Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 eggs
- 1/2 teaspoon salt
- 1/4 cup water
- 1/2 pound Robiola della Valsassina cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon black pepper
Special Equipment Needed:
- Pasta roller or rolling pin
- Ravioli mold or cookie cutter
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 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 Robiola della Valsassina cheese, Parmesan cheese, parsley, and black pepper until well combined.
5. Roll out the pasta dough using a pasta roller or rolling pin until it is thin and even.
6. Place a spoonful of the cheese mixture onto the pasta dough, leaving space between each spoonful.
7. Cover the cheese mixture with another layer of pasta dough and press down around the edges of each spoonful to seal the ravioli.
8. Use a ravioli mold or cookie cutter to cut out each 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 transfer them to a serving dish.
Time:
Preparation time: 45 minutes
Cooking time: 3-4 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 38g
Protein: 16g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Robiola della Valsassina cheese can be substituted with ricotta cheese.
Variations:
- Add chopped spinach or mushrooms to the cheese mixture for a different flavor.
- Top the ravioli with a tomato sauce or cream sauce.
Tips and Tricks:
- Make sure to seal the edges of the ravioli well to prevent the cheese from leaking out during cooking.
- Dust the pasta dough with flour to prevent it from sticking to the surface.
Storage Instructions:
Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the ravioli in a pot of boiling water for 1-2 minutes or until heated through.
Presentation Ideas:
Arrange the ravioli on a plate and drizzle with olive oil or sauce. Garnish with fresh parsley.
Garnishes:
Fresh parsley, grated Parmesan cheese
Pairings:
Serve with a side salad or garlic bread.
Suggested Side Dishes:
Side salad, garlic bread
Troubleshooting Advice:
If the ravioli dough is too dry, add more water. If it is too wet, add more flour.
Food Safety Advice:
Make sure to cook the ravioli until they float to the surface to ensure they are fully cooked.
Food History:
Robiola della Valsassina cheese is a soft cheese from the Lombardy region of Italy.
Flavor Profiles:
Creamy, cheesy, savory
Serving Suggestions:
Serve as a main dish or appetizer.
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