Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup mascarpone di bufala cheese
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 egg yolk
- 2 tablespoons water
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
- Large skillet for sautéing
Step-by-step instructions:
1. In a large mixing bowl, combine flour, eggs, salt, and olive oil. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
3. In a separate bowl, mix together mascarpone di bufala cheese, parmesan cheese, black pepper, and nutmeg.
4. Roll out the pasta dough using a pasta roller or rolling pin until it is thin and even.
5. Place spoonfuls of the cheese mixture onto one half of the pasta sheet, leaving about 1 inch between each spoonful.
6. Brush the egg yolk around the cheese mixture and fold the other half of the pasta sheet over the cheese.
7. Use a ravioli cutter or knife to cut the pasta into individual ravioli.
8. In a small bowl, whisk together the water and remaining egg yolk to make an egg wash.
9. Brush the egg wash over the edges of each ravioli to seal them.
10. Bring a large pot of salted water to a boil and cook the ravioli for 2-3 minutes or until they float to the surface.
11. In a large skillet, melt butter over medium heat. Add cooked ravioli and sauté for 2-3 minutes until lightly browned.
12. Serve hot with additional parmesan cheese and black pepper.
Time:
Preparation time: 1 hour
Cooking time: 10-15 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 33g
Protein: 13g
Sodium: 300mg
Substitutions for ingredients:
- Regular mascarpone cheese can be used instead of mascarpone di bufala cheese.
- Ricotta cheese can be substituted for the mascarpone cheese.
Variations:
- Add cooked spinach or mushrooms to the cheese mixture for a different flavor.
- Use different herbs or spices to season the cheese mixture.
Tips and tricks:
- Be sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking.
- Use a floured surface when rolling out the pasta dough to prevent it from sticking.
- Don't overcrowd the skillet when sautéing the ravioli to ensure they cook evenly.
Storage instructions:
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the ravioli in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the ravioli on a large platter with additional parmesan cheese and black pepper sprinkled over the top.
Garnishes:
Fresh herbs such as parsley or basil can be used as a garnish.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta dough is too dry, add a little water. If it is too wet, add a little flour.
- If the ravioli are falling apart during cooking, make sure the edges are sealed well.
Food safety advice:
- Be sure to cook the ravioli to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover ravioli in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Ravioli is a traditional Italian dish that dates back to the 14th century. It is believed to have originated in the city of Genoa.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Italian