Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- 1/4 cup water
- 1/2 cup ajvar
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Make a well in the center and add eggs. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. In a separate bowl, mix ajvar, Parmesan cheese, salt, and pepper until well combined.
4. Roll out the dough into thin sheets using a rolling pin or pasta machine.
5. Spoon small amounts of the ajvar mixture onto one sheet of pasta, leaving enough space between each spoonful to cut out individual ravioli.
6. Place another sheet of pasta on top of the filling, pressing down around each spoonful to seal the ravioli.
7. Use a ravioli cutter or knife to cut out each individual ravioli.
8. Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface.
9. Serve hot with your favorite sauce.
Time:
Preparation time: 45 minutes
Cooking time: 3-4 minutes
5. Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 7g
Carbohydrates: 43g
Protein: 11g
Sodium: 420mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Feta cheese can be used instead of Parmesan cheese.
- Any type of filling can be used instead of ajvar, such as spinach and ricotta or mushroom and goat cheese.
Variations:
- Add chopped fresh herbs, such as basil or parsley, to the ajvar filling for added flavor.
- Use different shapes for the ravioli, such as circles or squares.
- Top with a drizzle of olive oil and a sprinkle of red pepper flakes for added spice.
Tips and tricks:
- Make sure to seal the ravioli tightly to prevent the filling from leaking out during cooking.
- Dust the pasta sheets with flour to prevent them from sticking together.
- Cook the ravioli in small batches to prevent them from sticking together in the pot.
Storage instructions:
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, bring a pot of salted water to a boil and add the ravioli. Cook for 2-3 minutes or until heated through.
Presentation ideas:
Serve the ravioli on a bed of fresh arugula or spinach for added color and texture.
Garnishes:
Garnish with a sprinkle of chopped fresh herbs or a drizzle of balsamic glaze.
Pairings:
Pair with a light salad or roasted vegetables for a complete meal.
Suggested side dishes:
Garlic bread or a side of roasted potatoes would pair well with this dish.
Troubleshooting advice:
If the ravioli are sticking together in the pot, add a tablespoon of olive oil to the water to prevent them from sticking.
Food safety advice:
Make sure to cook the ravioli thoroughly to prevent any foodborne illness.
Food history:
Ajvar is a traditional Serbian spread made from roasted red peppers and eggplant.
Flavor profiles:
The ajvar filling adds a smoky and slightly sweet flavor to the ravioli.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as an appetizer for a dinner party.
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Region: Serbian