Ingredients with Measurements:
- 1 package of Coucougnette pasta (250g)
- 2 cups of fresh spinach leaves
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
- Flour for dusting
- Olive oil for cooking
Special equipment needed:
- Rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
- Colander
Step-by-step instructions:
1. In a large pot of boiling salted water, blanch the spinach leaves for 1 minute. Drain and rinse with cold water. Squeeze out any excess water and chop finely.
2. In a mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well.
3. On a floured surface, roll out the Coucougnette pasta to a thin sheet. Cut the sheet into 2-inch squares.
4. Place a teaspoon of the spinach and cheese mixture in the center of each square.
5. Fold the square in half to form a triangle. Press the edges together to seal the ravioli. Use a fork to crimp the edges for a decorative touch.
6. 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.
7. Drain the ravioli in a colander and drizzle with olive oil to prevent sticking.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 45g
Protein: 15g
Sodium: 500mg
Substitutions for ingredients:
- Coucougnette pasta can be substituted with any other type of pasta.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese or any other hard cheese.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add chopped mushrooms or sun-dried tomatoes to the spinach and cheese mixture for extra flavor.
- Serve the ravioli with a tomato sauce or a brown butter sauce with sage.
Tips and tricks:
- Make sure to seal the ravioli edges well to prevent the filling from leaking out during cooking.
- Dust the pasta sheet with flour to prevent it from sticking to the surface or the rolling pin.
- Cook the ravioli in small batches to prevent them from sticking together.
Storage instructions:
- The uncooked ravioli can be stored in the refrigerator for up to 2 days or in the freezer for up to 1 month.
- Cooked ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the ravioli, place them in a pot of boiling water for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the ravioli on a bed of spinach leaves or with a sprinkle of chopped parsley.
- Garnish with grated Parmesan cheese or a drizzle of olive oil.
Pairings:
- Serve the ravioli with a side salad or garlic bread.
Suggested side dishes:
- Roasted vegetables such as asparagus or zucchini
- Garlic mashed potatoes
- Grilled chicken or shrimp
Troubleshooting advice:
- If the ravioli edges are not sealing well, wet them with a little water to help them stick together.
- If the ravioli are sticking together during cooking, add a tablespoon of olive oil to the boiling water.
Food safety advice:
- Make sure to cook the ravioli to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Ravioli is a traditional Italian dish that originated in the region of Liguria in the 14th century.
Flavor profiles:
- The Coucougnette pasta has a nutty and earthy flavor that pairs well with the creamy spinach and cheese filling.
Serving suggestions:
- Serve the ravioli as a main dish for lunch or dinner.
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Region: Italian