Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- 1/4 cup water
- 1 lb fresh spinach, washed and chopped
- 1 lb ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 1/4 cup unsalted butter
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
- Skimmer or slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, salt, and water. Mix until the dough comes together.
2. Knead the dough for 10 minutes until it becomes smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
3. In a separate bowl, mix the spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper until well combined.
4. Roll out the dough into thin sheets using a rolling pin or pasta machine.
5. Place a tablespoon of the spinach and cheese mixture onto one sheet of pasta, leaving about 1 inch between each dollop.
6. Cover with another sheet of pasta and press down around the filling to seal the edges.
7. Use a ravioli cutter or knife to cut the ravioli into squares or circles.
8. 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.
9. Use a skimmer or slotted spoon to remove the ravioli from the water and transfer them to a serving dish.
10. Melt the butter in a small saucepan and pour it over the ravioli. Sprinkle with grated Parmesan cheese and serve.
Time:
Preparation time: 1 hour
Cooking time: 10 minutes
5. Temperature:
Boiling water
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 43g
Protein: 21g
Sodium: 600mg
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use frozen spinach instead of fresh spinach.
- You can use cottage cheese instead of ricotta cheese.
Variations:
- You can add cooked ground beef or sausage to the spinach and cheese mixture.
- You can use different herbs and spices to flavor the filling, such as basil, oregano, or garlic.
- You can make a tomato sauce to serve with the ravioli.
Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking.
- Dust the pasta sheets with flour to prevent them from sticking together.
- Cook the ravioli in small batches to prevent them from sticking together in the pot.
Storage instructions:
You can store the uncooked ravioli in the refrigerator for up to 2 days or in the freezer for up to 1 month.
Reheating instructions:
To reheat the ravioli, simply boil them in salted water for 2-3 minutes until heated through.
Presentation ideas:
Serve the ravioli on a large platter with the melted butter and grated Parmesan cheese drizzled over the top.
Garnishes:
You can garnish the ravioli with fresh herbs, such as parsley or basil.
Pairings:
This dish pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
You can serve the ravioli with garlic bread or roasted vegetables.
Troubleshooting advice:
- If the pasta dough is too dry, add a little more water.
- If the ravioli are sticking together in the pot, add a little more salt to the water.
Food safety advice:
Make sure to cook the ravioli to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
Friulian ravioli is a traditional dish from the Friuli-Venezia Giulia region of Italy. It is typically filled with spinach and ricotta cheese and served with melted butter and grated Parmesan cheese.
Flavor profiles:
This dish has a rich and creamy flavor from the spinach and ricotta cheese filling, with a nutty and salty flavor from the Parmesan cheese.
Serving suggestions:
Serve the ravioli as a main course for a family dinner or as an appetizer for a dinner party.
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Region: Italian