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Orsolya Csernák ha publicado una actualización
Level:
Stagier
Ravioli alla Caprese – una sorprendente delicia italiana que he aprendido aquí en Scoolinary. 🇮🇹 Lo que hace especiales a estos raviolis es la propia masa, no la pasta seca habitual, sino una precocida. Se empieza igual que para hacer choux: se hierve agua con un toque de aceite, se añade harina, se cuece y se remueve hasta que la masa se vuelve compacta. A continuación, se amasa, se extiende con un rodillo fino, se añade el relleno entre dos capas y se corta en raviolis. Como la masa está precocida, ¡sólo necesita un minuto de cocción!
Me encanta hacer dos versiones: 🍅 los tradicionales Ravioli alla Caprese con queso y salsa de tomate rojo, y 🥓 una versión especial rellena de ricotta, prosciutto crudo y salsa de tomate dorada.
Un ejemplo perfecto de cómo ingredientes sencillos pueden convertirse en algo realmente sorprendente ✨.Level:
Stagier
Ravioli alla Caprese — an amazing Italian treat I’ve learned here on Scoolinary. 🇮🇹
What makes these ravioli special is the dough itself — not the usual dry pasta, but a precooked one. It starts just like making choux: boil water with a touch of oil, add flour, cook and stir until the dough becomes compact. Then knead it, roll it thin, add the filling between two layers, and cut into ravioli.
Because the dough is precooked, it only needs one minute to cook!
I love making two versions:
🍅 the traditional Ravioli alla Caprese with cheese and red tomato sauce, and
🥓 a special version filled with ricotta, prosciutto crudo, and golden tomato sauce.
A perfect example of how simple ingredients can turn into something truly amazing. ✨
Traducido del inglés
Kim pho, Araceli Brüning y6 más1 Comentario-
Level:
Scoolinary Team
So nice to have you here again, Orsi! 🌟
These Ravioli alla Caprese look absolutely stunning — clean, vibrant, and full of contrast. Love how you plated the two versions in perfect harmony — not just visually, but also conceptually. The textures, the little basil leaves, the tomato pearls… it all shows so much care and skill.
Using a precooked dough is such a clever twist — and your explanation makes it super approachable.
What’s your favorite part of the process: the dough, the filling, or the plating?
Keep them coming — your dishes are always a treat to see! 🍅🧀✨
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