Ravioli Caprese

Mozzarella-Stuffed Ravioli with Tomato Sauce

Preparation info

  • Difficulty


  • Serves


    (36 ravioli)

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This is an interpretation of the classic salad Caprese. These are the easiest ravioli to make and fun to eat for the cheese melts and forms those wonderful strings al telefono.


  • pounds fresh mozzarella cheese
  • Basic Homemade Pasta for 6
  • cups Tomato Sauce (recipe precedes)
  • 3 cups diced fresh tomatoes (optional)
  • 6 tablespoons heavy or whipping cream
  • ¾ cup basil chiffonade
  • 6 tablespoons freshly grated Parmesan cheese


Cut mozzarella into 36 pieces, about ¼ inch thick and inches square. Any scraps can be combined to fill a ravioli even if it’s not a perfect square. Roll, fill, and cut the ravioli as directed on page 112, using 1 slice mozzarella for each piece.

Heat a large pot of salted water to boiling and, at the same time, heat the tomato sauce. Drop the ravioli into the boiling water and simmer 3 to 4 minutes. Stir the diced tomatoes into the tomato sauce, then swirl in the cream and half the basil and heat through.

Remove the ravioli with a slotted spoon or large skimmer. Shake off the excess water and place on serving plates. Spoon the tomato sauce over the ravioli, then sprinkle with the remaining basil and the Parmesan. Serve hot.