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Ravioli Caprese Recipe

Ravioli Caprese

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (197)

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Average Rating:

Total Reviews: 197

Showing 101-110 of 197

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  • on July 06, 2008

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    I have always wanted to cook homemade ravioli and never knew how and I saw the show where it was being cooked, went right out to the store and bought the ingredients and made it and it is so simple and delicious I just couldn't believe it. Thank You for this awesome pasta dish, being married to a Sicilian man I am always trying to find authentic food to prepare and the Everyday Italian is the best show for this so Thank You again.
    Sincerely,
    Nicol Scolaro

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  • on July 05, 2008

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    the best ravioli ever

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  • on May 27, 2008

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    Here's a link for buying ravioli stamps.

    http://www.kitchenemporium.com/cgi-bin/kitchen/prod/38vw540.html

    You     can also buy them on amazon.com

    (Mario Baltali makes them

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  • on March 26, 2008

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    I had trouble with the dough, wish I had read reviews first. With 2 1/2 cups of flour and only a cup of water seemed very dry and eventually, after really working it with my hands it started to come to somewhat. I saw a change int he flour amount from another review. Next I will use my kitchenaid with the dough hook to mix, I used my hands as a wooden spoon wouldn't get it. The filling needs something else just not sure what. Loved the lemon and basil in the sauce, I added small diced tomatoes tossed on top. I wish that the recipe was edited/fixed as it seems the dough recipe is wrong. There was an Emeril recipe that was wrong online as well.

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  • on March 15, 2008

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    okay I cheated when it came to the dough
    I used frozen high end cheese ravioli, but the sauce is very light and refreshing. I added an extra tablespoon of fresh basil and using fresh is the key. added salt as well, I will make these again.As for the comments on the dough, my dough recipe has a binder of an egg, and olive oil. I just don't see how they hold up when cooked. But I will try next time for the sake of trying. thank you

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  • on March 15, 2008

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    We made these and rolled them out with a pasta roller. We didn't have a problem with the dough at all. Since there are only two of us, we ate half and froze the other half. It was great for a quick dinner later on in the week.

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  • on March 13, 2008

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    I love this recipe! I had no problem with the dough. Just make sure you cover it with plastic wrap while you aren't using it. I don't eat meat so I substituted sauted mushrooms chopped up into tiny pieces. I also added a little garlic and mozzerela to the filling and parm/reggiano to the sauce and it was delicious! My boyfriend said it was better than anything he has ever had in a restaurant! It took a lot of time to make but was so worth it.

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  • on March 11, 2008

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    I am an experienced ravioli maker and couldn't believe this dough would work out. I am glad to be wrong! It was easy to work with (the first time is a little tricky; just don't be afraid to use plenty of flour but then it went like a breeze. 1 hour start to finish; simple to make, easy cleanup (dished were done before I served dinner, and the fresh taste of the lemmon zest and basil could not be beat. Truly an amazing dish. Would not hesitate to make it for company by making the ravioli ahead and boiling at dinner time. Not one of my raviolis burst open because I kept it at a gently simmer and put them in gently and tossed them gently at the end. Teenager wasn't too fond of them; probably a little too sophisticated for his taste. The dough has a lovely texture that I am sure you would miss if you used wonton wrappers.

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  • on March 08, 2008

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    i really didnt care for this. it was so hard and then came out not that great tasting. If it came out the way it was supposed to it would probally have been ok. I wont be making this one again waaay to hard

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  • on March 06, 2008

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    The sauce is great- I used it with frozen ravioli. My young sons loved it too. So good!

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