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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 181-190 of 197

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  • on July 14, 2007

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    There is not measurment for the flour.

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  • on July 14, 2007

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    Lemon zest makes the dish a hit. Alittle difficult to taste the chicken, otherwise the dish was a wonderful twist to traditional ravioli.

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  • on July 14, 2007

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    Once we found the flour to water ratio, this was very easy and the kids loved it too!

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  • on July 14, 2007

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    It doesn't tell you how to make the dough

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  • on July 14, 2007

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    the best ravioli i have ever eaten

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  • on July 14, 2007

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    this dish is very easy to make with alot of flavor...one of the things that i would recommend is if you don't own a pasta maker, just buy wonton wraps and don't forget to brush the edge with egg so it seals....loved it...

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  • on July 14, 2007

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    I watched this episode this morning and I *think* she used 2 1/2 cups of flour and 1 cup of boiling water.

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  • on July 14, 2007

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    I haven't made this, but recorded it.
    Dough:
    2 1/2 cups all purpose flour
    1 cup boiling water

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  • on July 14, 2007

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    Dear Foodies,
    I happened to TiVo the episode. It calls for 2 1/2 cups of flour and 1 cup of boiling water for the dough. I hope you like it as much as I did.

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  • on July 14, 2007

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    As much as I wanted to, I could not make the
    ravioli because measurements for the dough was omiited. It looked really easy on when Giada prepared it . So I was anxious to make it. Could you check the recipe and include measurements for the dough.
    I love Giada and most of her recipes re great.

    Thank you
    Joan Pulaski

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