Italian > Pasta > Ravioli

Sorrel and Ricotta Ravioli Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 2 cups fresh sorrel leaves, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter
- 1/4 cup chopped walnuts
- Salt and pepper to taste

Special equipment needed:
- Pasta roller or rolling pin
- Ravioli cutter or knife
- Large pot for boiling water

Step-by-step instructions:

1. In a large mixing bowl, combine the flour, eggs, and salt. Mix until the dough comes together. Knead the dough for 10 minutes until it becomes smooth and elastic.

2. Cover the dough with plastic wrap and let it rest for 30 minutes.

3. In another mixing bowl, combine the chopped sorrel, ricotta cheese, Parmesan cheese, black pepper, and nutmeg. Mix until well combined.

4. Divide the dough into four equal parts. Roll out each part using a pasta roller or rolling pin until it is thin enough to see through.

5. Place a tablespoon of the sorrel and ricotta mixture onto one half of the rolled-out dough. Leave a small gap between each spoonful of filling.

6. Fold the other half of the dough over the filling and press down around each spoonful of filling to seal the ravioli.

7. Use a ravioli cutter or knife to cut the ravioli into individual pieces.

8. 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.

9. In a small saucepan, melt the butter over medium heat. Add the chopped walnuts and cook for 1-2 minutes until they are lightly toasted.

10. Drain the ravioli and toss them in the butter and walnut mixture. Season with salt and pepper to taste.


Time:
Preparation time: 45 minutes
Cooking time: 4-5 minutes
Temperature:
Boiling water
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 44g
Protein: 18g
Sodium: 470mg

Substitutions for ingredients:
- Spinach or arugula can be used instead of sorrel.
- Cottage cheese or goat cheese can be used instead of ricotta cheese.
- Pecans or almonds can be used instead of walnuts.

Variations:
- Add cooked bacon or prosciutto to the filling for a meatier version.
- Use a different sauce, such as a tomato sauce or a cream sauce.
- Add some lemon zest to the filling for a brighter flavor.

Tips and tricks:
- Make sure to seal the ravioli well to prevent the filling from leaking out during cooking.
- Dust the dough with flour to prevent it from sticking to the rolling pin or pasta roller.
- Cook the ravioli in batches to prevent them from sticking together.

Storage instructions:
- Store any leftover 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 until heated through.

Presentation ideas:
- Serve the ravioli on a plate with the butter and walnut sauce drizzled over the top.
- Garnish with some chopped fresh herbs, such as parsley or basil.

Pairings:
- Serve with a side salad or some roasted vegetables.

Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with Parmesan cheese

Troubleshooting advice:
- If the dough is too dry, add a little bit of water.
- If the dough is too wet, add a little bit of flour.
- If the ravioli are falling apart during cooking, make sure to seal them well before cooking.

Food safety advice:
- Make sure to cook the ravioli until they are fully cooked to prevent any foodborne illnesses.

Food history:
- Ravioli is a traditional Italian dish that dates back to the 14th century.

Flavor profiles:
- The sorrel adds a tangy and slightly sour flavor to the filling, which is balanced out by the creamy ricotta cheese and nutty Parmesan cheese.

Serving suggestions:
- Serve the ravioli as a main course for a dinner party or a special occasion.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Italian

Taste: Creamy, Tangy, Savory, Herbal, Earthy