Ravioli Caprese

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My girl Meggy made this dish for me and I loved it, despite her overly critical self review. She thought the ravioli was "too doughy," and in reading some of the reviews, others also have written this, as if it's a terrible thing. Hmmm...when my Nanny made homemade macaroni on Sunday, whether it was spaghetti or gnocchi, it was, of course, of a little doughier texture than your frozen or dried pastas. But hey, that slight extra hint of semolina in each bite is just fine by me.

The fresh basil, olive oil and lemons marry into an explosion of flavor in the sauce, and the ricotta and chicken filling was excellent! The only thing was that we ran out of eggs (because I used them all up the night before, so we substituted a little heavy cream in the filling mixture which actually worked out pretty well, and gave it our own little touch. I'd highly, highly recommend this dish, it reminded me of something I'd eat in Sorrento while sipping a Limoncello and looking out at the sea...

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This dish was mouthwatering! Whenever I think of ravioli I imagine overly rich filling and a heavy sauce but THIS ravioli was the complete opposite. The sauce was not only delectable, but also very healthy-always a plus. The dough was a bit sticky but extra flour eliminated that issue. And also-VERY easy. I'm 14 and I made this for my Mom's birthday and she loved it. Two thumbs up!

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I haven't ever tasted anything better in my life. Eat this no matter what.

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I have made these so many times now, and they are always delicious. The lemon zest give the raviolis such a refreshing taste. I have made the filling with other meats or added more cheeses instead, and was a hit. They've become a family favorite. The best part is they're so easy to make!

Thank you!

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This was so yummy and easy!! I love making this because my whole family loves it, kids included, and it always impresses people. Thank you!!

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I tried this recipe out for my Mom's birthday, and she absolutely loved it. It is incredibly tasty, and the basil and lemon compliment each other to perfection.

I had trouble with the ravioli sticking together after I boiled them, perhaps next time I'll add a little oil in the water, and make sure they are coated with the olive oil right out of the pot.

The dough was very gooey, but I just added lots of flour when rolling- then it was not a problem. Be sure to roll the dough very thin- I had more dough than needed.

Again, excellent recipe. This is a new personal and family favorite- I can't wait to serve it to my friends!

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I made this dish, however I do not like ricotta cheese, so I substituted with mozerella and parmesan cheese. The basil was a little over powering inside the dish and in the sauce, but good. I did not particulary care for the lemon zest either, but that is a preference. The dough turned out great. I have never made pasta before so some were thin and others were a little thicker, but the overall turnout of the dish was good. I have also used this dough recipe to make other pasta combinations of mine, so overall I though it had a distinguished flavor.

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The filling was great, but like most people, I too had trouble with the dough- very sticky and gooey. Other than dough issues- it is a great dish!

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This was a great recipe. The only minus is making and rolling out the dough...very time consuming especially to make it extra thin.

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The filling was great! But, the dough part wasn't so great. It came out thick, and doughy. I cooked it the perfect amount of time, but it was just too dumpling like. I also ate it with a red sauce, just to try to cover up the doughiness taste. Other than that.. Bon Appetite!