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Ravioli from Capri or raviolo caprese originated in Capri at the beginning of the 1900s and soon began to be appreciated in every corner of the globe. Unlike other ravioli, no egg is used for the pasta dough in ravioli capresi. This is a type of filled pasta that originated in Capri at the beginning of the 1900s. Soon, thanks to the island’s many visitors, at that time mainly nobles and intellectuals from all over the world, the fame of ravioli caprese spread to every corner of the globe. Caprese ravioli have become a very popular dish in catering and are produced in our pasta factory following the island’s traditional recipe. Unlike other ravioli, no egg is used for the pasta dough in pasta caprese. The filling is made with different types of cheese, all easily available on the island and are amongst the basic ingredients of this traditional dish

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