Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 cup water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup chopped mushrooms
- 1/2 cup grated Pecorino d'Abruzzo cheese
- 1/4 cup ricotta cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Rolling pin
- Ravioli cutter
- Large pot for boiling water
- Skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, water, salt, and olive oil. Mix until the dough comes together.
2. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
3. In a skillet, sauté the mushrooms until they are browned and tender. Remove from heat and let cool.
4. In a separate mixing bowl, combine the Pecorino d'Abruzzo cheese, ricotta cheese, parsley, black pepper, and nutmeg. Add the sautéed mushrooms and mix well.
5. Roll out the pasta dough into thin sheets. Place a tablespoon of the filling onto one sheet of pasta, leaving about an inch between each dollop.
6. Place another sheet of pasta on top of the filling, pressing down around each dollop to seal the ravioli.
7. Use a ravioli cutter to cut out each ravioli. Place them on a floured surface until ready to cook.
8. In a large pot of boiling salted water, cook the ravioli for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and place on a serving dish.
9. In a skillet, melt the unsalted butter over medium heat. Add the grated Parmesan cheese and stir until melted.
10. Pour the butter and Parmesan cheese sauce over the ravioli and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 45g
Protein: 18g
Substitutions for ingredients:
- Button mushrooms can be substituted for chopped mushrooms.
- Romano cheese can be substituted for Pecorino d'Abruzzo cheese.
- Spinach can be substituted for parsley.
Variations:
- Add cooked sausage to the filling for a heartier dish.
- Use a different type of cheese in the filling, such as goat cheese or feta.
- Add a tomato sauce or cream sauce on top of the ravioli.
Tips and tricks:
- Make sure to seal the ravioli well to prevent the filling from leaking out during cooking.
- Use a pasta machine to roll out the pasta dough for even thickness.
- Dust the ravioli with flour to prevent them from sticking together.
Storage instructions:
Store any leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ravioli in a skillet with a little bit of butter or oil until heated through.
Presentation ideas:
Serve the ravioli on a large platter with the sauce drizzled on top. Garnish with fresh parsley or grated cheese.
Garnishes:
Fresh parsley, grated cheese
Pairings:
Serve with a side salad and a glass of red wine.
Suggested side dishes:
Mixed greens salad, garlic bread
Troubleshooting advice:
If the ravioli are sticking together, dust them with flour or separate them with a fork.
Food safety advice:
Make sure to cook the ravioli thoroughly to prevent any foodborne illnesses.
Food history:
Ravioli is a traditional Italian dish that originated in the region of Liguria. It is typically filled with cheese, meat, or vegetables and served with a sauce.
Flavor profiles:
Savory, cheesy, earthy
Serving suggestions:
Serve as a main dish for dinner or as an appetizer for a party.
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Region: Italian