Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup chopped spinach
- 1/2 cup grated Džiugas cheese
- 1/4 cup ricotta cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli mold or cookie cutter
- Large pot for boiling water
- Slotted spoon
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 becomes smooth and elastic.
3. Cover the dough with plastic wrap and let it rest for 30 minutes.
4. In a separate mixing bowl, combine the chopped spinach, Džiugas cheese, ricotta cheese, black pepper, garlic powder, onion powder, dried basil, dried oregano, and dried thyme. Mix well.
5. Roll out the pasta dough into thin sheets using a pasta roller or rolling pin.
6. Place a spoonful of the cheese and spinach mixture onto one sheet of pasta, leaving enough space between each spoonful to cut out the ravioli shapes.
7. Place another sheet of pasta on top of the cheese and spinach mixture.
8. Use a ravioli mold or cookie cutter to cut out the ravioli shapes.
9. Repeat steps 6-8 until all the pasta and cheese mixture is used up.
10. Bring a large pot of salted water to a boil.
11. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes or until they float to the surface.
12. Use a slotted spoon to remove the ravioli from the water and place them onto a plate.
13. Serve hot with your favorite sauce.
Time:
Preparation time: 45 minutes
Cooking time: 3-4 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 45g
Protein: 15g
Sodium: 300mg
Substitutions for ingredients:
- Spinach can be substituted with kale or arugula.
- Džiugas cheese can be substituted with Parmesan or Romano cheese.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
Variations:
- Add cooked bacon or prosciutto to the cheese and spinach mixture for added flavor.
- Substitute the spinach with mushrooms or roasted red peppers for a different flavor profile.
- Use a different pasta shape, such as fettuccine or linguine, instead of ravioli.
Tips and tricks:
- Make sure to knead the dough well to ensure it becomes smooth and elastic.
- Use a sharp knife or pasta cutter to cut the ravioli shapes.
- 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, boil the ravioli in salted water for 2-3 minutes or until heated through.
Presentation ideas:
Serve the ravioli on a large platter with your favorite sauce drizzled over the top.
Garnishes:
Garnish with fresh herbs, such as basil or parsley, and grated cheese.
Pairings:
Pair with a light salad or garlic bread.
Suggested side dishes:
Serve with a side of roasted vegetables or a Caesar salad.
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 while cooking, make sure to seal the edges well before cooking.
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 dates back to the 14th century. It is believed to have originated in the city of Genoa.
Flavor profiles:
The Džiugas cheese and spinach ravioli has a savory and slightly tangy flavor from the cheese, with a hint of earthiness from the spinach.
Serving suggestions:
Serve the ravioli as a main course for a dinner party or a family meal.
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Region: Lithuanian