Smoked Scamorza Raviolini with Cherry Tomato Butter Sauce

 

This comforting, elegant dish is a family recipe from Carlotta Carabba Tettamanti, made in the kitchen of Tenuta di Murlo, the historic Umbrian estate turned hotel. Light, fragrant, and full of character, her smoked Scamorza raviolini are best served in a warm Cabana Pyrex dish—just as Carlotta serves them at Murlo.

 

WORDS BY JAMIE SHARP | CABANA RECIPES | 14 MAY 2025

 

Serves 6

Ingredients


For the Pasta Dough

  • 450g durum wheat flour
  • 1 egg

For the Filling

  • 350g smoked Scamorza cheese
  • 10 fresh basil leaves
  • 80g grated Parmesan cheese
  • 1 egg

For the Sauce

  • 120g butter
  • 20 cherry tomatoes
  • Salt, to taste

 

Method

1. Prepare the Filling
Finely grind the smoked Scamorza cheese and basil leaves using a meat grinder fitted with a fine plate. In a bowl, combine the mixture with the grated Parmesan and egg until smooth and well mixed. Set aside.

2. Make the Raviolini

Roll out the pasta dough into thin sheets. Place small mounds of the filling along one sheet, cover with another, and press around the edges to seal. Cut into small raviolini.

 

3. Prepare the Sauce 

Halve the cherry tomatoes and sprinkle a pinch of salt over the cut sides. Arrange them cut side down in a pan with the butter. Let the butter melt gently over low heat, allowing the tomatoes to soften and infuse the sauce.

4. Cook the Raviolini 

Bring a large pot of salted water to a boil. Cook the raviolini until al dente, then drain gently. Combine them with the sauce and Shopped Basil and Parmesan. 

 

5. Serve in Style 

While the raviolini cooks, preheat the glass base of a Cabana Pyrex dish in a warm oven (around 100°C/210°F) so it’s ready to keep the dish warm at the table.

Layer the hot raviolini in the warmed Cabana Pyrex, spoon over the cherry tomato butter sauce, and serve immediately. For extra richness, top with freshly grated Parmesan. 

Join the Cabana family

×