Ingredients with Measurements:
- 1 cup ground elder leaves, finely chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups all-purpose flour
- 3 eggs
- 1 tablespoon olive oil
- 1/4 cup water
Special equipment needed:
- Pasta machine
- Ravioli cutter
Step-by-step instructions:
1. In a mixing bowl, combine the ground elder leaves, ricotta cheese, Parmesan cheese, egg, salt, and black pepper. Mix well.
2. In a separate mixing bowl, combine the flour, eggs, olive oil, and water. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-10 minutes until smooth and elastic.
4. Divide the dough into 4 equal parts and roll each part into a thin sheet using a pasta machine.
5. Place a tablespoon of the filling on one sheet of pasta, leaving about 1 inch between each spoonful.
6. Cover the filling with another sheet of pasta and press around the filling to seal.
7. Use a ravioli cutter to cut the ravioli into desired shapes.
8. Bring a large pot of salted water to a boil.
9. Add the ravioli to the boiling water and cook for 3-4 minutes or until they float to the surface.
10. Remove the ravioli from the water using a slotted spoon and serve hot.
- Time:
Preparation time: 45 minutes
- Cooking time: 4 minutes
Temperature:
- Boiling water
Serving size:
- Makes 24 ravioli
Nutritional information:
- Calories per serving: 150
- Fat: 5g
- Carbohydrates: 20g
- Protein: 7g
Substitutions for ingredients:
- Ground elder leaves can be substituted with spinach or kale.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with pecorino or Romano cheese.
Variations:
- Add chopped garlic or onion to the filling for extra flavor.
- Use different herbs such as basil or parsley instead of ground elder leaves.
- Serve the ravioli with a tomato sauce or a brown butter sauce.
Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out.
- Dust the pasta sheets with flour to prevent them from sticking together.
- Use a sharp ravioli cutter to make clean cuts.
Storage instructions:
- Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the ravioli in boiling water for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the ravioli on a plate with a drizzle of olive oil and some grated Parmesan cheese.
Garnishes:
- Garnish with fresh herbs such as basil or parsley.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Garlic bread
- Side salad
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 until they float to the surface to ensure they are fully cooked.
Food history:
- Ravioli is a traditional Italian dish that originated in the city of Genoa.
Flavor profiles:
- The ground elder and ricotta filling is creamy and slightly tangy, while the pasta dough is soft and chewy.
Serving suggestions:
- Serve the ravioli as a main course for lunch or dinner.
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Region: Italian