Ravioli Caprese


Dough: 2.5 cups all-purpose flour (measure carefully)

1 cup boiling water


3/4 cup ricotta cheese

1/4 cup parmesan cheese

5 leaves chopped basil

1 egg

1 shredded chicken breast (rotisserie style)


Dough: Add flour to boiling water, mix to form a ball, leave out for 10 minutes.  Roll out 1/2 of the dough to 1/4″ to 1/8″ thick.  Now it’s ready to fill.

Filling: Combine ricotta, parmesan, basil, S+P, egg and mix.  Add the chicken and mix again.

Once dough is rolled out and ready, put 1 teaspoon of filling on the dough, fold over and cut with a ravioli cutter.

Boil water, add sea salt, cook for 3-4 minutes.  When they float, they’re done.

Optional sauce: 6 leaves of basil, chopped, 3 T evoo, 2 T lemon zest, S+P

Food Network


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