Ravioli Caprese

• 500 g flour, 00
• 250 ml water
• 1/2 teaspoon salt
• Filling
• 250 g caciotta cheese
• 50 g parmesan cheese
• 2 egg yolks
• 1/4 teaspoon nutmeg
• 1/4 cup basil
• Sauce
• 2 cups passata
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• ravioli, cutter

1. Bring water to the boil. Place flour and salt in bowl. Add hot water and mix with a knife to combine. The amount of water may vary depending on humidity & brand of flour.
2. Knead for 5 mins until soft. Cover with a damp cloth and set aside.
3. Grate the caciotta and parmesan place in a bowl.
4. Chop basil and add to bowl with egg yolks, nutmeg, salt and pepper.
5. Roll out the pasta. Place the filling into a piping bag with large plain nozzle and place dollops along the pasta, leaving enough dough to fold over the filling.
6. Using your ravioli cutter cut the pasta. Continue.
7. Bring to the boil a large pan of salted water. Gently place the ravioli and gently boil for about 3-5 mins, this depends on the size of the ravioli.
8. Heat 1tbsp oil in shallow pan add the garlic and passata. Cook for 10 minutes.
9. Plate up and drizzle with olive oil.

water, salt, filling, caciotta cheese, parmesan cheese, egg yolks, nutmeg, basil, sauce, passata, garlic, olive oil, cutter

Taken from www.food.com/recipe/ravioli-caprese-406654 (may not work)