Ingredients with Measurements:
- 2 cups of all-purpose flour
- 3 eggs
- 1/2 teaspoon of salt
- 1/4 cup of water
- 1/2 pound of Strolghino salami, finely chopped
- 1/2 cup of ricotta cheese
- 1/4 cup of grated Parmesan cheese
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Special equipment needed:
- Pasta machine
- Ravioli cutter
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, salt, and water. Mix well until a dough forms.
2. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
3. Cover the dough with plastic wrap and let it rest for 30 minutes.
4. In another mixing bowl, combine the chopped Strolghino salami, ricotta cheese, Parmesan cheese, black pepper, and nutmeg. Mix well.
5. Roll out the dough with a pasta machine until it is thin enough to see through.
6. Place a tablespoon of the Strolghino filling onto the dough, leaving about 1 inch of space between each filling.
7. Fold the dough over the filling and press down around the edges to seal the ravioli.
8. Cut the ravioli with a ravioli cutter and place them on a floured surface.
9. Bring a pot of salted water to a boil and cook the ravioli for 2-3 minutes or until they float to the surface.
10. Serve the ravioli hot with your favorite sauce.
Time:
Preparation time: 1 hour
Cooking time: 2-3 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 35g
Protein: 18g
Substitutions for ingredients:
- You can substitute the Strolghino salami with any other type of salami or cured meat.
- You can substitute the ricotta cheese with cottage cheese or cream cheese.
- You can substitute the Parmesan cheese with Pecorino Romano cheese.
Variations:
- You can add chopped fresh herbs such as basil or parsley to the filling.
- You can add sautéed mushrooms or spinach to the filling.
- You can use a different type of pasta dough such as spinach or tomato pasta dough.
Tips and tricks:
- Make sure to seal the ravioli well to prevent the filling from leaking out during cooking.
- Dust the ravioli with flour to prevent them from sticking together.
- Cook the ravioli in small batches to prevent them from sticking together.
Storage instructions:
- You can store the uncooked ravioli in the refrigerator for up to 2 days.
- You can freeze the uncooked ravioli for up to 1 month.
Reheating instructions:
- To reheat the ravioli, simply boil them in salted water for 2-3 minutes or until heated through.
Presentation ideas:
- Serve the ravioli on a plate with your favorite sauce and garnish with chopped fresh herbs.
Garnishes:
- Chopped fresh herbs such as basil or parsley
- Grated Parmesan cheese
Pairings:
- Serve the ravioli with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
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 are sticking together, dust them with flour.
Food safety advice:
- Make sure to cook the ravioli to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Ravioli is a traditional Italian dish that dates back to the 14th century.
Flavor profiles:
- The Strolghino salami adds a salty and savory flavor to the filling, while the ricotta cheese adds a creamy and tangy flavor.
Serving suggestions:
- Serve the ravioli as a main course for lunch or dinner.
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Region: Italian