Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 cup water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 2 cups marinara sauce
Special equipment needed:
- Pasta maker or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, water, salt, and olive oil. Mix until a dough forms.
2. Knead the dough for 5-10 minutes until it becomes smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
3. In a separate mixing bowl, combine the ground beef, ricotta cheese, Parmesan cheese, parsley, black pepper, garlic powder, onion powder, oregano, basil, and red pepper flakes. Mix until well combined.
4. Roll out the pasta dough using a pasta maker or rolling pin until it is thin enough to see through.
5. Place small spoonfuls of the beef mixture onto one half of the pasta sheet, leaving about an inch of space between each spoonful.
6. Fold the other half of the pasta sheet over the beef mixture and press down around each spoonful to seal the ravioli.
7. Use a ravioli cutter or knife to cut the ravioli into individual pieces.
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. Drain the ravioli and serve with marinara sauce.
Time:
Preparation time: 45 minutes
Cooking time: 3-4 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Total fat: 20g
Saturated fat: 8g
Cholesterol: 150mg
Sodium: 900mg
Total carbohydrates: 38g
Dietary fiber: 2g
Sugars: 6g
Protein: 28g
Substitutions for ingredients:
- Ground beef can be substituted with ground pork or ground chicken.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add chopped spinach or kale to the beef mixture for added nutrition.
- Use a different sauce such as Alfredo or pesto instead of marinara sauce.
Tips and tricks:
- Make sure to seal the ravioli well to prevent the filling from leaking out during cooking.
- Dust the pasta sheet with flour to prevent it from sticking to the work surface.
- Freeze any leftover ravioli for later use.
Storage instructions:
Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ravioli in the microwave or on the stovetop with additional sauce.
Presentation ideas:
Serve the ravioli on a plate with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the pasta dough is too dry, add more water.
- If the pasta dough is too wet, add more flour.
- If the ravioli are falling apart during cooking, make sure to seal them well before cooking.
Food safety advice:
- Make sure to cook the ravioli to an internal temperature of 165°F to ensure that the ground beef is fully cooked.
- Store leftover ravioli in the refrigerator within 2 hours of cooking.
Food history:
Ravioli is a traditional Italian dish that originated in the city of Genoa in the 14th century.
Flavor profiles:
Savory, meaty, cheesy, herbal
Serving suggestions:
Serve as a main course for lunch or dinner.
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