Ingredients with Measurements:
- 1 pound fresh pasta dough
- 1/2 pound Robiola d'Alba cheese
- 2 tablespoons truffle oil
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1/4 cup water
Special equipment needed:
- Ravioli mold
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine Robiola d'Alba cheese, truffle oil, chopped fresh thyme, salt, and black pepper. Mix well.
2. Roll out the fresh pasta dough with a rolling pin to a thickness of 1/8 inch.
3. Using a ravioli mold, cut out circles of pasta dough.
4. Place a small amount of the cheese mixture in the center of each circle.
5. Beat the egg in a small bowl.
6. Brush the edges of the pasta circles with the beaten egg.
7. Place another circle of pasta dough on top of the cheese mixture and press the edges together to seal.
8. Repeat until all the pasta circles are filled.
9. In a small bowl, mix together the grated Parmesan cheese and all-purpose flour.
10. Dip each ravioli in the flour mixture, shaking off any excess.
11. In a large pot, bring water to a boil.
12. Add the ravioli to the boiling water and cook for 3-4 minutes or until they float to the top.
13. Remove the ravioli from the water with a slotted spoon and place on a serving plate.
14. Drizzle with truffle oil and sprinkle with chopped fresh thyme.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 24g
Saturated Fat: 14g
Cholesterol: 125mg
Sodium: 600mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 1g
Protein: 20g
Substitutions for ingredients:
- Robiola d'Alba cheese can be substituted with any soft cheese such as Brie or Camembert.
- Truffle oil can be substituted with olive oil.
- Fresh thyme can be substituted with dried thyme.
Variations:
- Add chopped mushrooms to the cheese mixture for a mushroom and truffle ravioli.
- Use spinach pasta dough instead of regular pasta dough for a spinach and truffle ravioli.
Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent the cheese from leaking out during cooking.
- Use a pasta roller to roll out the pasta dough to an even thickness.
- Dust the ravioli with flour before cooking to prevent them from sticking together.
Storage instructions:
Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the ravioli, place them in boiling water for 1-2 minutes or until heated through.
Presentation ideas:
Serve the ravioli on a white plate with a drizzle of truffle oil and a sprinkle of chopped fresh thyme.
Garnishes:
Chopped fresh thyme
Pairings:
Pair the ravioli with a glass of red wine such as Pinot Noir or Chianti.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the ravioli are sticking together, dust them with more flour before cooking.
- If the cheese is leaking out of the ravioli during cooking, make sure to seal the edges well.
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 uncooked ravioli in the refrigerator at 40°F or below.
Food history:
Robiola d'Alba is a soft cheese made from cow's milk and is named after the town of Alba in the Piedmont region of Italy. Truffles are a type of fungus that grow underground and are highly prized for their earthy flavor.
Flavor profiles:
Creamy, earthy, and savory.
Serving suggestions:
Serve the ravioli as a main course with a side salad and bread.
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Region: Italian