Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 cup water
- 1 cup fresh ground ivy leaves, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli cutter or sharp knife
- Large pot for boiling water
Step-by-step instructions:
1. In a large mixing bowl, combine flour, eggs, and salt. Mix until a dough forms.
2. Knead the dough for 10 minutes until it becomes smooth and elastic.
3. Cover the dough with plastic wrap and let it rest for 30 minutes.
4. In a separate bowl, mix together ground ivy, ricotta cheese, Parmesan cheese, black pepper, and nutmeg.
5. Roll out the dough using a pasta roller or rolling pin until it is thin enough to see through.
6. Cut the dough into 2-inch squares.
7. Place a small spoonful of the filling in the center of each square.
8. Fold the square in half to create a triangle and press the edges together to seal.
9. Use a ravioli cutter or sharp knife to cut the edges and create a decorative pattern.
10. Bring a large pot of salted water to a boil.
11. Add the ravioli to the boiling water and cook for 3-4 minutes or until they float to the surface.
12. Drain the ravioli and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 3-4 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 46g
Protein: 16g
Substitutions for ingredients:
- Ground ivy can be substituted with spinach or arugula
- Ricotta cheese can be substituted with cottage cheese or goat cheese
- Parmesan cheese can be substituted with Pecorino Romano cheese
Variations:
- Add cooked and crumbled bacon to the filling for a smoky flavor
- Substitute the filling with a mushroom and goat cheese mixture for a vegetarian option
Tips and tricks:
- Use a pasta roller to make the dough thin and even
- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking
- Dust the ravioli with flour to prevent them from sticking together
Storage instructions:
- Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days
- Freeze the uncooked ravioli for up to 3 months
Reheating instructions:
- Reheat the cooked ravioli in a pot of boiling water for 1-2 minutes or until heated through
Presentation ideas:
- Serve the ravioli on a bed of fresh spinach or arugula
- Drizzle with olive oil and sprinkle with grated Parmesan cheese
Garnishes:
- Fresh chopped parsley or basil
- Grated Parmesan cheese
Pairings:
- Serve with a side salad or roasted vegetables
- Pair with a light white wine such as Pinot Grigio or Sauvignon Blanc
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Caesar salad
Troubleshooting advice:
- If the dough is too dry, add a little more water
- If the dough is too wet, add a little more flour
- If the ravioli are leaking during cooking, make sure to seal the edges well
Food safety advice:
- Make sure to cook the ravioli to an internal temperature of 165°F to ensure they are safe to eat
- Store the ravioli in the refrigerator or freezer to prevent bacterial growth
Food history:
- Ravioli is a traditional Italian dish that originated in the region of Liguria in the 14th century
Flavor profiles:
- The ground ivy adds a slightly bitter and earthy flavor to the filling, while the ricotta cheese adds a creamy and slightly sweet flavor
Serving suggestions:
- Serve the ravioli as a main course for lunch or dinner
- Serve as an appetizer with a tomato or pesto dipping sauce
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Region: Italian