Ingredients with Measurements:
- 1 pound fresh pasta dough
- 8 ounces Robiola di Montevecchia cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 tablespoon olive oil
Special equipment needed:
- Pasta machine
- Ravioli mold
1. In a mixing bowl, combine the Robiola di Montevecchia cheese, Parmesan cheese, parsley, salt, black pepper, egg, and olive oil. Mix well until all ingredients are fully incorporated.
2. Roll out the fresh pasta dough using a pasta machine until it is thin enough to fit into the ravioli mold.
3. Place the pasta sheet over the ravioli mold and gently press down to create pockets for the filling.
4. Spoon the cheese mixture into each pocket, making sure not to overfill.
5. Place another sheet of pasta over the mold and press down gently to seal the ravioli.
6. Use a rolling pin to cut the ravioli from the mold.
7. Bring a large pot of salted water to a boil.
8. Add the ravioli to the boiling water and cook for 2-3 minutes or until they float to the surface.
9. Remove the ravioli from the water using a slotted spoon and place them on a serving dish.
10. Serve hot with your favorite sauce.
Preparation time: 30 minutes
- Cooking time: 2-3 minutes
- Boiling water
- 4 servings
- Calories: 400
- Fat: 22g
- Carbohydrates: 40g
- Protein: 16g
Substitutions for ingredients:
- Robiola di Montevecchia cheese can be substituted with any soft cheese such as ricotta or goat cheese.
- Parsley can be substituted with basil or oregano.
- Add chopped spinach or mushrooms to the cheese mixture for added flavor.
- Use a different type of pasta such as tortellini or agnolotti.
Tips and tricks:
- Make sure the pasta sheet is thin enough to fit into the ravioli mold.
- Do not overfill the ravioli pockets to prevent them from bursting during cooking.
- Use a slotted spoon to remove the ravioli from the water to prevent them from breaking apart.
- Store any leftover ravioli in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the ravioli in a pot of boiling water for 1-2 minutes or until heated through.
- Serve the ravioli on a bed of fresh arugula or spinach.
- Drizzle with olive oil and sprinkle with Parmesan cheese.
- Fresh parsley or basil leaves
- Shaved Parmesan cheese
- Chianti or Pinot Noir wine
- Garlic bread
Suggested side dishes:
- Caesar salad
- Grilled vegetables
- If the ravioli bursts during cooking, reduce the filling amount in the next batch.
Food safety advice:
- Make sure to cook the ravioli thoroughly to prevent any foodborne illnesses.
- Ravioli is a traditional Italian dish that originated in the region of Liguria.
- Creamy, cheesy, and savory.
- Serve as a main course or as an appetizer.
Cooking Method: N/A
Course Type: N/A
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