Italian > Calabrian > Pasta

Canestrato di Calabria Spinach and Ricotta Ravioli Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 cup water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Canestrato di Calabria cheese
- 1/4 teaspoon black pepper

Special equipment needed:
- Pasta machine
- Ravioli cutter

Step-by-step instructions:

1. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs, water, and olive oil. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
3. In a separate mixing bowl, combine the spinach, ricotta cheese, Canestrato di Calabria cheese, and black pepper. Mix well.
4. Divide the dough into 4 equal pieces. Roll each piece through a pasta machine, starting at the widest setting and gradually decreasing the thickness until the desired thickness is achieved.
5. Lay one sheet of pasta on a floured surface and place teaspoon-sized dollops of the spinach and cheese mixture on the pasta, leaving about 1 inch between each dollop.
6. Brush the pasta with water around the dollops of filling. Lay another sheet of pasta on top and press down around the filling to seal the ravioli.
7. Cut the ravioli using a ravioli cutter and place on a floured surface.
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. Serve hot with your favorite sauce.


Time:
Preparation time: 45 minutes
Cooking time: 3-4 minutes
Temperature:
Boiling water
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 12g
Saturated Fat: 6g
Cholesterol: 150mg
Sodium: 450mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 1g
Protein: 17g

Substitutions for ingredients:
- Canestrato di Calabria cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.

Variations:
- Add chopped sun-dried tomatoes to the spinach and cheese mixture for added flavor.
- Substitute the spinach with kale or Swiss chard for a different flavor profile.

Tips and tricks:
- Be sure to seal the ravioli well to prevent the filling from leaking out during cooking.
- Use a sharp ravioli cutter to ensure clean cuts.
- Dust the ravioli with flour to prevent them from sticking together.

Storage instructions:
- Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- To reheat, bring a pot of salted water to a boil and add the ravioli. Cook for 2-3 minutes or until heated through.

Presentation ideas:
- Serve the ravioli on a bed of marinara sauce or pesto sauce.
- Garnish with fresh basil or 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 the dough is too wet, add a little more flour.
- If the ravioli are sticking together, dust them with flour.

Food safety advice:
- Be sure to cook the ravioli to an internal temperature of 165°F to ensure they are safe to eat.

Food history:
- Ravioli is a traditional Italian dish that originated in the city of Genoa in the 14th century.

Flavor profiles:
- The Canestrato di Calabria cheese adds a nutty and slightly spicy flavor to the ravioli, while the spinach and ricotta cheese provide a creamy and savory taste.

Serving suggestions:
- Serve the ravioli as a main dish for lunch or dinner.

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Region: Italian

Taste: Savory, Creamy, Herby, Cheesy, Nutty