Wood Sorrel and Ricotta Ravioli Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 cup water
- 1 cup fresh wood sorrel leaves, chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg

Special equipment needed:
- Pasta maker
- Ravioli cutter

Step-by-step instructions:

1. In a large mixing bowl, combine the flour, eggs, and salt. Mix until the dough comes together.

2. Knead the dough for 10 minutes until it is smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.

3. In a separate bowl, mix together the wood sorrel, ricotta cheese, Parmesan cheese, black pepper, and nutmeg.

4. Divide the dough into 4 equal parts. Roll out each piece of dough using a pasta maker until it is thin enough to see through.

5. Place a spoonful of the wood sorrel and ricotta mixture onto one half of the rolled-out dough, leaving space between each spoonful.

6. Fold the other half of the dough over the filling and press the edges together to seal.

7. Use a ravioli cutter to cut out the ravioli squares.

8. Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes until they float to the surface.

9. Drain the ravioli and serve hot.


- Time:
Preparation time: 45 minutes
- Cooking time: 4 minutes
Temperature:
- Boiling water
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 9g
- Carbohydrates: 50g
- Protein: 16g

Substitutions for ingredients:
- Spinach or arugula can be substituted for wood sorrel.
- Cottage cheese can be substituted for ricotta cheese.
- Romano cheese can be substituted for Parmesan cheese.

Variations:
- Add cooked bacon or prosciutto to the filling for a meatier version.
- Use a different shape of pasta, such as tortellini or agnolotti.

Tips and tricks:
- Make sure the edges of the ravioli are well-sealed to prevent the filling from leaking out during cooking.
- Dust the dough with flour to prevent it from sticking to the pasta maker.
- Use a fork to crimp the edges of the ravioli for a decorative touch.

Storage instructions:
- Store the uncooked ravioli in the refrigerator for up to 2 days.

Reheating instructions:
- Reheat the ravioli in boiling water for 1-2 minutes until heated through.

Presentation ideas:
- Serve the ravioli on a bed of fresh greens, such as arugula or spinach.
- Top with a drizzle of olive oil and a sprinkle of Parmesan cheese.

Garnishes:
- Fresh herbs, such as basil or parsley.
- Lemon zest.

Pairings:
- A light white wine, such as Pinot Grigio or Sauvignon Blanc.

Suggested side dishes:
- Garlic bread.
- Roasted vegetables.

Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.

Food safety advice:
- Make sure the filling is cooked to a safe temperature of 165°F.

Food history:
- Ravioli is a traditional Italian dish that dates back to the 14th century.

Flavor profiles:
- The wood sorrel adds a tangy, lemony flavor to the filling, while the ricotta cheese adds a creamy texture.

Serving suggestions:
- Serve the ravioli as a main course for dinner, or as an appetizer for a dinner party.

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Region: Italian

Taste: Creamy, Savory, Tangy, Herbal, Nutty