Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 cup water
- 1/2 pound smoked Ossolana ricotta cheese
- 1/4 cup grated Parmesan 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
- Large skillet for sauce
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 5-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
3. In a separate bowl, mix together the smoked Ossolana ricotta cheese, Parmesan 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. Cut the dough into 2-inch squares.
5. Place a small spoonful of the cheese mixture in the center of each square. Fold the square in half to form a triangle and press the edges together to seal.
6. 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.
7. In a large skillet, melt the butter over medium heat. Add the chopped parsley and cook for 1-2 minutes until fragrant.
8. Using a slotted spoon, transfer the cooked ravioli to the skillet with the butter sauce. Toss to coat.
9. Serve hot with additional Parmesan cheese and parsley on top.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 40g
Protein: 15g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Smoked Ossolana ricotta cheese can be substituted with regular ricotta cheese or another smoked cheese of your choice.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add chopped spinach or kale to the cheese mixture for a healthier option.
- Use a different type of pasta, such as fettuccine or linguine, instead of ravioli.
- Add cooked bacon or pancetta to the butter sauce for a smoky flavor.
Tips and tricks:
- Make sure to seal the edges of the ravioli tightly to prevent the filling from leaking out during cooking.
- Dust the pasta dough with flour as needed to prevent it from sticking to the surface.
- Cook the ravioli in batches to prevent overcrowding in the pot.
Storage instructions:
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the ravioli in a pot of boiling water for 1-2 minutes or until heated through.
Presentation ideas:
Serve the ravioli on a large platter with additional Parmesan cheese and parsley on top.
Garnishes:
Fresh parsley, grated Parmesan cheese
Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc
- A light salad with a vinaigrette dressing
Suggested side dishes:
- Garlic bread
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the pasta dough is too dry, add a little more water. If it is too wet, add a little more flour.
- If the ravioli are falling apart during cooking, make sure to seal the edges tightly and cook them in batches.
Food safety advice:
- Make sure to cook the ravioli to an internal temperature of at least 165°F to ensure they are safe to eat.
- Store leftover ravioli in the refrigerator within 2 hours of cooking.
Food history:
Ravioli is a traditional Italian pasta dish that originated in the city of Genoa. It is typically filled with cheese, meat, or vegetables and served with a sauce.
Flavor profiles:
The smoked Ossolana ricotta cheese adds a smoky, savory flavor to the ravioli, while the Parmesan cheese and nutmeg add a subtle sweetness.
Serving suggestions:
Serve the ravioli as a main dish for a cozy dinner at home or as an appetizer for a dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian