Ingredients with Measurements:
- 1 package of pre-made ravioli (or homemade ravioli dough)
- 1 cup of crumbled gorgonzola cheese
- 2 cups of fresh arugula
- 2 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and pepper to taste
- Parmesan cheese for garnish
Special equipment needed:
- Large pot for boiling water
- Skillet for cooking sauce
- Colander for draining pasta
- Cheese grater for Parmesan cheese
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions or until they float to the surface.
2. While the ravioli is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the arugula to the skillet and cook until wilted, about 2-3 minutes.
4. Add the crumbled gorgonzola cheese to the skillet and stir until melted and combined with the arugula and garlic. Season with salt and pepper to taste.
5. Drain the cooked ravioli in a colander and add it to the skillet with the sauce. Toss gently to coat the ravioli with the sauce.
6. Serve hot with grated Parmesan cheese on top.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Skillet over medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 430
Fat: 28g
Carbohydrates: 29g
Protein: 15g
Sodium: 760mg
Sugar: 1g
Substitutions for ingredients:
- Blue cheese can be substituted for gorgonzola cheese
- Spinach can be substituted for arugula
Variations:
- Add cooked bacon or pancetta to the sauce for a smoky flavor
- Use butternut squash or pumpkin ravioli for a fall twist
- Add toasted pine nuts for extra crunch
Tips and tricks:
- Be careful not to overcook the ravioli as it can become mushy
- Reserve some pasta water to add to the sauce if it becomes too thick
- Use a slotted spoon to remove the ravioli from the pot to avoid breaking them
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat with a splash of water or cream to loosen the sauce.
Presentation ideas:
Serve in a shallow bowl with grated Parmesan cheese on top and a sprinkle of fresh herbs.
Garnishes:
Grated Parmesan cheese, fresh herbs, toasted pine nuts
Pairings:
- A crisp white wine such as Pinot Grigio or Sauvignon Blanc
- A light salad with a vinaigrette dressing
Suggested side dishes:
- Garlic bread
- Roasted vegetables such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water or cream to loosen it up
- If the sauce is too thin, let it simmer for a few more minutes to thicken
Food safety advice:
- Make sure to cook the ravioli to the recommended time to avoid any foodborne illnesses
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Ravioli is a traditional Italian dish that originated in the region of Liguria. It is typically filled with cheese, meat, or vegetables and served with a sauce.
Flavor profiles:
The gorgonzola cheese adds a tangy and creamy flavor to the dish while the arugula adds a peppery and slightly bitter taste.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Italian