Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 eggs
- 1/2 teaspoon salt
- 1/4 cup water
- 1/2 cup Caprino della Val Vigezzo cheese, crumbled
- 1/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon 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 flour, eggs, salt, 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.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. In a separate bowl, mix together Caprino della Val Vigezzo cheese, ricotta cheese, Parmesan cheese, black pepper, and nutmeg.
5. Roll out the dough using a pasta roller or rolling pin until it is thin enough to see through.
6. Place small spoonfuls of the cheese mixture onto one half of the dough, leaving space in between each spoonful.
7. Fold the other half of the dough over the cheese mixture and press down around each spoonful to seal the ravioli.
8. Use a ravioli cutter or knife to cut the ravioli into individual pieces.
9. Bring a large pot of salted water to a boil and add the ravioli. Cook for 2-3 minutes or until they float to the surface.
10. Drain the ravioli and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 2-3 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 45g
Protein: 15g
Substitutions for ingredients:
- Caprino della Val Vigezzo cheese can be substituted with any soft goat cheese.
- 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 option.
- Substitute the cheese mixture with a meat filling for a heartier meal.
Tips and tricks:
- Make sure to seal the ravioli tightly to prevent the filling from leaking out during cooking.
- Dust the dough with flour as needed to prevent it from sticking to the surface.
- Use a fork to crimp the edges of the ravioli for a decorative touch.
Storage instructions:
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, bring a pot of salted water to a boil and add the ravioli. Cook 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 chopped herbs.
Garnishes:
Garnish with grated Parmesan cheese and chopped fresh parsley.
Pairings:
Pair with a light white wine such as Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the dough is too dry, add a little more water. If it is 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 originated in the region of Liguria. It is typically filled with cheese, meat, or vegetables and served with a tomato-based sauce.
Flavor profiles:
The Caprino della Val Vigezzo cheese adds a tangy and slightly sweet flavor to the ravioli, while the Parmesan cheese and black pepper add a savory note.
Serving suggestions:
Serve as a main dish for a cozy family dinner or as an appetizer for a dinner party.
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Region: Italian