Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 cup Caprino cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Special equipment needed:
- Pasta maker or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
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 and olive oil. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
3. In a separate mixing bowl, combine the Caprino cheese, Parmesan cheese, parsley, black pepper, and garlic powder. Mix well.
4. Roll out the pasta dough using a pasta maker or rolling pin until it is thin and smooth.
5. Spoon small portions of the cheese mixture onto one half of the pasta sheet, leaving space in between each spoonful.
6. Fold the other half of the pasta sheet over the cheese mixture and press down around each spoonful to seal the ravioli.
7. Use a ravioli cutter or knife to cut the ravioli into individual pieces.
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. Drain the ravioli and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 3-4 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 35g
Protein: 14g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Any type of soft goat cheese can be used instead of Caprino cheese.
- Fresh basil or oregano can be used instead of parsley.
Variations:
- Add cooked spinach or mushrooms to the cheese mixture for added flavor.
- Serve with a tomato sauce or pesto sauce.
Tips and tricks:
- Make sure to seal the ravioli well to prevent the cheese from leaking out during cooking.
- Dust the pasta sheet with flour to prevent it from sticking to the work surface.
- Use a fork to press down around the edges of the ravioli to create a decorative pattern.
Storage instructions:
Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover ravioli in a pot of boiling water for 1-2 minutes or until heated through.
Presentation ideas:
Serve the ravioli on a plate with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Garnishes:
Garnish with fresh parsley or basil.
Pairings:
Pair with a glass of red wine or a side salad.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the dough is too dry, add a little bit of water.
- If the dough is too wet, add a little bit of flour.
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 Caprino Spazzacamino Ravioli has a creamy and tangy flavor from the Caprino cheese, with hints of garlic and black pepper.
Serving suggestions:
Serve the ravioli as a main course for lunch or dinner.
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Region: Italian