What is ravioli. Cooking Ravioli - Tips and Secrets

29.03.2020

Step-by-step cooking Rholioli with Ricotta and Spinach:

Pull the table with a sprinkled table and form a homogeneous lump. Do not forget to periodically wipe your hands in cold waterAnd then they are pretty wiped with a dry towel.
Spinach thoroughly rinse and put on a frying pan with a small addition of water. If you use a frozen product, then it is pre-tightening it.
In parallel, on another frying pan, fridge finely chopped on the creamy oil.
Then connect spinach in one container with bow, ricotta, as well as grated cheese. All mix. That's ready for ravioli filling.
Dough roll in a thin layer, no more than 3 mm thick, cut it in half.
Put a teaspoon filling in the form of small slides at a distance of 3-4 cm from each other.
Then dip the culinary brushes into the water and draw the borders of Ravioli.
Then cover the second layer of dough and slightly press them with your hands.
Next, cut the ravioli in the form of squares. The edges pinpoint them with a fork.
Then throw ravioli in the raw water and boil 5-7 minutes. As soon as they pop up - remove.
While the ravioli is boiled, prepare the refueling. To do this, melt the butter in a frying pan and fry in it the salfé leaves.
Then move to Ravioli refueling and spray with grated cheese.

Ravioli with truffles

You can pamper yourself and loved ones in honor of some solemn incident. Such a dish is not ashamed to file a festive table.

Ingredients:

Flour - 3 tbsp. (for test)
Water - 1 tbsp. (for test)
Salt - 1 tsp. (for test)
Egg - 2 pcs. (for test)
Sweet pumpkin - 500 g (for filling)
Potatoes - 2 pcs. (For filling)
Leek Shalot - 1 pc. (For filling)
Parmesan - 50 g (for filling)
Creamy oil - 50 g (for filling)
Truffle black or white - to taste (for refueling)

Step-by-step preparation of ravioli with truffle:

Take a deep dish of a small size and break the eggs first into it, then throw a teaspoon salt to them and mix.
Then send flour into a bowl, pour a little water and stir the dough with a spoon.
When it becomes impossible to interfere with it, begin to knead your hands. For convenience, you can move the knob from the test to the table. Only pre-sprink it with flour.
Miss the dough with cold hands until it turns into a tight and elastic. It should not stick to the hands.
Next, place the ball from the dough into the plastic bag and clean the refrigerator for 20-30 minutes. After that, you can proceed directly to the model of ravioli.
Thoroughly wash the potatoes and pumpkin. Clean them from the peel. Onions free from husk.
Cut onions on the shallow pieces, potatoes and pumpkins - large cubes.
Heat the frying pan and put butter on it, then send olive oil to it.
Fry on the mixture of oils first onions for 5 minutes.
Then in the same oil, fry the potatoes with a pumpkin of 10 minutes. Bow before roasting, remove from the frying pan.
Then all the roasted ingredients mix in a separate frying pan and carry when adding a small amount of water for 20-30 minutes to complete readiness. Do not overdo it with water so that no porridge is. You need to make vegetables soft to shut them in Ravioli.
After extinguishing, let the vegetable mass cooler, and then salt and put the grated cheese.
Roll the dough, divide it into two parts. On one decompose the filling in the form of small slides.
Then wake the tassel, damned in the water, the borders of Ravioli.
Cover the second part of the test and cut the squares. Edges hide for a fork.
Then boil the ravioli for 5-7 minutes by throwing them into the rapid water.
After that, move them to a hot frying pan with vegetable oil. Fry a couple of minutes and put in a plate.
Sprinkle with a grated truffle on top. That's ready your truffle yummy!

The recipe dish of the famous cook is obtained with a notch of freshness thanks to mint and lemon zest. And the nutmeg gives Ravioli piquancy.

Ingredients:

Flour - 250 g (for test)
Yolks - 4 pcs. (for test)
Baked potatoes - 3-4 tuber (for filling)
Fresh mint - beam (for filling)
Creamy oil - 100 g (for filling)
Cheese "Pekorino" grated - 1 handy (for filling)
A nutmeg - on the tip of the knife (for the filling)
Lemon zest - to taste (for filling)
Olive oil - 2 tbsp. (For filling)
Pepper black ground - to taste (for filling)
Broth - 2 tbsp. (for refueling)
Creamy oil - 50 g (for refueling)
Mint - 2-3 leaves (for refueling)
Short cheese - 2 tbsp. (for refueling)
Salt to taste

Step-by-step preparation of Ravioli from Jamie Oliver:

Squake the flour, pour it into the bowl for the blender. Check out the salt here.
Break into the flour a couple raw Yaitz.
Then separate from the four eggs of yolks and put them in the dough. Stir all the ingredients using a blender.
Send a lot to a sprinkled table and form a homogeneous lump. Do not forget to periodically wet your hands in cold water, and then it is good to wipe the dry towel.
Wrap the dough from the dough of the food film and remove into the refrigerator for half an hour.
Wash potatoes, dry the towel and score in several places with a knife. Wrap in foil and roar in the oven. Put the temperature for 200 degrees. Bake 1 hour.
After baking, the potatoes will cool down a little, clean the peel and disappear.
Cut the finely mint and send to sophisticated potatoes.
There you throw and grated pecorino.
Now soda lemon crust, the resulting zest add also to potato mass.
Stodit butter and also add to potatoes.
We need to pour a little nutmeg here. All mix all the way.
Do not forget potato stuffing Salt and pepper.
Now roll the dough, no more than 3 mm thick, divide into two parts. On one piece, lay out the stuffing with the floors, at a distance of 4-5 cm from each other.
Follow the tassel, moistened into the water, the line between the slides of the filling.
Put the second dough layer top and give it with your hands.
Cut ravioli.
To lower the ravioli to the ravioli for 5-7 minutes.
While the dish is brewed, type two tablespoons of broth from a saucepan and pour into a skillet, put it on fire.
Add creamy oil and a couple of mint leaves.
Then Ravioli put into the frying pan with the broth and hold there a couple of minutes.
Then lay out on a beautiful plate, sprinkle with grated pecorino and decorate the mint leaves.

Ravioli Sweet with Ricotta Cheese

Try to cook for this recipe unusual dessertTo hit guests with your culinary abilities. We will use the dough in this version of Ravioli.

Ingredients:

Boiling water - 1.5 tbsp. (for test)
Flour - 3 tbsp. (for test)
Vegetable oil - 3 tbsp. (for test)
Salt - 1 tsp. (for test)
Ricotta Cheese - 350 g (for filling)
Sugar - 2 tbsp. (For filling)
Cinnamon hammer - on the tip of a teaspoon (for filling)
Lemon - 1 pc. Medium size (for filling)
Rum - 2 tbsp. (For filling)

Step-by-step preparation of ravioli sweet with Ricotta cheese:

First prepare deep tank and mix flour, oil and salt in it. Mix all the same way.
Point into this flour mixture of boiling water. At the same time, tirelessly move the dough with a wooden blade, it will not allow to form lumps.
Then sprinkle a bit of flour on the table.
When the dough cool down a little, rub it on the table-added to the flour and knead hands. As a result, you will have to get the elastic lump of a dough that will not stick to the hands and perfectly ledula. From such a test you can immediately sculpt Ravioli. In the refrigerator it is not necessary to keep it.
Lemon thoroughly wash and remove the zest from it with a grater. Just spend on a shallow grater of a lemon.
Mix the zech with ricotta cheese, cinnamon and sugar sand in one container.
This is also pouring a little Roma.
Form Ravioli, as we described in previous recipes.
Now put a frying pan on the stove and pour vegetable oil. It should be a lot.
How oil boils, throw Ravioli and fry in a raging oil for 1-2 minutes.
Then lay them out on paper napkins to remove excess fat.
Next, put ravioli on the plate and suck sugar powder from above.

Ravioli with salmon filling

Fans of red fish will probably like the recipe ravioli with salmon.

Ingredients:

Flour - 250 g (for test)
Chicken eggs - 2 pcs. (for test)
Yolks - 4 pcs. (for test)
Ricotta - 150 g (for filling)
Boiled shrimps large - 3 pcs. (For filling)
Salmon fillet - 100 g (for filling)
Smoked salmon - 50 g (for filling)
Olive oil - 1 tbsp. (For filling)
Garlic - 1 teeth (for filling)
Yolk - 2 pcs. (For filling)
Bow - 1/2 PC. (For filling)
Meat Broth - 250 ml (for sauce)
Cream - 100 ml (for sauce)
Dry white wine - 100 ml (for sauce)
Saffron - 1/2 C.L. (for sauce)
Salt, ground black pepper - to taste

Step-by-step preparation of ravioli with salmon:

Squake the flour, pour it into the bowl for the blender. Check out the salt here.
Break into the flour a couple of raw eggs. Then separate from the four eggs of yolks and put them in the dough.
Stir all the ingredients using a blender.
Then we pour the table with a sprinkled table and form a homogeneous lump. Do not forget to periodically wet your hands in cold water, and then it is good to wipe the dry towel.
Wrap the dough ball from the dough and remove to the fridge for half an hour.
Put a frying pan on fire, pour the oil and fry the cut onions in it, garlic and chopped into small pieces of fresh seed. It will be enough to expose these components to frying only 7-10 minutes.
Then cut the boiled shrimps together with smoked salmon and mix with fried products.
Add seasonings and raw yolks to the same mixture. Mix well well.
Form Ravioli as we described above.
Put a saucepan with water on fire.
How she boils, throw Ravioli in her for 10 minutes. While they are boiled, cook sauce.
For cooking sauce, take any meat broth And bring it to a boil. Then pour into it a little wine and wait so that the alcohol's pairs would have disappeared.
Then add cream and saffron. Cook sauce for a few minutes on slow fire.
How the Ravioli is boiled, put them on the plate, and from above, paint the sauce.

Ravioli video recipes

How to cook ravioli, you now know. Prepare them every time on a new recipe and please your loved ones refined culinary masterpieces. Bon Appetit!

Alexander Gushchin

For the taste, I do not pass, and it will be hot :)

Content

Italian ravioli is very similar to Russian dumplings, ukrainian dumplings, georgian Hincali and Japanese hedza. Prepare ravioli at home will not be a lot of work. For this you need to have skill work with break-free testotherwise it is clearly followed step by step instructions. The stuff for ravioli is suitable for the most diverse. Please yourself and your close-up dish with Italian flavor.

What is Ravioli.

Faced with the Italian term, many people no longer arise: Ravioli - what it is. It is known that in the cooke of Ravioli - this is a product with a stuffing test. Despite the similarity with such slavic disheslike dumplings or dumplings, italian version Products has several differences in cooking technology:

Method of modeling. Dumplings and dumplings are chatted with their hands, mainly ply. For ravioli, two large layers of the test are rolled. On one layer, the filling is laid out, and it is covered with a second layer from above.
Treatment of edges. It is also traditionally carried out not by hand, but with the help of ordinary special curly knives. More often the edges fasten with the help of a fork, it attaches a special aesthetics a dish.
Number of filling. It should be exactly as much as the test, that is, in a ratio of about 50 to 50.
The composition of the filling. The dumplings are pushed predominantly with meat minced meat, dumplings - with potatoes, cabbage, cottage cheese, at ravioli filling the most diverse, with more refined: Ricotta cheese, red fish, exotic fruits.
The form. Ravioli do not have a standardized form, they can be round, square, rectangular, triangular and even in the form of a crescent.

How to cook ravioli

In the dough for Ravioli in Italian, liquid is practically not added. For one knead, you will need the following ingredients:

flour - 250 g;
vegetable oil - 20 ml;
water - 20 ml;
chicken yolks - 4 pcs.;
chicken eggs - 2 pcs.;
salt is a pinch.

Flour must be sifted to the working surface. Next, in the resulting hill make a deepening. Whipped eggs, butter, water are poured there, then the tight dough is mixed and allowed to relax minutes 20 in the refrigerator. The caloric content of this recipe is 200 kcal per 100 grams, time costs - 25 minutes. As a filling, you can use red fish, greens with cheese, mushrooms, fruits and much more, based on your taste preferences. Unlike dumplings and dumplings, Ravioli is not only boiled, they can be fused to fry in a pan, bake in the oven and cook for a couple.

How to sculpt

Tight dough on ravioli must be very subtle. Some kitchen machines have a special nozzle for the paste dough and ravioli, which perfectly copes with this task. If such a kitchen helper was not at hand, then the usual rolling pin. It is necessary to roll out two layers of the test, with a thickness of about 2 mm, it is desirable to suspend with their flour so that they do not stick to the surface.

The prepared stuffing should be portion to decompose on one layer at an equal distance from each other. Edges around the perimeter of the alleged product are lubricated with water or egg proteinso that they do not diverge during heat treatment. From above, everything is covered with a second dough layer. Next, it is necessary to cut ravioli with a knife or special knife with a smooth or curly edge. If products still diverge, you can walk the fork tooth. So the dish will look even more aesthetic.

Recipes Ravioli

To date, thanks to a wide variety of stuffings, there are many recipes for the preparation of Italian dumplings. This is simple restaurant dish It will become a real decoration of the festive and ordinary table. It can be originally present and diversify the taste with various sauces. Surprise guests and loved ones, prepare delicious homemade ravioli according to one of the presented recipes.

Italian ravioli

Time: 35 minutes.
Number of portions: 4 persons.
Calorie dish: 250 kcal / 100 grams.
Cuisine: Italian.
Difficulty: average.

Traditional italian ravioli With filling from Ricotta cheese and spinach green. The dish has a pleasant creamy taste, thanks to cheese. Spinach is dietary productwhich is rich in nutrients. It makes a dish not only delicious, but also extremely helpful. In this recipe, Italian dumplings are not dried, but roasted on butter.

Ingredients:

spinach - 500 g;
ricotta cheese - 200 g;
butter creamy - 50 g;
onion - 1 pc.

Cooking method:

Check the dough by classic recipepresented above.
Grind the spinach with a knife, send stew on a dry pan.
Add some water, standard spices and cover with a lid.
In another pan, fry onions on the creamy oil.
Both billets mix with ricotta cheese and let cool.
Divide all the dough into two parts.
The first roll in a subtle layer.
Put the filling through equal intervals, it is better to do with a teaspoon.
Come on the edges with a tassel moistened with water.
Roll another layer, put on top.
With the help of a knife or glass cut round products, the edge should be smooth.
This kind of Italian dumplings is better to fry in a frying pan on the butter, an appetizing crust should be for products.

Classic with meat

Time: 40 minutes.
Number of portions: 4 persons.
Calorie dish: 239 kcal / 100 grams.
Purpose: For lunch, dinner.
Cuisine: Italian.
Difficulty: average.

If you make ravioli just with minced meat and spices, then they will differ from the dumplings only in appearance. You can diversify the taste of the filling using fresh greens, ham, cheese and white wine. Such a filling is obtained very fragrant and saturated to taste. The recipe uses beef flesh, but the remaining components will be well combined with chicken minced meat.

Ingredients:

beef - 200 g;
ham - 50 g;
breadcrumbs - 40 g;
olive oil - 40 ml;
wine white dry - 40 ml;
solid cheese - 25 g;
butter creamy - 15 g;
nutmeg - 2 g;
parsley - 2 twigs;
chicken eggs - 1 pc.

Cooking method:

Knead the tight dough classical recipe.
Cheese Sattail on a shallow grater.
Cut the smallest ham as possible.
Skip the flesh of beef through a meat grinder or grind with a blender.
Heat the frying pan with olive oil, roast the meat minced meat about 5 minutes on medium heat.
Add wine, a little hot water, Carrying minced 10 minutes, retain cool.
In the finished mince, pour breadcrumbs, mix well.
Add egg, cheese, ham, nutmeg, salt, pepper and crushed parsley.
Take two rectangle from the test.
On one decompose the filling, the second cover top, cut the products with a curly knife.
Boost water, slightly satisfy, lean Italian dumplings about 5-7 minutes.
Remove the products into the portion plate, add a piece of butter for taste.

With chicken minced meat

Time: 45 minutes.
Number of portions: 4 persons.
Calorie dish: 270 kcal / 100 grams.
Purpose: For lunch, dinner.
Cuisine: Italian.
Difficulty: average.

Italian dumplings with chicken minced meat are very juicy. They can be boiled or baked in the oven. For the recipe, mince is prepared independently of chicken fillet, but you can use and ready minced meat. Solid cheese It goes in filling and as a sprinkle on top. Any cheese will suit solid varieties. A special taste of mincedors gives the addition of butter and bell pepper.

Ingredients:

chicken fillet - 200 g;
solid cheese - 60 g;
butter creamy - 50 g;
onions - 1 pc.;
red bulgarian pepper - ½ pcs.

Cooking method:

Check the dough, wrap in the food film and send to the refrigerator for the cooking of the filling.
Skip the fillet through the meat grinder or grind with a blender.
Preheat frying pan, fry on cream oil finely chopped onion and red bell pepper.
Add to vegetables chicken minced, fry, regularly stirring, all moisture from the minced meat should evaporate.
In the pan with the workpiece, soda cheese, mix, remove from the fire, let it cool.
Roll a wide rectangular piece of dough, closer to one edge, lay out the cooled stuffing, repeat the entire length of the rectangle at equal intervals.
Empty test edge wrap so that it completely covers the stuffing.
Using a glass cut round products.
Treat edges for a fork if they are poorly defended.
Billets put in B. glass shape For baked, sprinkle with grated cheese top, add some water, and send it to a well-preheated oven literally for a couple of minutes.

Vegetarian option

Time: 1 hour 45 minutes.
Number of portions: 4 persons.
Calorie dishes: 177 kcal / 100 grams.
Purpose: For lunch, dinner.
Cuisine: Italian.
Difficulty: Complex.

This version of Italian dumplings will suit people who do not use meat, while eating animal products. For the preparation of the dough and the filling are used chicken eggs and ricotta cheese. Beet You can use as a dye for the test, but only a beet pulp for the filling is used in this recipe. If you failed to find such a grade of cheese, it can be replaced by another creamy view or homemade cottage cheese.

Ingredients:

ricotta cheese - 100 g;
olive oil - 20 ml;
walnuts - 10 g;
parsley - 10 g;
dried basil - 5 g;
beets - 2 pcs.;
chicken eggs - 1 pc.;
lAVR - 1 pc.

Cooking method:

Wash beets thoroughly, clean the peel, cut into several parts.
Put the beets on the baking sheet with parchment.
Slice with olive oil, sprinkle with a salt, dried basil, put a couple of laurel leaves.
Send it in a temperature of 180 ° C for 40-60 minutes, depending on the size of pieces.
Cheese elastic dough By classical recipe.
Separate the protein from the yolk, the squirrel retire to the side, and the yolk mix with the ricotta cheese.
The cooled beet is largely soda, add to the cheese mixture, if necessary, subsolid.
Resting dough finely roll out, cut into a multiple the number of rectangular strips.
Lay out the filling through the gaps of about 2 cm, wake around the perimeter with egg protein.
From above, lay out another strip and press the edges.
Cut the dough into square pieces, along the edges pass the progls fork.
Put a saucepan with water on fire when it starts to boil, throw out products and boil 5 minutes.
To refill crushed nuts, mix with olive oil, you can add a little mixture of Italian herbs.
Serve a dish with refueling and chopped fresh parsley or cilantro.

With red fish and cream

Time: 30 minutes.
Number of portions: 4 persons.
Calorie dish: 267 kcal / 100 grams.
Purpose: For lunch, dinner.
Cuisine: Italian.
Difficulty: average.

Ravioli with red fish and cream are juicy and gentle. For cooking, a fillet of red fish is used, salmon, salmon, trout suitable. Special sauce can be prepared for this dish with the addition of cream. For this cream with a small amount of butter, you need to warm up in a frying pan, add pre-boiled ravioli and lean a little.

Ingredients:

fillet salmon - 200 g;
cream - 100 ml;
dill - 50 g;
garlic - 1 teeth.

Cooking method:

Check the dough and send to the refrigerator until it restores the filling.
Cut the fish with a small cube, fry it on a non-stick filament without fat until readiness.
Pour cream salmon, add chopped garlic and chopped dill greens, mix and remove from the fire.
Roll up two elongated rectangles.
On one lay out the filling, the edges smear the water, other cover up and cut the products of the rectangular shape.
Cipentise water, lean the products in salted water for 5 minutes.
Serve a dish with a vegetable salad and a glass of white wine.

Sweet

Time: 15 minutes.
Number of portions: 4 persons.
Calorie dish: 260 kcal / 100 grams.
Purpose: For lunch, dinner, dessert.
Cuisine: Italian.
Difficulty: average.

Ravioli with sweet filling is very quickly prepared, while have a unique taste. Ricotta cheese is perfectly combined with lemon zest and rum. Such a simple but exquisite dish It will be a worthy dessert. Its caloric content is relatively different from cakes, cakes and other shopping sweets. Instead of lemon zest, you can safely use an orange, depending on taste preferences. Even as a filling you can a thick puree from pumpkin.

Ingredients:

ricotta cheese - 300 g;
sugar - 50 g;
lemon zest - 20 g;
rum - 10 ml;
creamy butter - 10 g.

Cooking method:

Check the elastic dough on the classic recipe, retain rest.
At this time, mix the cheese with sugar, rum and zest.
Dough cut into two parts.
Roll one layer, spread sweet filling.
Place the second rolled blank on top.
Use the shape in the form of a crescent.
This species is better not to cook, but fry in a pan on a small amount of butter to golden color.
If italian dumplings have fun too fat, put them on a paper towel to the glass extra oil.
At the request of the dish you can decorate with ground cinnamon.

Ravioli prescription Jamie Oliver

Time: 1 hour 30 minutes.
Number of portions: 4 persons.
Calorie dish: 246 kcal / 100 grams.
Purpose: For lunch, dinner.
Cuisine: Italian.
Difficulty: Complex.

The original recipe of Ravioli from the famous cook Jamie Oliver combines baked potatoes with lemon zest and mint! In addition, the recipe uses cheese with a little-known name Pekorino. If you failed to find such a variety, then pecorino can be replaced with parmesan. Ravioli pass two stages of cooking, they first boiled, then slightly roasted on the creamy oil.

Ingredients:

butter cream - 100 g;
broth - 40 ml;
pekorino cheese - 25 g;
fresh mint - 20 g;
olive oil - 5 ml;
lemon zest - 5 g;
potatoes - 2 pcs;
nutmeg - 2 g

Cooking method:

Make the dough for Italian dumplings by classic recipe.
Send potatoes in foil for an hour, make several holes in the casing fork.
Hot potato pulp to froline almost to the state of mashed potatoes, add a pair of chopped mint leaves, grated cheese, a little creamy oil, lemon zest, nutmeg, salt, pepper to taste.
If the filling turned out to be too dry, add a bit olive oil.
Form square ravioli with a curly edge, boil them in salted water.
Wave butter in a pan, add some broth spoons from a pan and a little mint.
Boiled Italian dumplings Send to the pan and fry slightly.
A finished dish sprinkle with grated cheese and decorate the fresh leaves of mint.

With mushroom filling

Time: 30 minutes.
Number of portions: 4 persons.
Calorie dish: 140 kcal / 100 grams.
Purpose: For lunch, dinner.
Cuisine: Italian.
Difficulty: Easy.

Simple cooking, but very tasty ravioli with mushrooms will be helped when guests on the threshold. The prescription uses champignons. They can be replaced by other types of mushrooms, for example, chanterelles or oysters, from this taste dishes will only benefit. Mushrooms are perfectly combined with creamy tastesSo it is better to fry them on creamy oil with the addition of oily cream.

Ingredients:

champignons - 500 g;
butter creamy - 40 g;
cream - 40 ml;
onions - 1 pc.

Cooking method:

Check the elastic dough, send it to the fridge.
Rinse, dry the mushrooms, clean the bulb from the husks, make it very finely.
Heat the SP butterSend roasting onions, following - mushrooms.
When the contents of the frying pan can cooke, add cream, mix and remove from the fire.
Roll the dough, lay out the stuffing.
Form the square shape products using a conventional or curly knife.
Boil Italian dumplings in salted water for 5 minutes.
Serve a dish with tomatoes or other fresh vegetables.

What they eat and how to serve

Depending on the filling, Ravioli is served with fresh greens, vegetable salads, fruit and different sauces. Instead of traditional additives under dumplings: vinegar and mayonnaise, you can use pesto, cream sauce and many others. Often finished goods Top sprinkled with cheese, predominantly pecorino or parmesan. Its clutch on a grater or cut by very thin slots, for example, with a knife for cleaning vegetables. Experiment with refills, side dishes, and pick up your perfect combination flavors.

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Discuss

Ravioli - what it is, recipes for dough and filling

In almost every people, there is a dish of a thin dough, fitted with some fillings and boiled in salted water. The most vivid examples of such treats are chinki, dumplings, dumplings and ravioli. It is about the latter and will be discussed in this publication.

What are Ravioli?

These products from a thin dough filled with sweet or salted fillings are a kind of business card of Italy. The local population considers them one of the varieties of paste. Prepare them from a fresh, elastic, easily rolling dough consisting of eggs, water, salt and olive oil. As for fillers, there are no restrictions here. Mince for ravioli make from different species Meat, mushrooms, fish, vegetables and fruits. The most popular filling is the grinding chicken, mixed with parmesan, spinach and parsley.

Having understood what Ravioli is, you need to understand what they differ from other similar dishes. Despite a certain similarity with dumplings or dumplings, Italian interpretation has a number of characteristic features. One of the distinguishing features of these products is their form. They are triangular, round, square and even in the form of a crescent.

The second, no less important feature of Raviol, is that, depending on the fillings, they can be attributed to the second, and dessert dishes. Unlike dumplings, they are made from a thin dough, so they cannot be stockpall. Plus, they can not only boil them, but also fry or cook in deep fryer. Deciding what Ravioli is, you can proceed to the consideration of specific recipes.

Traditional option

Oddly enough, but the filling of classical Italian ravioli consists not from meat minced meat, and from Ricotta and Spinach. This combination is most popular among the indigenous population. And in order to emphasize the taste even more finished dish, is served with tomato-garlic sauce. To make real Italian ravioli, you will need:

170 grams of high-grade flour.
A pair of large eggs.
Tablespoon of high-quality olive oil.

The above ingredients are included in the dough from which the product will be formed. For the preparation of minced me, you will need:

200 grams of ricotta.
100 g of fresh spinach.
Salt, ground pepper and a little parmesan.

Since these ravioli are served with a special tomato-garlic sauce, the above list will have to additionally add the following:

A pair of tablespoons of good olive oil.
2 garlic slices.
A pair of ripe fleshy tomatoes.
Salt and fragrant herbs.

Having understood what Ravioli is and what products are included in their composition, you need to understand exactly how this dish is preparing. Start the process should be with the test of the test. To do this, in the deep People, the sifted flour, eggs, olive oil and a pinch of salt are connected. Everyone is pretty smeared, wrapped with a food film and are cleaned with a refrigerator for fifteen minutes.

In order not to waste free time, you can do filling. For its preparation in a frying pan, lubricated olive oil, chopped spinach stewed. After four minutes, he was folded on a colander and sprinkle with their hands. As soon as the greens cool, it is connected to salt, spices, grated parmesan and ricotta.

Now the time has come for the preparation of the sauce required for the filing of raviols, which can be viewed in this publication. Washing tomatoes are whipped with boiling water, carefully free from the peel, crushed and sent to a hot ridiculous frying pan. After a few minutes, chopped garlic and fragrant herbs add to the resulting homogeneous mass.

The real dough is rolled down by a very subtle formation and separated by pressure. One part lay the balls of the filling and cover it with the second piece. The dough is neatly pressed and cut into squares so that in the middle of each of them the filler turned out to be. The resulting products are boiled in salted boiling water and served with previously cooked sauce.

Option with meat

This dish is very similar to ordinary dumplings. It combines fine dough and juicy meat stuff, so it turns out not only delicious, but also satisfying enough. This recipe ravioles involves the use of a certain set of ingredients. Therefore, recheck in advance whether you have at hand:

200 grams of white flour.
A pair of large eggs.
Large spoonful of good olive oil.
250 grams of homemade pig-beef minor.
Patched bulb.
A pair of garlic.
Salt and any spices.

To emphasize the taste of a finished dish, it is served with special saucewhich includes:

Patched bulb.
4 ripe tomatoes.
Solka garlic.
Chipping basil and 1/3 teaspoon sugar.

First of all, you need to make the dough that will be the basis for making raviols (recipes with photos of such dishes are presented in today's article). To do this, in a bulk bowl, flour, eggs, salt and olive oil are connected. Everyone is pretty mixed and sent for twenty minutes to the refrigerator.

Meanwhile, you can do stuffing. For her preparation in deep, the ridiculous meat is mixed, fried onions, salt, chopped garlic and spices.

The present dough is rolled up as much as possible and divide and divide. On the surface of one of the pieces evenly lay the pieces of minced meat so that between them it was about the same distance. All this is covered with the remaining dough layer, cut with squares and boiled in salted water.

For the preparation of sauce in a pan lay shredded tomatoes, peeled from peel, roasted onions, salt, basil and sugar. All this is adjusted to a boil and tomatov on the smallest heat for seven minutes.

Option with Trout

Telling what Ravioli is, we mentioned that they were preparing with different fillings. In confirmation of your words, we present to your attention a simple recipe for this dish with fish filler. To play it, you will need:

250 milliliters of water.
A pair of large spoons of olive oil.
300 grams of flour.
Salt teaspoon.
Polklo trout.
3 Major bulbs.
Salt and spices.

Of the water, flour, salt and olive oil knead the dough, roll off with a very thin layer and cut circles. In the middle of each of them lay the filling made from the fisher on Luka And spices, gently fasten the edges and boiled the resulting ravioli in boiling water. Feed them hot with any spicy sauce.

Option with champignons

This dish is not so juicy as dumplings or chinki. Therefore, it is desirable to serve it with some sauce. Since this recipe for Ravioli provides for the presence of a specific set of components, check in advance whether you have at hand:

Shelved fresh champignons.
Tablespoon of refined vegetable oil.
A glass of flour.
Tablespoon of olive oil.
Salt, greens and seasonings.

Sequencing

Start the preparation of raviols with mushrooms is needed from measuring the test. To do this, in the deep People, the flour, olive oil and salt are connected. A little ice water is added to the resulting mass and merge well. Ready dough Rolled over with a three-million meter and cut into rectangles.

On one of the edges lay out the filling made of fried mushrooms and greenery, and fold the dough in half. The resulting ravioli, the photos of which will be presented in today's article, dried in salted boiling water and immediately serve on the table.

Option with parmesan

From the following technology, very tasty ravioli with cheese are obtained. Thin dough is perfectly combined with fragrant tight filling. Therefore, you definitely need to try this dish. For its cooking you will need:

250 grams of wheat flour.
Tablespoon of good olive oil.
3 eggs.
Salt.

All this will be needed to smear the test, which will be the basis for Italian raviols. To create a fragrant filling in the above list will have to additionally add:

200 grams of parmesan.
Yolks from three eggs.
1 tbsp. l. Fresh sour cream.
Bunch of parsley.
Salt, ground nutmeg and black pepper.

Algorithm of preparation

First of all, you should do the test. For its preparation in one deep bowl, the flour, eggs, salt and lean oil. Everyone is intensely smeared and leave for an hour.

Meanwhile, you need to do a stuffing for future raviols, a recipe with photos of which can be found in this article. To create it in one pin, grated parmesan mix, sour cream, chopped greens, egg yolks, salt and spices.

The finished dough is rolled out quite a thin layer and cut in half. On one of the parts neatly lay out portions of the filling. The gaps between them are lubricated with a whipped egg. All this is covered with a second dough layer and cut into squares so that in the center of each of them was cheese filling. The resulting ravioli is boiled in salted boiling water and served to dinner.

Option with pumpkin

These vegetarian ravioli are distinguished by a pleasant sweet taste and a light spicy aroma. For their cooking you will need:

200 grams of pumpkin and bathata.
3 eggs.
250 grams of flour.
4 big spoons of felling parmesan.
50 grams of high-quality cream oil.
Salt and nutmeg.

Process description

Start the preparation of such ravioli is preferably from the test. To create it in one deep bowl, the flour, a couple of eggs and salt join. Everyone is pretty smeared and sent for an hour in a dry, cool place.

While the dough insists, you can go filler. The washed and brushed vegetables are cut into cubes, boiled up to readiness, crushed to obtain a puree mass and mix with one egg, salt, grated parmesan and nutmeg.

The real elastic dough is rolled up as much as possible and divided in half. On one of the parts lay the portions of the filler so that between them was a two-chamber distance. From above lay out the remaining dough and separate Ravioli from each other with the help of a special curly knife.

If you love dumplings and dumplings, then you will probably like Ravioli. And to fully enjoy such a dish, find out how to cook it correctly.

What it is?

Ravioli - traditional italian dishwhich resembles dumplings or dumplings. By the way, the Italians themselves consider Ravioli of one of the varieties of pasta. Traditionally, such a dish is prepared from fresh dough. Options for fillings can be the most different, so ravioli can be called a universal kushan, which in Italy is fed in the form of the main meat dish, in the form of a garnish, in the form of a snack and even in the form of a dessert.

A bit of history

The first references to Ravioli appeared in Italian literature in about the XIII century (even before the return of Marco Polo from China), but at first they were considered a Sicilian dish. And some historians believe that it was indeed borrowed from other Mediterranean peoples.

And others argue that China is considered the homeland dishes from the test of this type. But there is an opinion and that they were invented by many nations and in different time, independently of each other.

How to cook?

How to cook ravioli? The process consists of several stages.

Preparation of dough

To prepare a classic and simple dough for ravioli, ingredients will be required:

approximately 600-700 grams of flour;
two chicken eggs and one yolk;
3-5 tablespoons of olive oil (it is better to use cold spin oil);
one teaspoon of salt (fine grinding);
approximately 180-200 ml of indoor temperature.

Cooking method:

It is advisable to get eggs in advance, since ideally they must have a room temperature.
Prepare a clean and dry surface, pour out all the existing flour on it, put it with a slide.
In the center of the slide, make a deepening, break the eggs there, place the yolk, salt and olive oil. Also pour some water and start kneading the dough. To do this, move the flour from the edges to the middle of the slide and knead the mass. Gradually add all the water.
Continue to knead the dough, as if to get it on the surface in the direction from the center to the edge, and then picking up to the central part. It takes about 7-10 minutes to wash, so be patience and forces, because the motion should be active. When the dough becomes elastic and stop sticking to the hands (it is probably necessary to add some more flour).
Of ready test Form the ball, wrap it food film And remove for 30-40 minutes so that it stands out a little.

Cooking stuffing

Ravioli filling can be almost any. We offer several options.

Option first

You can cook raw and delicious ravioli with minced meat. Ingredients:

500 grams of any minced (best of all beef or chicken);
1 bulb;
two tablespoons of olive oil;
2 tablespoons of tomato paste;
five cloves of garlic;
red ground pepper and salt to taste.

Cooking:

Clean the bulb and either chop up finely, or skip through the meat grinder, or grind on the blender.
Clean and grind garlic, using garlic dft.
Mix mince, garlic, onions, oil and tomato pasteadd pepper and salt.

Option two

You can make delicious and healthy vegetables ravioli. That's what you need:

two tomatoes;
two zucchini;
three celery greenery beam;
one carrot;
two cloves of garlic;
one bulb;
three tablespoons of olive oil;
pepper and salt.

Cooking:

Zucchini Clean the peel, cut into small cubes.
Tomatoes hide boiling water, remove the peel from them, and then cut them into small cubes.
Wash carrots and soda on a grater.
Onions and garlic should be cleaned and crushed on a blender or finely cut.
In the pan, heat the oil and fry all the components of the filling, at the end add pepper and salt.

Option Third

Italians love fragrant ravioli with cheese. For cooking you will need:

300 grams of any solid cheese;
five tablespoons of sour cream or thick cream;
three yolks;
several celery greenery beams;
salt and nutmeg to taste.

Cooking:

Stodit cheese on a grater.
Mix curly cheese With sour cream, add yolks, salt, chopped celery and nutmeg.
Mix everything thoroughly.

Fourth option

Make interesting sweet ravioli. Ingredients:

300 grams cream cheese or tender cottage cheese;
150 grams of berries;
half cup of sugar powder.

Cooking:

Beat cheese or cottage cheese with powdered sugar.
Berries cut, if they are large.
Mix berries with cottage cheese mixture.

We connect the dough with filling

How to sculpt ravioli? It's not difficult to do it.

The main stages of the modeling:

Divide the dough into two equal parts, each roll in a thin layer.
One layer Put on a flat surface, flourged.
Now decompose the portions of the filling at equal distances from each other.
For the convenience and speed of the modeling, you can easily smear with water.
Now put the second layer on top, aligning it.
Press the dough, especially in places free from filling.
Now cut ravioli using special forms, knife or glasses.

You can enter differently. First cut the two parts, then put the stuffing on one, and take it from above the other, secure the edges.

Methods of cooking

Ravioli can be boiled, fry or prepared in deep fryer.

How to serve?

You can feed ravioli as the main dish, for example, with sauce. Sauce can be any. Suitable tomato, creamy, garlic.

Sweet ravioli can be served with syrup, cream, jam, chocolate sauce Or with fruit and berries.

All components used to prepare the test must have a room temperature.
To keep the dough flourishing faster and better, periodically wet your hands in cold water.
It is best to knead the dough in a cool room, so open the windows or turn on the air conditioner. If the kitchen is warm, the dough can be covered with a crust.

Bon Appetit!

Aug 22, 2015 Olga

Everyone who tried my dumplings really like this dough. On the network walks a lot of most a variety of recipes Dough, and I tried a lot of things, but how many years I have been correcting only to one recipe. There is only one moment, which I do not know every time how to describe - the amount of flour that is necessary for this test. I add 600 grams, and then I already look at the situation. I promised a girlfriend as soon as possible to tell how to use forms for the model of ravioli. I hope that I managed it. And do not hesitate with buying nozzles for pasta, this thing really makes it easier for your life! The dough is obtained very smooth and silky.

As for the forms for Ravioli. I do not remember what an Internet store I acquired them, I bought the first things. I can not say that they are very pleased, but I'm not going to change it for sure.

dough

600 grams of flour + 100/150 gr
2 eggs + 1 yolk
2-3 tables of cold pressed olive oil
1.5 h l Salts of fine grinding
180 grams of room temperature

Check the elastic dough, cover with a towel and let stand 30 minutes.

lamb / beef filling

lamb 500 gr

beef 400 gr

2 Lukovitsy

6 cloves garlic

bunch of dill

50 cm Kurdnya Fat

Prepare minced all ingredients. Mix thoroughly, but do not squeeze.
(at your discretion can add a little broth or ice water into the mince, so my grandmother did)

Put in the refrigerator for 30 minutes.

I rolling the dough with a rolling machine. The dough should be quite subtle, but not entirely transparent, otherwise in the process of cooking ravioli can break.

Before putting the shape of the dough, sprinkle it with flour. It is necessary that your ravioli is not attached to the form, and you could easily remove them easily.

Distribute approximately 1.5 hours l minced meat on each ravioli, and on top cover another dough layer.

Put the Ravioli to the tray, which you first need to sprinkle with flour, and put in the freezer if you plan to store them for a long time. On the tray, it is quite inconvenient to store and therefore, as soon as they "grab", put them in the package.

Cook them need minutes 5. Serve with anything.

My favorite stuffing:

potatoes with mushrooms

ricotta with spinach (their child loves them very much)

mozzarella with Basilik

brynza with olives