Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 cup water
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Friulano cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- Pasta machine or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
Step-by-step instructions:
1. In a large mixing bowl, combine flour, eggs, water, 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 a damp cloth and let it rest for 30 minutes.
4. In a separate mixing bowl, combine spinach, ricotta cheese, Friulano cheese, black pepper, and nutmeg. Mix well.
5. Roll out the pasta dough using a pasta machine or rolling pin until it is thin enough to see through.
6. Place small spoonfuls of the spinach and ricotta mixture on one half of the pasta sheet, leaving enough space in between each spoonful to cut out the ravioli.
7. Fold the other half of the pasta sheet over the filling and press down around each spoonful to seal the ravioli.
8. Use a ravioli cutter or knife to cut out each ravioli.
9. Bring a large pot of salted water to a boil.
10. Carefully drop the ravioli into the boiling water and cook for 2-3 minutes or until they float to the surface.
11. Remove the ravioli from the water with a slotted spoon and serve immediately.
Time:
Preparation time: 45 minutes
Cooking time: 2-3 minutes per batch
5. Temperature:
Boiling water
Serving size:
Makes approximately 24 ravioli
Nutritional information:
Calories: 130
Fat: 5g
Carbohydrates: 15g
Protein: 7g
Sodium: 170mg
Sugar: 0g
Substitutions for ingredients:
- You can substitute the Friulano cheese with Parmesan or Pecorino Romano cheese.
- You can substitute the spinach with kale or Swiss chard.
Variations:
- You can add cooked ground beef or Italian sausage to the spinach and ricotta mixture for a meatier filling.
- You can add chopped sun-dried tomatoes or roasted red peppers to the spinach and ricotta mixture for a more flavorful filling.
Tips and tricks:
- Make sure to seal the ravioli well to prevent the filling from leaking out during cooking.
- Dust the ravioli with flour to prevent them from sticking together.
- Cook the ravioli in small batches to prevent them from sticking together.
Storage instructions:
- You can store the uncooked ravioli in the refrigerator for up to 2 days or in the freezer for up to 2 months.
Reheating instructions:
- To reheat the ravioli, simply boil them in salted water for 2-3 minutes or until heated through.
Presentation ideas:
- Serve the ravioli on a plate with a drizzle of olive oil and grated Friulano cheese on top.
- Garnish with fresh parsley or basil.
Garnishes:
- Grated Friulano cheese
- Fresh parsley or basil
Pairings:
- A light tomato sauce or pesto sauce pairs well with the ravioli.
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Side salad
- Garlic bread
Troubleshooting advice:
- If the ravioli dough is too dry, add a little more water.
- If the ravioli dough is too wet, add a little more flour.
Food safety advice:
- Make sure to cook the ravioli thoroughly to prevent any foodborne illnesses.
Food history:
- Friulano cheese is a type of cheese that originated in the Friuli region of Italy.
Flavor profiles:
- The ravioli has a creamy and cheesy filling with a hint of nutmeg and black pepper.
Serving suggestions:
- Serve the ravioli as a main dish for lunch or dinner.
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Region: Italian