Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup semolina flour
- 3 large eggs
- 1/2 teaspoon salt
- 1/2 cup Alpine Bistort leaves, finely chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter
- 1/4 cup chopped walnuts
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli cutter or knife
Step-by-step instructions:
1. In a large mixing bowl, combine the all-purpose flour, semolina flour, eggs, and salt. Mix until a dough forms.
2. Knead the dough on a floured surface for 10 minutes until it becomes smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
3. In a separate bowl, mix together the chopped Alpine Bistort leaves, ricotta cheese, Parmesan cheese, black pepper, and nutmeg.
4. Divide the dough into four equal parts. Roll each part out with a pasta roller or rolling pin until it is thin enough to see through.
5. Place a tablespoon of the ricotta mixture onto one sheet of pasta dough, leaving about an inch of space between each spoonful.
6. Place another sheet of pasta dough on top of the first sheet, pressing down around each spoonful of filling to seal the ravioli.
7. Use a ravioli cutter or knife to cut the ravioli into desired shapes.
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. In a separate pan, melt the unsalted butter over medium heat. Add the chopped walnuts and cook until they are lightly toasted.
10. Serve the ravioli with the butter and walnut sauce on top.
Time:
Preparation time: 1 hour
Cooking time: 4-5 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 40g
Protein: 15g
Substitutions for ingredients:
- Alpine Bistort leaves can be substituted with spinach or kale.
- Walnuts can be substituted with pine nuts or almonds.
Variations:
- Add cooked bacon or prosciutto to the ricotta mixture for a meatier flavor.
- Substitute the ricotta with goat cheese or feta for a tangier taste.
Tips and tricks:
- Make sure to seal the ravioli well to prevent the filling from leaking out during cooking.
- Dust the pasta dough with flour to prevent it from sticking to the surface.
- Use a pasta roller for even thickness and easier handling.
Storage instructions:
Store the uncooked ravioli in an airtight container in the refrigerator for up to 24 hours.
Reheating instructions:
Reheat the ravioli in boiling water for 1-2 minutes or until heated through.
Presentation ideas:
Serve the ravioli on a plate with the butter and walnut sauce drizzled on top. Garnish with fresh herbs or grated Parmesan cheese.
Garnishes:
Fresh herbs or grated Parmesan cheese.
Pairings:
Pair with a light white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts.
- A side salad with a light vinaigrette dressing.
Troubleshooting advice:
- If the pasta dough is too dry, add a tablespoon of water at a time until it becomes more pliable.
- If the ravioli filling is too wet, add more Parmesan cheese to thicken it up.
Food safety advice:
- Make sure to cook the ravioli thoroughly to prevent any foodborne illnesses.
- Store the ravioli in the refrigerator at a safe temperature to prevent spoilage.
Food history:
Ravioli is a traditional Italian dish that originated in the region of Liguria. It is typically filled with cheese, meat, or vegetables and served with a sauce.
Flavor profiles:
The Alpine Bistort and ricotta filling provides a creamy and slightly nutty flavor, while the butter and walnut sauce adds a rich and savory taste.
Serving suggestions:
Serve the ravioli as a main course for a dinner party or a romantic date night.
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Region: Italian