The Capresi Ravioli Guide

The ravioli themselves are a typically Italian dish that is capable of representing Italian unity, even more than spaghetti. It is no coincidence that ravioli is the first type of stuffed pasta that is known and documented between the twelfth and thirteenth centuries, when a settler from Savona commits to provide his owner with a lunch for three people during the harvest done of bread, wine, meat and ravioli. It was during the thirteenth century that Genoa began to spread this pasta through its trades in the Mediterranean.

The difference is mainly in size and filling, if in the north the ravioli are stuffed mainly with minced veal pulp, in the south prevail instead fillings such as: fresh cheeses, especially pecorino, with some spice and seasoned always with tomato, to rebalance with the acidity of the filling and the sweetness of the dough. Certainly it is that the most famous ravioli of Italy is the caprese, flag-shaped island of the same name.

The Capresi Ravioli, filled with caciotta and parmesan cheese and flavored with marjoram, are the typical dish of Capri for excellence. Prepared in all the houses follow ancient recipes handed down for generations and jealously guarded by the last housewives and chefs who work in restaurants and hotels on the island. Ghiotto first course for adults and children, the ravioli can be served with fresh tomato sauce or melted butter and sage, or fry and serve as an appetizer.

The Capresi Ravioli are a Mediterranean dish complete both for the greedy as for the nutritionist, is one of the dishes offered since the sixties in all the restaurants of Capri but is also widespread in the Sorrento and Amalfi Peninsula where it is proposed in almost all restaurants.