Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 cup Castelmagno cheese, grated
- 1/4 cup walnuts, chopped
- 1/4 cup ricotta cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter
- 1/4 cup fresh sage leaves
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
- Skillet for sauce
Step-by-step instructions:
1. In a large bowl, combine flour and salt. Make a well in the center and add eggs and olive oil. 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 Castelmagno cheese, walnuts, ricotta cheese, black pepper, and nutmeg.
4. Roll out the dough into thin sheets using a rolling pin or pasta machine. Cut the sheets into 2-inch squares.
5. Place a teaspoon of the cheese mixture onto each square. Fold the square in half to form a triangle and press the edges together to seal.
6. Bring a large pot of salted water to a boil. Add the ravioli and cook for 2-3 minutes or until they float to the surface.
7. In a skillet, melt butter over medium heat. Add sage leaves and cook until the butter turns golden brown.
8. Remove the ravioli from the pot using a slotted spoon and add them to the skillet with the butter and sage. Toss to coat.
9. Season with salt and pepper to taste.
10. Serve hot with additional grated Castelmagno cheese and chopped walnuts on top.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 29g
Saturated Fat: 14g
Cholesterol: 151mg
Sodium: 470mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 1g
Protein: 14g
Substitutions for ingredients:
- Castelmagno cheese can be substituted with Parmesan or Pecorino Romano cheese.
- Walnuts can be substituted with pine nuts or almonds.
- Ricotta cheese can be substituted with goat cheese or cream cheese.
Variations:
- Add spinach or kale to the cheese mixture for a healthier option.
- Use a different sauce such as tomato sauce or pesto instead of butter and sage.
Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking.
- Dust the dough with flour to prevent it from sticking to the surface while rolling it out.
- Use a sharp knife or ravioli cutter to cut the dough into squares.
Storage instructions:
Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the ravioli in boiling water for 1-2 minutes or until heated through.
Presentation ideas:
Serve the ravioli on a plate with the butter and sage sauce drizzled on top. Garnish with additional grated Castelmagno cheese and chopped walnuts.
Garnishes:
Grated Castelmagno cheese and chopped walnuts.
Pairings:
Pair with a light red wine such as Pinot Noir or a white wine such as Chardonnay.
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.
- If the ravioli falls apart during cooking, make sure to seal the edges well and do not overfill them.
Food safety advice:
Make sure to cook the ravioli until they float to the surface to ensure they are fully cooked.
Food history:
Castelmagno cheese is a traditional Italian cheese that originated in the Piedmont region. It is made from cow's milk and has a sharp, tangy flavor.
Flavor profiles:
The Castelmagno and Walnut Ravioli has a rich, nutty flavor from the cheese and walnuts. The butter and sage sauce adds a savory and slightly sweet flavor.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Italian