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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 41-50 of 197

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  • on October 17, 2009

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    I like giadas recipes but this is not ravioli. This is a tasteless dumpling, Filling is good but look elsewhere for pasta.

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  • on October 16, 2009

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    I love this recipe. It's so easy, and fun to make these tasty morsels, and doesn't take a lot of time, and however long it takes, it's worth it. Thank you Giada!

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  • on October 16, 2009

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    I have made this meal many times. Saw the episode again today and made it with Giada as she made it. I too buy Rotessorie Chickens and keep in my frig. Really great meal. My wife will be so happy to have this again.

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  • on September 10, 2009

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    My ravioli did not turn out very well. But the filling and sause were wonderful. I really like it, i'm just going to have to figure something out with the dough.

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  • on August 28, 2009

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    Please stop reviewing recipes. You truly ruin it for the rest of us. I have, in 10 minutes, ran across 4 reviews authored by you. Each was more unflattering, ridicculous and rude than the last. More importantly, they were downright ignorant. If you do not/ cannot use the correct ingredients, you cannot accurrately review a recipe. PERIOD. I'm not certain what rock you live under, but corn tortillas are as much a staple food in this nation as white bread. Duh. (* This is referring to your review of the chicken enchiladas. As far as this recipe, you reviewed it once, saying it was great ****. Then one week later, complained incessantly like a spoiled child. Dual personality disorder, or what? Go away, please. Thanks.

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  • on August 11, 2009

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    I thought this dough came together exactly as Giada did it on her show... it's got a wonderful light feel and taste and the lemon and basil couldn't be more perfect for a lovely summer evening meal.

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  • on July 22, 2009

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    To save time, I used store bought ravioli in refrigerated section.
    The sauce was great and I also added some toasted pine nuts.
    Thanks Giada!

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  • on July 17, 2009

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    Wasted time I will never get back. You need to step it up,Giada..

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  • on July 02, 2009

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    First of all. NOT enough water. add about 1/4 cup more or so or else it will be too dry. The dough was fun to play and work with though. Take out the chicken. The chicken ruins the original flavor of the cheese. :\ SO TAKE IT OUT! Also I think you should put the regular sauce, and prego original sauce and to top it off parsley. It was like lasagna without the meat and my whole family scarfed it down and it was also VERY FILLING! : Very yummy too.



    I reccommend it.

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  • on June 21, 2009

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    Ok, so I made a trial run at this ravioli on friday night for a dinner on saturday and the amount of hot water was not enough. Granted, it was a bit humid outside, but after letting the dough rest for 10 mins and trying to roll it out, it was just not enough water. I live in the northeast where it does tend to get humid, but I really don't think, anywhere, that 1 cup of water is enough to get this dough wher eit needs to be. On saturday, I added an extra 1/4 to a half cup of water, slowly, and that seemed to do the trick. Another suggestion would be to sift the flour. I didnt sift it for the tril run, but I did for the meal and they turned out to be like little light pillows...so delish! Made a standard ravioli filling with parsley, ricotta, parm cheese, salt and pepper with an egg and BAM! It wass very good. If I could compare the dough to anything it would be like pierogi dough. So, in the end, SIFT the flour and add a bit more hot water, a tiny bit at a time, until it comes together better.

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