There is something deeply satisfying to me about the changing of the seasons. Perhaps it is the shedding of the old and familiar season; perhaps the awakening of new colors, new aromas and the magnificent light. For me, the cooler weather ushers in autumn’s treasures that re-awaken the senses – chestnuts, mushrooms, kale, pears, pomegranates, oh my! The colors in the market deepen; the flavors explode once again after the final heat of summer.

Continue reading Flavors of Fall: Chestnut and Pear Ravioli with Saged Brown-Butter at Our Italian Table.

Ravioli alla Caprese is the most simple yet delicious “primo” on the Island of Capri. Using the best ingredients of fresh ricotta, Parmigiana-Reggiano cheese and fresh marjoram (or use oregano), these ravioli are very simple to make. Also unique to southern Italy is a dough made of just flour and hot water. These are great ravioli to make in advance and freeze.

Recipe for 6 servings.

Ingredients and equipment:

Dough:

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 cup water

Filling:

• 16 ounces fresh good-quality ricotta cheese, drained
• 5 ounces grated Parmigiana-Reggiano cheese
• 1 egg
• 1 ounce roughly chopped marjoram or oregano leaves

Sauce:

• 1 tablespoon oil olive
• 2 garlic cloves
• 14 ounces canned San Marzano tomatoes (crushed by hand); half a 28 ounce can
• Fresh basil leaves (about 3 tablespoons)
• 1 ounce butter

Grated Parmigiana-Reggiano cheese

Note: Have a large wire Chinese strainer available to remove the ravioli from the boiling water.

Continue reading Ravioli of the Island of Capri: Ravioli Alla Caprese at Our Italian Table.