Ravioli Caprese

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 wrap. Lightly dust the work surface 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.