Italian > Pasta > Ravioli

Basil-Ricotta Ravioli Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 cup water
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder

Special equipment needed:
- Pasta machine or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water

Step-by-step instructions:

1. In a large mixing bowl, combine flour, eggs, water, and salt. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
3. Cover the dough with plastic wrap and let it rest for 30 minutes.
4. In a separate mixing bowl, combine ricotta cheese, Parmesan cheese, basil, black pepper, garlic powder, and onion powder. Mix well.
5. Roll out the dough using a pasta machine or rolling pin until it is thin enough to see through.
6. Place spoonfuls of the ricotta mixture onto one half of the dough, leaving enough space between each spoonful to cut out the ravioli.
7. Fold the other half of the dough over the ricotta mixture and press down around each spoonful to seal the ravioli.
8. Use a ravioli cutter or knife to cut out each individual ravioli.
9. Bring a large pot of salted water to a boil. Add the ravioli and cook for 2-3 minutes or until they float to the surface.
10. Drain the ravioli and serve hot.


Time:
Preparation time: 45 minutes
Cooking time: 2-3 minutes
Temperature:
Boiling water
Serving size:
Makes approximately 24 ravioli

Nutritional information:
Calories: 140
Fat: 5g
Carbohydrates: 16g
Protein: 8g

Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Instead of ricotta cheese, you can use cottage cheese or goat cheese.
- Fresh parsley or oregano can be used instead of basil.

Variations:
- Add cooked spinach or mushrooms to the ricotta mixture for added flavor.
- Use a tomato-based sauce instead of a cream-based sauce for a lighter dish.
- Top with chopped tomatoes and fresh basil for a colorful presentation.

Tips and tricks:
- Make sure to seal the ravioli well to prevent the filling from leaking out during cooking.
- Dust the dough with flour as needed to prevent it from sticking to the surface.
- Use a fork to crimp the edges of the ravioli for added texture.

Storage instructions:
- Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
- Freeze the ravioli for up to 2 months in a freezer-safe container.

Reheating instructions:
- Reheat the ravioli in a pot of boiling water for 1-2 minutes or until heated through.
- Alternatively, microwave the ravioli for 1-2 minutes or until heated through.

Presentation ideas:
- Serve the ravioli on a bed of fresh arugula or spinach.
- Top with a drizzle of olive oil and grated Parmesan cheese.
- Garnish with fresh basil leaves.

Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
- Chopped tomatoes

Pairings:
- Serve with a side salad or garlic bread.
- Pair with a glass of red wine, such as Chianti or Sangiovese.

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the ravioli are falling apart during cooking, make sure to seal them well or cook them for a shorter amount of time.

Food safety advice:
- Make sure to cook the ravioli to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator or freezer promptly to prevent bacterial growth.

Food history:
- Ravioli is a traditional Italian dish that dates back to the 14th century.

Flavor profiles:
- Creamy
- Cheesy
- Herbaceous

Serving suggestions:
- Serve as a main dish or appetizer.
- Pair with a glass of red wine for a complete meal.

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Region: Italian

Taste: Creamy, Herby, Savory, Rich, Tangy