Ravioli Caprese
Jessica and I made a Ravioli Caprese last night. I saw the recipe on a Food Network TV show hosted by Giada de Laurentiis. Her recipe is as follows:
Ingredients
Dough:
2 1/2 cups all-purpose flour, plus more 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 tablespoons finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Sauce:
3 tablespoons extra-virgin olive oil
2 tins Roma tomatoes
3 tablespoons chopped fresh basil leaves
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
For the dough:
In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.
For the filling:
Combine all the ingredients in a medium bowl and stir to combine.
To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wra
p. Lightly dust the work surfac
e and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 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. Use a boiled eggholder and press out one round ravioli per filling. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.
Heat tomatoes in a pan. Add the basil, lemon zest, salt and pepper and reduce by 30%.
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, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.
Pour the olive oil over the cooked ravioli. Add the tomato sauce. Gently toss to coat and serve immediately.
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