Ravioli Caprese

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This caprese dough was so FUN to work with. I made lasagne sheets out of it instead of ravioli. I needed A LOT of flour as it is a VERY stick dough. The sheets are drying on my dough board as we speak,and I shall write back later to let y'all know how it tasted,and cooked up.

I did have to put the cup of water measurement into a pan to get it really hot,as the recipe called for,only because my tap water doesn't get that hot on its own. I only left in the pot long enough for it to start steaming. Then added it to the bowl with the flour and mixed,and proceeded to roll out the lasagne sheets. I also didn't measure the tap water right to the 1 cup line on the measuring cup,I went right to the tippity top of the measuring cup with the water. Still needed a lot of flour for rolling,but, they seem to be fine. More later. Judi.

P.S. Keep up the good work,Giada,so I can keep copying!!! Thanks!!!!! 4 STARS

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I love you, Giada, but this dough is not a winner. I didn't read any of the reviews beforehand, but I have to agree with many that the dough was very heavy and hard to roll out thin enough to avoid some of the heaviness. I also thought the color when cooked was unappealing...a bit on the gray side as opposed to an egg pasta. However, the flavor of the filling and the sauce was delicious! I think we should reserve flour and water for wallpaper paste or paper mache...not pasta!

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because of how chewy/doughy it is. The dough recipe is actually similar to a steam chinese dumpling family recipe... which I love (I like home-made pasta/noodle which tends to have a little more bite than those store bought stuff. This is why, despite of the negative reviews, I decided to make everything from scratch. I should've known better... because reviews are always right. I think the problem with this dough is that it's quite wet/sticky and without a pasta machine, it's just impossible to roll it out thin enough for a proper ravioli. I am definitely removing this recipe from my Foodnetwork recipe box.

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Yeah I don't know about this dough. It was very hard to work with and doughy. I do believe she should leave the dough out and use the wonton wrappers. I don't understand how Giada thinks this is a simple dough...its not really.

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I'd have to say that, as much as I love Giada, I think this recipe was a little.. difficult instead of easy, as it has claimed to be. I'm disappointed. I'm 16, and have an aspiring dream to be an Italian chef, so I look towards Giada. But this recipe.. you definitely need to have lots of time and patience. Bon Appeitite! :

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I had to throw away my first batch of dough because it was too floury for some reason, then it got really hard. For my 2nd batch, I added more water to get it to the right consistency- I had to use so much flour on my board and rolling pin, my entire kitchen was in a cloud of dust!

The filling was good but it was lost in the over-powering dough. My husband didn't like it at all, and he usually likes when I make Giada's recipes. The sauce was too salty. I might make this again but I will use the wonton wrappers next time. I got too excited about actually making my own dough that I ignored everyone's tips about the wrappers... a mistake that I won't make again!

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I watched her make it today so I tried.....the dough was entirely too sticky. I managed to make about 7 ravioli & got frustrated & threw the rest of the dough away, lol....but I went ahead & cooked the few that I made. I also threw in a little bowtie pasta & tossed it all in the dressing.....a lil too lemony & salty, but tasty. I know what changes I'll make next time, wonton wrappers will make me life easy :.....overall though, a very good recipe!

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For a new cook this recipe was a little harder. My family enjoyed it with a few comments: a little more chicken, a little less lemon, and dont make my own pasta next time! But over all I will try this recipe again.

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This was a complete disaster. I followed the recipe as best as I could, but ended up having to throw everything out. I think the difficulty rating should be changed for sure.

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I have made this dish a number of times and have always found the dough to be quite workable. Yes, you have to add extra flour to it as you are rolling and shaping, but that is no big deal. And remember that the more you handle the dough, the tougher it will be, so just mix it the bare minimum amount required The filling and the sauce are so mouthwateringly delicious, I find myself craving it often! If your sauce is bitter, you probably got some of the white part of the lemon in there. This is one of my favorite recipes and always get rave reviews!