Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 eggs
- 1/2 tsp salt
- 1/4 cup water
- 1 cup ricotta cheese
- 1 cup chopped spinach
- 1/4 cup grated Parmesan cheese
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 cup unsalted butter
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
Step-by-step instructions:
1. In a large mixing bowl, combine flour, eggs, and salt. Mix well until a dough forms. Add water as needed to make a smooth and elastic dough.
2. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.
3. In a separate mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, black pepper, and nutmeg. Mix well.
4. Roll out the dough into thin sheets using a rolling pin. Cut the sheets into 2-inch squares.
5. Place a teaspoon of the cheese and spinach mixture in the center of each square. Fold the square in half to form a triangle. Press the edges together to seal the ravioli.
6. 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.
7. In a separate pan, melt the butter over medium heat. Add chopped parsley and stir.
8. Drain the ravioli and transfer them to the pan with the melted butter. Toss gently to coat.
9. Serve hot with additional Parmesan cheese and parsley for garnish.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 35g
Protein: 14g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Cottage cheese can be used instead of ricotta cheese.
- Frozen spinach can be used instead of fresh spinach.
- Margarine can be used instead of butter.
Variations:
- Add cooked ground beef or sausage to the cheese and spinach mixture for a meaty twist.
- Use different herbs and spices to flavor the butter sauce, such as garlic, rosemary, or thyme.
- Top the ravioli with a tomato sauce or pesto for a different flavor.
Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking.
- Use a ravioli cutter or knife to cut the dough into even squares.
- Dust the dough with flour to prevent it from sticking to the rolling pin or surface.
- Cook the ravioli in small batches to prevent them from sticking together.
Storage instructions:
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, bring a pot of water to a boil and add the ravioli. Cook for 2-3 minutes or until heated through.
Presentation ideas:
Serve the ravioli on a large platter with the butter sauce drizzled over the top. Garnish with additional Parmesan cheese and parsley.
Garnishes:
Parmesan cheese and fresh parsley
Pairings:
- Serve with a side salad or garlic bread.
- Pair with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the dough is too dry, add more water a little at a time until it becomes smooth and elastic.
- If the ravioli are sticking together during cooking, add a tablespoon of oil to the water to prevent them from sticking.
Food safety advice:
- Make sure to cook the ravioli to an internal temperature of 165°F to ensure that they are safe to eat.
- Store leftover ravioli 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 tomato sauce or butter sauce.
Flavor profiles:
Creamy, cheesy, and savory
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Slovenian