Since moving to Naples, Italy, my pasta consumption has increased by about 1,000%. Recently, I had the opportunity to learn how to make an incredible Ravioli alla Sorrentina. This delicious and easy recipe has been kindly shared by my friend, Chef Luigi Marra, owner of Pizzeria San Carlo 17 in Napoli. I was curious about the origins of the recipe, so I did a little research. Ready? Let's jump in!
Note: Want to learn how to make fresh pasta at home? You can get the video guide to this recipe, along with other recipes and lessons at my Homemade Pasta Mini-Course.
Ravioli alla Sorrentina is a classic Italian dish that originates from the picturesque town of Sorrento, nestled along the Sorrento Coast in the Campania region of southern Italy. This dish is celebrated for its simplicity, which allows the quality of the ingredients to shine through, making it a quintessential example of Italian cuisine.
Origins of Ravioli alla Sorrentina
Regional Influence:
Campania’s Rich Culinary Tradition: The Campania region is famous for its fresh ingredients, particularly tomatoes, basil, and mozzarella, which are central to the dish. Sorrento, being part of this region, has a rich culinary heritage that blends the simplicity of Italian cooking with the flavors of the Mediterranean.
Sorrento’s Cuisine: Sorrento is known for its simple yet flavorful dishes that often include locally produced olive oil, tomatoes, and mozzarella. The cuisine here is a reflection of the land’s bounty, with an emphasis on fresh, local ingredients.
Development of the Dish:
Ravioli: Ravioli itself is a traditional Italian pasta that dates back to the Middle Ages. These filled pasta pockets were common across Italy, with each region having its variations based on local ingredients.
Alla Sorrentina: The “alla Sorrentina” style refers to the specific preparation of the ravioli in the Sorrentine way—typically involving a rich tomato sauce, mozzarella cheese, and fresh basil. This style of preparation is also famous in the dish “Gnocchi alla Sorrentina.”
Key Ingredients:
Tomatoes: Sorrento is known for its high-quality tomatoes, particularly the San Marzano variety, which are sweet and low in acidity. These tomatoes form the base of the sauce in Ravioli alla Sorrentina.
Mozzarella: The dish typically features mozzarella, often made from buffalo milk, which is a specialty of the Campania region. The mozzarella melts beautifully over the ravioli, adding a creamy texture and rich flavor. Note: Luigi's ravioli recipe does not include mozzarella. We used ricotta and parmesan, but you can add mozzarella on top if you'd like.
Basil: Fresh basil is a key component, adding a fragrant aroma and complementing the flavors of tomato and mozzarella.
Traditional Preparation
Ravioli Filling:
Ricotta and Parmesan: The ravioli are typically filled with a mixture of ricotta cheese and Parmesan, sometimes with the addition of spinach or other herbs.
Simple and Fresh: The focus is on the freshness and quality of the ingredients rather than elaborate fillings, reflecting the simplicity of Italian cuisine.
Sauce:
Tomato Sauce: The ravioli are served with a simple tomato sauce made from ripe, flavorful tomatoes, often cooked with garlic and olive oil.
Serving:
Garnish: The dish is typically garnished with fresh basil leaves, adding color and a burst of fresh flavor.
Presentation: The ravioli are served hot, straight from the oven, with the cheese slightly browned and the sauce thick and rich.
Cultural Significance of Ravioli alla Sorrentina
Ravioli alla Sorrentina isn't just a dish; it's a celebration of Sorrento's culinary heritage. This dish is a favorite among locals and tourists alike, often enjoyed in the many trattorias and restaurants along the Sorrento & Amalfi Coast. Whether prepared for a special occasion or a casual family meal, Ravioli alla Sorrentina reflects the importance of communal eating in Italian culture.
Conclusion
Ravioli alla Sorrentina is a dish deeply rooted in the traditions and flavors of Sorrento and the Campania region. Its simplicity, relying on the quality of fresh ingredients like tomatoes, mozzarella, and basil, makes it a quintessential example of Italian cuisine. The dish not only represents the culinary heritage of Sorrento but also brings the vibrant, sun-kissed flavors of the Mediterranean to the table, making it a beloved dish both in Italy and around the world. Ready to try this recipe at home? Don’t forget to check out my Homemade Pasta Mini-Course and master the art of Italian cooking with myself, Chef Luigi Marra, and Chef Priscilla Stuart.
Recipe: How to Make Ravioli alla Sorrentina
Making Fresh Pasta Dough: To start, you'll need to prepare your fresh pasta dough. Here's a simple recipe:
Ingredients (makes 1 serving):
90g flour (00 or All Purpose)
1 egg
1 pinch of salt
Instructions:
Place flour on a flat plate, make a volcano shape
Inside the volcano, pour in a whole egg and a pinch of salt
Mix from the inside out with a fork, slowly incorporating more flour as you go
Mix until all the flour has been incorporated and you have a smooth dough
Flour a wooden surface and your hands
Knead the dough into a smooth ball
Put more flour on your surface, hands, and rolling pin
Roll out the dough into a rectangle until you have achieved a layer about 1mm thick
Cut into the shape you want:
Tagliolini: 2/3mm
Tagliatelle: 1cm
Papparedlle: 2cm
Ravioli: squares
Preparing Ravioli alla Sorrentina:
Ingredients:
Fresh pasta dough (from above)
Egg white
Ricotta (for filling)
2 cloves garlic
EVOO (Extra Virgin Olive Oil)
20 cherry tomatoes
Water
Salt
Basil
Parmesan
Instructions:
1. Make the Ravioli:
Place small spoonfuls of ricotta along the fresh pasta sheet.
Use your finger to paint egg white around each ricotta spoonful to act as "glue."
Fold the dough over, pressing around each filling to seal.
Cut out squares or rectangles of ravioli, ensuring the edges are sealed.
Use a rotella tagliapasta (pasta cutter) to create decorative edges.
2. Prepare the Sauce:
Heat olive oil in a pot and sauté garlic until golden.
Remove the garlic and add crushed or cut cherry tomatoes.
Add water and salt, cooking until the tomatoes break down.
Add more water and bring to a boil.
Add the ravioli directly into the sauce and cook for 8 minutes.
Add parmesan, toss in pan.
3. Serve and Enjoy!
Serve the ravioli hot, topped with more parmesan and fresh basil.
Good job! I’m proud of you for trying this recipe!
Join my Homemade Pasta Mini-Course with local chefs
Ready to take your pasta-making skills to the next level? My Homemade Pasta Mini-Course is designed for food lovers who want to master the art of Italian pasta. With expert guidance from Chef Luigi Marra and Chef Priscilla Stuart, you'll learn how to make not only Tagliatelle and Ravioli alla Sorrentina but also a variety of other traditional pasta dishes.
What You'll Learn:
The fundamentals of pasta
How to make fresh pasta dough
How to make dry pasta dough (without eggs)
Techniques for rolling, shaping, and cutting pasta.
Classic Italian sauces to pair with your pasta.
Insider tips and tricks from Chef Luigi Marra & Chef Priscilla Stuart
Recipes that you can make with your family and friends
Questions? Email Amby at hello@travelwithamby.com for more information.
Un bacio,
Amby