Recipe: Ravioli with caciotta and marjoram Le Sirenuse Positano
Learn to make delicious Ravioli with caciotta and marjoram at home. Perfect for summer, these ravioli are easier than you think! [300 characters]
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Ingredients
- 300g ‘00’ white flour (fine flour for cakes and biscuits)
- 225g ‘0’ white flour (strong bread flour)
- 175ml cold water
- 20ml olive oil
- Salt
- 500g fresh caciotta (sheep's cheese)
- 100g mozzarella or fior di latte
- 30g marjoram, finely chopped
- pepper
- 300g datterino tomatoes
- 2 cloves of garlic
- A few basil leaves
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