Sorrento
Pour the flour in a mound on a flat surface. Add oil and boiling water and knead until the dough is compact.
In a bowl, beat the eggs and mix in the parmesan, caciotta and the marjoram.
Take half the dough and flatten with a rolling pin, adding a little flour until you have a strip of thin dough about 15 cm wide.
With the help of a teaspoon, place ball shaped filling onto the pasta, distancing them from each other. Place the other half of the dough completely covering the first layer of pasta and the filling.
At this point, form the ravioli with the aid of a glass of 4-5 centimetres in diameter.
Cook the ravioli in boiling water for 5 minutes. Place on a dish with the tomato sauce, parmesan and a basil leaf.
