Ingredients with Measurements:
- 1 pound fresh pasta dough
- 1 cup Cacio Magno cheese, grated
- 1/2 cup fresh herbs (such as parsley, basil, and thyme), finely chopped
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 egg, beaten
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
- Skillet for sautéing
Step-by-step instructions:
1. In a mixing bowl, combine the grated Cacio Magno cheese, chopped herbs, minced garlic, olive oil, salt, and pepper. Mix well to create a filling.
2. Roll out the fresh pasta dough into thin sheets using a pasta roller or rolling pin.
3. Using a ravioli cutter or knife, cut the pasta sheets into equal-sized squares.
4. Spoon a small amount of the filling onto one half of each square.
5. Brush the edges of the pasta squares with the beaten egg.
6. Fold the other half of the pasta square over the filling and press the edges together to seal the ravioli.
7. Bring a large pot of salted water to a boil.
8. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes or until they float to the surface.
9. While the ravioli are cooking, heat a skillet over medium heat.
10. Once the ravioli are cooked, use a slotted spoon to transfer them to the skillet.
11. Sauté the ravioli in the skillet for 1-2 minutes on each side until lightly browned.
12. Serve hot with additional grated Cacio Magno cheese and herbs on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 24g
- Carbohydrates: 42g
- Protein: 16g
Substitutions for ingredients:
- Cacio Magno cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add cooked spinach or mushrooms to the filling for a vegetarian option.
- Use a different type of pasta dough, such as spinach or tomato pasta dough.
Tips and tricks:
- Make sure to seal the ravioli edges well to prevent the filling from leaking out during cooking.
- Dust the pasta sheets with flour to prevent them from sticking together.
- Use a pasta cutter or knife to create even-sized ravioli.
Storage instructions:
- Store any leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the ravioli in a pot of boiling water for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the ravioli on a bed of fresh herbs or with a side salad.
Garnishes:
- Additional grated cheese and herbs.
Pairings:
- Serve with a glass of red wine, such as Chianti.
Suggested side dishes:
- Garlic bread or a side salad.
Troubleshooting advice:
- If the ravioli edges are not sealed well, the filling may leak out during cooking.
Food safety advice:
- Make sure to cook the ravioli thoroughly to prevent any foodborne illnesses.
Food history:
- Ravioli is a traditional Italian dish that originated in the region of Liguria.
Flavor profiles:
- The Cacio Magno cheese has a sharp and salty flavor that pairs well with the fresh herbs and garlic.
Serving suggestions:
- Serve the ravioli as a main dish for a dinner party or special occasion.
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Region: Italian