Ravioli Caprese

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Made this for my husband a couple of weeks ago and he loved it!

I loved it too, it was really light and fresh and easy to make! I don't have a ravioli punch, but I used a cookie cutter and it worked just fine.

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I have never worked with dough before it took some getting used to but when I got the hang of it look out!!!! I tweaked the mix a little, didn't use chicken and instead of the lemon basil sauce I added my own pasta sauce with Italian Seasonings and it was fabulous I have never had such wonderful ravioli!!! Thank you Giada you always have such easy, fast, fun and delectable recipes!!!! Can't wait to try another one!!

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This was very good! This is the first I've made home made ravioli. It was very easy to make. The flavor was excellent! The only complaint I have is it didn't make a whole lot. But I think it may have to do with me not rolling the dough out thinner. Also, I should have strained the liquid on top of the ricotta cheese. The liquid caused the filling to be wet, thus, it caused the dough to get soggy. But once cooked, you can't tell the difference.

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Take care to roll the dough out super duper thin, otherwise it's really dense. You'll lose the delicate flavors of the sauce and all you'll taste is flour. Also make sure you trim off extra dough on the raviolis, the less dough the better.

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I read several other comments about the dough not turning out.. I know what the problem was.. for people who don't cook or bake often you wont know how wet the dough needs to be but basically, you want it to stick together but not get stuck on your hands wet. Its winter and dry here in Va so I ended up using a bit more water than the recipie called for, in the summer I'm sure I will have to use less when the humidity is up.. That being said, yes Giada this was so easy! I didn't do the sauce in the recipie because the other person who eats doesnt like that much lemmon but I did do a couple table spoons of store bought pesto, butter and a tad of lemmon zest. I made the ravioli exactly though, without a ravioli cutter.. it was just me, the dough, a knife and my rolling pin. They turned out so great and filling.. I'm sure I will be making this and extras next time so I can freeze them (also getting a hand held pasta machine and ravioli cutter to make it easier for myself lol... Try this its great. PS you cant skip the resting period!

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These ravioli were excellent! Very light and refreshing. I didn't roll out my dough thin enough, so the dough was a little thick. Make sure to roll it out thin, but not too thin! Will definitely be making these again!

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The dough appeared to need more water as I mixed it so I added about a 1/4 cup more water and then had to add another cup of flour little by little during the rolling process. I think the ten minute rest period is to allow the flour to completely soak up the water and after that time the dough should be just right. Maybe next time.
Anyway the dough did come together but I used my pasta roller and like I said another cup of flour. The dough is very bland so make sure you add 1 tsp of salt for every quart of water you boil the ravioli in. This will definitely season the pasta. Between the salty water and the salty cheese in the filling, the sauce didn't need any salt at all.
The flavors were excellent, and the ravioli were very light, even using the pasta machine. Will make this again for sure, but will let the arid dough set for 10 minutes before I decide if it needs more water.

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This was very easy to make and the filling and sauce were both excellent!! However, I had terrible luck with the pastry. It came out really, really sticky and I never could get it right. I tried to roll it pretty thin, but I kept tearing it when I tried to fold it over the filling. It tasted fine, though. I can't really blame the recipe because I SUCK at making doughs of all kinds! I can't even make a decent biscuit! I will use the advice of the other reviewers and use wonton wrappers next time. I really, really liked the filling and will definitely make this recipe again! I have never made a Giada recipe that I didn't like.

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I LOVE Giada and these were pretty tasty. Everyone enjoyed them but next time I would add garlic powder or another herb because they were not very flavorful. Otherwise they were a hit! The olive oil sause on top complimented them perfectly. Also there was more filling than dough so I had to make another batch of dough.

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This recipe was easy and delicious. My hubby loved it, as did I. I didn't have Rotisserie chicken, but grilled a couple of boneless chicken breasts and shredded them; worked wonderfully well. I like this quick dough without the egg and it was easy to roll out even though a bit sticky - better that than overworked and tough! I liked the simple sauce as well. I will definitely be making this again.
Ciao, Paula
http://www.PaulasCucinaItaliana.com