Ingredients with Measurements:
- 1 cup semolina flour
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup water
- 1/2 cup frozen spinach, thawed and drained
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Semicircular ravioli cutter
- Large pot for boiling water
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the semolina flour, all-purpose flour, and salt.
2. Slowly add the water, mixing with a fork until a dough forms.
3. Knead the dough on a floured surface for 5-10 minutes until smooth.
4. Cover the dough with a damp towel and let it rest for 30 minutes.
5. In a separate bowl, mix together the spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper.
6. Roll out the dough on a floured surface until it is 1/8 inch thick.
7. Use a semicircular ravioli cutter to cut out circles of dough.
8. Place a spoonful of the spinach and ricotta mixture onto one half of each circle.
9. Fold the other half of the circle over the filling and press the edges together to seal.
10. Bring a large pot of salted water to a boil.
11. Carefully drop the semicotto into the boiling water and cook for 3-4 minutes or until they float to the surface.
12. Use a slotted spoon to remove the semicotto from the water and place them on a plate.
13. Serve hot with your choice of sauce.
Time:
Preparation time: 45 minutes
Cooking time: 3-4 minutes
Temperature:
Boiling water
Serving size:
Makes approximately 20 semicotto
Nutritional information:
Calories per serving: 110
Fat: 4g
Protein: 5g
Carbohydrates: 14g
Fiber: 1g
Sugar: 1g
Sodium: 160mg
Substitutions for ingredients:
- Fresh spinach can be used instead of frozen spinach.
- Cottage cheese can be used instead of ricotta cheese.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped garlic to the spinach and ricotta mixture for extra flavor.
- Substitute the spinach for kale or Swiss chard.
- Serve with a tomato sauce or a brown butter and sage sauce.
Tips and tricks:
- Make sure to drain the spinach well to avoid a watery filling.
- Use a fork to crimp the edges of the semicotto for a decorative touch.
- Dust the semicotto with flour to prevent them from sticking together.
Storage instructions:
- Store leftover semicotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the semicotto in a pot of boiling water for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the semicotto on a bed of tomato sauce for a pop of color.
- Garnish with fresh basil or parsley.
Pairings:
- Pair with a light salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the dough is too dry, add more water a tablespoon at a time until a dough forms.
- If the semicotto fall apart in the water, make sure the edges are sealed tightly before cooking.
Food safety advice:
- Make sure to cook the semicotto until they float to the surface to ensure they are fully cooked.
Food history:
- Semicotto is a traditional Italian dish that originated in the Emilia-Romagna region.
Flavor profiles:
- The semicotto has a tender, chewy texture with a creamy spinach and ricotta filling.
Serving suggestions:
- Serve the semicotto as a main dish or as an appetizer.
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Region: Italian