Recipe of the week


Thank you dear friends!

Half of you voted for Gnocchi alla napoletana, the other half for Ravioli alla sorrentina. So what delicacy where our Mediterranean chefs preparing last week?

The Romantic Cities of Naples and Sorrento are very close in Italy, both facing the blue Mediterranean Sea. Therefore, the correct answer is Ravioli alla sorrentina!

Let’s fix it together, here’s the recipe

3.5 ounces of caciotta sheep cheese
3.5 ounces cow milk mozzarella
2 ounces pecorino cheese
2 ounces parmesan cheese
2 egg yolks and 2 full eggs
4 spoons of marjoram

Grate all the cheese together and mix it with the rest of the ingredients to blend a delicious stuffing for the ravioli.

Then use about 18 ounces of whole wheat flour, a pinch of salt and enough warm water to build the homemade pasta with the consistence of a pizza dough. Roll it really thin and use round cuttings it to wrap little balls of stuffing, then seal the edges with a proper tool or a simple fork.

Serve with a light tomato sauce and sprinkle the ravioli with a mix of Parmesan and Pecorino cheese.


Please share with us and send your pictures if you wish:

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