Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 eggs
- 1/2 teaspoon salt
- 1/4 cup water
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter
- 1/4 cup chopped walnuts
Special equipment needed:
- Rolling pin
- Ravioli cutter
- Large pot
- Colander
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 on a floured surface for 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 bowl, mix together the ricotta cheese, Parmesan cheese, parsley, black pepper, and nutmeg.
5. On a floured surface, roll out the dough to a thickness of 1/8 inch.
6. Using a ravioli cutter, cut the dough into 2-inch squares.
7. Place a teaspoon of the ricotta mixture onto one square of dough, leaving a 1/2 inch border around the edges.
8. Place another square of dough on top of the ricotta mixture and press the edges together to seal the ravioli.
9. Repeat until all the dough and filling is used up.
10. In a large pot of boiling salted water, cook the ravioli for 3-4 minutes until they float to the surface.
11. Drain the ravioli in a colander.
12. In a small saucepan, melt the butter over medium heat until it turns golden brown.
13. Add the chopped walnuts to the butter and cook for 1-2 minutes until they are toasted.
14. Pour the butter and walnut mixture over the cooked ravioli and serve immediately.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 40g
Protein: 17g
Substitutions for ingredients:
- Spinach can be substituted for parsley.
- Pecans can be substituted for walnuts.
- Cottage cheese can be substituted for ricotta cheese.
Variations:
- Add cooked ground beef or sausage to the ricotta mixture for a meaty version.
- Use a different type of cheese, such as goat cheese or feta, in place of the Parmesan cheese.
- Add chopped sun-dried tomatoes or roasted red peppers to the ricotta mixture for a burst of flavor.
Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking.
- Dust the dough with flour as needed to prevent it from sticking to the rolling pin or surface.
- Serve the ravioli with a side salad or garlic bread for a complete meal.
Storage instructions:
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the ravioli, place them in a pot of boiling water for 1-2 minutes until heated through.
Presentation ideas:
Serve the ravioli on a platter with the brown butter and walnut sauce drizzled over the top. Garnish with chopped parsley or grated Parmesan cheese.
Garnishes:
Chopped parsley, grated Parmesan cheese, or chopped walnuts.
Pairings:
Serve the ravioli with a glass of red wine, such as Chianti or Barbera.
Suggested side dishes:
Garlic bread, side salad, or roasted vegetables.
Troubleshooting advice:
If the dough is too dry, add a little more water. If it is too wet, add a little more flour.
Food safety advice:
Make sure to cook the ravioli thoroughly to prevent foodborne illness.
Food history:
Ravioli is a traditional Italian dish that dates back to the 14th century. It is believed to have originated in the city of Genoa.
Flavor profiles:
The ricotta and Parmesan cheese filling is creamy and savory, while the brown butter and walnut sauce adds a nutty and slightly sweet flavor.
Serving suggestions:
Serve the ravioli as a main course for a dinner party or special occasion.
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Region: Italian