Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 cup water
- 1/2 cup fresh burnet leaves, finely chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Pasta roller
- Ravioli mold
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, and water. Mix until a dough forms.
2. Knead the dough for 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 bowl, mix together the chopped burnet leaves, ricotta cheese, Parmesan cheese, salt, and pepper.
5. Divide the dough into 4 equal parts and roll each part through a pasta roller until it is thin and smooth.
6. Place one sheet of pasta on the ravioli mold and press it down to create wells.
7. Spoon the ricotta mixture into the wells.
8. Place another sheet of pasta on top and press down to seal the ravioli.
9. Cut the ravioli using a knife or the ravioli mold.
10. Repeat steps 6-9 with the remaining pasta and filling.
11. Bring a large pot of salted water to a boil.
12. Cook the ravioli for 2-3 minutes or until they float to the surface.
13. Remove the ravioli from the water with a slotted spoon and serve immediately.
Time:
Preparation time: 1 hour
Cooking time: 2-3 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 45g
Protein: 16g
Substitutions for ingredients:
- Spinach or arugula can be substituted for burnet leaves.
- Cottage cheese or goat cheese can be substituted for ricotta cheese.
- Romano cheese can be substituted for Parmesan cheese.
Variations:
- Add cooked and crumbled bacon to the ricotta mixture for a smoky flavor.
- Use a different shape of pasta, such as tortellini or agnolotti.
- Top the ravioli with a simple tomato sauce or browned butter and sage.
Tips and tricks:
- Make sure the pasta sheets are thin enough to create a good seal on the ravioli.
- Use a floured surface to prevent the pasta from sticking.
- Don't overfill the ravioli or they may burst during cooking.
Storage instructions:
- Store the uncooked ravioli in the refrigerator for up to 2 days.
- Freeze the uncooked ravioli for up to 1 month.
Reheating instructions:
- Reheat the cooked ravioli in boiling water for 1-2 minutes.
Presentation ideas:
- Serve the ravioli on a bed of fresh greens or with a side salad.
- Garnish with fresh herbs or grated cheese.
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the pasta is too dry, add a little more water.
- If the pasta is too sticky, add a little more flour.
- If the ravioli burst during cooking, try sealing them with a little water before cooking.
Food safety advice:
- Make sure the filling is fully cooked before adding it to the ravioli.
- Store the ravioli in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Ravioli is a traditional Italian dish that dates back to the 14th century.
Flavor profiles:
- The burnet leaves add a slightly bitter, herbaceous flavor to the ricotta filling.
- The Parmesan cheese adds a salty, nutty flavor to the dish.
Serving suggestions:
- Serve the ravioli as a main course or as an appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian