Ingredients with Measurements:
- 1 package of Val di Sabbia Ravioli
- 1 cup of ricotta cheese
- 1 cup of fresh spinach, chopped
- 1/4 cup of grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- 1/4 cup of all-purpose flour
Special equipment needed:
- Large pot
- Mixing bowl
- Rolling pin
- Ravioli cutter or knife
- Colander
Step-by-step instructions:
1. In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, egg, salt, and pepper. Mix well until all ingredients are fully incorporated.
2. Sprinkle some flour on a clean surface and roll out the ravioli dough using a rolling pin. Cut the dough into circles using a ravioli cutter or knife.
3. Place a spoonful of the ricotta and spinach mixture in the center of each ravioli circle. Fold the dough over to create a half-moon shape and press the edges to seal.
4. Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-5 minutes or until they float to the surface.
5. Drain the ravioli in a colander and transfer them to a serving plate.
- Time:
Preparation time: 30 minutes
- Cooking time: 5 minutes
Temperature:
- Boiling water
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 45g
- Protein: 16g
Substitutions for ingredients:
- You can substitute the spinach with kale or Swiss chard.
- You can use cottage cheese instead of ricotta cheese.
Variations:
- You can add some chopped garlic or onion to the ricotta and spinach mixture for extra flavor.
- You can top the ravioli with a tomato sauce or pesto sauce.
Tips and tricks:
- Make sure to seal the edges of the ravioli well to prevent the filling from leaking out during cooking.
- Dust the ravioli with flour to prevent them from sticking together.
Storage instructions:
- You can store the uncooked ravioli in the refrigerator for up to 2 days.
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 bed of fresh spinach leaves or with a side salad.
Garnishes:
- Garnish the ravioli with some chopped fresh herbs such as parsley or basil.
Pairings:
- This dish pairs well with a glass of Chianti or Pinot Grigio.
Suggested side dishes:
- A side salad or garlic bread would be a great addition to this dish.
Troubleshooting advice:
- If the ravioli dough is too sticky, add more flour to the surface and rolling pin.
Food safety advice:
- Make sure to cook the ravioli thoroughly to prevent any foodborne illnesses.
Food history:
- Val di Sabbia is a region in Northern Italy known for its traditional pasta dishes.
Flavor profiles:
- This dish is savory and creamy with a hint of saltiness from the Parmesan cheese.
Serving suggestions:
- Serve the ravioli hot with your favorite sauce and a glass of wine.
Related Categories
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Region: Italian
Taste: Savory, Creamy, Cheesy, Herbaceous, Nutty