Ingredients with Measurements:
- 1 pound of all-purpose flour
- 4 large eggs
- 1/2 teaspoon of salt
- 1/4 cup of water
- 1 pound of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1 egg yolk
- 1 tablespoon of olive oil
- 1/2 cup of tomato sauce
- Salt and pepper to taste
Special equipment needed:
- Pasta machine
- Ravioli cutter
- Large pot
- Colander
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, salt, and water. Mix until a dough forms.
2. Knead the dough for 10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. In another mixing bowl, combine the ricotta cheese, Parmesan cheese, black pepper, nutmeg, egg yolk, and olive oil. Mix until well combined.
4. Roll out the pasta dough using a pasta machine until it is thin enough to see through. Cut the pasta into 2-inch squares using a ravioli cutter.
5. Place a spoonful of the ricotta cheese mixture onto one of the pasta squares. Cover it with another pasta square and press the edges together to seal the ravioli. Repeat until all the pasta and filling are used up.
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. Drain the ravioli using a colander and transfer them to a serving dish.
8. Heat the tomato sauce in a saucepan and pour it over the ravioli. Season with salt and pepper to taste.
Time:
Preparation time: 60 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Cottage cheese can be used instead of ricotta cheese.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Spinach and ricotta filling can be used instead of plain ricotta cheese.
- Mushroom and cheese filling can be used instead of ricotta cheese.
- Meat filling can be used instead of cheese filling.
Tips and tricks:
- Add a little bit of flour to the filling if it is too wet.
- Dust the pasta dough with flour to prevent it from sticking to the pasta machine.
- Use a fork to press the edges of the ravioli together to create a decorative pattern.
Storage instructions:
Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the ravioli in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the ravioli on a large platter with the tomato sauce poured over the top. Garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Garlic bread, Caesar salad, Chianti wine
Suggested side dishes:
Garlic bread, Caesar salad
Troubleshooting advice:
- If the pasta dough is too dry, add a little bit of water.
- If the pasta dough is too wet, add a little bit of flour.
Food safety advice:
Make sure to cook the ravioli thoroughly to prevent foodborne illness.
Food history:
Ravioli is a traditional Italian dish that originated in the region of Liguria.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve the ravioli as a main course for dinner.
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Region: Italian