Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup cooked spinach, chopped
- 1/2 cup Montasio cheese, grated
- 1/4 cup ricotta cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup water
Special equipment needed:
- Pasta machine or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, salt, and olive oil. Mix until a dough forms.
2. Knead the dough on a floured surface for about 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 a separate bowl, mix together the cooked spinach, Montasio cheese, ricotta cheese, black pepper, and nutmeg.
5. Roll out the pasta dough into thin sheets using a pasta machine or rolling pin.
6. Place a teaspoon of the spinach and cheese mixture onto one sheet of pasta, leaving about an inch between each dollop.
7. Brush the edges of the pasta sheet with water and place another sheet on top.
8. Press down around each dollop of filling to seal the ravioli.
9. Use a ravioli cutter or knife to cut the ravioli into desired shape and size.
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. 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:
4 servings
Nutritional information:
Calories: 365
Fat: 12g
Saturated Fat: 5g
Cholesterol: 155mg
Sodium: 430mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 1g
Protein: 18g
Substitutions for ingredients:
- Spinach can be substituted with kale or Swiss chard.
- Montasio cheese can be substituted with Parmesan or Asiago cheese.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
Variations:
- Add cooked ground beef or sausage to the spinach and cheese mixture for a meaty variation.
- Substitute the spinach with butternut squash for a fall-inspired ravioli.
- Use a different type of cheese, such as Gouda or Gruyere, for a unique flavor.
Tips and tricks:
- Make sure to roll out the pasta sheets thin enough so that the ravioli are not too thick.
- Use a ravioli cutter or knife to ensure even and consistent shapes.
- Dust the ravioli with flour to prevent them from sticking together.
Storage instructions:
- Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
- Freeze the ravioli for up to 3 months in a freezer-safe container.
Reheating instructions:
- To reheat, boil the ravioli in salted water for 2-3 minutes or until heated through.
Presentation ideas:
- Serve the ravioli on a bed of marinara sauce or pesto.
- Garnish with fresh herbs, such as basil or parsley.
Pairings:
- Serve with a side salad or garlic bread.
- Pair with a light-bodied red wine, such as Pinot Noir or Chianti.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta dough is too dry, add a little more water.
- If the ravioli are falling apart in the water, make sure the edges are sealed properly.
Food safety advice:
- Make sure to cook the ravioli to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
- Ravioli is a traditional Italian dish that dates back to the 14th century.
Flavor profiles:
- The Montasio cheese adds a nutty and slightly sweet flavor to the ravioli, while the spinach adds a fresh and earthy taste.
Serving suggestions:
- Serve the ravioli as a main dish for dinner or as an appetizer for a party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian