Ingredients with Measurements:
- 2 cups of all-purpose flour
- 3 eggs
- 1/2 teaspoon of salt
- 2 tablespoons of olive oil
- 1/2 cup of blanched nettle leaves, finely chopped
- 1 cup of ricotta cheese
- 1/4 cup of grated Parmesan cheese
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Special equipment needed:
- Pasta machine
- Ravioli cutter
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 for 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 blanched nettle leaves, ricotta cheese, Parmesan cheese, black pepper, and nutmeg. Mix well.
5. Roll out the pasta dough using a pasta machine until it is thin enough to see through.
6. Place the pasta sheet on a floured surface and cut it into 2-inch squares.
7. Place a spoonful of the nettle and ricotta mixture in the center of each square.
8. Fold the pasta square in half to form a triangle and press the edges together to seal the ravioli.
9. Use a ravioli cutter to cut the edges of the ravioli and create a decorative edge.
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 per serving: 350
Fat: 12g
Carbohydrates: 45g
Protein: 16g
Sodium: 400mg
Fiber: 2g
Substitutions for ingredients:
- Spinach or kale can be used instead of nettle leaves.
- Cottage cheese or goat cheese can be used instead of ricotta cheese.
- Pecorino Romano or Asiago cheese can be used instead of Parmesan cheese.
Variations:
- Add sautéed mushrooms or roasted garlic to the nettle and ricotta filling.
- Serve the ravioli with a tomato sauce or a brown butter and sage sauce.
Tips and tricks:
- Make sure to knead the pasta dough well to create a smooth texture.
- Use a ravioli cutter to create a decorative edge and seal the ravioli properly.
- Cook the ravioli in boiling water for a short amount of time to prevent them from becoming too soft.
Storage instructions:
- Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the ravioli, boil them in salted water for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the ravioli on a plate with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Garnishes:
- Garnish the ravioli with fresh basil leaves or chopped parsley.
Pairings:
- Serve the ravioli with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
- Grilled zucchini with Parmesan cheese
Troubleshooting advice:
- If the pasta dough is too dry, add a tablespoon of water at a time until it becomes smooth.
- If the ravioli filling is too wet, add breadcrumbs to absorb the excess moisture.
Food safety advice:
- Make sure to blanch the nettle leaves before using them in the filling to remove any toxins.
Food history:
- Nettle has been used in traditional medicine for centuries and is known for its health benefits.
- Ricotta cheese is a staple in Italian cuisine and has been used in pasta dishes for centuries.
Flavor profiles:
- The nettle and ricotta filling has a creamy and slightly earthy flavor.
- The pasta dough has a mild and slightly nutty flavor.
Serving suggestions:
- Serve the ravioli as a main course for a dinner party or a special occasion.
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Region: Italian