Pasta Alla Caprese Recipes

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RAVIOLI ALLA CAPRESE

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 15



Ravioli Alla Caprese image

Steps:

  • Make the dough: In a small saucepan over high heat, bring the water and 1/4 teaspoon salt to a simmer. Place the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Pour the mixture onto a lightly floured surface and continue to work and knead the dough for about 5 minutes, or until smooth. Wrap the dough in plastic wrap and allow to rest for at least 10 minutes at room temperature.
  • Meanwhile, make the filling: In a medium bowl, mix together the ricotta, caciotta, Parmigiano, oregano, egg and salt.
  • Make the sauce: Heat a saucepan over medium heat. Add the olive oil and garlic and cook for 2 minutes, or until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil sprigs and cheese rind. Season with the salt. Simmer, stirring often, for about 12 minutes, or until the sauce is slightly thickened. Remove and discard the basil and cheese rind.
  • Bring a large pot of water to a boil. Season with salt. On a lightly floured surface, roll the pasta dough into a large rectangle (6 by 36 inches), about 1/8 inch thick. Place little mounds, about 2 teaspoons each, of the filling about an inch apart down the long edge of the rectangle closest to you. Fold the dough over the filling and gently press around the filling, sealing the dough. Using a small glass or a cookie cutter about 2 1/2 inches round, cut out the ravioli, keeping the folded edge intact. Remove any scrap dough and repeat. You should have about 30 ravioli.
  • In batches, add the ravioli to the boiling water. Simmer for about 3 minutes, or until they float and are cooked through. Remove with a spider or slotted spoon. To serve, place spoonfuls of sauce in the center of a platter and position the ravioli on top. Sprinkle with grated Parmigiano and garnish with torn basil.

1 cup water
1/4 teaspoon kosher salt, plus more for the pasta water
2 1/2 cups all-purpose flour, plus more for dusting
1 cup whole-milk ricotta cheese, drained
3/4 cup grated caciotta cheese or mild sheep's milk cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon dried oregano
1 large egg
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, smashed and peeled
1 25-ounce jar tomato puree (such as Mutti)
3 sprigs basil, plus torn leaves for topping
1 4-inch piece Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
1/4 teaspoon kosher salt

RAVIOLI ALLA CAPRESE

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17



Ravioli alla Caprese image

Steps:

  • For the dough: In a small saucepan, over high heat, bring the water and salt to a simmer. Put the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Transfer the mixture onto a lightly floured surface and continue to work and knead the dough until smooth, about 5 minutes. Allow to rest for at least 10 minutes at room temperature.
  • Meanwhile for the filling, in a medium bowl mix together the ricotta, caciotta, Parmigiano Reggiano, oregano, egg and salt.
  • For the sauce: Heat a medium saucepan over medium heat. Add the olive oil and garlic and cook, stirring, for 2 minutes until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil and cheese rind. Add the salt. Simmer, stirring often, until the sauce is slightly thickened, about 12 minutes. Remove and discard the basil and cheese rind.
  • Bring a large pot of water to a boil. Season with salt.
  • On a lightly floured surface, roll the pasta dough into a large rectangle about 1/8-inch-thick. Place little mounds, about 2 teaspoons, of the filling about an inch apart down the edge of the rectangle closest to you. Fold the unfilled portion of the dough over the line of filling and gently press down around all the filling to seal the dough. Using a small 2 1/2-inch round cookie cutter or drinking glass, cut out the ravioli. Remove any scrap dough from the top and repeat the process. You should end up with around 30 ravioli. In batches, add the ravioli to the boiling water and simmer until they float and are cooked through, about 3 minutes. Remove with a spider or slotted spoon.
  • To serve, place a spoonful of sauce in the center of the plate and position the ravioli around it. Sprinkle with more Parmigiano Reggiano and garnish with a few leaves of basil.

1 cup water
1/4 teaspoon kosher salt, plus more salt for the cooking water
2 1/2 cups flour, plus more for dusting
1 cup whole milk ricotta cheese, drained
3/4 cup grated caciotta cheese or a mild sheep milk cheese, grated
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 teaspoon dry oregano
1 large egg
1/2 teaspoon kosher salt
3 tablespoons olive oil
2 garlic cloves, smashed and peeled
One 25-ounce jar tomato puree, such as Mutti
3 sprigs fresh basil
One 4-inch Parmigiano Reggiano cheese rind
1/4 teaspoon kosher salt
Freshly grated Parmigiano Reggiano, for serving
Fresh basil leaves, for serving

PASTA CAPRESE

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 12



Pasta Caprese image

Steps:

  • Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
  • Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.

1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1 small clove garlic, minced
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 teaspoon sugar (optional)
2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
1 pound pasta, such as campanelle, penne or fusilli
12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 teaspoon grated lemon zest

SPAGHETTI ALLA CAPRESE

Provided by Food Network

Time 26m

Yield 4 servings

Number Of Ingredients 7



Spaghetti Alla Caprese image

Steps:

  • Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce. Mix the tomatoes and mozzarella in a large bowl. Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste.
  • When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water. Mix well, and serve immediately.

1 pound spaghetti
2 tomatoes, diced
1 pound mozzarella ball, cubed
1/2 cup extra-virgin olive oil
1 teaspoon fresh oregano
4 fresh basil leaves
Salt

FUSILLI ALLA CAPRESE

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8



Fusilli alla Caprese image

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
  • In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)

ALFREDO RESTAURANT'S TAGLIATELLE ALLA CAPRESE

Provided by Craig Claiborne

Categories     dinner, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 15



Alfredo Restaurant's Tagliatelle alla Caprese image

Steps:

  • Bring 3 quarts of water to boil to cook pasta. Add salt to taste.
  • Heat oil and butter in skillet and add shallots and scallions. Cook briefly, stirring, until wilted. Add tomatoes and cook, stirring, about 3 minutes.
  • Add vodka and ignite it. Add basil, peppercorns and broth and let simmer 5 minutes.
  • Meanwhile, add pasta to boiling water and cook 5 minutes or longer to desired doneness. Drain.
  • Add pasta to sauce. Stir in egg yolks and 1/4 cup cheese, tossing pasta in sauce. Let sauce barely simmer until thickened; do not boil or the sauce might curdle. Stir in parsley and serve with additional freshly grated Parmesan.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 2185 milligrams, Sugar 5 grams, TransFat 0 grams

3 quarts water
Salt to taste if desired
1 tablespoon olive oil
2 tablespoons butter
1 1/2 tablespoons finely chopped shallots
1 1/2 tablespoons finely chopped scallions
10 cherry tomatoes, stems removed, quartered, about 3/4 cup
1/4 cup vodka
1 tablespoon dried basil
1 teaspoon dried green peppercorns, coarsely ground
1 cup chicken broth
3/4 pound tagliatelle or fettucine
2 egg yolks
1/4 cup freshly grated Parmesan cheese, plus additional cheese to serve on side
2 tablespoons finely chopped parsley

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