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Italian flour for dumplings. What is ravioli? ravioli recipes

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Italian ravioli are very similar to Russian dumplings, Ukrainian dumplings, Georgian khinkali and Japanese gedza. Making ravioli at home is not difficult. To do this, you need to be familiar with yeast-free dough, otherwise strictly adhere to step by step instructions. The filling for ravioli is suitable for the most diverse. Treat yourself and your loved ones with a dish of Italian flavor.

What is ravioli

Faced with the Italian term, many people no longer have a question: ravioli - what is it. It is known that in cooking ravioli is a stuffed dough product. Despite the similarity with such Slavic dishes as dumplings or dumplings, the Italian version of the product has several differences in cooking technology:

  1. Sculpting method. Dumplings and dumplings are molded by hand, mostly by the piece. For the ravioli, roll out two large layers of dough. The filling is laid out in portions on one layer, and on top it is covered with a second layer.
  2. Edge processing. It is also traditionally carried out not with hands, but with the help of ordinary special figured knives. More often, the edges are fastened with the help of fork tines, this gives a special aesthetics to the dish.
  3. The amount of stuffing. It should be exactly as much as the dough, that is, in a ratio of about 50 to 50.
  4. Filling composition. Dumplings are molded mainly with minced meat, dumplings - with potatoes, cabbage, cottage cheese, the filling of ravioli is the most diverse, and more refined: ricotta cheese, red fish, Exotic fruits.
  5. The form. Ravioli do not have a standardized shape; they can be round, square, rectangular, triangular, and even crescent shaped.

How to cook ravioli

Almost no liquid is added to the Italian ravioli dough. For one batch you will need the following ingredients:

Sift flour onto a work surface. Further, a recess is made in the formed hill. Beaten eggs, oil, water are poured into it, then a tight dough is kneaded and allowed to rest for 20 minutes in the refrigerator. The calorie content of this recipe is 200 kcal per 100 grams, the time spent is 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, it can be fried in a pan, baked in the oven and steamed.


How to sculpt

Ravioli dough must be rolled out very thinly. Some kitchen machines have a pasta and ravioli dough attachment that does the job just fine. If such a kitchen assistant was not at hand, then the usual rolling pin will do. It is necessary to roll out two layers of dough, about 2 mm thick, it is advisable to sprinkle them with flour so that they do not stick to the surface.

The prepared filling should be portioned out on one layer at an equal distance from each other. The edges around the perimeter of the proposed product are lubricated with water or egg white so that they do not diverge during heat treatment. From above, everything is covered with a second layer of dough. Next, you need to cut the ravioli with a knife or a special knife with a smooth or curly edge. If the products still diverge, you can go through the tines of the fork. So the dish will look even more aesthetically pleasing.

ravioli recipes

Today, due to the wide variety of fillings, there are many recipes for making Italian dumplings. It's simple restaurant dish will become a real decoration of the festive and everyday table. It can be presented in an original way and diversify the taste with the help of various sauces. Surprise your guests and loved ones by cooking delicious homemade ravioli according to one of the presented recipes.

Italian ravioli

  • Time: 35 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 250 kcal / 100 grams.
  • Cuisine: Italian.
  • Difficulty: medium.

Traditional Italian ravioli stuffed with ricotta cheese and green spinach. The dish has a pleasant creamy taste, thanks to the cheese. Spinach is dietary product which is rich in nutrients. It makes the dish not only tasty, but also extremely healthy. In this recipe, Italian dumplings are not boiled, but fried in butter.

Ingredients:

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

Cooking method:

  1. Knead the dough according to the classic recipe above.
  2. Chop the spinach with a knife, send to stew in a dry frying pan.
  3. Add some water, standard spices and cover.
  4. In another pan, sauté the onion in butter.
  5. Mix both blanks with ricotta cheese and let cool.
  6. Divide the entire dough into two parts.
  7. Roll out the first one into a thin layer.
  8. Lay out the filling at regular intervals, this is best done with a teaspoon.
  9. Go around the edges with a brush dipped in water.
  10. Roll out another layer, put on top.
  11. Using a knife or a glass, cut out round products, the edge should be even.
  12. It is better to fry this type of Italian dumplings in a frying pan in butter, an appetizing crust should form on the products.

Classic with meat

  • Time: 40 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 239 kcal / 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: medium.

If you make ravioli simply with minced meat and spices, then they will differ from dumplings only in appearance. You can diversify the taste of the filling with fresh herbs, ham, cheese and white wine. This filling is very aromatic and rich in taste. The recipe uses beef pulp, but the rest of the ingredients will go well with minced chicken.

Ingredients:

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

Cooking method:

  1. Knead a tight dough according to the classic recipe.
  2. Cheese grate on a fine grater.
  3. Cut the ham as small as possible.
  4. Pass the beef pulp through a meat grinder or chop with a blender.
  5. Heat a frying pan with olive oil, fry the minced meat for about 5 minutes over medium heat.
  6. Add some wine hot water, simmer minced meat for 10 minutes, set aside to cool.
  7. Pour the breadcrumbs into the prepared minced meat, mix well.
  8. Add egg, cheese, ham, nutmeg, salt, pepper and chopped parsley.
  9. Roll out the dough into two rectangles.
  10. Spread the filling on one, cover the top with the second, cut out the products with a curly knife.
  11. Boil water, salt a little, boil Italian dumplings for about 5-7 minutes.
  12. Remove the products to a serving plate, add a piece for taste butter.

With minced chicken

  • Time: 45 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 270 kcal / 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: medium.

Italian dumplings with minced chicken are very juicy. They can be boiled or baked in the oven. According to the recipe, minced meat is prepared independently from chicken fillet, but you can also use ready-made minced meat. Hard cheese goes into the filling and as a topping. Any hard cheese will do. The addition of butter and bell pepper gives the minced meat a special taste.

Ingredients:

Cooking method:

  1. Knead the dough, wrap in cling film and refrigerate while you prepare the filling.
  2. Pass the fillet through a meat grinder or chop with a blender.
  3. Preheat the pan, fry finely chopped onion and red bell pepper in butter.
  4. Add the minced chicken to the vegetables, fry, stirring regularly, all the moisture from the minced meat should evaporate.
  5. Grate the cheese into the pan with the workpiece, mix, remove from heat, let cool.
  6. Roll out a wide rectangular piece of dough, put the cooled filling closer to one edge, repeat along the entire length of the rectangle at regular intervals.
  7. Wrap the empty edge of the dough so that it completely covers the filling.
  8. Cut out circles using a glass.
  9. Trim the edges with a fork if they don't seal well.
  10. Transfer the blanks to a glass baking dish, sprinkle with grated cheese on top, add a little water, and bake in a well-heated oven for just a couple of minutes.

Vegetarian option

  • Time: 1 hour 45 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 177 kcal / 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: difficult.

This version of Italian dumplings is suitable for people who do not eat meat, but eat animal products. Chicken eggs and ricotta cheese are used to prepare the dough and filling. beetroot juice can be used as a dye for dough, but in this recipe only beet pulp is used for the filling. If it was not possible to find such a kind of cheese, then it can be replaced with another creamy type 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.;
  • laurel - 1 pc.

Cooking method:

  1. Rinse beets thoroughly, peel, cut into several pieces.
  2. Lay the beets on a baking sheet lined with parchment.
  3. Drizzle with olive oil, sprinkle with salt, dried basil, put a couple of bay leaves.
  4. Send to bake at a temperature of 180 ° C for 40-60 minutes, depending on the size of the pieces.
  5. knead elastic dough according to the classic recipe.
  6. Separate the protein from the yolk, set the protein aside, and mix the yolk with the ricotta cheese.
  7. Coarsely grate the cooled beets, add to cheese mix, salt if necessary.
  8. Roll out the rested dough thinly, cut into multiple rectangular strips.
  9. Lay out the filling at intervals of about 2 cm, coat around the perimeter with egg white.
  10. Lay another strip on top and press the edges.
  11. Cut the dough into square pieces, go around the edges with the tines of a fork.
  12. Put a pot of water on the fire, when it starts to boil, throw in the products and boil for 5 minutes.
  13. For dressing, mix crushed nuts with olive oil, you can add a little mixture of Italian herbs.
  14. Serve with dressing and chopped fresh parsley or cilantro.

With red fish and cream

  • Time: 30 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 267 kcal / 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: medium.

Ravioli with red fish and cream are juicy and tender. For cooking, fillet of red fish is used, salmon, salmon, trout are suitable. For such a dish with the addition of cream, you can prepare a special sauce. To do this, cream with a small amount of butter must be heated in a pan, add pre-boiled ravioli to them and simmer a little.

Ingredients:

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

Cooking method:

  1. Knead the dough and refrigerate while it rests to prepare the filling.
  2. Cut the fish into small cubes, fry it in a non-stick frying pan without fat until cooked.
  3. Pour cream over salmon, add chopped garlic and chopped dill, mix and remove from heat.
  4. Roll out two elongated rectangles.
  5. Put the filling on one, grease the edges with water, cover the top with the other and cut out rectangular products.
  6. Boil water, boil products in salted water for 5 minutes.
  7. Serve with vegetable salad and a glass of white wine.

Sweet

  • Time: 15 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 260 kcal / 100 grams.
  • Purpose: for lunch, dinner, dessert.
  • Cuisine: Italian.
  • Difficulty: medium.

Ravioli with a sweet filling are cooked very quickly, and at the same time they have a unique taste. Ricotta cheese goes well with lemon zest and rum. So simple but gourmet dish will become worthy dessert. Its calorie content compares favorably with cakes, pastries and other store-bought sweets. Instead of lemon zest, you can safely use orange, depending on taste preferences. You can also add thick pumpkin puree as a filling.

Ingredients:

  • ricotta cheese - 300 g;
  • sugar - 50 g;
  • lemon peel - 20 g;
  • rum - 10 ml;
  • butter - 10 g.

Cooking method:

  1. Knead the elastic dough according to the classic recipe, set aside to rest.
  2. At this time, mix the cheese with sugar, rum and zest.
  3. Cut the dough into two pieces.
  4. Roll out one layer, lay out sweet stuffing.
  5. Lay the second rolled out on top.
  6. Use a crescent shape to cut out.
  7. This type is better not to cook, but to fry in a pan in a small amount of butter until golden brown.
  8. If the Italian dumplings are too oily, place them on a paper towel to drain the excess oil.
  9. If desired, the dish can be decorated with ground cinnamon.

Ravioli recipe Jamie Oliver

  • Time: 1 hour 30 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 246 kcal / 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: difficult.

Celebrity chef Jamie Oliver's original ravioli recipe combines baked potatoes with lemon zest and mint! In addition, the recipe uses cheese with a little-known name Pecorino. If it was not possible to find such a variety, then pecorino can be replaced with parmesan. Ravioli go through two stages of cooking, they are first boiled, then lightly fried in butter.

Ingredients:

  • butter - 100 g;
  • broth - 40 ml;
  • pecorino cheese - 25 g;
  • fresh mint - 20 g;
  • olive oil - 5 ml;
  • lemon peel - 5 g;
  • potatoes - 2 pcs.;
  • nutmeg - 2 g.

Cooking method:

  1. Make dough for Italian dumplings according to the classic recipe.
  2. Send the potatoes to bake in foil for an hour, poke a few holes in the skin with a fork.
  3. hot potato pulp mash almost to a puree state, add a couple of chopped mint leaves, grated cheese, a little butter, lemon peel, nutmeg, salt, pepper to taste.
  4. If the filling is too dry, add a little olive oil.
  5. Form square ravioli with a curly edge, boil them in salted water.
  6. Heat the butter in a frying pan, add a few tablespoons of the broth from the pan and a little mint to it.
  7. Send the boiled Italian dumplings to the pan and lightly fry.
  8. Sprinkle the finished dish with grated cheese and garnish with a fresh mint leaf.

With mushroom stuffing

  • Time: 30 minutes.
  • Servings: 4 persons.
  • Calorie content of the dish: 140 kcal / 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Italian.
  • Difficulty: easy.

Easy to prepare, but very tasty ravioli with mushrooms will help out when guests are on the doorstep. The recipe uses mushrooms. They can be replaced with other types of mushrooms, for example, chanterelles or oyster mushrooms, the taste of the dish will only benefit from this. Mushrooms go well with creamy flavors, so it is better to fry them in butter with the addition of heavy cream.

Ingredients:

  • champignons - 500 g;
  • butter - 40 g;
  • cream - 40 ml;
  • onion - 1 pc.

Cooking method:

  1. Knead the elastic dough, send it to the refrigerator.
  2. Rinse, dry the mushrooms, peel the onion from the husk, chop everything very finely.
  3. Heat the pan with butter, send the onions to fry, followed by the mushrooms.
  4. When the contents of the pan are golden, add the cream, stir and remove from heat.
  5. Roll out the dough, lay out the filling.
  6. Form square-shaped products with a regular or figured knife.
  7. Boil Italian dumplings in salted water for 5 minutes.
  8. Serve with tomatoes or other fresh vegetables.

What to eat and how to serve

Depending on the filling, ravioli are served with fresh herbs, vegetable salads, fruits and different sauces. Instead of traditional additives for dumplings: vinegar and mayonnaise, you can use pesto, cream sauce and many others. Often finished goods topped with cheese, mostly pecorino or parmesan. It is grated or cut into very thin slices, for example, with a paring knife. Experiment with dressings, side dishes, and pick your own perfect combination tastes.

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Discuss

Ravioli - what is it, recipes for dough and toppings

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 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 visiting card of Italy. The local population considers them one of the varieties of pasta. They are prepared from unleavened, elastic, easy-to-roll dough, consisting of eggs, water, salt and olive oil. As for fillers, there are no restrictions. Minced meat for ravioli is made from various kinds meat, mushrooms, fish, vegetables and fruits. The most popular topping 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 that, depending on the filling, they can be attributed to both second and dessert dishes. Unlike dumplings, they are made from a 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, but the filling of classic Italian ravioli does not consist of minced meat, but from ricotta and spinach. It is this combination that is most popular among the indigenous population. And in order to emphasize the taste of the finished dish even more, it is served with tomato-garlic sauce. To make real Italian ravioli, you will need:

  • 170 grams of high-grade flour.
  • A couple of large eggs.
  • A tablespoon of good 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 some 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 begin with kneading the dough. To do this, in a deep bowl, combine the sifted flour, eggs, olive oil and a pinch of salt. Everything is well kneaded, wrapped in cling film and put in the refrigerator for fifteen minutes.

In order not to waste your free time, you can do the filling. To prepare it, chopped spinach is stewed in a frying pan greased with hot olive oil. After four minutes, it is thrown back 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 seen in this publication. Washed tomatoes are poured over with boiling water, carefully removed from the skin, chopped 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 infused dough is rolled out into a very thin layer and divided in half. Put balls of filling on one part and cover it with a second piece. The dough is gently pressed and cut into squares so that in the middle of each of them there is a filler. The resulting products are boiled in salted boiling water and served with the previously prepared sauce.

Meat option

This dish is very similar to ordinary dumplings. It perfectly combines thin dough and juicy meat filling, so it turns out not only tasty, but also quite satisfying. This recipe Ravioli involves the use of a certain set of ingredients. Therefore, double-check in advance whether 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 pork and beef mince.
  • Onion bulb.
  • A couple of cloves of garlic.
  • Salt and any spices.

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

  • Onion bulb.
  • 4 ripe tomatoes.
  • A clove of garlic.
  • A pinch of basil and 1/3 teaspoon of sugar.

First of all, you need to make the 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 large bowl. All mix well and send for twenty minutes in the refrigerator.

In the meantime, you can work on the filling. To prepare it, ground meat, fried onions, salt, chopped garlic and spices are mixed in a deep bowl.

The infused 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 tomatoes, peeled, fried onions, salt, basil and sugar in a frying pan. All this is brought to a boil and simmered on the smallest fire 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 will need:

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

The dough is kneaded from water, flour, salt and olive oil, rolled out into a very thin layer and circles are cut out. In the middle of each of them spread the filling made from ground fish, onions and spices, carefully fasten the edges and boil the resulting ravioli in boiling water. They are served hot with any spicy sauce.

Variant with mushrooms

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

  • Half a kilo of fresh champignons.
  • Tablespoon refined vegetable oil.
  • A glass of flour.
  • A tablespoon of olive oil.
  • Salt, herbs and seasonings.

Sequencing

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

On one of the edges spread the filling, made from mushrooms and greens 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.

Variant with parmesan

Using the technology described below, very tasty 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 will be 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 st. 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, in one deep bowl combine flour, eggs, salt and vegetable oil. All intensively knead and leave for an hour.

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

The finished dough is rolled out with a fairly thin layer and cut in half. On one of the parts carefully lay out portions of the filling. The gaps between them are smeared 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 is cheese filling. The resulting ravioli is boiled in salted boiling water and served for dinner.

Variant with pumpkin

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

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

Process description

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

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

The infused elastic dough is rolled out as thin as possible and divided in half. Portions of the filler are laid out 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 with a special figured knife.

No matter how attractive the classics are, for domestic tables it is more customary to feel dumplings with meat. We bring to your attention a recipe for ravioli with mixed meat stuffing. However, you have the right to choose the type of filling at your discretion.

Required Ingredients:

for the test

  • Wheat flour - 300 g;
  • Eggs - 3 pcs.;
  • Semolina for powder.

For filling

  • Fried beef - 150 g;
  • Boiled beef - 70 g;
  • Ham - 30 g;
  • Boiled sausage - 30 g;
  • Egg - 1 pc.;
  • Grated hard cheese (parmesan) - 40 g;
  • Nutmeg - a pinch;
  • Salt to taste.

for filing

  • Tomato sauce (ketchup) - 400 g.

The procedure for preparing dough for ravioli with meat does not differ from that described above. Therefore, we proceed immediately to the stage of filling formation. To do this, cut into slices all the meat, ham and sausage. Add ½ part to grated cheese, egg, nutmeg and salt. Mix well.

We form ravioli with meat in the same way as in the classic recipe. We lay out the filling with a spoon.

Cook in salted boiling water for about 10 minutes. Serve hot dish tomato sauce and the remaining hard cheese.

Calorie content and benefits

Not surprisingly, the classic ravioli recipe is very popular in Italy. After all, 100 g of such a dish contains only 149 kcal. which are made up of:

  • Proteins - 8.9 g;
  • Fats - 5.5 g;
  • Carbohydrates - 17.1 g.

Ricotta is an excellent source of calcium, which contributes to the health of bones and teeth, and is involved in important processes in the human body. Spinach is a storehouse of dietary fiber that helps the proper functioning of the digestive system.

But, with all the advantages, do not forget about the cholesterol content in food (58.2 mg per 100 g). Therefore, people who have problems with excess weight and excessive cholesterol levels should consult a doctor before enjoying an Italian delicacy.

The total calorie content of other types of ravioli almost completely depends on the type of filling. Big nutritional value carry meat options, smaller - fish and vegetable.

The article about "foreign dumplings" smoothly came to an end. We hope you now dare to bring a little Italy into your kitchen. Live openly, love secretly, cook with joy and remember: “You can live a very long time on broths if you boil ravioli!”

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What you need to know to cook ravioli the right way

Ravioli is a dish Italian cuisine very popular all over the world. All kinds of fillings are wrapped in the thinnest dough and boiled in salted water. You say that this is the same as our dumplings? No and no again! Ravioli in Italy is considered one of the types of pasta (full pasta or pasta with filling) and carefully follow the dough recipe, not allowing any deviations from classic recipe. In the process of preparing ravioli, it is also prescribed to adhere to certain rules. As for the fillings, there is complete culinary democracy here, ravioli can be prepared with almost any filling.

However, no matter how hard the Italians try to convince the whole world that ravioli is pasta, a comparison with the usual dumplings and dumplings begs. What is the difference between one dish and another? They differ in shape, size and content. Ravioli are traditionally molded in the form of squares, triangles, circles or crescents, and the sizes can be different - from very miniature to quite impressive. Unlike dumplings, ravioli are vegetarian, vegetable with meat or fish, berries, fruits, and even chocolate. There is a difference in preparation and serving - ravioli are not prepared for the future, they are not frozen (although this is allowed), ravioli should be eaten fresh immediately after cooking. They can be simply boiled, boiled and then baked with sauce or fried in oil.

How to cook ravioli

Ravioli always starts with the dough. By the way, in Italy it is customary to trust this process to men - the dough must be well kneaded, and this requires strength. Therefore, cooking ravioli can be considered a family activity - strong male hands are needed in order to knead the dough, dexterous female hands carefully distribute the filling and stick the ravioli.

The composition of the dough is 200 grams of flour (preferably from durum wheat), 2 eggs, a tablespoon of vegetable oil and a little salt. Beat the eggs, sift the flour on the table with a slide. Make a depression in the hill, pour in the eggs, add oil, salt and start mixing with flour until you get homogeneous mass. Dust the table or cutting board with flour, transfer the dough to the flour and continue kneading it for another 10-15 minutes. When the dough becomes homogeneous, elastic, wrap it in cling film and put it in the refrigerator. At this time, prepare the filling. You can look at the filling options or come up with your own, cook the one that you like best.

When the filling is ready, take the dough out of the refrigerator. Be patient, arm yourself with a rolling pin, prepare flour and start rolling out the dough. Divide it into two parts. Sprinkle the table well with flour, roll out the dough, turning it over from time to time. As a result of your efforts, you should get a rectangular or square layer of dough with a thickness of no more than 1 mm. Also work with the second part of the test. Leave it to rest for 10 minutes. Then spread the filling on one layer. It needs to be laid out in small slides at the same distance from one another, for example, after 5 cm. Lubricate the dough between the filling with a beaten egg. Cover with the second layer of dough, press down. With a sharp knife, cut the dough into triangles or squares, trying to cut so that the filling is in the center, or cut circles with a glass. Gently pinch the edges and place the ravioli on a floured cutting board.

There is also a simplified way to make ravioli. Thinly rolled dough is immediately cut into pieces of the desired shape and size or circles are cut out with a glass. The filling is laid out on half of them, the edges are smeared with water, covered with a second piece and the edges are carefully connected.

Traditionally, ravioli is boiled in boiling salted water with the addition of any vegetable oil. They are laid in small batches, when they float up, cook for a few more minutes (depending on the filling and the size of the ravioli), and take it out with a slotted spoon. Serve immediately, hot, with herbs, sauce, ketchup or sweet syrup, jam (if the filling is curd or fruit). If you want the ravioli to be better saturated with sauce, then after boiling, put them in a baking dish, pour tomato sauce, sprinkle with cheese and put in the oven for a few minutes. There is another option - ravioli can be deep-fried and served as independent dish or to the broth, puree soup instead of bread, but you need to make sure that the taste of the filling matches the main dish.

Secrets of a good test. In order for the ravioli dough to turn out successful, to be dense enough, but elastic, to roll out easily, follow two important conditions. First - the dough must be kneaded with cold hands - moisten them from time to time in cold water, wipe with a towel and knead the dough. Secondly, it should be cool in the kitchen while rolling out the dough, otherwise the rolled out dough will be covered with a crust, and it will be difficult to mold the ravioli.

Put the ravioli in a pot of 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
Arugula - 1 bunch weighing 70 grams
Salt - half a teaspoon
Ketchup or sour cream - 1 tablespoon per serving
Butter - 1 cube per serving

How to cook ravioli with cheese
1. Sift flour into a bowl, pour in water, break eggs, add salt.
2. Knead a tight dough, roll into a ball.
3. Cover the finished dough and leave for 20 minutes to infuse.
4. Roll out the dough into a layer 2-3 mm thick, cut into 2 rectangles.
5. Wash the arugula, dry and chop finely.
6. Finely chop the ricotta.
7. Mix ricotta with arugula.
8. Put 1 teaspoon of ricotta with arugula on the first part of the dough, indented 1.5-2 centimeters from each other.
9. Cover with the second part of the dough on top, press a little so that the layers of dough stick together.
10. Cut with a knife into individual rectangular ravioli.
11. On the edge of each of the ravioli, press with a fork.
12. Heat water in a saucepan (for a given amount of ravioli - 1.5 liters of water).
13. After boiling, add ravioli to the pan, cook for 3 minutes.
Serve ravioli with tomato sauce and sour cream, put a piece of butter on top.

Fillings for ravioli

for 1 kilo of ravioli

Mushroom stuffing for ravioli
200 grams of mushrooms washed, dried and finely chopped. 1 head of onion, peeled, finely chopped. Heat the frying pan, melt a cube of butter, put the onion, after 3 minutes of frying - champignons. Fry 10 minutes. Cook ravioli with this filling for 5 minutes.

Cheese stuffing with chicken for ravioli
200 grams minced chicken squeeze out excess liquid, mix in 150 grams of grated Parmesan cheese. Cook ravioli with this filling for 7 minutes.

Shrimp stuffing for ravioli
200 grams of peeled shrimp finely chopped. 100 grams of sheep's cheese, finely crumble. Wash a bunch of parsley, chop finely. Squeeze out of half a lemon lemon juice. Mix products, add salt to taste. Add Italian seasonings and mix. Cook ravioli with shrimp stuffing in a saucepan for 3 minutes.

Pumpkin filling for ravioli
Cut 1 kilogram of pumpkin in half, put on a baking sheet and bake for 20 minutes in the oven at a temperature of 200 degrees. Spoon the fleshy part of the pumpkin into a bowl, sprinkle with 50 grams of grated Parmesan cheese, a pinch nutmeg, salt, crushed macaroons(50 grams). Mix well. Cook ravioli with pumpkin filling for 3 minutes.

Reading time - 3 min.