Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/4 cup water
Special equipment needed:
- Pasta maker
- Ravioli cutter
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, olive oil, and salt. 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 a separate mixing bowl, combine the ricotta cheese, Parmesan cheese, basil, black pepper, garlic powder, onion powder, oregano, thyme, and red pepper flakes. Mix well.
5. Divide the dough into 4 equal parts and roll each part into a thin sheet using a pasta maker.
6. Place one sheet of pasta on a floured surface and spoon small amounts of the cheese mixture onto the sheet, leaving about 1 inch between each spoonful.
7. Brush the edges of the pasta sheet with water and place another sheet of pasta on top.
8. Use a ravioli cutter to cut out the ravioli squares.
9. Repeat steps 6-8 with the remaining pasta sheets and cheese mixture.
10. Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes or until they float to the surface.
11. Serve hot with your favorite sauce.
Time:
Preparation time: 45 minutes
Cooking time: 3-4 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 50g
Protein: 18g
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:
- Add cooked spinach or mushrooms to the cheese mixture for a vegetarian option.
- Use ground beef or sausage instead of cheese for a meat option.
Tips and tricks:
- Make sure to knead the dough for at least 10 minutes to ensure it becomes smooth and elastic.
- Use a ravioli cutter to ensure even-sized ravioli squares.
- Cook the ravioli in small batches to prevent them from sticking together.
Storage instructions:
Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the cooked ravioli in a saucepan with your favorite sauce over medium heat 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 with fresh basil leaves or chopped parsley.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the ravioli stick together, dust them with flour before cooking.
Food safety advice:
- Make sure to cook the ravioli until they float to the surface to ensure they are fully cooked.
- Store the uncooked ravioli in the refrigerator to prevent bacteria growth.
Food history:
Ravioli is a traditional Italian dish that dates back to the 14th century.
Flavor profiles:
Creamy, cheesy, and herbaceous.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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