Chicken Caprese Ravioli

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This ravioli dish is a new take on the classic caprese salad. It is an all around crowd pleaser.


  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup very hot water
  • 3/4 cup ricotta
  • 1 egg
  • 1/2 cup finely shredded chicken
  • 1/4 cup grated parmesan
  • 2 tablespoons finely chopped basil
  • salt and pepper to taste
  • Dough: Filling:
  • 1/3 cup extra-vigin olive oil
  • 1/3 cup chopped fresh basil
  • 2 tablespoons minced garlic
  • 1/2 cup chopped tomatoes, seeded
  • salt and pepper to taste
  • Fresh mozzarella, chopped into cubes
  • Sauce:


  1. In a large bowl combine flour and the water.
  2. Using a wooden spoon, stir to combine into a large ball.
  3. Cover with plastic wrap and let sit for 10 minutes.
  4. Combine all the ingredients in a bowl and stir to combine.
  5. To form the ravioli, cut the dough into 4 evenly sized pieces.
  6. The dough should be slightly sticky.
  7. Add extra flour as necessary for rolling, but use only a little as necessary.
  8. Form each piece into a 2x6-inch rectangle.
  9. Recover the dough with the plastic wrap.
  10. Lightly dust the work surface and a rolling pin.
  11. Working with 1 piece of dough at a time, roll the dough into 4x19-inch rectangle.
  12. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough.
  13. Fold the dough over the filling.
  14. Press down around the edges of each of the ravioli with your fingertips.
  15. Cut the raviloli into small squares and press down around the edges with your fingertips to seal.
  16. Plave the finished ravioli on a baking tray and continue forming the remaining ravioli.
  17. Bring a large pot of salted water to a boil over high heat.
  18. Add half the ravioli and cook until they float stirring occasionally, about 3-4 minutes.
  19. Drain into a large bowl and cook the remaining ravioli.
  20. Pour the olive oil over the cooked ravioli.
  21. Add the remaining ingredients and gently toss to coat.
  22. Dough: Filling: