Ravioli Capresi

Method

1. Pour the 00 flour onto a work surface and form a well. Gradually add boiling water and mix. Let the dough rest in the refrigerator.
2. Remove the rind from the caciotta cheese and cut it into pieces. Transfer to a food processor. Add eggs, grated cheese, lemon zest, and marjoram. Blend until smooth. If the mixture is too thick, add a little water. Adjust salt. Transfer to a piping bag and let rest in the refrigerator.
3. Take half of the rested dough. Roll it out by hand, then pass through a pasta machine starting from the widest setting, gradually reducing the thickness. The dough should not be too thin.
4. Cut the sheet of pasta in half and trim the edges. Use a round cutter to mark guidelines for the filling. Lightly spray water to moisten the pasta. Place dollops of filling on one half, then cover with the other half. Press out any air. Use the cutter to cut the ravioli, twisting slightly to seal.
5. Heat extra virgin olive oil in a pan and fry a clove of garlic until golden. Remove the garlic. Add tomato passata and cook for 15 minutes. Add basil leaves and let infuse.
6. Bring a pot of salted water to a boil. Cook the ravioli for 3-4 minutes, gently stirring to prevent sticking. (They can be frozen and cooked directly from frozen.)
7. Transfer the cooked ravioli to the sauce and toss gently. Plate the ravioli, sprinkle with grated cheese, and garnish with basil.