Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup scimut cheese, grated
- 1/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
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 and salt. Make a well in the center and add the eggs 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. Cover with plastic wrap and let it rest for 30 minutes.
3. In a separate bowl, mix together the scimut cheese, ricotta cheese, Parmesan cheese, black pepper, and nutmeg until well combined.
4. Roll out the pasta dough using a pasta roller or rolling pin until it is thin enough to see through. Cut the dough into circles using a ravioli mold or cookie cutter.
5. Place a small spoonful of the cheese mixture in the center of each circle. Brush the edges with water and fold the dough over to create a half-moon shape. Press the edges together to seal the ravioli.
6. 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.
7. Remove the ravioli from the water using a slotted spoon and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 2-3 minutes
Temperature:
Boiling water
Serving size:
Makes about 20 ravioli
Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 17g
Protein: 8g
Substitutions for ingredients:
- Scimut cheese can be substituted with any other type of cheese, such as feta or goat cheese.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add chopped spinach or kale to the cheese mixture for a healthier option.
- Substitute the black pepper and nutmeg with red pepper flakes for a spicier version.
Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking.
- Dust the dough with flour to prevent it from sticking to the surface while rolling it out.
- Use a fork to crimp the edges of the ravioli for a decorative touch.
Storage instructions:
Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, boil the ravioli in salted water for 1-2 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.
Garnishes:
Garnish with fresh herbs, such as basil or parsley.
Pairings:
Pair with a light tomato sauce or a garlic butter sauce.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the dough is too dry, add a little bit of water to it.
- If the dough is too wet, add a little bit of flour to it.
Food safety advice:
Make sure to cook the ravioli thoroughly to prevent any foodborne illnesses.
Food history:
Ravioli is a traditional Italian dish that originated in the city of Genoa in the 14th century.
Flavor profiles:
The scimut cheese adds a tangy and salty flavor to the ravioli, while the ricotta cheese adds a creamy texture. The Parmesan cheese adds a nutty and savory flavor, while the black pepper and nutmeg add a subtle spiciness and warmth.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
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Region: Italian
Taste: Savory, Rich, Herby, Cheesy, Comforting