Ingredients with Measurements:
- 1 package of fresh pasta dough
- 1 cup of Blu del Moncenisio cheese, crumbled
- 1/2 cup of ricotta cheese
- 1/4 cup of grated Parmesan cheese
- 1 egg
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Special equipment needed:
- Rolling pin
- Ravioli cutter
- Large pot for boiling water
- Colander
Step-by-step instructions:
1. In a mixing bowl, combine the crumbled Blu del Moncenisio cheese, ricotta cheese, grated Parmesan cheese, egg, salt, black pepper, and nutmeg. Mix well until all ingredients are fully combined.
2. Roll out the fresh pasta dough into thin sheets using a rolling pin. Cut the pasta sheets into equal-sized squares using a ravioli cutter.
3. Spoon a small amount of the cheese mixture onto the center of each pasta square. Fold the pasta over to create a triangle shape and press the edges together to seal the ravioli.
4. Bring a large pot of salted water to a boil. Add the ravioli to the boiling water and cook for 3-4 minutes or until the ravioli floats to the top of the water.
5. Remove the cooked ravioli from the water using a slotted spoon and place them in a colander to drain.
6. Serve the Blu del Moncenisio ravioli hot with your favorite sauce or toppings.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 30g
Protein: 16g
Substitutions for ingredients:
- If Blu del Moncenisio cheese is not available, you can substitute it with any other blue cheese.
- You can substitute the ricotta cheese with cottage cheese or cream cheese.
- Instead of grated Parmesan cheese, you can use Pecorino Romano cheese.
Variations:
- You can add chopped spinach or cooked ground meat to the cheese mixture for added flavor and nutrition.
- Instead of boiling the ravioli, you can bake them in the oven for a crispy texture.
Tips and tricks:
- Make sure to seal the edges of the ravioli tightly to prevent the filling from leaking out during cooking.
- Dust the pasta sheets with flour to prevent them from sticking together.
- Serve the ravioli with a light sauce to allow the flavor of the cheese filling to shine through.
Storage instructions:
Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the ravioli, place them in a pot of boiling water for 1-2 minutes or until heated through.
Presentation ideas:
Arrange the cooked ravioli on a plate and drizzle with olive oil or sprinkle with fresh herbs for added color and flavor.
Garnishes:
Garnish the ravioli with chopped fresh herbs, grated cheese, or a sprinkle of black pepper.
Pairings:
Pair the Blu del Moncenisio ravioli with a light white wine or a crisp salad for a complete meal.
Suggested side dishes:
Serve the ravioli with a side of garlic bread or roasted vegetables for added texture and flavor.
Troubleshooting advice:
- If the ravioli filling is too dry, add a tablespoon of milk or cream to the mixture.
- If the pasta sheets are too thick, they may not cook evenly. Roll them out thinner for better results.
Food safety advice:
Make sure to cook the ravioli thoroughly to prevent any foodborne illnesses.
Food history:
Blu del Moncenisio is a blue cheese made in the Piedmont region of Italy. It is named after the Moncenisio Pass, which connects Italy and France.
Flavor profiles:
Blu del Moncenisio cheese has a sharp and tangy flavor with a creamy texture. It pairs well with pasta dishes and salads.
Serving suggestions:
Serve the Blu del Moncenisio ravioli as a main dish for lunch or dinner.
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Region: Italian