Ravioli Caprese

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I made the dough on Sunday & could not complete the meal so I wrapped up the dough in parchment paper & put in refrigerator. Opened up the refrigerator to find out it got hard. So I started again and it was still as sticky as the first time it even stuck to parchment paper and unbelievable to roll. I would never do this again.

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my sister and i made this, but we used slices of pre-cooked chicken breast from fresh & easy. we relized they were extremly bland so we seasoned them up-not enough aparently. and the sauce was bitter and the dough was extremly tough. they would have been a tinsy bit better if it had more seasonings.

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A great way to use up leftover chicken. I use sauce from another one of her recipes for this though. It's awesome.

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I made this a couple of weeks ago, using wonton wrappers, & my boyfriend & I thoroughly enjoyed it. I did freeze 1/2 of the uncooked ravioli to send to some friends who have been helping, while I recover from surgery, & added some lemon zest & fresh basil to a small container of evoo & gave her instructions to cook the frozen pasta about 5 minutes, drain & then toss witht the olive oil mixture, salt & pepper. She called that evening raving about this dish & said she felt like she were eating in an exclusive restaurant & offered to by the ingredients the next time I make it... I am definitely making it this week, using the pasta recipe, and will use my stand mixer for everything. The pasta attachment will eliminate the rolling of the dough, I can't wait!!!! Thanks Giada.

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The filling is wonderful. I made two batches and used both chicken and shrimp, quickly sauteed in olive oil and garlic. Delicious!

I did not use the pasta recipe given the reviews. Instead, I took a generic italian pasta recipe, purchased semolina flour and made it from scratch! It was super easy (stand mixer did all the work, easy and fast (had for dinner same day.

Any kitchen specialty store will have a pasta press- usually for < $10. Although I used a rolling pin for the first batch of dough, I was so pleased with the taste that I purchased a hand crank pasta machine (<$20. It made it super fast, fun (kids helped roll the dough and I was also able to make fettuccine and spaghetti for the next night. Not a weeknight chore, but fun to early do on a Sunday afternoon for dinner the same day. Great filling recipe- a keeper!

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At least that is what my little sister said!! I made these tonight for dinner and everyone absolutely LOVED them. When I saw the episode on the Food Network yesterday I knew I HAD to try it out! Just make sure to roll out the dough as thin as possible and I found that doubling the filling helped to avoid a "doughy" taste. Very time consuming to make, but a little goes a long way as they are very rich despite the light dressing! I added extra parm, garlic and sauteed mushrooms to make the filling more rich.

I would most definitely make this again!

P.S. Does anyone know where I could purchase a ravioli stamp??

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I have always been intimidated to try to make ravioli. This recipe was perfect for my first ravioli and it was sensational!

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These raviolis were so delicious and easy! I made them for my two boys and they were beyond thrilled. I have been actually been to Capri, Italy and no store bought pasta has ever come as close to authentic as this recipe does. I thought the dough and filling were both great. I ended up putting larger portions of filling in the ravioli and had to make 50% more to fill up the rest of the dough. Having more filling might have solved the "doughy" dilemma people are having. Overall, this is now one of my favorite recipes and the boys are excited for the next homemade Italian dinner!

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I had the same problem many others had with the pasta being entirely too heavy & doughy. I thought I rolled it thin enough to not run into this problem but I did anyway. The filling is great & I loved the freshness of the sauce. Next time I will use wonton wrappers as my pasta & make tortellinis instead. Giada used wonton wrappers in butternut squash tortellini recipe that turned out perfectly for me everytime. I will do this next time versus taking my chances with the pasta.

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I have made ravioli before, what I actually use is wanton skins and it taste just as good. Its fast and easy.