Ravioli Capresi

Method

1. In a pot, add water, salt and olive oil. Heat until hot but not boiling.
2. Add the flour all at once and stir continuously with a wooden spoon for a few minutes over moderate heat until the mixture comes together into a dough.
3. Transfer the dough to a work surface. Start rolling it with a rolling pin, then knead by hand until smooth and elastic.
4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
5. For the filling: in a bowl combine caciotta, pecorino, grana padano, fresh marjoram, grated lemon zest (avoid the white pith) and one egg. Mix until solid and moldable.
6. Roll out the rested dough with a rolling pin, using a little semolina to prevent sticking. Roll slightly thicker than fresh pasta to avoid breaking.
7. Lightly mark half of the dough sheet to indicate where the filling will go. Place a small amount of filling in the center of each marked area.
8. Fold the dough over itself and press to seal, then cut into classic caprese ravioli shapes (or use a round cutter).
9. For the sauce: heat olive oil in a pan with a clove of garlic and fresh basil. Add crushed peeled tomatoes and cook briefly.
10. Boil the ravioli in salted water for 2-3 minutes.
11. Transfer the cooked ravioli to the sauce pan. Gently toss to coat without breaking the ravioli.
12. Serve immediately.