RAVIOLI CAPRESE

RAVIOLI CAPRESE image

Yield 12-18

Number Of Ingredients 17

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 chicken
1/4 cup grated Parmesan cheese
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
3 tablespoons chopped fresh basil leaves
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

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: Combina all of 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 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. Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt and pepper. Gently toss to coat and serve immediately.