Ravioli Caprese

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Island Hopping

Rated: 4 stars out of 5Rate itRead users' reviews (163)

RECIPE
COMMENTS & REVIEWS(163)

Cook Time:
6 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 40 min
Inactive Prep: --
Cook: 6 min
Total:: 46 min

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Ingredients

Dough:

2 1/2 cups all-purpose flour, plus more for dusting
1 cup very hot water

Filling:

3/4 cup whole milk ricotta
1 egg
1/2 cup finely shredded store-bought rotisserie chicken
1/4 cup grated Parmesan
2 tablespoons finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Sauce:

3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil leaves
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

For the dough:

In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.

For the filling:

Combine all the ingredients in a medium bowl and stir to combine.

To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.

Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.

Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.

Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

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Comments & Reviews

recipe Ravioli Caprese
Joyce Lawrenceville, NJ 11-09-2009
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dough
Rated: 1 stars out of 5

I've been cooking for over 40 years, and making my own pasta for most of that time. I was surprised to see a pasta dough... without egg or olive oil but thought I'd try something new. This was the worst pasta dough I have ever worked with. I have a ravioli press, and the raviolis made with this dough wouldn't come out of the press. I haven't cooked them yet, but I have a feeling that they are going to fall apart while cooking. I'm hoping that the filling is good; if so I'll use my own pasta dough recipe the next time I make these.Read more
recipe Ravioli Caprese
Regina Las Vegas, NV 11-08-2009
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easy to make
Rated: 4 stars out of 5

good, crisp taste. easy too make.
recipe Ravioli Caprese
Stephanie Andover, MN 10-27-2009
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Pillows
Rated: 5 stars out of 5

These were so good. The best ravioli I have made. Improvised a tad with what I had on hand as I had the Ricotta to use up... and basil growing here all of the time. I grilled up a chicken breast and chopped up small and used that instead. If you have the machines, it makes this recipe simple as written (water amounts and all were right on). I put the flour in the food processor with a bit of salt to season and drizzled the hot water through the chute with the machine running until it came together...perfect. Kneaded it a few times and covered with plastic to rest. Then I ran in through the pasta rollers to a level 3 on the Kitchenaid flouring the surface minimally, but as needed (I realize this isn't an everyday appliance as much as the food processor, but if you have it, use it...makes this incredibly quick and easy...just got mine a month ago and love it). I do not however have a ravioli press and while digging around my gadget drawer came across the medium Pampered Chef scoop and the Pampered Chef round sandwich press...BINGO...a perfect pair. I put scoops of filling measured with the scoop down the dough, then covered with other dough and pressed out big, perfect pillowy ravioli with the sandwich press. Never used for sandwiches so now I have a great use for it...exciting night it was. I was into marinara that night so went with garlic and olive oil with red pepper flakes simmered and added a can of fire roasted Muir Glen crushed tomatoes, a little fresh basil and s & p...just a touch to accent rather than smother these babies, top with some Reggiano and we were in heaven...also froze half and they were perfect dropped right into boiling water another night. Thanks for a great recipe...it's obvious the 'sauce' recipe provided will be tasty as well...versatility to fit your mood...gotta love that.Read more
recipe Ravioli Caprese
Mary E. Western Grove, AR 10-20-2009
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I made the easy ravioli
Rated: 4 stars out of 5

My husband actually liked it. He said it was very refreshing and different. First time I have ever made ravioli. It was a... little difficult and I had trouble getting them to seal a little bit. I took the extra's and froze them. I now have no more basil for the sauce because the growing season is over. But I made a ton of basil pesto, so I am just going to use it..Read more
recipe Ravioli Caprese
Tamara Highlands Ranch, CO 10-17-2009
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Easy and my family loved it!
Rated: 5 stars out of 5

The dough was super easy to make and, as our daughter has an egg allergy, was a great find! We live in Colorado, which is... very dry, so I did add additional water until I had the right consistency. The dough gets more pliable as you roll it so don't give up! And, make sure the dough is thin or you will end up with a dumpling-like texture. I also doubled the recipe and froze half for another night. I used all ingredients except lemon (didn't have any on hand) and the result was fantastic! Any recipe that the kids say is a 'keeper' goes in the permanent file! Thanks Giada! Read more
recipe Ravioli Caprese
michael boone, IA 10-17-2009
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Not Ravioli
Rated: 1 stars out of 5

I like giadas recipes but this is not ravioli. This is a tasteless dumpling, Filling is good but look elsewhere for pasta.