Frozen ravioli. Italian ravioli

29.03.2020

Have you decided to tinker with the test? It remains to choose what to make: dumplings or dumplings. But there is also a third option. We propose to diversify your menu and let the rays of the Italian sun into your kitchen. For your attention, the recipe for ravioli is a dish that all Italians idolize.

What is ravioli?

It is believed that this creation belongs to Italian cuisine. But in fact, their homeland is China. It's just that over 8 centuries they have become so fond of all the inhabitants of Italy that they have become an indispensable delicacy at their family dinner. For Italians, this is a pasta prepared with a variety of different fillings.

It is cooked so often that a ravioli machine is a must-have in the kitchen of every housewife. For these purposes, we use a ravioli noodle cutter, which must include a nozzle that gives the product the desired shape. But believe me, it will not be difficult for you to sculpt them with your hands without any ingenious devices. And do not be confused by the masterpieces with photos. In fact, everything is very simple. This article will tell you how to make ravioli at home.

Meat squares "Nourishing hello"

Culinary historians believe that ravioli are the nephews of our dumplings. In principle, it is. But if the filling is with meat then it is ravioli dumplings. In order to get hearty dumplings you need:

For the test:

2 cups whole grain flour
3 homemade eggs;
4 tbsp. spoons of water;
20 g olive oil;
salt to taste.

For a hearty filling:

300 g of beef;
100 g spinach;
1 pinch ground nutmeg
some feathers of a green onion;

For watering:

350 g peeled tomatoes;
2-3 cloves of garlic;
40 g olive oil;
40 g butter;
1 red lettuce onion;
a bunch of fresh basil;
salt, black pepper to taste.

Let's start cooking with a flour base:

Shake eggs with salt. Add olive oil and water there. We mix everything.
Pour the mixed liquid into sifted flour, in which we first make a funnel. Wrap the mixed plastic mass in a film and leave for 30 minutes.
In the meantime, we can start making the filling. To do this, grind meat and spinach using a blender or meat grinder.
Add a pinch of nutmeg powder to this mass and finely chopped green onions, mix with salt and pepper. We can start preparing the ravioli.
Pound the dough and roll it thinly into two layers.
On the first, we spread the meat filling with an interval of 2 centimeters. Moisten the free space around the meat with some water. Cover with a second layer and roll with a rolling pin.
We cut the stuffed layers into squares. You can decorate the edges with a fork (just press the edges with it). We leave them to lie down for a while.
Let's start making the sauce. Chop the onion and garlic. In a deep bowl, mix the butter and olive oil. Add the garlic and onion mass here and fry it over low heat.
We wipe the tomatoes through a sieve and add to the saucepan. We mix everything well, improve the taste with salt and pepper. Toss in the finely chopped basil and cook until thick.
Cook hearty dumplings in salted water for about 9-10 minutes.
We put them in a refractory deep dish, fill in tomato sauce and send it to a preheated oven for 7-10 minutes. When serving, do not forget to decorate the dish with a sprig of fragrant greens.

Pasta stuffed with ricotta "Simple Miracle"

The main reason for the popularity of this dish is the huge amount of various fillings... Favorite among which is (which you can also cook yourself).

For the ricotta ravioli, we need the following set of products:

For the basics:

1 thin glass of flour with a slide;
10 ml olive oil;
10 ml of water;
5 grams of salt;
2 testicles of medium size.

For the filling you will need:

2 shallots;
450 grams of ricotta;
2 testicles;
5-6 sun-dried tomatoes;
100 grams of pine nuts;
a bunch of fresh basil;
salt and pepper on the tip of a knife.

For watering and decorating the finished delicacy, we take:

100 grams of butter;
some mint leaves;
several sun-dried tomatoes.

Of course, the main part of the dish is ravioli dough. We prepare it like this:

Sift the flour with a slide, and make a funnel in the middle.
Pour the eggs shaken with salt into this depression, add to the butter. We begin to knead this mixture, gradually introducing flour.
When it becomes difficult to knead, pour in some water and continue to knead. It is considered ready when it does not stick to your hands. We make a ball out of it and wrap it with cling film, send it to the refrigerator for 20 minutes.

Step by step classic recipe making ricotta filling:

Fry finely chopped shallots in butter until transparent. Add chopped pine nuts, stir and let cool.
Mix the ricotta with finely chopped sun-dried tomatoes, beaten eggs and chopped basil.
Add a chilled onion with pine nuts... Season it all with salt and pepper.

Now we can form our dumplings. To do this, we need a round shape for cutting out cakes (a narrow cup will do). We divide the cooled ball into several parts, roll each thinly and use the form to cut out the same circles. Put the filling in the middle, cover with the second circle and pinch the edges pretty nicely. Boil our circles in boiling salted water for 6-8 minutes.

Before serving, thoroughly pour our miracle with melted butter. Decorate with mint leaves and sun-dried tomato slices. It turned out nice and tasty.

Assorted "Colored extravaganza"

This dish is suitable for those who cannot opt for one type of filling. It perfectly combines ravioli with cheese and ravioli with mushrooms. In order to make this masterpiece, you must:

For a dough for 4 servings:

4 cups flour;
2 large domestic eggs;
16 ml olive oil;
16 ml of water;
150 grams of spinach;
1 heaped teaspoon of turmeric
1 half teaspoon of salt.

For the cheese part:

75-100 grams grated cheese(better than parmesan);
ghmenka basil leaves.

For the mushroom part:

250-300 grams of champignons (can be replaced with oyster mushrooms);
3 tbsp. tablespoons of olive (you can butter) oil;
a pinch of rosemary and thyme;
salt and black pepper to taste.

For watering:

150 grams of butter;
1 bunch of dill.

The best way to start cooking is with the mushroom part of our varenets:

Carefully wash the mushrooms, dry them and cut them into medium-sized slices.
Heat the oil in a frying pan, add rosemary, thyme, salt and pepper. As soon as a subtle aroma of spices appears, pour the prepared mushrooms into the pan.
Fry them until golden brown and let them cool.
Transfer the cooled mushrooms to a blender bowl and grind them. Pour the resulting mass into a bowl and let it brew. Now we can start preparing our dough. It will be unusual for us: bright yellow and green colors. In order to get the color of the greens, we will make a dough with spinach.
Pour the spinach over with boiling water, and grind in mashed potatoes.
From half of the products, knead the plastic mass, adding green puree to it. Knead thoroughly. Put the green "bun" in a bag and put it in the refrigerator for half an hour.
Brightly yellow we get thanks to the addition of turmeric. To do this, mix the remaining flour with a bright spice. Add all the ingredients and knead the yellow "bun" which we also put in the refrigerator for about 20 minutes.
Now you can prepare the cheese portion of the filling. We take cheese and just three of it on a coarse grater, and wash and dry the leaves of greenery. All our components are ready and we can start sculpting. Let's make them in the form of triangles and crescents.
For the cheese triangle, roll out two green thin bases. On the first layer, at a distance of 2.5 centimeters, lay out grated cheese and a leaf of fragrant grass, cover it with a second layer, having previously greased the empty spaces with slightly salted water. Let's go over them with a rolling pin. Then we cut out the triangles and shape the edges with a fork.
For mushroom dumplings, thinly roll out a yellow bun and cut out circles with a mold. Put the mushroom mince in the middle and nicely pinch the edges.
Now it only remains to boil our figurines in salted boiling water (about 10 minutes). Pour the finished ravioli with melted butter and sprinkle with chopped dill. The dish turns out to be very tasty and aromatic.

Having prepared at least one of the proposed recipes, you will understand that homemade ravioli are a worthy tasty replacement for traditional dumplings. The main thing is to choose a delicious sauce.

Video: Ravioli with Ricotta by Italian Chef

Almost every nation has a dish from thin dough stuffed with some fillings and boiled in salted water. The most striking examples of such treats are khinkali, dumplings, dumplings and ravioli. It is about the latter that will be discussed in this publication.

What are ravioli?

These products made of thin dough filled with sweet or savory fillings are a kind of a visiting card of Italy. The local population considers them to be one of the varieties of pasta. They are prepared from fresh, elastic, easily rolling dough, consisting of eggs, water, salt and olive oil. When it comes to fillers, there are no restrictions. Ravioli mince is made from various types of meat, mushrooms, fish, vegetables and fruits. The most popular filling is ground chicken mixed with parmesan, spinach and parsley.

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

The second, no less important feature of ravioli is considered that, depending on the filling, they can be attributed to both the second and dessert dishes... Unlike dumplings, they are made from thin dough, so they cannot be stocked up for future use. Plus, they can not only be boiled, but also fried or deep-fried. Having decided what ravioli is, you can proceed to consider specific recipes.

Traditional option

Oddly enough, the filling of classic Italian ravioli does not consist of minced meat, but of ricotta and spinach. It is this combination that is most popular among the indigenous population. And in order to further emphasize the taste ready meal, it is served with tomato-garlic sauce... To make authentic Italian ravioli you will need:

170 grams of fine flour.
A couple of large eggs.
A tablespoon of quality olive oil.

The above ingredients are part of the dough from which the products will be formed. To prepare minced meat you will need:

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

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

A couple of tablespoons of good olive oil.
2 cloves of garlic.
A pair of ripe fleshy tomatoes.
Salt and aromatic herbs.

Having figured out what ravioli is and what products are included in their composition, you need to understand exactly how this dish is prepared. The process should start by kneading the dough. To do this, combine sifted flour, eggs, olive oil and a pinch of salt in a deep bowl. Knead everything well, wrap it with cling film and put it in the refrigerator for fifteen minutes.

In order not to waste your free time, you can do the stuffing. To cook it in a frying pan greased with a hot olive oil, stew chopped spinach. After four minutes, it is thrown into a colander and squeezed lightly with your hands. Once the greens have cooled, they are combined with salt, spices, grated parmesan and ricotta.

Now it's time to prepare the sauce needed to serve the ravioli, photos of which can be viewed in this publication. Washed tomatoes are poured over with boiling water, carefully peeled, crushed and sent to a hot oiled frying pan. After a few minutes, chopped garlic and aromatic herbs are added to the resulting homogeneous mass.

The present dough is rolled out in a very thin layer and divided in half. Put the filling balls on one part and cover it with the second piece. The dough is gently pressed and cut into squares so that there is a filler in the middle of each of them. The resulting products are boiled in salted boiling water and served with the sauce prepared earlier.

Option with meat

This dish is very similar to ordinary dumplings. It perfectly combines thin crust and juicy meat filling, therefore, it turns out not only tasty, but also quite satisfying. This recipe ravioli involves the use of a specific set of ingredients. Therefore, double-check in advance if you have at hand:

200 grams of white flour.
A couple of large eggs.
A large spoonful of good olive oil.
250 grams of homemade ground pork and beef.
Bulb.
A couple of cloves of garlic.
Salt and any spices.

To emphasize the taste of the finished dish, it is served with special sauce, which includes:

Bulb.
4 ripe tomatoes.
A slice of garlic.
A pinch of basil and 1/3 teaspoon of sugar.

First of all, you need to make a dough, which will become the basis for making ravioli (recipes with photos of such dishes are presented in today's article). To do this, combine flour, eggs, salt and olive oil in a volumetric bowl. Everything is mixed well and sent to the refrigerator for twenty minutes.

In the meantime, you can do the stuffing. To prepare it, grind meat, fried onions, salt, chopped garlic and spices are mixed in a deep bowl.

The present dough is rolled out as thin as possible and divided in half. On the surface of one of the pieces, pieces of minced meat are evenly laid out so that there is approximately the same distance between them. All this is covered with the remaining layer of dough, cut into squares and boiled in salted water.

To prepare the sauce, put chopped peeled tomatoes, fried onions, salt, basil and sugar in a frying pan. All this is brought to a boil and simmer on the lowest heat for seven minutes.

Trout option

Telling what ravioli are, we mentioned that they are prepared with different fillings. In support of our words, we present to your attention a simple recipe for this dish with fish filler. To play it, you need:

250 milliliters of water.
A couple of large spoons of olive oil.
300 grams of flour.
A teaspoon of salt.
A pound of trout.
3 large onions.
Salt and spices.

Knead the dough from water, flour, salt and olive oil, roll it out in a very thin layer and cut out circles. In the middle of each of them, lay out a filling made from ground fish, onions and spices, gently seal the edges and boil the resulting ravioli in boiling water. They are served hot with any spicy sauce.

Option with champignons

This dish is not as juicy as dumplings or khinkali. Therefore, it is advisable to serve it with some kind of sauce. Since this recipe for ravioli requires a specific set of ingredients, double-check in advance if you have on hand:

A pound of fresh mushrooms.
A tablespoon of refined vegetable oil.
A glass of flour.
A tablespoon of olive oil.
Salt, herbs and spices.

Sequencing

You need to start the preparation of ravioli with mushrooms by kneading the dough. To do this, combine flour, olive oil and salt in a deep bowl. Add a little ice water to the resulting mass and knead well. The finished dough is rolled out in a three-millimeter layer and cut into rectangles.

On one of the edges, spread the filling made of mushrooms and herbs fried with onions and fold the dough in half. The resulting ravioli, the photo of which will be presented in today's article, is boiled in salted boiling water and immediately served on the table.

Parmesan variant

Using the technology described below, delicious ravioli with cheese are obtained. Thin dough goes well with fragrant viscous filling. Therefore, you should definitely try this dish. To prepare it, you will need:

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

All this is needed to knead the dough, which will become the basis for Italian ravioli. To create a fragrant filling, you will have to additionally add to the above list:

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

Cooking algorithm

First of all, you should do the test. To prepare it, combine flour, eggs, salt and vegetable oil... Everything is stirred vigorously and left for an hour.

In the meantime, you need to do the filling for future ravioli, the recipe with a photo of which can be viewed in this article. To create it, grated Parmesan, sour cream, chopped herbs are mixed in one bowl, egg yolks, salt and spices.

The finished dough is rolled out in a fairly thin layer and cut in half. Portions of the filling are carefully spread on one of the parts. The gaps between them are greased with a beaten egg. All this is covered with a second layer of dough and cut into squares so that in the center of each of them there is cheese filling... The resulting ravioli are boiled in salted boiling water and served for dinner.

Pumpkin variant

These vegetarian ravioli have a pleasant sweet taste and light spicy aroma. To prepare them you will need:

200 grams of pumpkin and sweet potato each.
3 eggs.
250 grams of flour.
4 large spoons of shabby Parmesan cheese.
50 grams of quality butter.
Salt and nutmeg.

Process description

It is advisable to start the preparation of such ravioli with the dough. To create it, combine flour, a couple of eggs and salt in one deep bowl. Everything is kneaded well and sent for an hour to a dry, cool place.

While the dough is infused, you can do the filler. Washed and peeled vegetables are cut into cubes, boiled until tender, chopped until puree and mixed with one egg, salt, grated Parmesan and nutmeg.

Present elastic dough rolled out in the thinnest possible layer and halved. Portions of the filler are spread on one of the parts so that there is a two-centimeter distance between them. Spread the remaining dough on top and separate the ravioli from each other using a special curly knife.

Ravioli, or, as they are also called, Italian dumplings, is not difficult to cook. Many are not even interested in how to cook Italian dishes, considering them to be something unrealistically time consuming and inaccessible. In fact, everyone can make their own pasta, and even more so filled pasta (which is what ravioli are), and we suggest you make sure of this.

By the way, this italian dish not so Italian, as it turned out. Its exact origin is still debated today. Some argue that the first ravioli from the 13th century were known as Sicilian a traditional dish... Others say that Marco Polo brought a similar dish called Hongtong from China, and later in Italy, chefs gave it a different name. One way or another, fortunately, the whole world learned about him.

The ravioli dough is made with eggs and flour. Italians only knead it with their hands, but we can also use a combine. In our recipe with a photo, you can see how it should look ready dough... Real ravioli are made from flour crumbs. If it so happens that the dough is too dry - so dry that even the harvester “does not take” it, then you can add the yolk or a spoonful of water. If you did everything correctly, you knead the mixture well, then the result is a soft, plastic dough that rolls out easily and does not break.

Ravioli are one of the most beloved dishes in Italy, they are prepared in any region of the country. Outwardly, they resemble the well-known dumplings or dumplings. But, the technology of their preparation and serving are very different. Italians consider them a specific kind of pasta, apparently because the percentage of dough in them is much higher than the filling.

This is very tasty dish stuffed with a wide variety of products. Moreover, the process of its preparation is very simple, especially if you stock up on a machine for making homemade noodles and a ravioli cutter.

So what is it - ravioli, how to sculpt them correctly and how much should you cook, which filling is better to choose for a national Italian dish? Let's figure it out!

Short story

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

They claim that they are mentioned in ancient Italian writings that date back to the 13th century. The Italians' first visit to China took place a little later.

Properly prepared ravioli are characterized by a bright yellow color... The fact is that the classic dough recipe for them includes only flour and water.

Subject to the right proportions an elastic and soft product is obtained... If the dough turns out to be somewhat dry, then you can add a few more eggs to it, in addition to those indicated in the recipe.

And if, on the contrary, it seems watery, then flour should be mixed with it. Often store-bought eggs have pale yolks... In this case, you can add some turmeric or carrot juice to the dough.

It is not customary to mold this product like dumplings or dumplings. using small tortillas. In order to prepare them, use the so-called "package" method. It consists in the fact that thin portions of the filling are evenly laid out on a large layer of dough, since the products should be flat.

Then another layer is laid on top, the gaps between the future products are lubricated with egg white or plain water and pressed lightly to mark the places of the cuts.

Ravioli has no specific shape, everyone can cook products to their liking. They can be in the form of a square, circle, rectangle, ellipse, semicircle, etc.

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

Drinking traditions in Italian

According to ancient Italian traditions, this dish is made only from flour, for the production of which are used hard varieties wheat... At the same time, minced meat can be very diverse; meat, fish, vegetables, cheese, mushrooms, herbs are used for it. If the food is prepared as a sweet dish, it is stuffed with fruits, berries and other suitable foods.

The whole process of making ravioli is usually carried out in a cool room., periodically lowering your hands into a container with cold water... After the end of the modeling, they can be boiled, fried or stewed in a sauce.

How to cook at home: recipes

Different regions of Italy prefer different types of these flour products... Nevertheless, they are all delicious and original.

How to make a dough for a product

This culinary delight begins with dough..

In the future, while the filling is being prepared, the product will have time to reach readiness.

Ingredients:

Durum wheat flour - 300 g;
Eggs - 4 pcs;
Olive oil - 2 tablespoons l.

How to cook: Combine all ingredients, salt and mix well. Wrap the dough with cling film and leave for an hour. After this time, the product should become dense, but at the same time acquire sufficient elasticity.

On the pages of our site you will also learn - the popular national dish Italian cuisine!

How to cook classic with meat

Ingredients for minced ravioli:

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

Cooking method: Peel the onion, cut into large pieces and twist it along with the meat.

Salt the minced meat, season with spices and mix thoroughly. If it turns out to be thick, you can add a small amount of broth or water to it.

Prepare ravioli with ½ teaspoon of filling for each piece. Boil them for 5 minutes and serve with any sauce you like.

With mushrooms

Ingredients for the filling:

Mushrooms (fresh or frozen) - 500 g;
Onions (large) - 2pcs;
Butter - 200 g;
Cheese - 300 g.

Preparation method: Thoroughly chop the mushrooms (porcini, champignons, oyster mushrooms) and onions, fry into pieces of butter, salt, pepper and pour half of the grated cheese to them. If desired, you can grind the finished filling in a blender.

Boil the prepared products for several minutes in salted water, put on a dish, pour with the remaining butter and sprinkle with cheese. Chopped greens can be added if desired.

With spinach

Ingredients for the filling:

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

Refueling components:

Butter - 100 ml;
Sage (fresh) - 100.

Cooking method: Heat olive oil in a deep frying pan and fry finely chopped onion and garlic in it. Add thinly sliced spinach to the pan and simmer for about 5 minutes.

Add whipped yolks, grated Parmesan to the cooled filling, add salt and mix well. Chop the sage and lightly simmer in butter, top up the cream. Boil the blanks until tender, arrange on plates and pour over with warm dressing.

With ricotta

Ingredients for the filling:

Ricotta - 500 g;
Onions (large) - 2 pcs;
Eggs - 2 pcs;
Sun-dried tomatoes - 300 g;
Butter - 100 g;
Pine nuts - 200 g;
Basil (fresh) - 100 g.

How to make ricotta ravioli: Melt the butter in a saucepan and sauté chopped onion and pine nuts over low heat. Chop the tomatoes and basil, combine with beaten eggs and cooled onions with nuts. Boil the prepared products and serve with creamy sauce.

And here is the recipe for ricotta and spinach ravioli together:

With different types of cheese

Ingredients for the filling:

Ricotta - 500 g;
Sheep cheese - 300 g;
Parmesan - 200 g;
Eggs - 4 pieces;
Basil (fresh) - 1 bunch.

Cooking method: Mix the ricotta with sheep's cheese and eggs, grind well and add to the mixture grated Parmesan, finely chopped basil, season with salt and pepper.

Fry the prepared blanks in any oil for about 5 minutes, distribute on a platter and pour in the creamy sauce.

With fish and shrimps

Components for minced meat:

Fresh salmon (fillet) - 300 g;
Smoked salmon - 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: Heat the olive oil in a large skillet, put in it the finely chopped onion, chopped garlic and fresh salmon, cut into small cubes and lightly fry. Cool the mixture, put chopped shrimps in it, smoked fish, whipped yolks, season with salt and pepper.

For the sauce: Boil 300 milliliters of vegetable broth, add 200 milliliters of white wine and simmer on a warm stove for 10 minutes. After the time has elapsed, fill the mixture with 200 ml of cream and add 50 g of fresh, chopped saffron.

Put the boiled products in a deep dish and pour over the slightly cooled sauce.

Dish salad

Ingredients:

Ravioli with minced meat- 300 g;
Sun-dried tomatoes - 100 g;
Lettuce leaves - 1 bunch;
Onion (medium) -1 pc;
Cheese - 100 g;
Olives - 100 g.

For the sauce:

Olive oil - 100 ml;
Vinegar (wine) - 1 tbsp. l;
Honey - 1 tsp;
Cream - 50 ml;
Parsley, green onions - 100 g each.

How to cook: Wash the lettuce foliage, dry it, tear it into pieces and put it on a dish. Sun-dried tomatoes cut into strips, onion into half rings, olives into small circles. Grind the cheese using a coarse grater. Boil blanks with minced meat in salted water for about 5 minutes, put them on a plate and cool slightly.

Combine all ingredients, spread over lettuce leaves and sprinkle with chopped parsley. Combine all the ingredients for the sauce, beat them well and pour over the salad with the resulting dressing.

Ready-made products are seasoned with cheese, herbs or sauce, of which the most famous are creamy, cheese or pesto.
It is very interesting that these products can be served as a first dish filled with broth, as a second course with different dressings, and as a dessert.
If they are cooked sweet, then they mainly use cottage cheese and ricotta for the filling., seasoning them with sugar, eggs and cinnamon. And they are served with fruit or berry sauces.
In the following video, you will find a master class on how to make real Italian ravioli at home:
Ravioli are a fairly simple dish to prepare. It does not require a lot of time, but, at the same time, a very tasty dish is obtained. And thanks to the variety of fillings and serving options, they can always appear on the table in a completely new form.

In contact with

In cooking, many dishes are known that have an external similarity, but nevertheless differ significantly from each other. That is why experts are still arguing about what ravioli is. To give the correct answer to this question, you need to get to know the product itself.
Description of the product and its features
Italians can tell the best about what ravioli is. After all, it is in their national cuisine this product occupies one of the leading places along with pizza, risotto and spaghetti. These are products made from unleavened semi-sweet dough, which are very reminiscent of our Russian dumplings. In fact, they are a special kind of pasta. This is exactly what any Italian chef will answer if asked what ravioli is. These products can be of very different shapes:
square;
ellipse;
circle;
triangle;
crescent moon.

It all depends on what devices are used to prepare them. In addition, ravioli are made with different fillings. They are:
meat;
from poultry;
fish;
vegetable;
fruit;
cheese;
mixed.

These original products can be as an independent dish and a side dish. If they use sweet filling(fruits or even chocolate), then they immediately turn into a very tasty and original dessert.
Historians claim that the first mention of ravioli dates back to the 14th century. It was then that Francesco Marco's letters spoke of an unusual dish of stuffed boiled dough. If we consider this product as a kind of pasta, then it could appear only after 5 centuries. Indeed, the name of this dish got into the dictionaries in 1841. So, what are ravioli and how do they differ from our famous Russian dumplings? Although both of these products are filled dough products, there is still a difference between them:
It is customary to sculpt dumplings by hand, and the technology for preparing ravioli involves the use of special forms. This fact confirms once again that the Italian dish is a kind of pasta.
For dumplings, as a rule, a dough consisting of flour, salt and water is used. The semi-finished product from which ravioli is made necessarily contains eggs and vegetable oil.
In Russia, it has always been customary to boil dumplings in boiling water. This processing method is considered classic for such a product. At the same time, ravioli are prepared in different ways. They are not only boiled, but also fried in oil or deep-fried.

These differences are mainly based on national characteristics and taste preferences of residents of different countries.
Italian dumplings with minced chicken
How to make famous Italian ravioli yourself at home? A recipe with a photo is best for such a case. He will help you do everything right and avoid possible mistakes. As an example, consider the option where you need the following products:
For the test:

3 ½ cups flour, 4 eggs, 50 milliliters of water, 10 grams of salt and 17 grams of vegetable oil.
For filling:

0.6 kilograms minced chicken, 2 cloves of garlic, 1 medium shallot, salt, a raw egg, 3 sprigs of cilantro or parsley and pepper.
For the sauce:

½ glass of white wine, shallots, 250 grams of butter, 30 grams of wine vinegar, 4 sprigs of cilantro and fresh basil, salt, 2 tablespoons of chopped fresh parsley and ground black pepper.
The entire cooking process can be divided into several stages:
First you need to make the dough. To do this, beat the eggs well, and then add water, oil and salt to them.
Pour the flour into a bowl, and in the center make a small depression where you pour the prepared mixture. Stir with a fork in a circular motion from the middle to the edges.
Knead the dough, pulling it out periodically until it sticks to your hands. This will take at least 10-15 minutes. After that, the semi-finished product should be allowed to lie down at normal for about 1 hour.
At this time, you can do the sauce. First, put chopped onion, drenched in vinegar and wine, put on the fire and wait until the moisture has completely evaporated.
Add oil and beat the mixture a little.
After that, you need to add chopped greens, pepper, salt and mix everything well.
To prepare the filling, you just need to combine all the ingredients. True, you first need to finely chop the herbs, onions and garlic.
Divide the dough into 4 parts, each of which is rolled into a thin layer.
For the preparation of ravioli, it is better to get a special form. First, cover it with half of one sheet. Then, making small indentations above the holes, fill them with the filling. After that, cover the form with the second part of the layer and roll it with a rolling pin.
After that, the finished products must be put in boiling water, adding one tablespoon of oil and salt to it. Cook for no more than 4 minutes.

Now all that remains is to put the ravioli on a plate and pour over the sauce prepared in advance.
Pasta with mushroom filling
What other ravioli can you make? A recipe with a photo will be told by the hostess for beginners how, for example, to make a popular dish filled with fresh mushrooms... In this case, you can use the dough without eggs. This will not affect the quality of the finished product. From products you will need:
For the test:

300 grams of flour, 60 milliliters of olive oil, salt and 165 milliliters of water.
For filling:

400 grams of any fresh mushrooms, egg, salt, 50 grams of butter, 100 grams of onions.
Cooking method:
First, you need to knead the dough using the already familiar standard technique. The finished semi-finished product should stand for a while.
The preparation of the filling begins with grinding the main products. Onions and mushrooms must be chopped at random, and then fried in oil until all the resulting moisture has evaporated. After that, the mixture must be salted and put to cool.
It is not necessary to have a special shape to make ravioli. The dough can be divided in half, and then each part can be simply rolled out into a layer.
Put the filling on one sheet in small slides.
Spread the beaten egg over the free spaces.
Cover with a second sheet.
Cut out products using a special knife.

Forming methods
The secret of making ravioli lies in the special method of forming the blanks. If the dumplings are sculpted with your hands, gently pinching the edges with your fingers, then for the popular there are special devices:
Curly knife. First, the filling is laid out on a thin layer of dough with a teaspoon. There should be a small distance of at least 3-4 centimeters between the slides. The filling must be covered with a second sheet, the gaps must be cut with a special knife. As a result, the products have spectacular curly edges.
The form. Depending on the size, it can have a different number of cells. First, it is covered with the first test bed. Then the filling is placed in the places where the holes are. Then the structure is covered with another layer and well rolled with a rolling pin. After that, finished products fall out through the openings and end up on the desktop.
Curly rolling pin. This original device is a screw-shaped cylinder with three longitudinal ribs. By rolling such a rolling pin over a structure consisting of two sheets of dough with a filling, you can get blanks (envelopes), which then you just have to carefully cut with a curly knife.

The ravioli obtained as a result of such actions can be further fried, boiled or baked in the oven, filling with a pre-prepared sauce.
Ravioli with cheese filling
In Italy, ravioli with cheese is most often prepared. This type of filling is best suited to the national traditions of this country. To prepare the dish, you will need the following main components: 250 grams goat cheese, a little butter, 150 grams of flour, salt, 75 grams of boiled beet puree, an egg, Parmesan cheese, pepper and chopped greens.
Such a dish is made in stages:
First, to prepare a colored paste, you need to carefully hammer into the flour fresh egg, and then add the beets and salt. The dough should be soft and elastic enough. To ripen, it must be wrapped in plastic and put aside for a while.
To prepare the filling, salt the cheese, and then gently mash it with a fork, adding a little pepper and herbs.
Roll out the dough on a floured table in the form of a thin layer.
Spread the filling on it with a teaspoon so that a distance of about 4-5 centimeters remains between the slides.
Cover the food with a second fin and press with your hands so that they stick together.
Using a knife with a circular shaped blade, carefully divide the structure into parts.

Now the ravioli need to be boiled in salted water, and then served, sprinkled with oil and sprinkled with grated Parmesan cheese.
Italian classics
Classic ravioli are the products that Italians are used to preparing filled with ricotta and spinach. Making them, in principle, is not difficult. The main thing is that the following ingredients are available: ½ kilogram of flour, 2 whole chicken eggs, as well as 8 yolks and 2 proteins, 30 milliliters of olive oil, ¼ teaspoon each of salt and grated nutmeg, 30 grams of Parmesan cheese, 150 grams of spinach and ricotta.
To properly prepare ravioli, you must perform all the steps in a specific sequence:
First, knead an elastic dough from flour, 2 eggs and 8 yolks. After that, it should lie in the refrigerator for about 30 minutes.
For the filling, lightly fry the washed, dried and optionally chopped spinach in oil. As soon as the greens are reduced in volume, you need to add the rest of the components.
Divide the dough into two parts, each of which is rolled out thinly.
Put the filling on one sheet in neat slides.
Cover everything with a second layer and press it with your hands in between.
Cut the blank into individual ravioli.
Boil the products in slightly salted water.

Serve such ravioli to the table hot, sprinkle with olive oil and sprinkle with grated cheese. At the same time, it must have time to melt.
With the scent of the forest
Each housewife can come up with the filling for the ravioli herself. The classic recipe allows you to use absolutely any options. Take, for example, the one where the pasta is cooked with potatoes and mushrooms. The following ingredients are needed here:
For the test:

½ kilogram of flour, 100 milliliters of olive oil, 20 grams of salt, as well as 4 eggs and 2 yolks.
For filling:

6 potatoes, onion, 300 grams of fresh mushrooms, ground pepper, 60 grams of butter and salt.
The process of preparing such ravioli is similar to the previous options:
The dough is prepared first. To do this, add all the other components to the container with sifted flour. Mixing, as a rule, lasts 10 minutes. After that ready-made semi-finished product must be wrapped in cling film and put in the refrigerator for a couple of hours.
For the filling, you first need to boil the potatoes. Then it should be mashed and chilled. Fry the chopped mushrooms and onions separately in a pan. After that, the products need to be combined, add a little salt to them, pepper and mix well.
Roll out the dough into a layer 1 millimeter thick and cut into equal strips. Their width depends on the size of the ravioli. Next, you need to proceed as follows: put the filling on one strip in small slides. The distance between them should be about 2 centimeters. Cover the food with the second strip and press down lightly. After that, cut the workpiece into equal pieces with a curly knife with teeth. Proceed in the same way with the rest of the strips.
Boil ready-made ravioli in salted water with the addition of oil.

After that, the product can be eaten. It is better to use aromatic oil (garlic or basil) as an additive.
Vegetarian option
How else are ravioli prepared at home? Classical italian recipe with a photo will clearly show how you can fry these unusual "dumplings". Required: 300 grams ready-made dough, onion, 200 grams of fresh pumpkin pulp, 50 grams of green peas and 1 tomato.
In this case, the preparation will be as follows:
For the filling, cut the pumpkin pulp and onion into cubes, and then fry them, adding the peas, until tender.
Puree the mixture with a blender.
Roll out the dough into a thin layer and smear it with water quite a bit.
On one side of the sheet, lay out the filling in the same slides. The distance between them should correspond to the size of the products.
Cover the filling with the free side of the sheet and press firmly.
Cut the structure into blanks using a special knife with a curly blade.
Boil the products for 5 minutes in boiling water.
In a frying pan in oil, fry the tomatoes cut into pieces.
Add the ravioli to them and heat the food together for 3 minutes.

The finished products will be very popular with vegetable lovers. Fried tomatoes perfectly set off the taste of fresh pumpkin, and will be a real gift for true vegetarians.
Traditional option
To cook this unusual dish in the spirit of real Italian traditions, it is better to use the classic ravioli dough recipe. It requires a minimum set of products: 250 grams of flour, a little salt, 2 eggs and 4 yolks.
A distinctive feature of this option is that there is practically no water in it. Moisture is taken mainly from egg white... The result is a brightly colored mass that really looks like real paste. Cooking it is not at all difficult:
Sift the flour and then pour it into a bowl.
Beat eggs with salt.
Gradually adding them to the flour, knead in forward circular movements.

In order for the semi-finished product to be soft and elastic, one important rule must be remembered: for every 100 grams of flour, you need to take one egg. If the mixture turns out to be too thick, then you need to add the yolks little by little. This will not only correct the consistency, but also make the dough color brighter and more beautiful. Next, the ravioli are prepared depending on the recipe chosen.