Ingredients with Measurements:
- 1 lb. fresh pasta sheets
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 2 cloves garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 eggs
- 1/2 cup all-purpose flour
- 1/4 cup semolina flour
- 1/4 cup cornmeal
- 1/4 cup water
Special equipment needed:
- Pasta machine
- Ravioli cutter
Step-by-step instructions:
1. In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, parsley, basil, chives, garlic, salt, and black pepper. Mix well.
2. Add the eggs to the cheese mixture and stir until well combined.
3. On a clean work surface, lay out the fresh pasta sheets. Spoon the cheese mixture onto the pasta sheets, spacing the spoonfuls about 1 inch apart.
4. Using a ravioli cutter, cut out the ravioli squares around the cheese mixture.
5. In a small bowl, mix together the all-purpose flour, semolina flour, and cornmeal.
6. Dip each ravioli square into the flour mixture, making sure to coat both sides.
7. In a large pot of boiling water, add the ravioli squares and cook for 3-4 minutes, or until they float to the surface.
8. Remove the ravioli squares from the pot using a slotted spoon and place them on a serving plate.
9. Drizzle the ravioli with olive oil and sprinkle with additional Parmesan cheese and chopped herbs.
Time:
Preparation time: 30 minutes
Cooking time: 4 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 45g
Protein per serving: 22g
Substitutions for ingredients:
- Instead of ricotta cheese, you can use cottage cheese or goat cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
- Instead of fresh herbs, you can use dried herbs.
Variations:
- Add cooked spinach or mushrooms to the cheese mixture for a different flavor.
- Use different types of cheese, such as fontina or mozzarella.
- Serve the ravioli with a tomato sauce or a pesto sauce.
Tips and tricks:
- Make sure to seal the edges of the ravioli squares well to prevent the cheese mixture from leaking out during cooking.
- If the pasta sheets are too thick, run them through the pasta machine a few more times to make them thinner.
- If the ravioli squares stick together, dust them with flour before stacking them.
Storage instructions:
Store the uncooked ravioli squares in an airtight container in the refrigerator for up to 2 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 large platter with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Garnishes:
Garnish the ravioli with chopped fresh herbs or a sprinkle of red pepper flakes.
Pairings:
Serve the ravioli with a side salad and a glass of white wine.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the ravioli squares are too dry, add a little more water to the cheese mixture.
- If the ravioli squares are too wet, add a little more flour to the cheese mixture.
Food safety advice:
Make sure to cook the ravioli squares to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Fieno Formaggio Ravioli is a traditional Italian dish that originated in the Emilia-Romagna region of Italy.
Flavor profiles:
Creamy, cheesy, and herbaceous.
Serving suggestions:
Serve the ravioli as a main course for lunch or dinner.
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Region: Italian