Sea Bluebell and Ricotta Ravioli Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup semolina flour
- 3 eggs
- 1/2 tsp salt
- 1/2 cup sea bluebells, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 cup unsalted butter
- 1/4 cup chopped fresh parsley

Special equipment needed:
- Pasta roller or rolling pin
- Ravioli cutter or knife

Step-by-step instructions:

1. In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center and add the eggs. Mix until a dough forms.
2. Knead the dough for 10 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
3. In another mixing bowl, combine the chopped sea bluebells, ricotta cheese, Parmesan cheese, black pepper, and nutmeg. Mix well.
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 2-inch squares.
5. Place a spoonful of the sea bluebell and ricotta mixture onto each square. Fold the square in half to form a triangle and press the edges to seal.
6. Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface.
7. In a small saucepan, melt the butter over medium heat until it turns golden brown. Add the chopped parsley and remove from heat.
8. Drain the ravioli and toss them in the brown butter sauce.
9. Serve hot with additional Parmesan cheese and parsley on top.


Time:
Preparation time: 45 minutes
Cooking time: 4 minutes
Temperature:
Boiling water
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 16g
Saturated Fat: 9g
Cholesterol: 135mg
Sodium: 380mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 1g
Protein: 15g

Substitutions for ingredients:
- Sea bluebells can be substituted with spinach or kale.
- Ricotta cheese can be substituted with cottage cheese or goat cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.

Variations:
- Add cooked shrimp or crab meat to the sea bluebell and ricotta mixture for a seafood twist.
- Use a different sauce such as tomato sauce or pesto instead of the brown butter sauce.

Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking.
- Dust the pasta dough with flour to prevent it from sticking to the rolling pin or pasta roller.
- Use a ravioli cutter or knife to cut the pasta dough into squares for a uniform shape.

Storage instructions:
Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat the cooked ravioli in a microwave or on the stovetop with additional sauce.

Presentation ideas:
Serve the ravioli on a white plate with a sprinkle of Parmesan cheese and chopped parsley on top.

Garnishes:
Parmesan cheese and chopped parsley

Pairings:
Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables

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.

Food safety advice:
- Make sure to cook the ravioli to an internal temperature of 165°F to ensure it is safe to eat.
- Store the cooked ravioli in the refrigerator for up to 3 days.

Food history:
Ravioli is a traditional Italian pasta dish that originated in the region of Liguria. It is typically filled with cheese, meat, or vegetables and served with a sauce.

Flavor profiles:
The sea bluebell and ricotta filling is creamy and slightly sweet, while the brown butter sauce adds a nutty and savory flavor.

Serving suggestions:
Serve the Sea Bluebell and Ricotta Ravioli as a main course for dinner or as an appetizer for a special occasion.

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Region: Italian

Taste: Creamy, Savory, Cheesy, Herbal, Nutty