Creative Cooking Italian Recipe

Amanda's Pictorial Ravioli Caprese Recipe


I chose Ravioli Caprese because I've always wanted to make my own ravioli. The recipe also seemed easy to begin with but actually was quite long and tedious. It was also fun to make fresh pasta because it always tastes better than what you get from a box. Overall I'm happy I made it and the finish product was so good.

The Recipe


4-6 servings



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 Tbl finely chopped fresh basil leaves

1/2 tsp salt

1/4 tsp freshly ground black pepper


3 Tbl extra virgin olive oil

3 Tbl chopped fresh basil leaves

2 tsp grated lemon zest

1/2 tsp salt

1/4 tsp freshly ground black pepper


large bowl for flour

wooden spoon

plastic wrap

medium bowl for filling

cutting board

Chef's knife

rolling pin

fork or finger tips for pressing

measuring cups/spoons

large pot of salted boiling water

slotted spoon for draining


Combine the flour and the water and stir to combine into a large ball. Cover with plastic wrap.

To form the shape of ravioli, cut the dough into 4 evenly sized pieces and roll each out into a 4x19" rectangle.


Because we had left over dough we decided to make a small mix of cheese filling.

Method Continued...


combine all ingredients, stir and combine.

Method Continued...


combine all ingredients and stir.

Making the Ravioli!

With your 4x19" rectangle of dough, place 9 rounded teaspoons of filling about 1" apart in the center of the dough. Fold dough over and press ends together with fork. Cut ravioli into small squares and press edges again.

Boil water then add half the ravioli and cook until it floats. Drain into large bowl and cook remaining ravioli.

Add the sauce then toss to mix and serve!

Buon Appetito!

Brought to you by the! Grazie!