Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/4 tsp salt
- 1/4 cup water
- 1 lb Stracchino cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 tsp black pepper
Special equipment needed:
- Pasta maker
- Ravioli mold
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 10 minutes until smooth and elastic.
3. Cover the dough with a damp towel and let it rest for 30 minutes.
4. In a separate bowl, mix the Stracchino cheese, Parmesan cheese, basil, and black pepper until well combined.
5. Roll out the pasta dough using a pasta maker until it is thin enough to fit into the ravioli mold.
6. Place the pasta sheet over the ravioli mold and press it down gently.
7. Spoon the cheese mixture into the mold, filling each ravioli pocket.
8. Place another pasta sheet over the mold and press down to seal the ravioli.
9. Use a rolling pin to roll over the mold, cutting the ravioli into individual pieces.
10. Remove the excess pasta and repeat the process until all the dough and cheese mixture is used up.
11. Bring a large pot of salted water to a boil.
12. Add the ravioli to the boiling water and cook for 3-4 minutes until they float to the surface.
13. Remove the ravioli from the water using a slotted spoon and place them on a serving plate.
14. Serve hot with your favorite sauce.
Time:
Preparation time: 45 minutes
Cooking time: 4 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 20g
Substitutions for ingredients:
- Stracchino cheese can be substituted with ricotta cheese or cream cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Basil can be substituted with parsley or oregano.
Variations:
- Add chopped spinach or kale to the cheese mixture for a healthier option.
- Use a different pasta shape, such as tortellini or agnolotti.
- Add cooked ground beef or sausage to the cheese mixture for a meaty option.
Tips and tricks:
- Make sure the pasta dough is thin enough to fit into the ravioli mold without tearing.
- Use a floured surface to prevent the pasta from sticking.
- Don't overfill the ravioli pockets to prevent them from bursting during cooking.
Storage instructions:
- Store the uncooked ravioli in an airtight container in the refrigerator for up to 2 days.
- Freeze the uncooked ravioli for up to 1 month.
Reheating instructions:
- To reheat the ravioli, boil them in salted water for 2-3 minutes until heated through.
Presentation ideas:
- Serve the ravioli on a white plate to showcase their vibrant colors.
- Garnish with fresh basil or parsley.
Garnishes:
- Fresh basil or parsley.
Pairings:
- Serve with a tomato sauce or pesto sauce.
- Pair with a glass of Chianti or Pinot Grigio.
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the ravioli dough is too dry, add more water.
- If the ravioli dough is too wet, add more flour.
- If the ravioli bursts during cooking, reduce the filling amount.
Food safety advice:
- Make sure the cheese mixture is fully cooked before filling the ravioli.
- Store the ravioli in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Ravioli originated in Italy in the 14th century.
Flavor profiles:
- Creamy, cheesy, and herbaceous.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Italian