| Level: | Easy |
| Total: | 46 min |
| Prep: | 40 min |
| Cook: | 6 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 cup very hot water
- 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
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons chopped fresh basil leaves
- 2 teaspoons grated lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 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. 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 with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.
- 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 basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 364 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 14 g |
| Cholesterol | 55 mg |
| Sodium | 366 mg |
Reviews
I don’t know what happened to all the reviews ~ I found this recipe, while recovering from major surgery, 7 years ago. I read MANY reviews (that are now missing) and took the advice of several people who suggested using wonton wrappers. I have made the pasta, which is good, but the wonton skins really speed things up! I get many compliments on this recipe, either way, and try to keep a supply in the freezer. Thank you Giada! Fabulous!!!
I absolutely love the filling and the simple, tasty sauce. This is now one of my go-to meals. It is delicious enough to serve when entertaining friends and family. I was able to get 9 raviolis per sheet . The dough was quite sticky. I used a lot of extra flour to keep it from sticking to the board and my rolling pin. After I put the first five or six raviolis on my floured baking sheet, I discovered they were sticking. I ended up putting a LOT of flour on the baking sheet to keep them from sticking. In the future I will make my normal pasta recipe with egg. In defense of the recipe, I did make this on a rainy (and humid) day. I’m giving it only 4 stars because of the dough.
Excellent dough- easy to work and delicious (be sure to follow her instructions and salt the water properly). Great sauce, both dough and sauce were extremely simple and quick to make. This took me less than an hour to make and now I have frozen ravioli for multiple fast meals in the future!
Note* I could only get 6-7 ravioli out of each dough portion, her recipe states you should get 9. Even with that, I didn’t feel that the dough was too heavy/thick.
I followed this recipe exactly. I so love ravioli, and thought about all of the great fillings I could use. It was a total mess. I watched the segment on the Cooking Channel. I used more flour than shown. After I rolled the dough out it was completely stuck to my work surface, and I ended up with holey raviolis that looked like hush puppies. There were so many holes that I knew, despite my pinching and plugging, they would never survive cooking. It was such a waste of food and time for my budget. i ended up mixing this in with the dog’s dry food so as to not waste it.
I love this dish. Very simple and quick to make. In the past I have always used an egg dough for the pasta but this is much lighter and easier. Try a bit of the lemon zest in the filling.