Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 eggs
- 1/2 teaspoon salt
- 1/4 cup water
- 1/2 pound ground beef
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1/2 cup tomato sauce
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Ravioli mold
- Large pot
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, salt, and water. 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 a damp towel and let it rest for 30 minutes.
4. In a separate bowl, mix together the ground beef, Parmesan cheese, parsley, basil, oregano, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
5. Heat the olive oil in a skillet over medium heat. Add the beef mixture and cook until browned.
6. Add the tomato sauce to the skillet and stir to combine. Season with salt and pepper to taste.
7. Roll out the dough on a floured surface until it is thin and even.
8. Place the dough onto the ravioli mold and press down to create indentations.
9. Spoon the beef mixture into the indentations.
10. Place another layer of dough on top and press down to seal the ravioli.
11. Use a knife or ravioli cutter to separate the individual ravioli.
12. 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.
13. Serve hot with additional tomato sauce and grated Parmesan cheese.
Time:
Preparation time: 45 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 22g
Substitutions for ingredients:
- Ground beef can be substituted with ground pork or ground turkey.
- Parmesan cheese can be substituted with Romano cheese.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add chopped spinach or kale to the beef mixture for added nutrition.
- Use a different sauce such as Alfredo or pesto instead of tomato sauce.
- Make the ravioli smaller or larger depending on preference.
Tips and tricks:
- Be sure to knead the dough thoroughly to ensure it is smooth and elastic.
- Use a ravioli mold to ensure uniformity in size and shape.
- Don't overfill the ravioli or they may burst during cooking.
Storage instructions:
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the ravioli in a pot of boiling water for 1-2 minutes or until heated through.
Presentation ideas:
Serve the ravioli on a bed of fresh spinach or arugula for added color and nutrition.
Garnishes:
Garnish with fresh parsley or basil leaves.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the ravioli burst during cooking, try using less filling or sealing the edges more tightly.
Food safety advice:
Be sure to cook the ground beef thoroughly to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Spalèm ravioli is a traditional Italian dish that originated in the Emilia-Romagna region.
Flavor profiles:
Savory, meaty, herbal, tangy
Serving suggestions:
Serve hot with additional tomato sauce and grated Parmesan cheese.
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Region: Italian