- 300g pastry
- 200g di treccia di mozzarella
- 100g cherry tomatoes
- Extravirgin olive oil
- 1 tbsp capers
- 50g pitted black olives
- Oregano (a/r)
- 1 egg
Roll out the pastry until it is about 5mm thick, and cut out circles with a 10cm diameter.
Separately, cook the cherry tomatoes in a pan with a little olive oil, and leave to rest for a few minutes. Once cold, mix them in a bowl adding the shredded mozzarella, the capers, olives and oregano.
Fill the ravioli, fold the pasty over and seal the edges, brushing them with the beaten egg.
Brush the ravioli all over with the leftover egg and bake for 20 minutes at 180 degrees. Serve hot and melty.