and semolina with 2 Tbsp. oil, a pinch of salt and 3/4 cup of boiling water to obtain a smooth dough; let rest for 30 minutes under a hot saucepan.
For the sauce: boil the tomatoes for a few seconds and immerse them immediately in cold water and then peel them. Remove the seeds, chop them and cook them in a pan with a drizzle of hot oil for 10 minutes. Add a ladleful of water, a pinch of salt and a few basil leaves. Remove the basil and roughly blend the tomatoes.
For the filling: Grate the Caciotta cheese and mix it with the Grana Padano cheese, the egg, the leaves from a sprig of marjoram, and a bit of salt to make the filling.
Roll out the dough until pasta is around 1/8" thick to make around 40 ravioli. Cut sheet of dough in half crosswise. Starting 1" from the short edge, spoon the filling, 1 Tbsp. at a time, spacing 1" apart. Top with second length of dough; press around each mound to seal, then press outward toward edges, pushing out any air pockets. Cook in boiling salted water for 1-2 minutes. Drain and serve with the sauce and a few marjoram leaves.