Ravioli Caprese

Ravioli Caprese is easy and delicious. A simple flour and water dough with a yummy chicken and ricotta filling makes it rich. And the lemon and basil olive oil sauce lightens it up for a fresh taste.

The original recipe calls for rotisserie chicken. I grilled my own boneless chicken breast and shredded it for this recipe. It worked well.

This recipe is adapted from a recipe on Food Network courtesy of Giada De Laurentiis.

Step 1: DOUGH
Prep time: 10 minutes


  • 2 1/2 cups all-purpose flour, plus some for dusting
  • 1 cup very hot water

In a large bowl, combine flour and hot water. Make into a large ball, cover with plastic wrap and let rest while you make the filling.

Prep time: 10 minutes


  • 3/4 cup whole milk ricotta
  • 1 egg
  • 1/2 cup shredded chicken breast (rotisserie or cooked by you)
  • 1/4 cup grated Parmegiano Reggiano cheese
  • 2 tablespoons chopped, fresh basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Put ricotta in a medium size bowl.
Add all other ingredients and stir until well combined.
Set aside while you roll out the dough.


Cut or separate dough into 4 even pieces.

Dough will be sticky. You may use some flour, but only as little as necessary or dough will become tough and ravs will be chewy. Keep unused pieces covered with a damp towel until ready to use so they do not dry out.

Lightly dust your work surface and rolling pin. Working with one piece at a time, roll out each piece into a 3 by 6 inch rectangle.

Place rounded teaspoonfuls of filling about 1 inch apart down the center of the rectangle.

Moisten in between the spoonfuls and along the edges of the rectangle with water.

Fold the dough over the filling lengthwise and press around each spoonful and along the edge with your fingers, pressing the dough together until a seal is formed.

Cut each out with a knife or a cookie cutter, re-pressing edges.

Place on a parchment-lined cookie sheet and continue until the remaining 3 pieces of dough are used.

Bring a large pot of salted water to a boil.


Step 4: SAUCE
Prep time: 5 minutes

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh basil leaves
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

While your water is coming to a boil, put the olive oil, basil, lemon zest, salt and pepper in the bottom of a large serving bowl. Set aside.

Cook half the ravioli at a time, removing from the water when they float to the top. Place them in the serving bowl with the olive oil sauce and give them a gentle toss. Finish cooking the last half of the raviolis and add to the serving dish. Gently toss to coat.

Serve Ravioli Caprese warm.

Related posts