Ingredients with Measurements:
- 2 cups of all-purpose flour
- 3 eggs
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 1/2 cup of ricotta cheese
- 1/2 cup of cooked and chopped sow thistle leaves
- 1/4 cup of grated Parmesan cheese
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli mold or cookie cutter
- Large pot for boiling water
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, olive oil, and salt. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
3. Cover the dough with plastic wrap and let it rest for 30 minutes.
4. In a separate mixing bowl, combine the ricotta cheese, sow thistle leaves, Parmesan cheese, black pepper, and nutmeg. Mix well.
5. Roll out the pasta dough using a pasta roller or rolling pin until it is thin enough to fit into the ravioli mold.
6. Place the pasta sheet onto the ravioli mold and press down gently to create indentations for the filling.
7. Spoon the ricotta and sow thistle mixture into each indentation.
8. Place another sheet of pasta on top and press down gently to seal the ravioli.
9. Use a cookie cutter or knife to cut out each ravioli.
10. Bring a large pot of salted water to a boil.
11. Carefully add the ravioli to the boiling water and cook for 3-4 minutes or until they float to the surface.
12. Use a slotted spoon to remove the ravioli from the water and place them onto a serving dish.
13. Serve hot with your favorite sauce.
Time:
Preparation time: 45 minutes
Cooking time: 4 minutes
5. Temperature:
Boiling water
Serving size:
Makes approximately 20 ravioli
Nutritional information:
Calories: 150
Fat: 6g
Carbohydrates: 18g
Protein: 7g
Substitutions for ingredients:
- Spinach or kale can be substituted for sow thistle leaves
- Cottage cheese can be substituted for ricotta cheese
- Pecorino Romano cheese can be substituted for Parmesan cheese
Variations:
- Add chopped garlic to the ricotta and sow thistle mixture for extra flavor
- Use a different pasta shape, such as tortellini or agnolotti
- Serve with a simple tomato sauce or brown butter and sage sauce
Tips and tricks:
- Make sure to seal the ravioli well to prevent the filling from leaking out during cooking
- Use a floured surface when rolling out the pasta dough to prevent sticking
- Don't overfill the ravioli or they may burst during cooking
Storage instructions:
Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, bring a pot of salted water to a boil and add the ravioli. Cook for 2-3 minutes or until heated through.
Presentation ideas:
Arrange the ravioli on a serving dish and drizzle with olive oil and grated Parmesan cheese.
Garnishes:
Fresh herbs, such as basil or parsley, can be used as a garnish.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
Roasted vegetables or a simple green salad would pair well with this dish.
Troubleshooting advice:
If the pasta dough is too dry, add a little bit of water. If it is too wet, add a little bit of flour.
Food safety advice:
Make sure to cook the ravioli thoroughly to prevent any foodborne illnesses.
Food history:
Ravioli is a traditional Italian dish that dates back to the 14th century.
Flavor profiles:
The ricotta and sow thistle filling is creamy and slightly nutty, while the pasta dough is tender and slightly chewy.
Serving suggestions:
Serve the ravioli as a main course for dinner or as an appetizer for a party.
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Region: Italian