Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 cup water
- 1/2 teaspoon salt
- 1 cup Bitto cheese, grated
- 1/2 cup speck, diced
- 1/4 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Make a well in the center and add eggs and water. Mix until a dough forms.
2. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
3. In a separate bowl, mix together Bitto cheese, speck, ricotta cheese, Parmesan cheese, black pepper, and nutmeg.
4. Roll out the dough using a pasta roller or rolling pin until it is thin enough to see through. Cut the dough into 2-inch squares.
5. Place a teaspoon of the cheese and speck mixture in the center of each square. Brush the edges with water and fold the square in half to form a triangle. Press the edges together to seal.
6. 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. Use a slotted spoon to remove the ravioli from the water.
7. Serve hot with your favorite sauce.
Time:
Preparation time: 1 hour
Cooking time: 4 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Saturated Fat: 9g
Cholesterol: 160mg
Sodium: 650mg
Carbohydrates: 48g
Fiber: 2g
Sugar: 1g
Protein: 23g
Substitutions for ingredients:
- Bitto cheese can be substituted with Asiago or Fontina cheese.
- Speck can be substituted with prosciutto or bacon.
- Ricotta cheese can be substituted with cottage cheese.
Variations:
- Add spinach or mushrooms to the cheese and speck mixture for a vegetarian option.
- Use a different shape for the ravioli, such as circles or hearts.
- Serve with a brown butter and sage sauce instead of tomato sauce.
Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking.
- Dust the dough with flour to prevent it from sticking to the surface or the pasta roller.
- If the dough is too dry, add a little more water. If it is too wet, add a little more flour.
Storage instructions:
- Store the uncooked ravioli in a single layer on a floured tray in the refrigerator for up to 2 days.
- Freeze the uncooked ravioli for up to 2 months in an airtight container.
Reheating instructions:
- Reheat the ravioli in boiling water for 2-3 minutes or until heated through.
Presentation ideas:
- Serve the ravioli on a bed of tomato sauce with fresh basil leaves.
- Garnish with grated Parmesan cheese and chopped parsley.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the dough is too dry, add a little more water. If it is too wet, add a little more flour.
- If the ravioli falls apart during cooking, make sure to seal the edges well and cook for a shorter amount of time.
Food safety advice:
- Make sure to cook the ravioli to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Ravioli is a traditional Italian dish that originated in the region of Liguria.
Flavor profiles:
- The Bitto cheese and speck filling is savory and smoky, while the pasta dough is tender and slightly chewy.
Serving suggestions:
- Serve the ravioli as a main course for a dinner party or a romantic date night.
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Region: Italian