Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 eggs
- 1/4 cup water
- 1/2 cup henbit deadnettle leaves, finely chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli cutter or knife
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, water, and chopped henbit deadnettle leaves. 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 another mixing bowl, combine the ricotta cheese, Parmesan cheese, salt, and pepper.
5. Roll out the pasta dough using a pasta roller or rolling pin until it is thin enough to see through.
6. Cut the pasta into 2-inch squares.
7. Place a small spoonful of the ricotta mixture in the center of each square.
8. Fold the square in half to create a triangle, and press the edges together to seal the ravioli.
9. Repeat with the remaining pasta and filling.
10. Bring a large pot of salted water to a boil.
11. Add the ravioli to the boiling water and cook for 2-3 minutes, or until they float to the surface.
12. Remove the ravioli from the water using a slotted spoon and transfer them to a serving dish.
Time:
Preparation time: 45 minutes
Cooking time: 2-3 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 45g
Protein: 18g
Substitutions for ingredients:
- Spinach or arugula can be used instead of henbit deadnettle leaves.
- Cottage cheese can be used instead of ricotta cheese.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add cooked and crumbled sausage to the ricotta mixture for a heartier filling.
- Top the ravioli with a simple tomato sauce or browned butter and sage.
Tips and tricks:
- Make sure to seal the ravioli edges well to prevent the filling from leaking out during cooking.
- Dust the ravioli with flour to prevent them from sticking together.
- Use a sharp knife or ravioli cutter to cut the pasta into squares.
Storage instructions:
Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the ravioli in a pot of boiling water for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the ravioli on a bed of sautéed spinach or arugula, and garnish with freshly grated Parmesan cheese.
Garnishes:
Freshly grated Parmesan cheese, chopped fresh herbs, or a drizzle of olive oil.
Pairings:
A light salad or roasted vegetables would pair well with this dish.
Suggested side dishes:
Garlic bread or a crusty baguette.
Troubleshooting advice:
If the pasta dough is too dry, add a little more water. If it is too wet, add a little more flour.
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:
Ravioli is a traditional Italian pasta dish that dates back to the 14th century.
Flavor profiles:
The henbit deadnettle adds a slightly sweet and earthy flavor to the ricotta filling, while the Parmesan cheese adds a salty and nutty flavor to the dish.
Serving suggestions:
Serve the ravioli as a main course for a vegetarian dinner or as a side dish for a meat-based meal.
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