Ravioli di bufala con pomodorino e basilico
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Al Gelso D'Oro da Nonna Sceppa · Capaccio Paestum
The story
Ravioli di bufala con pomodorino e basilico is a traditional Italian pasta dish originating from the Campania region, specifically rooted in the agricultural traditions of Paestum. The dish is defined by its use of premium buffalo milk products, a staple of the local economy and culinary identity.
The core ingredients consist of handmade egg pasta filled with creamy mozzarella di bufala. This is complemented by a simple yet vibrant sauce of fresh cherry tomatoes (pomodorino) and fragrant basil (basilico), typically accented with high-quality extra virgin olive oil.
A great version of this dish is distinguished by the delicate balance between the richness of the buffalo cheese and the bright acidity of the tomatoes. The pasta dough must be thin enough to yield easily to the bite while remaining sturdy enough to contain the molten filling. In the Capaccio Paestum area, the dish is notably celebrated at Al Gelso D'Oro da Nonna Sceppa, as highlighted by Francesco Zini.
While the buffalo cheese and tomato combination is the standard, regional variations may exist in the specific herbs used or the shape of the ravioli, though the emphasis remains on the freshness of the local dairy and the simplicity of the seasonal ingredients.
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Where to eat it
1 place reviewed by YouTube creators.
Capaccio Paestum (1)
What creators say
Highlights from 1 creator review of Ravioli di bufala con pomodorino e basilico.
Gel Sodoro da Nonna Sheppa, located in Piana del Sele, Pestum, is a traditional restaurant that excels in showcasing the finest local ingredients, particularly seafood. Despite initial reservations about the ambiance, the dining experience proved to be exceptional. The menu offers a wide array of dishes, with a strong emphasis on fresh fish. Standout dishes included the incredibly fresh Freselle with tomatoes and basil, the creamy Eggplant Croquettes, and the perfectly prepared Baby Artichokes. The Linguine with Lobster was a rich and decadent pasta dish, while the Ravioli with Buffalo Ricotta were delicate and flavorful. The main courses, such as the Sea Bream with Artichokes and the Fried Calamari, were executed with precision. The tableside preparation of the Sole Mugnaia added a touch of elegance. Overall, the restaurant delivers a high-quality culinary experience rooted in tradition and excellent ingredients.