Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 eggs
- 1/2 tsp salt
- 1/4 cup water
- 2 cups fresh spinach, chopped
- 1 cup Bitto Valtellina cheese, grated
- 1/4 cup ricotta cheese
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 cup butter
- 1/4 cup grated Parmesan cheese
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 flour, eggs, salt, and water. Mix until a dough forms. Knead the dough for 10 minutes until it becomes smooth and elastic.
2. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. In a separate bowl, mix together spinach, Bitto Valtellina cheese, ricotta cheese, black pepper, and nutmeg.
4. Divide the dough into 4 equal parts. Flatten each part with a rolling pin or pasta maker until it is thin enough to pass through the pasta maker.
5. Place the flattened dough on a floured surface. Spoon a small amount of the spinach and cheese mixture onto the dough, leaving enough space between each spoonful for the ravioli to be cut.
6. Cover the filling with another layer of flattened dough. Press the edges of the dough together 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 butter over medium heat. Add Parmesan cheese and stir until melted.
10. Drain the ravioli and toss them in the butter and Parmesan mixture.
Time:
Preparation time: 45 minutes
Cooking time: 3-4 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 470
Fat: 22g
Carbohydrates: 48g
Protein: 20g
Substitutions for ingredients:
- Bitto Valtellina cheese can be substituted with any hard cheese such as Parmesan or Pecorino Romano.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add cooked ground beef or sausage to the spinach and cheese mixture for a meaty version.
- Use a different sauce such as tomato sauce or pesto instead of the butter and Parmesan mixture.
Tips and tricks:
- Make sure to seal the ravioli edges well to prevent the filling from leaking out during cooking.
- Use a pasta maker to make the dough thin and even.
- Dust the ravioli with flour to prevent them from sticking together.
Storage instructions:
Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ravioli in a microwave or on the stovetop with a little bit of water to prevent them from drying out.
Presentation ideas:
Serve the ravioli on a plate with the butter and Parmesan sauce drizzled over the top. Garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
Side salad or garlic bread
Troubleshooting advice:
- If the dough is too dry, add a little bit more water.
- If the ravioli edges are not sealing well, use a little bit of water to help them stick together.
Food safety advice:
Make sure to cook the ravioli thoroughly to prevent any foodborne illnesses.
Food history:
Bitto Valtellina cheese is a traditional cheese from the Lombardy region of Italy. It is made from cow's milk and aged for at least 70 days.
Flavor profiles:
The Bitto Valtellina cheese and spinach ravioli has a rich and creamy flavor with a hint of nutmeg.
Serving suggestions:
Serve the ravioli as a main dish for lunch or dinner.
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Region: Italian