Ingredients with Measurements:
- 1 package of fresh pasta sheets (12-16 sheets)
- 1 cup of Robiola di Castel San Giovanni cheese, crumbled
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh chives
- 2 cloves of garlic, minced
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs, beaten
- 1/4 cup of water
Special Equipment Needed:
- Ravioli cutter or cookie cutter
- Rolling pin
- Large pot for boiling water
- Large skillet for cooking ravioli
Step-by-Step Instructions:
1. In a large mixing bowl, combine the Robiola di Castel San Giovanni cheese, Parmesan cheese, basil, parsley, chives, garlic, salt, and black pepper. Mix well.
2. Add the beaten eggs to the cheese mixture and stir until well combined.
3. Lay out a pasta sheet on a lightly floured surface. Spoon about 1 tablespoon of the cheese mixture onto the pasta sheet, leaving about 1 inch of space between each spoonful.
4. Dip your finger in the water and run it along the edges of the pasta sheet.
5. Lay another pasta sheet on top of the cheese mixture and press down around each spoonful of cheese to seal the edges.
6. Use a ravioli cutter or cookie cutter to cut out each ravioli. Repeat with the remaining pasta sheets and cheese mixture.
7. Bring a large pot of salted water to a boil. Add the ravioli and cook for 2-3 minutes or until they float to the surface.
8. While the ravioli are cooking, heat a large skillet over medium heat.
9. Using a slotted spoon, transfer the cooked ravioli to the skillet. Cook for 1-2 minutes on each side or until lightly browned.
10. Serve hot with your favorite sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 32g
- Protein: 16g
Substitutions for ingredients:
- Robiola di Castel San Giovanni cheese can be substituted with any soft cheese such as ricotta or goat cheese.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add cooked spinach or mushrooms to the cheese mixture for a different flavor.
- Use a different type of pasta such as tortellini or agnolotti.
Tips and Tricks:
- Make sure to seal the edges of the ravioli well to prevent the cheese from leaking out during cooking.
- Use a slotted spoon to transfer the ravioli from the pot to the skillet to prevent excess water from getting into the skillet.
Storage Instructions:
- Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat leftover ravioli in a skillet over medium heat until heated through.
Presentation Ideas:
- Serve the ravioli on a bed of fresh arugula or spinach.
- Drizzle with olive oil and sprinkle with additional Parmesan cheese.
Garnishes:
- Fresh herbs such as basil or parsley.
Pairings:
- Serve with a light tomato sauce or a garlic butter sauce.
Suggested Side Dishes:
- Garlic bread
- Caesar salad
Troubleshooting Advice:
- If the ravioli are sticking together, make sure to separate them gently with a fork.
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 originated in the city of Genoa.
Flavor Profiles:
- Creamy, cheesy, and herbaceous.
Serving Suggestions:
- Serve as a main dish or as an appetizer.
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Region: Italian