Ravioli filled with extra virgin olive oil, anchovy juice and pantelleria capers, served with fresh tomato sauce

Ravioli filled with extra virgin olive oil, anchovy juice and pantelleria capers
Chef: Andrea Menichetti
Country: Italia
City: 58050 Montemerano
Address: Vía Canónica, 3
(+39) 0564602817

With this dish, Andrea Menichetti won the First International Prize for Cuisine with Olive Oil: “Jaen, paraíso interior”. A creation that has become the flagship of the restaurant. It constitutes an exaltation of the most characteristic flavors of Italy. The pasta is imbibed with extra virgin olive oil and imparts its immaculate flavor. It evokes bread dipped in oil, as well as bread with oil and tomato. It transmits the unctuousness of the vegetable’s oil—a drop is felt as it runs through the mouth, spreading its exquisite essence. This recipe’s magnitude is such that it has traveled around the world in honor of its fame.

The Recipe


  • Extra virgin olive oil 200g
  • Micri sauce base 150g
  • Anchova oil 24g
  • Capers in water 12g
  • Garlic 1g
  • Anchovies 4g


  • Eggs 2
  • 00 Flour 120g
  • Durum wheat semolina flour 120g
  • Extra virgin olive oil 1 tablespoon
  • Salt To taste


  • Tomatoes with thick pulp 1kg
  • Extra virgin olive oil To taste
  • Salt and pepper To taste


  • “Apessi” tomatoes 1kg
  • Extra virgin olive oil 2 tablespoons
  • Garlic 1 clove
  • Salt To taste

For the pasta:

Make the dough for the pasta with 2 eggs, the 2 flours, a pinch of salt and 1 tablespoon of extra virgin olive oil. When the dough becomes elastic, allow it to sit wrapped in plastic in the refrigerator for 30 minutes.
For the filling:
Pour the 200g of extra virgin olive oil into a narrow cylindrical container; add the Micri, anchovy oil, capers, garlic and anchovies. Blend in a blender until homogeneous. On a tray, place a Flexipan sheet with small hemispheric molds, about 2cm in diameter. Fill with the mixture and place in a blast cooler for about 2 hours.


Make an incision in the base of the tomatoes and scald them in plenty of boiling water for 1 minute. Remove from heat and chill them in ice water. Peel the tomatoes and halve them, then remove the seeds and blend the tomatoes. Add a pinch of coarse salt and transfer the mixture to a linen cloth. Wait about 10 minutes, then press well until the tomato releases its water. Place in a container and add salt and pepper to taste. Finish with a drizzle of extra virgin olive oil.


Finely chop the garlic and lightly brown it in a large pan with the extra virgin olive oil. Add the halved “Apessi” tomatoes and allow them to cook for about 10 minutes. Salt to taste. As soon as the tomatoes are ready, pass them through a puree sieve to remove the skin. Run the sauce through a chinois to eliminate any remaining seeds. Transfer to a container and set aside.


Spread the dough out into a relatively fine sheet. De-mold the cold, gelled hemispheres and arrange them over the dough. Fold the dough over lengthwise and cut the ravioli with a round pasta cutter. Place the ravioli in the refrigerator on a sheet with semolina flour.
Bring salted water to a boil and reduce heat so that the water is at a gentle boil. Submerge the ravioli for two minutes and dry them with a dishcloth. Place two tablespoons of tomato sauce in the center of the dish and top with the ravioli, a ribbon of extra virgin olive oil and a sprig of parsley as garnish. Enjoy.