Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 eggs
- 1/2 teaspoon salt
- 1/2 cup red deadnettle leaves, finely chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Special equipment needed:
- Pasta machine
- Ravioli cutter
- Large pot for boiling water
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, and salt. Mix well until a dough forms.
2. Knead the dough on a floured surface for 5-10 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 chopped red deadnettle leaves, ricotta cheese, Parmesan cheese, black pepper, and olive oil. Mix well.
5. Roll out the pasta dough using a pasta machine until it is thin enough to see through.
6. Place small spoonfuls of the ricotta mixture onto one half of the pasta sheet, leaving enough space in between each spoonful to cut out the ravioli.
7. Fold the other half of the pasta sheet over the ricotta mixture and press down around each spoonful to seal the ravioli.
8. Use a ravioli cutter to cut out each ravioli.
9. Bring a large pot of salted water to a boil.
10. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes or until they float to the surface.
11. Remove the ravioli from the water using a slotted spoon and serve immediately.
- Time:
Preparation time: 45 minutes
- Cooking time: 3-4 minutes
Temperature:
- Boiling water
Serving size:
- Makes approximately 20-25 ravioli
Nutritional information:
- Calories: 150 per serving
- Fat: 6g
- Carbohydrates: 18g
- Protein: 7g
Substitutions for ingredients:
- Spinach or arugula can be substituted for red deadnettle leaves.
- Cottage cheese can be substituted for ricotta cheese.
- Romano cheese can be substituted for Parmesan cheese.
Variations:
- Add minced garlic or chopped sun-dried tomatoes to the ricotta mixture for added flavor.
- Use a different shape of pasta, such as tortellini or agnolotti.
Tips and tricks:
- Be sure to seal the ravioli well to prevent the filling from leaking out during cooking.
- Dust the pasta sheet with flour to prevent it from sticking to the work surface or pasta machine.
- Use a sharp knife or ravioli cutter to cut out the ravioli.
Storage instructions:
- Store any leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, bring a pot of salted water to a boil and add the ravioli. Cook for 2-3 minutes or until heated through.
Presentation ideas:
- Serve the ravioli with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Garnishes:
- Fresh basil leaves or chopped parsley can be used as a garnish.
Pairings:
- Serve the ravioli with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the pasta dough is too dry, add a little water. If it is too wet, add a little flour.
Food safety advice:
- Be sure to cook the ravioli thoroughly to prevent any foodborne illnesses.
Food history:
- Ravioli is a traditional Italian dish that dates back to the 14th century.
Flavor profiles:
- The red deadnettle adds a slightly sweet and earthy flavor to the ricotta filling.
Serving suggestions:
- Serve the ravioli as a main course for a dinner party or as a special treat for a weeknight dinner.
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Region: Italian