These stunning images are a feast for the eyes, aren't they?  I've had them in my travel file for awhile now and thought of them because for dinner this evening, Alex and I are making "Ravioli Caprese" by Giada de Laurentis.  I'll report later how it turns out   Giada made it look very easy we'll see.  In the meantime, if you'd like to try it yourself...

Ravioli Caprese 

courtesy of Giada de Laurentis

Inactive Prep Time:  40 min.
Cook Time:  6 min.

4 to 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 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


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.

Wine Pairing Recommendation:  Pinot Grigio
Recommendations from Wine Spectator:  [HERE]

Buon Appetito!

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Images:  Maisons Côté  Sud,, Avr-Mai 2001
linen & lavender

Recipe via Giada De Laurentis 

P.S.  For step-by-step photo instructions, visit Penny at Lavender Hill Studio  (Thanks, Penny!)

Giada at Home: Family Recipes from Italy and California


Sharon Lee Johnson said...

Stunning images!

Penny from Enjoying The Simple Things said...

Beautiful photos!

I love this recipe. It is pretty easy. I did a post on it in Nove 2007. Here is a link with step by step pics...


LB said...

Penny: Thanks so much for sharing the link to your post with the step-by-step photo instructions. Alex and I happened to catch one of Giada's older shows the other day so I knew that recipe had been out there for awhile. We did end up trying it last night, however I didn't end up photographing it as planned. I'm so happy you shared the link to your post. Thanks again! ~LeAnn

LB said...

Hello, Sharon. Hope you are well. Thank you for stopping by! ~LeAnn

classiq said...

These beautiful images bring back wonderful memories from my vacation on the Amalfi Coast and Capri. The scenery is simply breathtaking! :)

Mariette's Back to Basics said...

Dearest Leann,

Sounds delicious and for sure you will manage to copy it from Giada. Hope you got her permission to use it here without menitoning her book's title.
Have a great summer evening and nice weekend!


Karena said...

LeAnn I saw these images and just went ....ahhh!

Stunning and so inspirational.

The recipe looks delish!


Art by Karena

Be sure to Come and enter my Giveaway of a very Special Painting by Mary Maxam!

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