Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup cooked spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup water
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
- Large mixing bowl
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, salt, and olive oil. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-10 minutes until it is smooth and elastic.
3. Cover the dough with plastic wrap and let it rest for 30 minutes.
4. In a separate bowl, mix together the cooked spinach, ricotta cheese, Parmesan cheese, black pepper, and nutmeg.
5. Roll out the pasta dough using a pasta roller or rolling pin until it is thin and even.
6. Place spoonfuls of the spinach and ricotta mixture onto one half of the pasta sheet, leaving space in between each spoonful.
7. Fold the other half of the pasta sheet over the filling 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.
10. Add the ravioli to the boiling water and cook for 3-4 minutes or until they float to the surface.
11. Remove the ravioli from the water with a slotted spoon and serve immediately.
Time:
Preparation time: 45 minutes
Cooking time: 3-4 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 44g
Protein: 16g
Fiber: 2g
Sugar: 1g
Sodium: 350mg
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Frozen spinach can be used instead of cooked spinach.
- Cottage cheese can be used instead of ricotta cheese.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped mushrooms to the spinach and ricotta mixture for extra flavor.
- Use a different type of cheese, such as goat cheese or feta cheese, instead of ricotta cheese.
- Make a tomato sauce or pesto sauce to serve with the ravioli.
Tips and tricks:
- Make sure the pasta dough is rolled out thin enough so that the ravioli cook evenly.
- Use a fork to press down around the edges of the ravioli to ensure they are sealed properly.
- 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 the ravioli, cook them in 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 basil leaves or chopped parsley.
Pairings:
Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the pasta dough is too dry, add a little more water.
- If the ravioli are falling apart in the water, make sure they are sealed properly and try cooking them for a shorter amount of time.
Food safety advice:
Make sure the ravioli are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Ravioli is a traditional Italian pasta dish that originated in the city of Genoa in the 14th century.
Flavor profiles:
The spinach and ricotta filling is creamy and savory, while the pasta dough is tender and slightly chewy.
Serving suggestions:
Serve the ravioli as a main course for dinner or as an appetizer for a party.
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Region: Italian