Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 cup Caprino Lombardo cheese, crumbled
- 1/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 egg yolk
- 1 tablespoon water
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli mold or cookie cutter
- Large pot for boiling water
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, olive oil, and salt. Mix until a dough forms.
2. Knead the dough on a floured surface for about 5 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 mixing bowl, combine the Caprino Lombardo cheese, ricotta cheese, Parmesan cheese, black pepper, and nutmeg. Mix well.
5. Roll out the pasta dough using a pasta roller or rolling pin until it is thin enough to fit into the ravioli mold.
6. Place the pasta sheet onto the ravioli mold and fill each cavity with a spoonful of the cheese mixture.
7. Brush the edges of the pasta sheet with the egg yolk and water mixture.
8. Place another pasta sheet on top of the cheese-filled sheet and press down around each cavity to seal the ravioli.
9. Use a knife or cookie cutter to cut out each ravioli from the mold.
10. Bring a large pot of salted water to a boil.
11. Add the ravioli to the boiling water and cook for 2-3 minutes or until they float to the surface.
12. Use a slotted spoon to remove the ravioli from the water and place them onto a serving dish.
13. Serve hot with your favorite sauce.
Time:
Preparation time: 45 minutes
Cooking time: 2-3 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 14g
Carbohydrates: 44g
Protein: 16g
Substitutions for ingredients:
- Any type of goat cheese can be used in place of Caprino Lombardo cheese.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped spinach or kale to the cheese mixture for a healthier option.
- Use a different type of pasta shape, such as tortellini or agnolotti.
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 sharp knife or cookie cutter to cut out the ravioli.
Storage instructions:
- Store any leftover ravioli in an airtight container in the refrigerator for up to 3 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:
- Serve the ravioli on a bed of fresh arugula or spinach.
- Drizzle with olive oil and sprinkle with chopped fresh herbs, such as basil or parsley.
Garnishes:
- Grated Parmesan cheese
- Fresh herbs
- Crushed red pepper flakes
Pairings:
- Chianti or Pinot Noir wine
- Garlic bread
Suggested side dishes:
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the pasta dough is too dry, add a little bit of water.
- If the pasta dough is too wet, add a little bit of flour.
Food safety advice:
- Make sure to cook the ravioli to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Ravioli originated in Italy and has been a popular dish for centuries.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve the ravioli as a main dish 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