Caprese ravioli

Ravioli caprese are a typical first course of Mediterranean cuisine, specifically originating from the island of Capri, from which they take their name. They are characterized by a fresh pasta made from flour, water, and oil, and a filling of cow’s milk caciotta cheese and marjoram. This dish is known for its extraordinary flavor and traditional preparation, which includes a fresh tomato sauce. The recipe was created by chef Domenico Pastena, winner of the 2025 Handmade Pasta Championship, and stands out for its authenticity and the presence of typical ingredients from Campania cuisine.

Ravioli capresi are the signature dish of the island of Capri: delicious pasta buttons filled with caciotta cheese and marjoram. The secret to this specialty lies in the quality of the pasta: tradition dictates that they be served with plenty of fresh tomato sauce, or plain and topped with ragù only.

There’s also a less famous version made with lemon, using Amalfi lemons.

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