Ravioli Caprese

One of my favorite shows on television is Everyday Italian on the Food Network. I have tried so many of Giada's recipes and all have turned out fabulously. This one in particular is excellent. It's very light tasting but filling at the same time. I have trouble finding it on the food network site so I've taken notes from my pvr.

This recipe is not a 30 minute meal by any stretch. Preparing the raviolis take time. I can usually whip them off from start to finish in about an hour. Well worth the time though. My kids love it and I certainly can't complain. One of my favorite salads is Caprese salad so this just seems appropriate.

I don't have a picture of this one as I haven't made it for a couple of months but will take one and add it next time I make it. (Probably next week)

Dough:
2 1/2 cups all purpose flour, plus extra for dusting
1 cup very hot water.

Filling:
3/4 cup whole milk ricotta
1 egg
1/2 cup finely shredded store bought rotisserie chicken
1/4 cup grated parmesan
2 tblsp finely chopped fresh basil leaves
1/2 tsp salt
1/4 tsp freshly ground black pepper

Sauce:
3 tablespoons extra virgin olive oil
3 tablespoons chopped fresh basil leaves
2 tsp grated lemon zest
1/2 tsp salt
1/4 tsp freshly ground black pepper

For the dough:
In a large bowl combine the flour and water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for about 10 minutes. * I toss the flour into my kitchenaid mixer and using the dough hook start adding water. It's easier.

For the filling.
Combine all the ingredients in a medium bowl and stir to combine. (I use a food processor to shred the chicken then mix the rest of the ingredients in with a mixing blade)

To form the ravioli. cut the dough into 4 evenly sized pieces. It should be slightly sticky. Add extra flour as necessary for rolling, but only use a little bit as needed. Form each piece into a 2 by inch rectangle. Recover the dough with the plastic wrap.  You can also use a ravioli mold.  I picked one up at a gadget store. 

Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 x 19 inch rectangle. Place 9 rounded teaspoons of filling about 1 inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again to seal. Place on a lightly floured baking tray and continue until you've exhausted the mixture.

Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float, stirring occasionally for about 3-4 minutes. Drain into a large bowl and cook the remaining ravioli. Pour the olive oil over the cooked ravioli, add the basil, lemon zest, salt and pepper. Gently toss the pasta to coat and serve immediately.

If you take the time to prepare this recipe you will not be disappointed. It is lovely. The combination of the lemon and the basil and salt is reminiscent of sitting at an oceanside trattoria in Italy. Truly delightful.