Ravioli Caprese

I have been wanting to make homemade ravioli for a long time but since I don't have a pasta maker, I didn't think I would be able to. Then I saw Giada make this ravioli on Everyday Italian. It looked so easy and simple. I had to try it. The flavors were great. So fresh and light. And I was suprised at how well it went for my first try at homemade pasta. I squeezed fresh lemon on it just before serving to brighten it up and intensify the lemon flavor. I will definitely be making this again soon, especially after I plant my basil in my herb garden. A great, light, and simple summer dinner. (Serves about 4 people)

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 cheese

1 egg

1/2 cup finely shredded rotisserie chicken

1/4 cup grated parmesean

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

juice of 1 lemon (optional)

Directions:

For the dough:

In a large bowl combine the flour and water. Using a wooden spoon, stir to combine into a large ball. Cover wil 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 9-inch rectangle. Place 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 (or use a circle cutter) and press down around each of 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 olive oil over the cooked ravioli. Add the basil, lemon zest, lemon juice (if desired), salt, and pepper. Gently toss to coat and serve immediately.