Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina flour
- 2 eggs
- 1/4 cup water
- 1/4 tsp salt
- 1/2 cup Caprino della Limina cheese, crumbled
- 1/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
Step-by-step instructions:
1. In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center and add the eggs and water. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
3. In a separate bowl, mix together the Caprino della Limina cheese, ricotta cheese, Parmesan cheese, black pepper, and nutmeg.
4. Divide the dough into 4 equal pieces. Roll out each piece using a pasta roller or rolling pin until it is thin enough to see through.
5. Place small spoonfuls of the cheese mixture onto one sheet of pasta, leaving about 1 inch of space between each spoonful.
6. Brush water around each spoonful of cheese mixture, then place another sheet of pasta on top.
7. Use a ravioli cutter or knife to cut out each ravioli, pressing the edges together to seal.
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: 320
Fat: 11g
Saturated Fat: 6g
Cholesterol: 136mg
Sodium: 390mg
Carbohydrates: 39g
Fiber: 2g
Sugar: 1g
Protein: 16g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add chopped spinach or kale to the cheese mixture for a healthier version.
- Use different types of cheese, such as goat cheese or feta cheese, for a different flavor.
Tips and tricks:
- Make sure to use enough water to brush around the cheese mixture to ensure a good seal.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- Dust the pasta sheets with flour to prevent them from sticking together.
Storage instructions:
Store any leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, simply boil the ravioli in salted water for 1-2 minutes until heated through.
Presentation ideas:
Serve the ravioli on a plate with your favorite sauce and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as basil or parsley.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
Side salad or garlic bread.
Troubleshooting advice:
- If the ravioli falls apart while boiling, make sure to seal the edges properly next time.
- If the dough is too dry, add a little more water. If it's too wet, add a little more 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 dates back to the 14th century.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve hot with your favorite sauce and a side salad or garlic bread.
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Region: Italian