Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 eggs
- 1/2 teaspoon salt
- 1/4 cup water
- 1/2 cup grated Puzzone cheese
- 1/2 cup grated Vandercaro cheese
- 1/4 cup ricotta cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
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 5-10 minutes until it becomes smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
3. In a separate bowl, mix together the Puzzone cheese, Vandercaro cheese, ricotta cheese, black pepper, and nutmeg.
4. Roll out the pasta dough using a pasta roller or rolling pin until it is thin enough to see through.
5. Place small spoonfuls of the cheese mixture onto one half of the pasta sheet, leaving space in between each spoonful.
6. Fold the other half of the pasta sheet over the cheese mixture and press down around each spoonful to seal.
7. Use a ravioli cutter or knife to cut out each ravioli.
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 separate pan, melt the butter over medium heat. Add the chopped parsley and cook for 1-2 minutes.
10. Drain the ravioli and toss them in the butter sauce.
11. Serve hot and enjoy!
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 45g
Protein: 18g
Substitutions for ingredients:
- Any type of hard, flavorful cheese can be used in place of Puzzone and Vandercaro cheese.
- Spinach or other greens can be added to the cheese mixture for a healthier option.
- Olive oil can be used in place of butter for a dairy-free option.
Variations:
- Add cooked ground meat to the cheese mixture for a heartier filling.
- Use different shapes for the ravioli, such as circles or squares.
- Add a tomato sauce or pesto on top of the ravioli for added flavor.
Tips and tricks:
- Make sure to seal the ravioli well to prevent the filling from leaking out during cooking.
- Dust the pasta dough with flour to prevent it from sticking to the surface.
- Cook the ravioli in small batches 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:
- To reheat, simply boil the ravioli in water for 1-2 minutes until heated through.
Presentation ideas:
- Serve the ravioli on a bed of fresh greens or with a side salad.
- Garnish with additional chopped parsley or grated cheese.
Garnishes:
- Chopped parsley
- Grated cheese
Pairings:
- Red wine, such as Chianti or Sangiovese
- Garlic bread or breadsticks
Suggested side dishes:
- Side salad with a vinaigrette dressing
- Roasted vegetables, such as asparagus or zucchini
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 are sticking together, try adding more flour to the surface or cooking them in smaller batches.
Food safety advice:
- Make sure to cook the ravioli to an internal temperature of 165°F to ensure they are safe to eat.
- Store any leftover ravioli in the refrigerator and consume within 3 days.
Food history:
- Ravioli is a traditional Italian dish that dates back to the 14th century.
Flavor profiles:
- The Puzzone and Vandercaro cheeses give the ravioli a strong, nutty flavor, while the ricotta cheese adds a creamy texture. The black pepper and nutmeg add a subtle spice.
Serving suggestions:
- Serve the ravioli as a main dish for dinner or as an appetizer for a party.
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Region: Italian