How to make Raviolone?
Introduction
Raviolone is an elegant and generous interpretation that Italian cuisine brings to stuffed pasta. Our Focus meal takes its name from the meaning of “Huge Ravioli” and immediately draws attention at the table when it is served in one piece. A creamy filling settles in the thinly rolled fresh dough, which is usually a balanced combination of ricotta, spinach and parmesan trio. When a plain butter-sage sauce and sometimes light tomato flavor comes on top, a multi-layered result is obtained that does not cause weight on the plate but as a taste.
Raviolone's charm is that it catches up with the quality of the restaurant in home kitchen. The flamboyant presentation of its presentation takes it to the top of the list, especially in its special day menus. This pasta, which is served one, sometimes two on one plate, leaves a long mark on the palate with its texture, taste and temperature balance. When complemented with a simple side dish, a balanced salad and a light dessert, it becomes a holistic menu. For this reason, Raviolone is a candidate to be one of the classics you prepare at home.
History & Background
The history of stuffed pasta in Italy dates back to the Middle Ages and has many variations by region. Although there are different views on the origin of Ravioli, the understanding of cheese and green grass-based filling of Northern Italy has largely shaped the character of Raviolone, which we know today. One-piece and large-sized presentation has become more visible with the aesthetic pursuits of modern restaurant cuisine.
When we consider the cultural importance of pasta in Italy, Raviolone is a good example of the “less but concise” approach. The filling stored in the thin dough offers intense flavor in a bite, which reflects the importance that the Italians give to the balance of taste. Materials such as ricotta and spinach used in the filling draw a profile that is both accessible and compatible with local cheese making traditions. Over time, it is seen that chefs interpret the recipe with additions such as truffles, lemon peel, artichokes or pumpkin flowers. Those who are curious about the basis of the subject and its wider context, learn about the general family of stuffed pasta. In Wikipedia's “Ravioli” article they can find.
Serving Suggestions & Variations
Raviolone is a dish that loves to open up space on the plate, so it is necessary to avoid too intense garnishes. As a top sauce, a simple butter and sage are a classic and risk-free choice with grated parmesan. For those who want a more pronounced acidity, lightly cooked tomato sauce or a mixture of fresh tomatoes, garlic and basil in summer creates a refreshing alternative.
If you want to offer a bread that will strengthen the Italian breeze, it is crispy on the outside and soft on the inside. focaccia It suits very well. With its silky texture in the final to turn the menu into an Italian night meal Panna Cotta preferable. On the filling side, you can catch a more creamy profile with lemon peel and mascarpone, apart from ricotta-spinach, with mushroom sauté, you can increase the umami dose or try the pumpkin-ricotta duo in season. The final touch with truffle oil leaves an impressive aromatic signature for special occasions.
Health & Benefits
Raviolone is a balanced main meal option thanks to its portion control. The one-piece service concept makes it easy to keep the amount of dough and filling per person in moderation. The combination of spinach and ricotta increases protein and calcium, while fresh herbs and aromatics like lemon peel help reduce the need for extra salt.
Of course, it should be noted that pasta contains refined carbohydrates, so it would be wise to balance your menu with a fibrous salad and olive oil-based sauce. To reduce the glycemic load, the table may accompany vinegar or lemon salad. If you wish, you can reduce the fat content by partially using curd cheese in the filling, or increase the amount of spinach by increasing the amount of spinach.
Closing & Call
Raviolone is a pleasant preparation, a joy to prepare and a satisfying main dish to eat. With the right dough delicacy, balanced filling and a simple trio of sauces, it is possible to achieve the standard of restaurant in home kitchen. You can customize this recipe according to your own taste with seasonal ingredients and a reliable cheese selection. We recommend that you start with classic sage butter on your first try and switch to tomato or mushroom-based sauces in the next attempts. Bon appetit now; let your table be the warmth of Italy!
FAQ (Frequently Asked Questions)
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What is the difference between Raviolone and classic Ravioli?
Raviolone is prepared as a single and large piece, while Ravioli is served with multiple and small square/half-moon pieces. This difference also affects presentation and portion control.
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What can I use instead of ricotta in the filling?
A similar texture can be caught with curd cheese or mascarpone. When the cheese is changed, it is necessary to adjust the salt and nutmeg balance.
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Which sauce gives the most guaranteed results?
Butter–sage and Parmesan are the most elegant and risk-free option. Light tomato sauce is recommended for those who want acidity.
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How should I plan the rest of the menu?
Seasonal salad at the beginning, next to it focaccia, In the final, a silky Panna Cotta With it you can create a balanced and thematic Italian menu.
Dough Ingredient
- 300 gr flour
- 3 eggs
Béchamel Sauce Ingredients
- 500 ml of milk
- 2 tablespoons of butter
- 2 tablespoons of flour
- nutmeg
- 2 tablespoons of powdered Parmesan
Interior mortar supplies
- 200 g spinach
- 3 tablespoons of olive oil
- 1 onion
- 1 clove of garlic
- Salt, pepper, nutmeg
- 200 g ricotta
- 1 tablespoon of powdered Parmesan
Crumble Supplies
- 1 teaspoon of flour
- 1 tablespoon of butter
- 1 clove of garlic
Ingredients for top oil
- 2 tablespoons of butter
- 1 tablespoon of red pepper powder
Other Materials
- 2 tablespoons melted butter (to rub on raviolones)
- 1 tablespoon of powdered Parmesan
- Egg yolk (to put in the middle of the raviolone)
- Truffle (optional)
Preparation time ⏱️
- Preparation time: 40 min.
- Cooking time: 2-3 min.
- Servings: 4
Recipe
- Chop the onion for edema and fry for 3-4 minutes with olive oil. Add the garlic and fry for another 1-2 minutes.
- Chop the spinach and fry for 10 minutes. (don't use spinach stems)
- Add the salt, pepper, grate a little nutmeg. Cook for 5 minutes and remove from the stove.
- Pour the cooked mortar into the strainer and press it onto the water.
- Cut the mortar a little with a knife on the cutting board. Let it cool.
- Add the parmesan and ricotta and mix.
- Knead the dough ingredients. The dough should be a little hard. Let the dough rest for 15-20 minutes.
- Mix crumble ingredients with your hands. Spread on a baking tray and cook until golden brown.
- For the bechamel sauce, melt the butter and add the flour, fry until the smell is gone. Add the milk and cook, stirring, until it thickens. Grate some nutmeg. Add the parmesan, mix and remove from the stove.
- Roll out the dough with a rolling pin.
- Cover a large soup bowl on the dough and cut it. (The bowl I used was 15 cm in diameter) Collect the remaining dough and roll it out again. Do the same.
- Put the mortar in the cream piping bag. Spread the mortar in a circular form, leaving the middle empty, leaving the paste on the edges of the dough you cut. Put the egg yolk in the empty middle part. Spread egg white in the empty space on the edges. Cover the dough and glue the edges with a fork.
- Add some salt to the boiling water. Throw the raviolone and cook for 2 minutes.
- Take the raviolone on the plate. Spread melted butter on it.
- Sprinkle 1 tbsp crumble.
- Pour 3 tablespoons of bechamel sauce.
- Sprinkle some Parmesan.
- Melt the butter, throw the red pepper powder and heat it. Drizzle over the meal.
- Garnish with truffles.
- Your meal is ready. When you cut the raviolone in the middle, the egg yolk should be spread.
