Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1/2 cup ricotta cheese
- 1/2 cup chopped creeping woodsorrel
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Special equipment needed:
- Pasta machine
- Ravioli cutter or cookie cutter
- Rolling pin
- Large pot for boiling pasta
- Colander
Step-by-step instructions:
1. In a large mixing bowl, combine flour, eggs, and salt. Mix until a dough forms.
2. Knead the dough on a floured surface for about 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 another mixing bowl, combine ricotta cheese, chopped creeping woodsorrel, Parmesan cheese, black pepper, nutmeg, and salt to taste. Mix well.
5. Roll out the pasta dough using a pasta machine until it is thin enough to see through.
6. Cut the pasta dough into 2-inch squares using a ravioli cutter or cookie cutter.
7. Place a teaspoon of the ricotta mixture in the center of each square.
8. Fold the pasta square in half to form a triangle and press the edges together to seal.
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 using a slotted spoon and place them in a colander to drain.
12. In a small saucepan, melt the butter over medium heat until it turns golden brown.
13. Serve the ravioli with the brown butter sauce and garnish with additional chopped creeping woodsorrel.
- Time:
Preparation time: 1 hour
- Cooking time: 5-7 minutes
Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories: 330
- Fat: 13g
- Carbohydrates: 39g
- Protein: 14g
Substitutions for ingredients:
- Spinach or arugula can be substituted for creeping woodsorrel.
- Cottage cheese or goat cheese can be substituted for ricotta cheese.
Variations:
- Add cooked and crumbled bacon to the ricotta mixture for a smoky flavor.
- Use a tomato sauce instead of brown butter sauce for a different flavor profile.
Tips and tricks:
- Be sure to seal the ravioli edges well to prevent the filling from leaking out during cooking.
- Use a pasta machine to ensure the pasta dough is thin enough for the ravioli.
- Dust the pasta dough with flour to prevent it from sticking to the surface.
Storage instructions:
- Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ravioli in a microwave or on the stovetop with a little bit of water or sauce.
Presentation ideas:
- Serve the ravioli on a bed of fresh greens or with a side salad.
Garnishes:
- Additional chopped creeping woodsorrel or Parmesan cheese.
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread or roasted vegetables.
Troubleshooting advice:
- If the pasta dough is too dry, add a little bit of water.
- If the pasta dough is too wet, add a little bit of flour.
Food safety advice:
- Be 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:
- The dish has a creamy and slightly tangy flavor from the ricotta cheese and creeping woodsorrel.
Serving suggestions:
- Serve the ravioli as a main dish or as an appetizer.
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Region: Italian