Ingredients with Measurements:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- 1/4 cup water
- 1 cup Zincarlino cheese, grated
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Pasta roller or rolling pin
- Ravioli mold or cookie cutter
- Large pot for boiling water
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, and salt. Mix until the dough forms a ball.
2. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. In a separate mixing bowl, combine the Zincarlino cheese, ricotta cheese, Parmesan cheese, parsley, salt, and pepper. Mix well.
5. Divide the dough into 4 equal parts. Roll out each part using a pasta roller or rolling pin until it is thin enough to fit into the ravioli mold.
6. Place one sheet of dough onto the ravioli mold. Spoon a small amount of cheese mixture onto each ravioli mold.
7. Place another sheet of dough on top of the cheese mixture. Use a rolling pin to press down on the mold to seal the ravioli.
8. Use a cookie cutter or knife to cut out the ravioli. Repeat with the remaining dough and cheese mixture.
9. 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.
10. Use a slotted spoon to remove the ravioli from the water and place them onto a serving dish.
Time:
Preparation time: 45 minutes
Cooking time: 4 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 50g
Protein: 22g
Substitutions for ingredients:
- Zincarlino cheese can be substituted with any hard cheese such as Parmesan or Romano.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add cooked spinach or mushrooms to the cheese mixture for a different flavor.
- Use a different type of cheese such as goat cheese or feta cheese.
- Add a tomato sauce or pesto sauce on top of the ravioli.
Tips and tricks:
- Make sure to knead the dough until it is smooth and elastic.
- Use a pasta roller to make the dough thin enough to fit into the ravioli mold.
- Use a slotted spoon to remove the ravioli from the water to prevent them from breaking.
Storage instructions:
Store the ravioli in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ravioli in a microwave or on the stovetop with a little bit of water or sauce.
Presentation ideas:
Serve the ravioli on a large platter with a sprinkle of Parmesan cheese on top.
Garnishes:
Garnish with fresh parsley or basil.
Pairings:
Pair with a glass of red wine such as Chianti or Sangiovese.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
If the ravioli breaks apart while cooking, try using a little bit of flour on the mold to prevent sticking.
Food safety advice:
Make sure to cook the ravioli to an internal temperature of 165°F to prevent any foodborne illnesses.
Food history:
Ravioli originated in Italy and is a popular dish in Italian cuisine.
Flavor profiles:
The Zincarlino cheese adds a nutty and salty flavor to the ravioli, while the ricotta cheese adds a creamy and mild flavor.
Serving suggestions:
Serve the ravioli as a main dish for dinner or as an appetizer for a party.
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Region: Italian