Ravioli Caprese

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i thought these were delicious. i didn't have the roasted chicken, so i made it without. great flavors, still. but it would have worked better if i had a pasta machine to roll out the dough. kinda difficult to make the dough thin enough with just a rolling pin.

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Save yourself from a disaster in the kitchen and money at the grocery store. Buy a bag of Rosetto's ravioli and cut the rotisserie chicken up in it if you like or pay ten dollars for this at your local "Villa Italia." Oh, and "sticky" dough does not like to be rolled or cut up.

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I love the recipe!!!! looks so fresh and yummi

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I had so much fun and it was sooo easy to make!
The dough turned out great! and the filling is sooo yummy!
Absolutely loved it, really fun to make for the 1st time!

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I've tried the dough three different times, and after failing three times I will not be trying again....best advice I could give would be to try the filling with a different dough recipe or wanton wrappers...........

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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.

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good, crisp taste. easy too make.

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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.

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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..

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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!