Ravioli Caprese

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excellent recipe extremely easy and very delicious

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I've made this recipe several times now. The dough seems to be a bit gummy, so I will go back to using an egg-based pasta dough. Filling was also a bit bland. Ricotta, although not a strong flavor, seemed to be the strongest flavor. Next time I will add more chicken and parmesan to the filling.

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Very easy and wonderful flavors.

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Nice recipe, Giada. Thanks for sharing! *If I plan on rating/reviewing a recipe it is only fair that I would make the recipe exactly as directed. To alter a recipe and then rate/review it means I have only rated and reviewed my take on it and not the actual recipe. In my opinion this is very unfair to the originator of the recipe.* Valerie Bardascino

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Wow!! What great flavor. I just started using my Atlas pasta roller and love it. I tried using the dough recipe from this, but it did not work out. The dough did not feel right as it was more stretchy and more like bread dough (without the leavening then dense like pasta dough. So I used the recipe that came with my ravioli press which is:
3 cups flour
3 eggs-beaten
1 tablespoon oil
add water 1 tablespoon at a time as needed

sift the flour then add the eggs slowly and oil, mix well add 1 tablespoon at a time of water as needed. Dough should be smooth, knead for 2 mintues. Then let rest for 30 minutes, then use as needed.

Anyways, loved the filling!! It was so tasty, even more so after it was boiled. I didn't use the sauce recipe, I had some leftover alfredo sauce i had made and sauteed some pine nuts and sprinkled basil and Parmesan over it. Delish!!!

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Very good Loved it

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This was my first time making ravioli from scratch, so I certainly am no expert. My overall take away was that it was more trouble than it was worth, but it was good. I am not so handy when it comes to dough, so I am not going to give up on this one and I'll try wonton wrappers next time. I wish Giada would indicate how many raviolis you should get out of this. I ended up with extra dough and the ratio of dough to filling in the rav's seemed right on. I cut the lemon zest in half because my hubby is not a huge lemon fan (though I am. It was the perfect amount of citrus. Next time I will add toasted pine nuts. I will say, the filling was awesome, and I'm not a huge ricotta cheese fan. One more tip: when placing the ravs in the boiling water, run a spoon underneath them in the pot to ensure they are not sticking to the bottom.
I served this with Michael Chiarello's roasted garlic rosemary bread - a perfect pair.

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I have a cooking blog and this week's mission was making homemade pasta. I chose a wonderful pasta dough recipe of Giada's and was trying to find some great recipes to use it in. I came across this ravioli recipe and was blown away by how tasty it was.

I used a different dough recipe than what is listed here, and I paired the ravioli with my favorite jarred pasta sauce instead of making the sauce in this recipe, but the filling was truly the star of the dish. It was absolutely amazing and will be added to my list of "Dishes to make again ASAP"!

Check out my blog (Can Cook Will Travel to see the recipe in action and tons of photos of the cooking process.

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I have never made a ravioli in my life, I have made pasta but not a ravioli. I loved these! They were really easy to make and delicious! Not to mention it impressed my husband, because I made them and didn't buy them!

I did not make the sauce, I actually made an alfredo sauce to go with them. Also if you do not have a ravioli cutter you can you a little sauce bowl, like the ones you get at a restaurant for your condiments. It worked perfectly!

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Delicious!
I am not a big cook, but this recipe was totally dueable (I would not know, how to mess it up.
My boyfriend and his parents loved it!
The flavors of the ravioli and the sauce are working magical together - fantastic!