A salty pie with cherry tomatoes, capers and the delicate touch of the mozzarella braid. It is a recipe that enhances Puglia's dairy products, cooked exclusively for Murgella, by the chef Luigi Pugliese.
1) Spread the puff pastry about 5 mm thick and obtain 10 cm diameter discs.
2) Apart from cooking the cherry tomatoes in a little oil and once cold mix them in a container together with the mozzarella cheese already frayed with capers, olives and oregano.
3) Form i ravioli, stuffing them with the mixture, taking care to seal the edges with the previously beaten egg.
4) Brush the surface of the ravioli with egg and bake at 180 ° for 20 minutes. Serve hot and stringy.
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