Dough for Ravioli Recipe Original. Ravioli - the best home recipes from Italian chefs

29.03.2020

Ravioli lay out in a saucepan with boiling water, bring to a boil, salt and cook - depending on the filling. Ravioli with meat - 7 minutes, ravioli with cottage cheese or potatoes - 5 minutes, ravioli with cheese - 3 minutes.

Ravioli with cheese

Products
Flour - 500 grams
Ricotta Cheese - 300 grams
Water - 125 milliliters
Chicken Egg - 1 piece
Arucola - 1 bundle weighing 70 grams
Salt - Half Tea Spoon
Ketchup or sour cream - 1 tablespoon for a portion
Creamy oil - 1 cube on a portion

How to make ravioli with cheese
1. To sift flour into a bowl, pour water, break eggs, pour salt.
2. To knead the tight dough, roll into the ball.
3. Ready dough Cover and leave for 20 minutes for infusion.
4. Roll the dough into a 2-3 millimeter thick layer, cut into 2 rectangles.
5. Arugula to wash, dry and chop finely.
6. Ricott is finely extorted.
7. Mix Ricott with arugula.
8. Share on the first part of the dough on 1 teaspoon ricotta with arugula, in the departures of 1.5-2 centimeters from each other.
9. Cover from above the second part of the test, slightly press so that the tests of the dough stick together.
10. Cut the knife to separate rectangular ravioli.
11. On the edge each of Ravioli to strive for a fork.
12. Preheat water in a saucepan (on a given amount of ravioli - 1.5 liters of water).
13. After boiling to add Ravioli to the pan, cook 3 minutes.
Serve Ravioli S. tomato sauce and sour cream, lay out a piece of butter.

Stuffing for Ravioli

1 kilogram of Ravioli

Ravioli Mushroom Filling
200 grams of champignons wash, dry and finely cut. 1 head on Luka Clean from husk, finely nourish. Preheat a pan, melt a cube of butter, put onions, after 3 minutes of frying - champignons. Fry 10 minutes. Ravioli with such a stuffing cook for 5 minutes.

Cheese chicken filling for ravioli
200 grams of chicken minced meat from unnecessary fluid, to interfere with 150 grams of parmesan coarse cheese. Ravioli with such a stuffing to cook for 7 minutes.

Shrimp filling for ravioli
200 grams of purified shrimp finely cut. 100 grams of sheep cheese finely crumble. Petrushka beam wash, finely nourish. From halves lemon squeeze lemon juice. Mix products, thickening to taste. Add italian seasonings And mix. Ravioli with shrimp filling cook in a saucepan of 3 minutes.

Pumpkin Filling for Ravioli
1 kilogram of pumpkins cut in half, lay out on the baking sheet and bake for 20 minutes in the oven at a temperature of 200 degrees. A spoon lay out the fleshy part of the pumpkin in a bowl, sprinkle 50 grams of vapor cheese parmesan, a pinch of nutmeg, salt, cropped by almond cookies (50 grams). Mix well. Cook Ravioli S. pumpkin filling 3 minutes.

Reading time - 3 min.

Ravioli belong to one of the most beloved dishes in Italy, they are prepared in any region of the country. Externally, they resemble all known dumplings or dumplings. But, the technology of their preparation and feed are very different. Italians consider them a specific variety of pasta, apparently because the percentage of the test in them is much larger than the filling.

This is very tasty dish, Starting the most diverse products. In this case, the process of its preparation is very simple, especially if stocking machine to manufacture homemade noodles And the mold for cutting ravioli.

So what is it - ravioli, how to sculpt them correctly and how much do you need to cook, what filling is better to choose for a national Italian dish? Let's deal with!

Short story

The dispute about the origin of these products remains unfinished to the present. Some historians believe that they came from China, others say it is impossible.

They argue that they are mentioned in ancient Italian writings, which dated the XIII century. At the same time, the first visit to the Italians China took place a little later.

Properly cooked ravioli are characterized by bright yellow color. The fact is that only flour and water are included in the classic dough recipe for them.

Subject to observance necessary proportions It turns out an elastic and soft product. If the dough happened somewhat dry, you can add some more eggs to it, in addition to those indicated in the recipe.

And if, on the contrary, it seems liquid, then flour to it should be missed. Often, eggs purchased in the store are pale yolks. In this case, you can add some turmeric or carrot juice to the dough.

This product is not accepted to sculpt like dumplings or dumplings.Using small pellets. In order to prepare them, use the so-called "package" method. It lies in the fact that thin portions of the filling are uniformly unfolded on a large dough layer, as the products must be flat.

Then the other reservoir is stacked on top, the gaps between future products are lubricated egg protein Or simple water and slightly pressed to outline the locations of the cuts.

Ravioli does not have a certain formEveryone can prepare products to their taste. They may have a view of a square, a circle, rectangle, ellipse, semicircles, and so on.

Using special molds or knives, they can be decorated with wavy edges. If there are no such devices, then you should simply be treated with a fork.

Traditions of use in Italian

In ancient italian traditions, this dish is made only from flour, for the production of which is used solid wheat varieties.. At the same time, mince may be the most diverse, meat, fish, vegetables, cheese, mushrooms, greens use meat, fish, vegetables, cheese, mushrooms. If the product is prepared as a sweet dish, it is started with fruit, berries and other suitable products.

The whole process of cooking Ravioli is customary in the cool room., periodically lowering hands in the container with cold water. After the end of the modeling, they can be boiled, fry or extinguished in sauce.

How to cook at home: recipes

In various fields of Italy, prefers different types of these flour products. Nevertheless, they are all tasty and original.

How to make dough for product

Production of this culinary delight starting with dough.

In the future, while the filling will prepare, the product will have time to reach ready.

Ingredients:

Flour from solid wheat - 300 g;
Eggs - 4 pcs;
Olive oil - 2 tbsp. l.

How to cook: All ingredients to connect, salt and wash well. Wrap the dough with the food film and leave it for an hour. Upon expiration of this time, the product should become dense, but, at the same time, to acquire sufficient elasticity.

On the pages of our site you will also recognize - a popular national dish italian cuisine!

How to cook classic with meat

Ingredients for ravioli with minced meat:

Beef - 300 g;
Pork - 200 g;
Chicken fillet - 200 g;
Onions (large) - 2 pcs;
Italian herbs - 10 g.

Cooking method: Clear onions, cut on large pieces And twist it together with meat.

The resulting minced is salted, fill with spices and mix thoroughly. If it turns out thick, you can add a small amount of broth or water to it.

Prepare ravioli at the rate of ½ h. L filling per piece. Boil them for 5 minutes And to file with any sauce to your liking.

With mushrooms

Ingredients for filling:

Mushrooms (Fresh or Frozen) - 500 g;
Onions (large) - 2pcs;
Creamy butter - 200 g;
Cheese - 300 g

Preparation method: Mushrooms (white, champignons, oysters) and onions thoroughly chop, fry on pieces of butter, salt, peep and pour half to them grated cheese. If you wish, you can crush the finished filling in the blender.

Cooked products boil for a few minutes in salted water, put on the dish to pour the remaining oil and sprinkle with cheese. If desired, you can add chopped greens.

With spinach

Ingredients for filling:

Spinach - 500 g;
Onions (large) - 2 pcs;
Cheese (sheep) - 300 g;
Garlic (large) - 3 teeth;
Parmesan - 100 g;
Yolks Eggs - 3 pcs;
Olive oil - 100 ml.

Components for refueling:

Butter creamy - 100 ml;
Sage (Fresh) - 100.

Cooking method: In the deep frying pan heat the olive oil and fry in it a finely chopped onion and garlic. Add spinach on thin strips into the frying pan and put out about 5 minutes.

To the cooled filling add whipped yolks, grated parmesan, salt and mix well. Sage grind and slightly put out in butter, add cream. Billets boil until ready, decompose on plates and pour with warm refueling.

With Ricotta

Ingredients for filling:

Ricotta - 500 g;
Onions (large) - 2 pcs;
Eggs - 2 pcs;
Tomatoes dried - 300 g;
Butter cream - 100 g;
Cedar nuts - 200 g;
Basil (Fresh) - 100 g.

How to make ravioli with Ricotta: In the casserole, melt the butter and pass on the weak heat crushed onions with cedar nuts. Tomatoes and basil to grind, combine with whipped eggs and cooled onions with nuts. Cooked products boil and serve with creamy sauce.

And here is the recipe of Ravioli with Ricotta and Spinach together:

With different types of cheese

Ingredients for filling:

Ricotta - 500 g;
Cheese sheep - 300 g;
Parmesan - 200 g;
Eggs - 4 pieces;
Basil (Fresh) - 1 bundle.

Cooking method: Ricott is mixed with sheep cheese and eggs, it's good to confuse and add grated parmesan to the mixture, finely chopped basil, salt and pepper.

Prepared billets fry in any oil for about 5 minutes, distribute on the dish and pour the creamy sauce.

With fish and shrimp

Components for minced:

Fresh salmon (fillet) - 300 g;
Salmon smoked - 100 g;
Ricotta - 200 g;
Shrimps (large) - 5 pcs;
Egg yolks - 3 pcs;
Onions (large) - 1 pc;
Olive oil - 2 pcs;
Garlic (large) - 3 teeth.

Cooking method: Olive oil heat in a large pan, put in it a finely chopped bulb, chopped garlic and fresh salmon, chopped into small cubes and slightly fry. The mixture is cooling, put into it sliced \u200b\u200bshrimps, smoked fish, whipped yolks, fill with salt and pepper.

For sauce: 300 milliliters of vegetable broth boil, add 200 milliliters of white wine and score on a warm plate for 10 minutes. After time, fill the mixture with 200 milliliters of cream and add 50 g of fresh, chopped saffron.

Boiled products lay out in a deep dish and pour a slightly cooled sauce.

Dish salad

Ingredients:

Ravioli with minced meat - 300 g;
Dried tomatoes - 100 g;
Salad leaves - 1 beam;
Onion (medium) -1 pcs;
Cheese - 100 g;
Olives - 100

For sauce:

Olive oil - 100 ml;
Vinegar (wine) - 1 tbsp. l;
Honey - 1 h. L;
Cream - 50 ml;
Parsley, green Luc - at 100 g.

How to cook: To wash the salty foliage, dry, break into pieces and decompose on the dish. Sun-dried tomatoes Cut on stripes, onion by half rings, olives with small circles. Cheese to grind with a large grater. Billets with minced meat cook in salted water for about 5 minutes, put them in a plate and cool a little.

Mix all the ingredients, distribute them on the leaves of salad and sprinkle with chopped parsley. Connect all components for sauce, beat them and pour salad to the resulting refueling.

Finished products are filled with cheese, greens or sauce, of which creamy, cheese or pesto are considered the most famous.
Very interesting is the moment that these products can be supplied as the first dish, filled with broth, as the second with different gas stations, and as dessert.
If they are preparing sweet, then for filling, mostly use cottage cheese and ricotta, squeezing them with sugar, eggs and cinnamon. And serve them with fruit or berry sauces.
In the next video you will find a master class, how to prepare real Italian ravioli at home:
Ravioli are pretty simple in the cooking. It does not require a lot of time for him, but it turns out a very tasty dish. And thanks to the variety of fillings and feed options, they can always appear on the table in a completely new form.

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What is the first to come to mind when the words "Italian cuisine" come to our hearing? We immediately remember pizza, spaghetti, risotto, ravioli and several famous sauces. This country has inspired the creativity of many great people, and today artists, architects, fashion designers and, of course cooks draw in Italy, and, of course, the cooking in this country is erected into the rank of art. Even people, very far from the kitchen, will not remain indifferent, trying at least a small part of a rich set of dishes filled with spicy aromas of herbs and freshness of skillfully cooked vegetables. Of all the diversity of solar, captivating and luxurious cuisine of temperamentamenta Italy, we chose Ravioli - a dish popular in each region of this Mill.

Italy from us far, why is this interest in Ravioli? The fact is that one or another version of this dish tried each. Surely you have already prepared pasta, dumplings and dumplings with many tasty stuffsAnd now try to cook ravioli. Some call them Italian dumplings, others believe that they are like dumplings, and others are confident that this is one of the varieties of pasta. All these opinions agree that Ravioli is a dish of thin dough with themselves a variety of fillings. As a filling can be anything - meat, seafood, cream cheese or vegetables. From the main dish Ravioli is easily converted into delicious dessert, it is worth only sweet filling Of fruits, berries or chocolate.

A one or another type of filling wrapped with a test is found in the recipes of many kitchens of the world, where did the Italians know about Ravioli? According to one version, this is a national italian dish of China. The recipe for making Ravioli became known to the Italians thanks to their compatriot, the traveler Marco Polo, who lived in China for some time, visited his provinces and tried various dishes of local cuisine. Sichuan Province remembered a traveler thanks to a dish called Huntun, whose recipe he brought to his homeland. It is not known who exactly renamed Huntun in Ravioli, but the Italians had a dish with such a name and now recognized as one of his favorite national dishes.

What ravioli differs from the usual dumplings and dumplings? First of all, the form. Ravioli pose in the form of square pads, in the form of crescents, triangles and circles. They differ in the way to prepare and feed. So, Ravioli cannot prepare the future, this is a dish that is needed immediately after it was prepared. The fact is that the distinctive feature of Italian cuisine can be called freshness, therefore, and for the preparation of Ravioli, the most recent products that you need to have time to eat quickly are used. And you can prepare ravioli, welding them, tooling in a frying pan or in deep fryer. Boiled ravioli can be used as independent dish, feeding to them olives or some spicy sauce. Ravioli fried or fryer-cooked crucifies are served to the rubbed soups and broths, carefully following the taste of their fillings complemented and matched the main dish.

If you decide to cook ravioli, you should start with the test, because only fresh dough get the most delicious ravioli. Prepare the kitchen, because in the room where Ravioli is prepared, it should be cool, wash your hands in cold water and start cooking. Satch 200 grams of flour from solid varieties Wheat in a deep bowl, make your hands in the center, break there two eggs, add 1 tablespoon olive oil and some salt. Slightly sweat the eggs and begin to mix them with flour until you have a homogeneous mass. Put the resulting mass on a large cutting board, sprinkled with flour, and start to wash the dough for 10-15 minutes. In general, it turned out good dough, it is necessary to possess good physical strength, so it is better to charge this responsible occupation of the strength of this world, i.e. Men. When the dough is ready, wrap it into the film and leave in the refrigerator for 20 minutes. This time will leave to cook the most tasty stuffing.

You can make a stuffing that you like more, for example, from ricotta and champignons, from spinach and cottage cheese, from chicken with celery or berries with orange and cinnamon.

Ricotta Stuffing and Champignon

Ingredients:
250 gr. Fresh champignons,
250 gr. ricotta
1 tbsp. parmesana
1 tbsp. finely chopped parsley,
1 garlic clove,
olive oil,
salt,
pepper.

Cooking:
Shampignons rinse, dry and smolden. Clean and grind garlic clove. In the pan, heat a little olive oil and fry mushrooms in it, add garlic, salt and pepper. Fry for a couple of minutes, then cool. Ricott take up to a creamy state, add grated parmesan and parsley, mix thoroughly and connect the resulting mixture with mushrooms.

Spinach and cottage cheese

Ingredients:
500 gr. spinach
100 gr. cottage cheese
75 gr. semi-solid cheese
salt,
pepper.

Cooking:
Put on the fire a saucepan with pure salted water. Spinach rinse in running water and cut, after which you sweep in boiling water for 2 minutes and leak on colander. Sutitate the cheese on a shallow grater and mix it with cottage cheese, add to this spot spinach, salt, pepper and mix thoroughly.

Chicken filling with celery

Ingredients:
800 gr. chicken fillet
300 gr. Cherry celery,
50 ml. cream
pepper,
salt.

Cooking:
Chicken fillet Cut into small pieces and grind in a blender. Celery rinse thoroughly, cut on both sides and also grind in a blender. Mix fillets and celery, add cream, spray, pepper and mix.

Filling of berries with orange and cinnamon

Ingredients:
80 gr. currants
80 gr. blueberries
80 gr. Victoria
1 orange,
1 tsp. Cinnamon.

Cooking:
Orange Clean, Disassemble for Slings and remove all the films left the flesh cut. Berries rinse and dry, put in a bowl and disarm fork, add the orange flesh to them and cinnamon's teaspoon, mix thoroughly.

When the stuff is ready, you can get the dough from the refrigerator. Now you will be useful for you, if there is no such unit in your kitchen arsenal, then go to the rolling, flour and patience. Divide the dough into two equal parts, sprinkle the work surface with flour, armes the rope and start to roll out. The dough layer must be very subtle and, if possible, square or rectangular. The result of your efforts should be two rectangles of a thickness of no more than 1 mm thick, which need to be left alone for 10 minutes before starting to lay the filling. Now, one of the dough layers in small slides at an equal distance, for example, centimeters 5, lay out the filling and cover the entire dough layer. Depending on which the form of Ravioli you want to get, cut the dough with a knife to the squares or cut the mug with a glass, hide the edges and boil into a slightly salted water or fry on vegetable oil.

Despite the fact that Ravioli is considered italian dish, prepare it in France in the Provence region. Olive ravioli is a completely special dish. Alternative cooking options are often found at our usual dishes, so you can find the recipes for "lazy" dumplings, dumplings and even the cabbage. The option of cooking Ravioli, which offers Provence, can also be called "lazy" because it is preparing this dish without dough.

Olive Ravioli

Ingredients:
500 gr. meat minced
1 large bundle of spinach,
50 gr. solid cheese
1 egg,
50 grams finely chopped parsley,
2 cloves of garlic,
nutmeg,
pepper,
salt.

Cooking:
Spinach thoroughly rinse, cut the stems from him and boil the leaves in the salted water for 10 minutes, then throw them into a colander and grind in a blender. Mix the minced meat and spinach, add grated on the cheese grater, 1 egg, finely chopped garlic and parsley, spray, pepper and add a little nutmeg. Mix thoroughly. Put a saucepan with salted water on fire and add a bit of olive oil. Wait for the water boils, pour flour into a plate, roll out small dense balls from the resulting stuffing, cut them in flour and put in boiling water. Boil 5-10 minutes.

Instead of the traditional pellement modeling in a narrow family circle, try to cook ravioli - national dish Aromatic Italian cuisine. Make a little variety, diluing the usual chopped meat Vegetables, cheese and spicy herbs. Penetrate the Italian idea that cooking is art, and every cook is a talented creator, and you will definitely get the most delicious, most original and fragrant ravioli!

Alena Karamzin

Italian ravioli Frequently compared with more familiar with dumplings or dumplings. However, it seems to me that it is not quite so. Dough, filling, molding is everything. And truly understand this difference, only cooking and trying Ravioli. I propose a recipe with a photo classic - for dating and first experience, it is suitable perfect. We will mix the dough for ravioles with the addition of a small amount of olive oil to give it elasticity. The dough is quite cool, but pliable, work with it is completely simple. Filling for raviols can be anything: from meat, cheese and vegetables to fruits and chocolate. I offer one of the most common options - a filling of soft curd cheese (like ricotta) and spinach. Delicious! I have no doubt, trying once, you want to cook them again and again!

Ingredients on the dough:

egg - 2 pcs.,

yolk - 1 pc.,

vegetable oil, olive - 1 tbsp. l.,

salt - 1/4 h. l.,

flour - 200 g

spinach (I have frozen) - 200 g,

any cottage cheese - 200 g,

yolk (if necessary) - 1 pc.,

muscat nut - pinch.

For feeding:

butter creamy - 30 g,

garlic - 1 slices,

basil.

How to prepare ravioli with cheese and spinach

In the right size, a bowl first seize all the flour, add salt. Then in the hill we form a deepening and introduce eggs and yolk into it.

We add olive oil, fragrant or refined - not particularly important. Anyway, the taste does not give the test.

When the fork, smear the dough will become inconvenient, shift the contents of the bowl on a flat surface and knead cool, elastic dough.

Working with such a test is now extremely hard - it is too cool. Test must be searched, because it hides it in food film (Courage) and remove the sideline at that time until the filling is preparing.

For the filling, first prepare spinach. Fresh or frozen - it is prepared equally: we lower the spinach into salted boiling water and drunk for 3-5 minutes. Frozen spinach no need to defrost.

The boiled spinach fill with cold water, after which we fold on the sieve (colander) and squeeze the liquid well. The "dehydrated" spinach looks like, of course, not very appetizing, but the extra moisture in the stuffing to us completely nothing.

Curd cheese knead in a homogeneous mass, after which they intervene a chopped spinach into it. We season the stuffing with a small amount of nutmeg, introduce yolks. Salt is usually not required in filling, but here perfect option - Taste taste.

Stuffing is ready.

We take out the dough from the film and proceed to the formation of raviols. Cut the dough bolobok two or four parts. Roll over one of the parts into thin, preferably not more than 1 mM reservoir. Parts of the test with which we do not work, stored covered, so that the dough did not hurt.

Then, at a distance of at least 1.5 cm from each other and from the edges lay down the slides of the filling. In the size of Ravioli, it turns out quite large, somewhere like dumplings, because I stuffed with a teaspoon (with a slide). Parts dough without filling with squirrels (egg or simply water).

Gently coolant the filling with a second rolled dough layer, tightly press the dough around the slides of the filling, releasing air. You can fix the filling by pressing the dough with a small round form so that the filling is inside the form. In my photo, the diameter of the blue mold is just suitable under the slide of the filling.

Shaped ravioli boil, like dumplings or dumplings - let them get bored in salted water a couple of minutes after they pop up.

You can submit ravioli with any to taste with sauce (creamy, tomato, etc.), grated cheese (usually parmesan) or simply watering melted butter. I suggest this option of refueling: we melt a piece of butter in a pan, add a garlic slice, passed through the press, and chopped basil. All this warms up a couple of minutes, preventing oil boiling, after which fragrant oil can be seasoned ravioli.

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 things.;

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 intended product are lubricated with water or egg protein so that they do not disperse 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 ricotta cheese and spinach greenery. 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 of solid varieties is suitable. 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.

Check the elastic dough on classic 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 a 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 of 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.

Ready dish Sprinkle with grated cheese and decorate fresh mint leaves.

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 frying pan with butter, send fried 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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Ravioli - what it is, recipes for dough and filling