Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup Robiola cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup heavy cream
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli mold or cookie cutter
- Large pot for boiling water
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 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 mixing bowl, combine the Robiola cheese, Parmesan cheese, basil, black pepper, nutmeg, and heavy cream. Mix until well combined.
5. Roll out the pasta dough using a pasta roller or rolling pin until it is thin and even.
6. Using a ravioli mold or cookie cutter, cut the pasta into circles.
7. Place a small spoonful of the cheese mixture onto each circle of pasta.
8. Fold the pasta over and press the edges together to seal the ravioli.
9. Bring a large pot of salted water to a boil.
10. Add the ravioli to the boiling water and cook for 3-4 minutes or until they float to the surface.
11. Remove the ravioli from the water using a slotted spoon and serve hot.
Time:
Preparation time: 1 hour
Cooking time: 4 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 423
Fat: 18g
Carbohydrates: 47g
Protein: 18g
Substitutions for ingredients:
- Ricotta cheese can be used instead of Robiola cheese.
- Spinach or arugula can be used instead of basil.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add cooked ground meat to the cheese mixture for a meaty filling.
- Use a different shape of pasta, such as tortellini or agnolotti.
- Top the ravioli with a tomato sauce or brown butter sauce.
Tips and tricks:
- Make sure to seal the ravioli well to prevent the filling from leaking out during cooking.
- Dust the pasta with flour to prevent it from sticking together.
- Cook the ravioli in small batches to prevent them from sticking together.
Storage instructions:
- Store the uncooked ravioli in the refrigerator for up to 2 days.
- Freeze the uncooked ravioli for up to 3 months.
Reheating instructions:
- To reheat the ravioli, boil them in salted water for 2-3 minutes or until heated through.
Presentation ideas:
- Serve the ravioli on a plate with a drizzle of olive oil and a sprinkle of Parmesan cheese.
- Garnish the plate with fresh basil leaves.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve the ravioli with a side salad or garlic bread.
- Pair the ravioli with a light white wine, such as Pinot Grigio.
Suggested side dishes:
- Side salad
- Garlic bread
Troubleshooting advice:
- If the pasta dough is too dry, add a little bit of water.
- If the pasta dough is too wet, add a little bit of flour.
- If the ravioli are falling apart during cooking, make sure to seal them well 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.
Food history:
- Ravioli is a traditional Italian dish that dates back to the 14th century.
Flavor profiles:
- Creamy, cheesy, and herbaceous.
Serving suggestions:
- Serve the ravioli as a main course for lunch or dinner.
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Region: Italian