Sunday recipe: Capri's ravioli

At Capri is Sunday. A Sunday of Spring: out there is the sun, the streets smell of lemons and the colors fill your eyes.
The voices from the Piazzetta become a sweet whisper brought by the wind, that is lost in the sound of the steps of a father that goes to buy pastries.

In the kitchen, women are up from dawn, working a mixture.
Experienced and passionate hands form little coffers of water and flour that hold a tasty caciotta and marjoram treasure. The sauce is bubbling leisurely, and soon, with parmesan and basil, will be ready for a taste explosion in the children's mouths.

The ravioli are the symbol of Capri, a tradition that is renewed every Sunday. It means to taste the beauty of the island with your lips, through the genuine products of its land. Capri's ravioli must be eaten smoothly, they want calm. The taste is aggressive and savory at first, broken by the acidic touch of tomato sauce. Gentle and light afterwards, with the aroma of the marjoram that gives the taste.

Want you to turn every day of your life into a beautiful Capri Sunday? Let's see the recipe for 4 people.

For the puff pastry
0,5 Kg of flour type 00
A couple tablespoons of extra virgin olive oil
Salt
0,5 Lt of boiling water

For the stuffing
300 gr of dry caciotta
2 eggs
100 gr of grated Parmesan cheese
Marjoram

For condiment
Fresh tomato sauce
A pinch of salt
Grated Parmesan cheese
Olive oil
Fresch basil

In a bowl put flour, oil, salt and boiling water. Then mix everything until you get a smooth and compact paste. Let it rest for half an hour.

In another bowl place the grated caciotta, the eggs, the parmesan and the marjoram. Now, mix the ingredients. Then take a quarter of the pasta for the puff pastry and begin to stretch it with the rolling pin on a flour plan. On half of the puff pastry put tufts  of the stuffing, distant from each other. Use the remaining part of the puff pastry to cover the first with the filling. Proceed with the separation of ravioli with a stencil.

Cook the ravioli in boiling water until they don't start to float, then gently drain to prevent them from breaking. Finally, season them with previously prepared tomato sauce, parmesan cheese and a leaf of basil.