Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 cup water
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
Special Equipment Needed:
- Pasta maker
- Ravioli mold
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour, eggs, water, salt, black pepper, garlic powder, onion powder, dried basil, dried oregano, and dried thyme. Mix well until a dough forms.
2. Knead the dough on a floured surface for 10 minutes until it becomes smooth and elastic.
3. Cover the dough with a damp towel and let it rest for 30 minutes.
4. In a separate mixing bowl, combine the ricotta cheese, Parmesan cheese, fresh parsley, fresh basil, fresh oregano, fresh thyme, and fresh rosemary. Mix well.
5. Divide the dough into four equal parts.
6. Roll out each part using a pasta maker until it becomes thin and flat.
7. Place a sheet of pasta on top of a ravioli mold.
8. Spoon a small amount of the cheese mixture into each ravioli mold.
9. Cover the cheese mixture with another sheet of pasta.
10. Use a rolling pin to press down on the ravioli mold and seal the edges of the ravioli.
11. Repeat steps 7-10 until all the dough and cheese mixture is used up.
12. Bring a large pot of salted water to a boil.
13. Add the ravioli to the boiling water and cook for 3-4 minutes or until they float to the surface.
14. Remove the ravioli from the water using a slotted spoon and place them on a serving dish.
Time:
Preparation time: 1 hour
Cooking time: 3-4 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories per serving: 340
Fat: 9g
Carbohydrates: 51g
Protein: 15g
Substitutions for ingredients:
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese or Asiago cheese.
- Instead of fresh herbs, you can use dried herbs.
Variations:
- You can add cooked spinach or mushrooms to the cheese mixture.
- You can use different types of cheese, such as mozzarella or fontina.
- You can make a tomato sauce to serve with the ravioli.
Tips and Tricks:
- Make sure the dough is well-kneaded and rested before rolling it out.
- Don't overfill the ravioli mold, or the filling will spill out.
- Use a sharp knife to cut the ravioli into individual pieces.
Storage Instructions:
- Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
- Store the cooked ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the ravioli, place them in a pot of boiling water for 1-2 minutes or until heated through.
Presentation Ideas:
- Serve the ravioli on a large platter with a sprinkle of Parmesan cheese and fresh herbs.
Garnishes:
- Fresh herbs, such as parsley or basil
- Shaved Parmesan cheese
Pairings:
- A light salad with vinaigrette dressing
- A glass of white wine, such as Pinot Grigio or Sauvignon Blanc
Suggested Side Dishes:
- Garlic bread
- Roasted vegetables, such as zucchini or bell peppers
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
- If the ravioli breaks apart while cooking, it may be overfilled or not sealed properly.
Food Safety Advice:
- Make sure the cheese mixture is fully cooked before filling the ravioli.
- Store the ravioli in the refrigerator at or below 40°F.
Food History:
- Ravioli is a traditional Italian dish that dates back to the 14th century.
Flavor Profiles:
- The Shtalp-Filled Ravioli has a savory and herbaceous flavor, with a creamy and cheesy filling.
Serving Suggestions:
- Serve the Shtalp-Filled Ravioli as a main course for lunch or dinner.
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