Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- 1/4 cup water
- 1 lb ground pork
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 1/4 cup chopped oregano
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup chicken broth
- Salt and pepper to taste
Special equipment needed:
- Pasta machine
- Ravioli cutter or cookie cutter
- Rolling pin
- Large pot for boiling water
- Skillet for cooking ravioli
Step-by-step instructions:
1. In a large mixing bowl, combine flour, eggs, salt, and water. Mix until a dough forms.
2. Knead the dough for 10 minutes until it becomes smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
3. In a separate mixing bowl, combine ground pork, Parmesan cheese, ricotta cheese, parsley, basil, oregano, black pepper, and salt and pepper to taste. Mix well.
4. Divide the dough into 4 portions. Roll out each portion using a pasta machine until it is thin enough to see through.
5. Place a tablespoon of the pork mixture onto one sheet of pasta, leaving about an inch of space between each mound.
6. Brush water around each mound of pork mixture and place another sheet of pasta on top.
7. Use a ravioli cutter or cookie cutter to cut out each ravioli. Repeat until all the dough and pork mixture is used up.
8. 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.
9. In a skillet, heat olive oil over medium heat. Add the cooked ravioli and chicken broth. Cook for 2-3 minutes until the broth has thickened and the ravioli are coated in sauce.
10. Serve hot with additional Parmesan cheese and herbs for garnish.
Time:
Preparation time: 1 hour
Cooking time: 10-15 minutes
5. Temperature:
No specific temperature needed.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 36g
Protein: 25g
Sodium: 700mg
Substitutions for ingredients:
- Ground beef or turkey can be used instead of pork.
- Other herbs such as thyme or rosemary can be used instead of oregano.
Variations:
- Add spinach or kale to the pork mixture for added nutrition.
- Use a different type of cheese such as mozzarella or fontina.
Tips and tricks:
- Make sure to brush water around each mound of pork mixture to seal the ravioli.
- Don't overfill the ravioli or they may burst during cooking.
- Use a pasta machine to ensure the pasta is thin enough for the ravioli.
Storage instructions:
Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat ravioli in the microwave or on the stovetop with additional chicken broth or tomato sauce.
Presentation ideas:
Serve ravioli on a bed of fresh herbs or with a side salad.
Garnishes:
Fresh herbs, grated Parmesan cheese, red pepper flakes.
Pairings:
Pair with a glass of red wine such as Chianti or Sangiovese.
Suggested side dishes:
Garlic bread, roasted vegetables, or a side salad.
Troubleshooting advice:
If the ravioli are sticking together, dust them with flour before cooking.
Food safety advice:
Make sure to cook the ravioli to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Pettirosso Norcia-Style Ravioli is a traditional Italian dish from the town of Norcia in the Umbria region of Italy.
Flavor profiles:
The ravioli is savory and rich with a combination of pork, Parmesan cheese, and herbs.
Serving suggestions:
Serve hot with additional Parmesan cheese and herbs for garnish.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Rich, Herbal, Oniony, Cheesey, Garlicky, Earthy