Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1/2 cup grated Moliterno cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 egg yolk
- 1 tablespoon water
Special equipment needed:
- Pasta machine
- Ravioli cutter or cookie cutter
- Rolling pin
- Large pot for boiling water
- Colander
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, salt, and olive oil. Mix until a dough forms.
2. Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
3. Cover the dough with plastic wrap and let it rest for 30 minutes.
4. In a separate mixing bowl, combine the ricotta cheese, Moliterno cheese, Parmesan cheese, black pepper, and nutmeg. Mix well.
5. Roll out the pasta dough using a pasta machine to the desired thickness.
6. Cut the pasta sheets into equal-sized squares using a ravioli cutter or cookie cutter.
7. Place a tablespoon of the cheese mixture in the center of each pasta square.
8. In a small bowl, whisk together the egg yolk and water to create an egg wash.
9. Brush the edges of the pasta squares with the egg wash.
10. Place another pasta square on top of the cheese mixture and press the edges together to seal.
11. Use a fork to crimp the edges of the ravioli.
12. Bring a large pot of salted water to a boil.
13. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes or until they float to the surface.
14. Use a slotted spoon to remove the ravioli from the water and place them in a colander to drain.
15. Serve hot with your favorite sauce.
Time:
Preparation time: 1 hour
Cooking time: 3-4 minutes
5. Temperature:
Boiling water
Serving size:
Makes about 20 ravioli, serving size varies
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 20g
Protein: 9g
Substitutions for ingredients:
- Moliterno cheese can be substituted with Pecorino Romano or Parmigiano-Reggiano cheese.
- All-purpose flour can be substituted with semolina flour or gluten-free flour.
- Ricotta cheese can be substituted with cottage cheese or goat cheese.
Variations:
- Add spinach or kale to the cheese mixture for a healthier option.
- Use different types of cheese for the filling, such as Gorgonzola or Fontina.
- Serve the ravioli with a variety of sauces, such as marinara, Alfredo, or pesto.
Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking.
- Dust the pasta sheets with flour to prevent them from sticking together.
- Cook the ravioli in small batches to prevent them from sticking together in the pot.
Storage instructions:
- Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
- Freeze the uncooked ravioli on a baking sheet for 1 hour, then transfer them to a freezer-safe container for up to 3 months.
Reheating instructions:
- To reheat the ravioli, boil them in salted water for 2-3 minutes or until heated through.
- Alternatively, heat them in the microwave for 1-2 minutes.
Presentation ideas:
- Serve the ravioli on a bed of fresh arugula or spinach.
- Garnish with fresh herbs, such as parsley or basil.
- Drizzle with olive oil or balsamic glaze.
Garnishes:
- Fresh herbs, such as parsley or basil
- Grated Parmesan cheese
- Red pepper flakes
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the pasta dough is too dry, add a little water.
- If the pasta dough is too wet, add a little flour.
- 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 safe to eat.
- Store the ravioli in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Ravioli is a traditional Italian dish that originated in the region of Liguria.
- The dish was originally made with leftover meat and vegetables, wrapped in pasta dough.
Flavor profiles:
- Creamy, cheesy, and slightly nutty.
Serving suggestions:
- Serve as a main dish or appetizer.
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Region: Italian