Easy Homemade Ravioli: Fresh Basil with Lemon and Roasted Chicken

I was watching Food Network recently and decided to give this recipe a shot.  It was so easy to make and the most unintimidating ravioli I've come across.  I didn't need the fancy Kitchenaid attachment for pasta, so I was happy about that.  These days, if I can't make it in a somewhere around a half hour and with only basic kitchen essentials, then I pass.  I just don't have time for so many frills.  Maybe on special occassions, but when I need dinner like 5 minutes ago, that's my basic rule.

This recipe has killer flavor from the fresh basil (do it--go buy the fresh stuff just for this recipe.  Your tastebuds will sing your praises.)  The recipe is Giada's, however I added fresh lemon juice and parmesan cheese at the end on top of the ravioli.  I was surprised Giada didn't have this on there because the recipe as is seemed a little tasteless.  Mabye that's how it is in Capri--I wouldn't know, haven't been there.  Sounds beautiful though.

Get this recipe at:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/ravioli-caprese-recipe/index.html

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
• 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

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

Directions

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.