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Doma’s Caprese Ravioli

Doma’s Caprese Ravioli

Doma’s Caprese Ravioli
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Wynwood’s upscale Italian eatery Dōma delights diners’ palates with both long-standing Italian favorites and modern plates. The caprese ravioli is a favorite for Executive Chef Marco Giugliano and owner/general manager Luca Lomonaco, both of whom are Italian natives. And it’s surprisingly easy to make, requiring very few ingredients. “This recipe is from Capri, which is famous for its delicacy,” says Lomonaco. “It has a simple sauce made with fresh San Marzano tomatoes to ensure that it doesn’t overpower the pasta.” The dish is currently part of the restaurant’s Miami Spice dinner menu. Molto bene! 35 NE 26th St., Miami; 786.953.6946;

Serves 4

For the Pasta Dough:
500 grams flour
2 eggs
60 grams butter
150 grams milk
10 grams salt

For the Cheese Filling:
1 kg of ricotta cheese
Olive oil and salt as needed
100 grams Parmigiano-Reggiano
150 grams fior di latte (mozzarella)
80 grams provolone del Monaco 

For the San Marzano Tomato Sauce:
1 kg homemade, canned or jarred San Marzano tomato sauce
3 heads of garlic
2 bunches of basil

Prepare the dough 24 hours in advance. Mix flour, milk, eggs in a mixer. Gently add butter and, lastly, the salt. With a rolling pin, make a thin layer. Next, use a sac à poche to make about 1-inch dots of cheese filling. When all the fillings are positioned, place another thin layer on top and with a shape, make the ravioli. Boil the ravioli 3-4 minutes and serve with San Marzano tomato sauce.