Ricotta Pecorina Monte Re Ravioli Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 cup ricotta cheese
- 1/2 cup grated pecorino cheese
- 1/4 cup grated Monte Re cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup water

Special Equipment Needed:
- Pasta roller or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water
- Colander or slotted spoon

Step-by-Step Instructions:

1. In a large mixing bowl, combine the flour, eggs, salt, black pepper, nutmeg, and water. Mix 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 plastic wrap and let it rest for 30 minutes.
4. In a separate bowl, mix together the ricotta, pecorino, and Monte Re cheeses.
5. Roll out the pasta dough using a pasta roller or rolling pin until it is thin enough to see through.
6. Place small spoonfuls of the cheese mixture onto the pasta sheet, leaving enough space in between each spoonful for cutting.
7. Fold the pasta sheet over the cheese mixture and press down around each spoonful to seal the ravioli.
8. Cut the ravioli into individual pieces using a ravioli cutter or knife.
9. Bring a large pot of salted water to a boil.
10. Carefully drop the ravioli into the boiling water and cook for 3-5 minutes or until they float to the surface.
11. Use a slotted spoon or colander to remove the ravioli from the water and drain off any excess water.
12. Serve hot with your favorite sauce.


Time:
Preparation time: 45 minutes
Cooking time: 3-5 minutes
Temperature:
Boiling water
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 43g
Protein: 17g

Substitutions for ingredients:
- You can substitute the Monte Re cheese with any other hard cheese, such as Parmesan or Romano.
- If you don't have pecorino cheese, you can use any other type of grated cheese.

Variations:
- Add chopped spinach or kale to the cheese mixture for a healthier option.
- Use different types of cheese for the filling, such as goat cheese or feta.
- Serve with a variety of sauces, such as tomato sauce, pesto, or alfredo sauce.

Tips and Tricks:
- Make 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 surface.
- Use a sharp knife or ravioli cutter to cut the ravioli for a clean edge.

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 or until heated through.

Presentation Ideas:
- Serve the ravioli on a bed of fresh greens or with a side salad.
- Garnish with fresh herbs, such as basil or parsley.

Garnishes:
- Fresh herbs, such as basil or parsley.

Pairings:
- Serve with a glass of red wine, such as Chianti or Sangiovese.

Suggested Side Dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad

Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.

Food Safety Advice:
- Make sure to cook the ravioli until they float to the surface to ensure they are fully cooked.
- 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 ricotta and pecorino cheese give the ravioli a creamy and slightly salty flavor, while the Monte Re cheese adds a nutty and sweet flavor.

Serving Suggestions:
- Serve the ravioli as a main dish or as an appetizer.

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Region: Italian

Taste: Creamy, Savory, Herby, Nutty, Tangy