Italian ravioli is very similar to Russian dumplings, Ukrainian dumplings, Georgian khinkali and Japanese gyoza. Making ravioli at home is not difficult. To do this, you must have the skill of working with yeast-free dough, otherwise strictly follow the step-by-step instructions. The most varied fillings for ravioli are suitable. Treat yourself and your loved ones to a dish with Italian flavor.

What is ravioli

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

1. Modeling method. Dumplings and dumplings are made by hand, mostly one at a time. For ravioli, roll out two large sheets of dough. The filling is laid out in portions on one layer, and the second layer is covered on top.
2. Edge processing. It is also traditionally carried out not with hands, but with the help of ordinary special figured knives. Often the edges are secured with the tines of a fork; this gives a special aesthetics to the dish.
3. Amount of filling. There should be exactly as much as the dough, that is, in a ratio of approximately 50 to 50.
4. Filling composition. Dumplings are made mainly with minced meat, dumplings - with potatoes, cabbage, cottage cheese, ravioli has the most varied, but more refined filling: ricotta cheese, red fish, exotic fruits.
5. 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 Italian ravioli dough. For one batch you will need the following ingredients:

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

The flour must be sifted onto a work surface. Next, a depression is made in the formed slide. Beaten eggs, butter, 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 required 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 are not only boiled, they can be fried in a pan, baked in the oven and steamed.

How to sculpt correctly

Tight ravioli dough must be rolled out very thin. Some kitchen machines have a special attachment for pasta and ravioli dough, which does this job perfectly. If such a kitchen aid is not at hand, then a familiar rolling pin will do. You need to roll out two layers of dough, approximately 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 laid out in portions on one layer at an equal distance from each other. The edges around the perimeter of the intended product are lubricated with water or egg white so that they do not diverge during heat treatment. The top is covered with a second layer of dough. Next, you need to cut out the ravioli using a knife or a special knife with a smooth or curly edge. If the products still diverge, you can go through them with the tines of a fork. This way the dish will look even more aesthetically pleasing.

Ravioli recipes

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

Italian ravioli

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

Traditional Italian ravioli filled with ricotta cheese and spinach. The dish has a pleasant creamy taste thanks to the cheese. Spinach is a dietary product that 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 presented above.
2. Chop the spinach with a knife and simmer in a dry frying pan.
3. Add some water, standard spices and cover with a lid.
4. In another frying pan, fry the onion in butter.
5. Mix both preparations with ricotta cheese and let cool.
6. Divide the entire dough into two parts.
7. Roll the first one into a thin layer.
8. Place the filling at equal intervals; this is best done with a teaspoon.
9. Go around the edges with a brush moistened with water.
10. Roll out another layer and place it on top.
11. Using a knife or glass, cut out round products, the edge should be smooth.
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.
• Number of 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 turns out to be very aromatic and rich in taste. The recipe uses beef pulp, but the other 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 sprigs;
• chicken eggs – 1 pc.

Cooking method:

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

With minced chicken

• Time: 45 minutes.
• Number of 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, the 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:

• chicken fillet – 200 g;
• hard cheese – 60 g;
• butter – 50 g;
• onion – 1 pc.;
• red bell pepper – ½ pc.

Cooking method:

1. Knead the dough, wrap in cling film and place in the refrigerator while preparing the filling.
2. Pass the fillet through a meat grinder or chop using a blender.
3. Heat a frying pan, fry finely chopped onion and red bell pepper in butter.
4. Add minced chicken to the vegetables, fry, stirring regularly, all the moisture from the minced meat should evaporate.
5. Grate the cheese into the frying pan with the preparation, stir, remove from heat, and let cool.
6. Roll out a wide rectangular piece of dough, place the cooled filling closer to one edge, repeat along the entire length of the rectangle at equal intervals.
7. Fold the empty edge of the dough so that it completely covers the filling.
8. Using a glass, cut out round products.
9. Finish the edges with a fork if they are not sealed well.
10. Place the pieces in a glass baking dish, sprinkle 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.
• Number of 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 still eat animal products. Chicken eggs and ricotta cheese are used to prepare the dough and filling. Beet juice can be used to color the dough, but this recipe only uses beet pulp for the filling. If you cannot find this type of cheese, you can replace it 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. Wash the beets thoroughly, peel them, and cut them into several pieces.
2. Place the beets on a baking sheet lined with parchment.
3. Drizzle with olive oil, sprinkle with salt, dried basil, and add a couple of bay leaves.
4. Bake at 180°C for 40-60 minutes, depending on the size of the pieces.
5. Knead the elastic dough according to the classic recipe.
6. Separate the white from the yolk, set the white aside, and mix the yolk with ricotta cheese.
7. Coarsely grate the cooled beets, add to the cheese mixture, and add salt if necessary.
8. Roll out the rested dough thinly and cut into multiple rectangular strips.
9. Place the filling at approximately 2 cm intervals and brush the perimeter with egg white.
10. Place another strip on top and press the edges together.
11. Cut the dough into square pieces and run the tines of a fork around the edges.
12. Place a pan of water on the fire; when it starts to boil, add 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.
• Number of 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 turns out juicy and tender. Red fish fillets are used for cooking; salmon, salmon, and trout are suitable. You can prepare a special sauce for this dish with the addition of cream. To do this, you need to heat the cream with a small amount of butter in a frying pan, add pre-boiled ravioli to it 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 put it in the refrigerator, while it rests prepare the filling.
2. Cut the fish into small cubes and fry it in a non-stick frying pan without fat until cooked.
3. Pour cream over the salmon, add chopped garlic and chopped dill, stir and remove from heat.
4. Roll out two elongated rectangles.
5. Place the filling on one, brush the edges with water, cover the top with the other and cut out the products into rectangular shapes.
6. Boil water, boil the products in salted water for 5 minutes.
7. Serve the dish with vegetable salad and a glass of white wine.

Sweet

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

Ravioli with sweet filling cooks very quickly and has a unique taste. Ricotta cheese goes well with lemon zest and rum. Such a simple but delicious dish will be a worthy dessert. Its calorie content compares favorably with cakes, pastries and other store-bought sweets. Instead of lemon zest, you can safely use orange zest, depending on your taste preferences. You can also add thick pumpkin puree as a filling.

Ingredients:

• ricotta cheese – 300 g;
• sugar – 50 g;
• lemon zest – 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 parts.
4. Roll out one layer, spread out the sweet filling.
5. Place the second rolled out piece on top.
6. Use a crescent shape for cutting.
7. It is better not to cook this type, but to fry it in a frying pan with a small amount of butter until golden brown.
8. If the Italian dumplings are too oily, place them on a paper towel to drain off excess oil.
9. If desired, the dish can be decorated with ground cinnamon.

Ravioli according to Jamie Oliver's recipe

• Time: 1 hour 30 minutes.
• Number of 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 a little-known cheese called pecorino. If you cannot find such a variety, then pecorino can be replaced with Parmesan. Ravioli goes through two stages of cooking: they are first boiled and 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 zest – 5 g;
• potatoes – 2 pcs.;
• nutmeg – 2 g.

Cooking method:

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

With mushroom filling

• Time: 30 minutes.
• Number of 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 champignons. They can be replaced with other types of mushrooms, for example, chanterelles or oyster mushrooms, and the taste of the dish will only benefit from this. Mushrooms go well with creamy flavors, so they are best sautéed in butter and heavy cream.

Ingredients:

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

Cooking method:

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

What to eat with and how to serve

Depending on the filling, ravioli is served with fresh herbs, vegetable salads, fruits and various sauces. Instead of traditional dumpling additives: vinegar and mayonnaise, you can use pesto, cream sauce and many others. Often finished products are sprinkled with cheese, mainly pecorino or Parmesan. It is grated or cut into very thin slices, for example, using a vegetable peeler. Experiment with dressings, side dishes, and find your perfect combination of flavors.

Video

There are many dishes in cooking that are superficially similar, but nevertheless differ significantly from each other. That is why experts are still arguing, figuring out what ravioli is. To give the correct answer to this question, you need to take a closer look at the product itself.

Product description and features

The Italians can tell you best about what ravioli is. After all, it is in their national cuisine that this product occupies one of the leading places along with pizza, risotto and spaghetti. These are products made from unleavened semi-dough dough, which are very reminiscent of our Russian dumplings. In fact, they are a special type of pasta. This is exactly what any Italian chef will answer if he is asked what ravioli is. These products can have a variety of shapes:

• square;
• ellipse;
• circle;
• triangle;
• crescent.

It all depends on what devices are used to prepare them. In addition, ravioli is made with different fillings. They are:

• meat;
• from poultry;
• fish;
• vegetable;
• fruit;
• cheese;
• mixed.

These original products can be either an independent dish or a side dish. If they use a sweet filling (fruit or even chocolate), then they immediately turn into a very tasty and original dessert.

Historians say that the first mention of ravioli can be dated back to the 14th century. It was then that letters from Francesco Marco spoke of an unusual dish of stuffed boiled dough. If we consider this product a type of paste, then it could appear only after 5 centuries. Indeed, the name of this dish entered 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:

1. It is customary to make dumplings by hand, and the technology for preparing ravioli involves the use of special molds. This fact once again confirms that the Italian dish is a type of pasta.
2. 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.
3. In Rus', 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 is prepared in different ways. They are not only boiled, but also fried or deep-fried.

Such differences are mainly based on national characteristics and taste preferences of residents of different countries.

Italian dumplings with minced chicken

How to make the famous Italian ravioli at home? A recipe with a photo is best suited for this case. It will help you do everything right and avoid possible mistakes. As an example, you can consider an option where the following products will be needed:

• 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 of minced chicken, 2 cloves of garlic, 1 medium-sized shallot, salt, 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:

1. First you need to make the dough. To do this, beat the eggs well, and then add water, oil and salt to them.
2. Pour the flour into a bowl, and make a small depression in the center into which to pour the prepared mixture. Mix using a fork in a circular motion from the middle to the edges.
3. Knead the dough, periodically stretching it until it sticks to your hands. This will take at least 10-15 minutes. After this, the semi-finished product should be allowed to rest at normal temperature for about 1 hour.
4. At this time you can make the sauce. First, put the chopped onion, doused with vinegar and wine, on the fire and wait until the moisture has completely evaporated.
5. Add oil and beat the resulting mixture a little.
6. After this, you need to add chopped herbs, pepper, salt and mix everything well.
7. To prepare the filling you just need to combine all the ingredients. True, you first need to finely chop the greens, onions and garlic.
8. Divide the dough into 4 parts, roll each of them into a thin layer.
9. To prepare ravioli, it is better to purchase a special form. First, it should be covered with half of one sheet. Then, making small indentations above the holes, fill them with filling. After this, cover the mold with the second part of the layer and roll with a rolling pin.
10. After this, the finished products must be placed 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 place 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 tell beginner housewives how, for example, to make a popular dish stuffed with fresh mushrooms. In this case, you can use dough without eggs. This will not affect the quality of the finished product in any way. 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:

1. First you need to knead the dough using the already familiar standard technique. The finished semi-finished product should stand for a while.
2. Preparation of the filling begins with chopping the main products. Chop the onions and mushrooms randomly and then fry in oil until all the moisture that has formed has evaporated. After this, the mixture needs to be salted and left to cool.
3. To prepare ravioli, you do not need to have a special form. The dough can be divided in half, and then each part is simply rolled out into a layer.
4. Place the filling in small mounds on one sheet.
5. Brush the gaps with beaten egg.
6. Cover with a second sheet.
7. Cut out the products using a special knife.

Forming methods

The secret of making ravioli lies in a special method of molding the blanks. If dumplings are made by hand, carefully pinching the edges with your fingers, then there are special devices for the popular one:

1. Figured knife. First, spread the filling onto a thin layer of dough using 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.
2. Form. Depending on the size, it may have a different number of cells. First, it is covered with the first test layer. Then the filling is placed in the places where the holes are located. Then the structure is covered with another layer and thoroughly rolled with a rolling pin. After this, the finished products fall out through the openings and end up on the work table.
3. Curly rolling pin. This original device is a cylinder in the form of a screw with three longitudinal ribs. By rolling such a rolling pin over a structure consisting of two sheets of dough with filling, you can get blanks (envelopes), which then all you have to do is carefully cut them with a curly knife.

The ravioli obtained as a result of such actions can be further fried, boiled or baked in the oven, poured with pre-prepared sauce.

Ravioli with cheese filling

In Italy, ravioli with cheese is most often prepared. This type of filling best corresponds to the national traditions of this country. To prepare the dish you will need the following basic ingredients: 250 grams of goat cheese, a little butter, 150 grams of flour, salt, 75 grams of boiled beet puree, egg, Parmesan cheese, pepper and chopped herbs.

This dish is made in stages:

1. First, to prepare the colored paste, you need to carefully beat a fresh egg into the flour, and then add the beets and salt. The dough should be soft and quite elastic. To ripen, you need to wrap it in film and put it aside for a while.
2. To prepare the filling, add salt to the cheese, and then gently mash it with a fork, adding a little pepper and herbs.
3. Roll out the dough on a table sprinkled with flour into a thin layer.
4. Spread the filling on it with a teaspoon so that there is a distance of about 4-5 centimeters between the slides.
5. Cover the products with a second fin and press with your hands so that they stick together.
6. Using a knife with a circular shaped blade, carefully divide the structure into parts.

Now the ravioli needs to be boiled in salted water, and then served, poured with oil and sprinkled with grated Parmesan cheese.

Italian classics

Classic ravioli are products that Italians are accustomed to preparing with ricotta and spinach filling. Making them is, in principle, not difficult. The main thing is that you have the following ingredients available: ½ kilogram of flour, 2 whole chicken eggs, as well as 8 yolks and 2 whites, 30 milliliters of olive oil, ¼ teaspoon each of salt and grated nutmeg, 30 grams of Parmesan cheese, 150 each grams of spinach and ricotta.

To properly prepare ravioli, you need to perform all the steps in a certain sequence:

1. First, you need to knead an elastic dough from flour, 2 eggs and 8 yolks. After this, it should lie in the refrigerator for 30 minutes.
2. For the filling, lightly fry washed, dried and randomly chopped spinach in oil. As soon as the greens have reduced in volume, you need to add the remaining ingredients.
3. Divide the dough into two parts, each of which roll out thinly.
4. Place the filling in neat mounds on one sheet.
5. Cover everything with the second layer and press it with your hands in between.
6. Cut the dough into individual ravioli.
7. Boil the products in lightly salted water.

These ravioli should be served hot, drizzled with olive oil and sprinkled 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 ravioli herself. The classic recipe allows you to use absolutely any options. Take, for example, the one where pasta is prepared 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, an 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:

1. The dough is prepared first. To do this, add all other components to the container with sifted flour. The kneading, as a rule, lasts about 10 minutes. After this, the finished semi-finished product should be wrapped in cling film and placed in the refrigerator for a couple of hours.
2. To make the filling, you first need to boil the potatoes. Then it should be mashed into puree and cooled. Separately, fry chopped mushrooms and onions in a frying pan. After this, you need to combine the products, add a little salt to them, pepper and mix well.
3. 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: place the filling in small slides on one strip. The distance between them should be about 2 centimeters. Cover the food with the second strip and press it lightly. After this, use a serrated knife to cut the workpiece into equal pieces. Do the same with the remaining strips.
4. Boil the finished ravioli in salted water with added butter.

After this, 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 in your homeland? A classic Italian recipe with a photo will clearly show how to fry these unusual “dumplings”. You will need: 300 grams of ready-made dough, an onion, 200 grams of fresh pumpkin pulp, 50 grams of green peas and 1 tomato.

In this case, the preparation will be as follows:

1. For the filling, cut the pumpkin pulp and onion into cubes, and then fry them, adding peas, until cooked.
2. Puree the mixture using a blender.
3. Roll out the dough into a thin layer and coat it with a little water.
4. Place the filling in equal mounds on one side of the sheet. The distance between them must correspond to the size of the products.
5. Cover the filling with the free side of the sheet and press tightly.
6. Cut the structure into blanks using a special knife with a curved blade.
7. Boil the products for 5 minutes in boiling water.
8. Fry the tomatoes cut into pieces in a frying pan in oil.
9. Add ravioli to them and heat the products together for 3 minutes.

Vegetable lovers will really like the finished products. Fried tomatoes perfectly complement the taste of fresh pumpkin and will be a real gift for true vegetarians.

Traditional option

To prepare such an unusual dish in the spirit of true 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 comes mainly from egg whites. The result is a brightly colored mass that really looks like real pasta. It’s not at all difficult to prepare:

1. Sift the flour and then pour it into a bowl.
2. Beat eggs with salt.
3. Gradually adding them to the flour, knead with progressive circular movements.

In order for the semi-finished product to be soft and elastic, you need to remember one important rule: 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 color of the dough brighter and more beautiful. Next, the ravioli is prepared depending on the chosen recipe.

The word “ravioli” is becoming more and more popular among the citizens of our country. What is it, exactly, and why did everyone’s favorite dumplings come to be called that? Let's figure it out.

Ravioli is an Italian variety of Russian dumplings. The filling in them can be very diverse. In addition, the shape of the finished product may also differ - round, square, triangular and so on.

Despite the fact that both ravioli and dumplings are dishes made from dough and filling, there is still a difference in them.

What is the difference between ravioli and dumplings?

1. Ravioli is not made by hand - special molds are used for this. Traditional Russian dumplings, of course, are made by hand. At least, these are the products that are most valued;
2. The dough for Italian products necessarily includes eggs and vegetable oil. Dumplings and dumplings are formed from unleavened dough based on water and flour;
3. Russian dough products are usually boiled. But ravioli is supposed to be prepared in different ways - boiled, fried, baked;
4. The ravioli filling is no more than 50 percent of the dough. That is, the latter should be rolled out thick enough. While dumplings are valued for the abundance of filling and thin dough;
5. The Russian dough product is made only with meat filling, and in extreme cases, with fish filling. The remaining variations already refer to dumplings. But ravioli can be made with fish, meat, vegetables, cheese or fruit.

How to cook them: modeling and cooking

Ravioli dough

The classic recipe for Italian products contains practically no water. Sometimes it is allowed to add liquid to knead the dough. The recipe is very simple.

Break the eggs into a bowl and beat lightly. Add salt and oil. Sift the flour in a heap into the center of the table or board. We make a small depression and begin to pour in the liquid part. Knead the dough with high elasticity and add a little water. The consistency should be elastic and regain its shape when pressed with a finger.

What kind of filling should I make? The easiest option is to fry the mushrooms with onions. To do this, chop the mushrooms into small cubes along with the onions and fry in a frying pan with butter. You can grate any cheese into the finished filling. Forming ravioli.

Most often, ravioli are made using a special mold. The dough layer is rolled out to a thickness of about 2 mm. The optimal shape is an elongated rectangle. Arrange the filling in small mounds at a distance of about 2 centimeters from each other. Then we cover the workpiece with a second layer of dough and use the mold to separate the products.

If there is no mold, then you can form the ravioli into any shape - round, square or even crescent-shaped. The main thing is to process the edges with a fork for an aesthetic appearance.

As for the choice of cooking method, here are the most popular ones - boiling or frying. To boil the products, we place them in boiling salted water for 5 minutes. Frying them is also very simple - place the ravioli in a heated frying pan with vegetable oil and fry until golden brown on each side.

Recipes

The variety of fillings is simply amazing. In such products you can put both meat and vegetable options - with cheeses and sauces.

Ravioli with spinach and ricotta

• spinach - 500 grams;
• Ricotta cheese - 200 grams;
• butter - 50 grams;
• onions - 1 small onion.

Time required - 20 minutes. Calorie content per 100 grams - 250 kcal.

First, we make the dough according to the classic recipe presented above. Let it rest in the refrigerator for 20 minutes.

Chop the spinach with a knife and simmer under the lid with the addition of a small amount of water. Salt and pepper. In a separate frying pan, fry the onion in butter. Mix all ingredients with cheese and let cool. We use it to make ravioli.

Roll out the dough into layers and place the filling at regular intervals in small portions. Roll out the second layer and cover the future ravioli. Now let's cut the products.

This variation of ravioli is best fried in butter. To do this, put it in a frying pan, heat it up a little, and then fry the dough until crusty.

Sweet ravioli

Why not serve these products as a sweet dish? To do this we need to take the following products:

• ricotta cheese - 300 grams;
• sugar - 2 tablespoons;
• rum - a couple of teaspoons;
• zest of one lemon.

Time required - 10 minutes. Calorie content per 100 grams - 260 kcal.

We make the dough according to the standard recipe. If you have a sweet tooth, add a little sugar.

The recipe is extremely simple - mix cheese with zest, sugar and rum. We make ravioli of any shape. It is better to make such dessert variations in the shape of a crescent.

We will not cook such ravioli - they should be fried in a large amount of butter. Place the finished product on a paper napkin to remove excess fat.

With red fish and cream

• salmon or trout fillet - 200 grams;
• cream - half a glass;
• dill - a small bunch;
• garlic - 1 clove.

Time required - 20 minutes. Calorie content per 100 grams - 267 kcal.

Prepare the dough and then put it in the refrigerator for 25 minutes. Roll out the layer into a rectangular shape.

Cut the fish into small pieces. Fry it in a dry non-stick frying pan until done. Pour in the cream, add crushed garlic and dill. Turn off the fire. The fish will absorb the heavy cream and become juicy. White wine and vegetable salad are ideal for such a delicious dish.

Place the filling on the dough and cover with a second layer.

Cut the ravioli and shape the edges using a fork if you don’t have a mold.

This version of the dish will be very tasty to stew. To do this, heat the butter in a saucepan, add the ravioli, add cream diluted in half with water. Salt, pepper, and also add a little dill. In 10 minutes the dish will be ready.

With chicken fillet

• fillet - 200 grams;
• onion - 1 onion;
• red bell pepper - half the fruit;
• hard cheese - 60 grams;
• butter - 50 grams.

Time required - 30 minutes. Calorie content per 100 grams - 270 kcal.

Prepare the dough according to the classic recipe. Cover it with film and then put it in the refrigerator.

Grind the chicken fillet in a blender or using a meat grinder. Fry onions and bell peppers in butter. Add minced chicken and fry, stirring constantly. This must be done so that the minced meat does not turn into one large cutlet. Cooking the fillet should take no more than 10 minutes. Grate the cheese into the hot mixture and let cool.

Let's try to make round ravioli. To do this, roll out the dough not too thin, cut out circles using a glass or cup. Place the chicken in the middle and place a circle of dough mixture on top. We pinch the edges, first pressing the product a little to remove air.

We will bake this dish. Place the ravioli in the mold. Pour 500 ml of milk, add salt and pepper. As soon as the milk is absorbed, sprinkle with cheese and let it melt for just a couple of minutes in a hot oven.

What do they eat with?

Of course, ravioli is more often served as an independent dish. However, you can serve them with vegetable salad, fruit, and various types of sauces. It all depends on the filling itself.

For example, ravioli with cheese and herbs inside can be served with assorted vegetables or with rye toast. Products with sweet filling are served with fruits and fruit drinks. You can also add ice cream to the table.

Now you know how to prepare different versions of ravioli. Treat yourself and your loved ones! Bon appetit!

In Italy they don’t eat - in Italy they dine, slowly tasting dishes, washing them down with wine and enjoying the taste. And in Italy they idolize pasta, giving it pride of place on the table and never leaving it for later. They do the same with ravioli - they try to prepare them exactly a few minutes before serving, simmer a little in a warm sauce and generously sprinkle with cheese. However, you should not think that only chefs of famous restaurants or those who grew up in Italian culinary traditions can prepare ravioli. Although this is not an ordinary dish, but a bright representative of national cuisine with a beautiful melodious name, it is easy and relatively quick to prepare - especially if you have a pasta machine and a special mold for cutting out semi-finished products.

What is ravioli and a little history

Let's first decide what ravioli really are - one of the varieties of the dumpling family or pasta (pasta), albeit a little strange? In fact, the process for ravioli, dumplings, and manti is the same - small envelopes with filling are formed from unleavened dough. The composition of the filling itself is not a distinctive feature, although in the case of ravioli, regional trends are clearly visible with the dominance of green vegetables and different types of cheese. But ravioli can also be meat, so the criterion is better served not by the filling itself, but by the ratio of filling and dough. By the way, this is the approach chosen in some countries when setting standards for determining the type of semi-finished products: If products made from unleavened dough have a filling percentage of less than 50, then they are classified as ravioli.

That is, it is absolutely correct to consider ravioli as pasta, because they are prepared from traditional pasta dough, and the proportion of dough is greater than the filling due to the large edge of the product. It turns out a kind of pasta with two different sauces: inside (filling) and outside. This, strictly speaking, is ravioli.

On the other hand, is the question of belonging fundamental? If it is more convenient for you to consider ravioli Italian, then who will stop you from doing this?

Concerning history of the dish, not everything is simple here either. They have been mentioned in the culinary literature of Italy since the 13th century: 8 centuries is quite enough time to classify the dish as a national culinary treasure, but the origins of ravioli most likely need to be sought outside the country, perhaps in ancient China.

Ravioli dough

Ravioli usually have a delicate, bright, honey-sunny color, and all because the classic dough for such pasta does not contain water, but consists only of flour and eggs. The moisture contained in the egg whites binds the flour, and the fat from the yolks makes the dough soft - so these two ingredients are enough.

If you plan to cook often, it will be useful for you to remember a simple ratio: For one egg you need to take about 100 g of flour. Depending on the category of eggs, the proportions may vary slightly, and in order not to get into a vicious circle, by repeatedly thinning the dough and adding flour, in addition to the “basic composition” of eggs, prepare a few more eggs. Most likely, you won’t need them, but if the dough still turns out a little dry, separate more yolks, beat them and add them in small portions. This way you can easily achieve the desired consistency, and the dough will turn out soft and beautiful.

If the yolks are not bright enough (which often happens with factory-made eggs), you can lightly tint the dough with turmeric or carrot juice. By the way, the color of the dough depends not only on the yolks, but also on the flour itself, which can either be very white or also give a slightly yellow tint to the dough.

Ravioli dough with water

There is never an ultimate truth in cooking, and even undisputed classics can be prepared with some differences from the speculative standard. In ravioli dough, which usually consists of eggs and flour, water can be added, but in small quantities.

It is optimal to add it at the end of the kneading, when the eggs are already mixed with flour and you only need to slightly adjust the thickness. For example, the following test composition is possible:

• flour 250 g
• eggs 2 pcs.
• yolks 4 pcs.
• some water

There are also regional versions of ravioli, which have no eggs at all in the dough, but only boiling water and flour. Such products are already much more reminiscent of dumplings or dumplings made with choux pastry.

How to make ravioli correctly

Ravioli differ from similar flour products not only in the filling and dough composition, but also in the method of modeling. Unlike dumplings, dumplings or manti, which, when hand-made, are formed from individual pieces of dough, ravioli are made in a “package” - piles of filling are laid out on one layer of dough, covered with another layer of dough, and then cut out.

In principle, the process is similar to making dumplings using a dumpling maker, but the difference is that in the dumpling maker the filling is pressed down, and due to this, the products come out voluminous with a thin edge, and during the formation of ravioli, on the contrary, the semi-finished products turn out flat with a large layer of dough around the edges.

Another important point: For better gluing of the dough, it is lubricated with water after laying out the filling.. With a brush dipped in water, boundaries are drawn between adjacent mounds of filling, and only after that it is covered with a second layer of dough. Instead of water, beaten egg white can be used for the same purpose.

As for the shape of ravioli, here you can give free rein to your imagination - they can be square, round, rectangular, triangular, crescent-shaped, etc. If a special knife or mold is used for cutting, the edge of the product turns out dense and wavy. If the ravioli is cut with an ordinary knife or, say, a glass, the edge is additionally pressed with a fork for better gluing and for aesthetic purposes.

Filling for ravioli

The filling of ravioli, like nothing else, distinguishes regional versions of this dish.

In Lazio and Tuscany it consists of ricotta and spinach with black pepper and nutmeg. Hot ravioli here is served with a sauce made from fresh tomatoes and fresh basil or dressed with oil, sprinkled with grated Parmesan and sage. They are considered a Lenten dish.

In Sardinia they put it in ravioli ricotta seasoned with lemon zest and also used as a filling potatoes mixed with mint.

In the Abruzzo region, along with classic options, they also love sweet ravioli with ricotta. Interestingly, they are seasoned not only with cinnamon and sugar, but also with tomato sauce.
In general, the filling for ravioli can be prepared based on meat, fish, vegetables or cheese.

Place on the menu. Depending on the type of filling and method of serving, ravioli can be the first, second course or dessert. As a first course they are served in broth, for the second course various sauces and dressings are added, and sweet ravioli are made with sweet ricotta cheese and seasoned with cinnamon sugar.

Ravioli recipes

Popular option: with spinach and ricotta

For filling

Spinach (leaves) 500 g
Ricotta cheese 200 gr.
Parmesan or Grana Padana cheese 50 gr.
onion or leek 1 pc.
butter 1 tsp.
salt

For refueling

Butter 50 gr.
sage (fresh leaves) - 4-5 pcs.
Parmesan or Grana Padana

First the filling. Simmer the washed spinach under a lid with the addition of water (pre-defrost frozen greens). Separately, fry the onion in butter in a frying pan, chopping it finely.

Combine spinach, onion, ricotta and grated cheese. The filling is ready.

To make the dressing, melt the butter in a wide frying pan, lightly fry the sage leaves in it and place the boiled ravioli in the warm dressing. Sprinkle with grated cheese and serve.

The light vegetable filling of the ravioli and the delicate scent of sage harmonize perfectly with aromatic white wines such as Sauvignon.

Exquisite recipe: with truffles

Dressing from the most expensive mushrooms - truffles - turns a rather democratic version of ravioli into one of the most sophisticated.

For filling

500 g sweet pumpkin
1-2 pcs. potatoes
1 shallot
50 g parmesan
50 g butter
a little olive oil

For refueling

Truffle black or white

To prepare the filling, first cut the peeled vegetables - potatoes and pumpkin into large cubes, onion - finely.

Heat the butter and olive oil and fry the onion in it first, and then the pumpkin and potatoes.

After this, simmer the fried mass in a frying pan with water. Our goal is a thick filling that can be easily molded into the dough, so we add water little by little in such a way as not to get porridge, but only to bring the vegetables to softness.

When the goal is achieved, let the mass cool, add salt and grated Parmesan.

Masters of their craft have their own secrets for correct modeling: for example, lightly pat the dough on top with a towel to let the air out, and then masterfully expel the air from each mound before using the mold.

Place the boiled ravioli with pumpkin and potatoes in a frying pan with heated oil for a couple of minutes, transfer to a dish and sprinkle with grated truffle.

Ravioli according to Jamie Oliver's recipe

For filling

Baked potato
fresh mint (bunch)
butter 100 g
Pecorino cheese, grated handful
nutmeg on the tip of a knife
lemon zest
olive oil
salt
pepper

For refueling

A couple of spoons of broth
butter
a little mint
grated cheese

Bake the potatoes in the oven for about an hour in foil or on a wire rack, pricking the skins with a fork. Mash the hot pulp with a fork.

Add chopped mint, grated pecorino, butter, zest and nutmeg to the potatoes. Salt and pepper. If the filling turns out to be dry, add a little more oil. The filling, along with the potatoes, should have a good taste of mint and pecorino (pecorino can be replaced with Parmesan or Grana Padano).

While the ravioli is cooking, take a couple of spoons of broth from the saucepan with them, add butter and a little mint, and put it in the frying pan. Heat the finished ravioli in this mixture, transfer to a plate and sprinkle with grated pecorino. Decorate with a mint leaf.

Sweet ravioli with ricotta cheese

This type of ravioli stands out not only because it is dessert, but also because of the composition of the dough, as well as the method of preparation - such ravioli are most often not boiled, but deep-fried.

For filling

350 g ricotta cheese
2 tbsp. l. Sahara
cinnamon on the tip of a teaspoon
lemon
2 tbsp. l. Roma

For the test

300 g flour
1 egg
1 yolk
1 tbsp. l. oils
1 tbsp. l. Sahara
a pinch of salt
some milk

Knead the dough, adding as much milk as flour takes in, to get a tight, elastic mass. Roll out into thin slices about 15 cm wide.

Prepare the filling by mixing the cheese with the lemon zest of one lemon, rum, sugar and cinnamon.

Using the standard method, form the ravioli in the shape of a crescent and fry them in a large amount of boiling oil.

1/2 tsp. saffron
salt, freshly ground black pepper to taste

To prepare this complex and multi-component fish filling, you need to fry onions, garlic, and fresh finely chopped salmon fillet in vegetable oil.
Also chop smoked fish and shrimp, mix everything, add yolks and seasonings.

While the finished ravioli is boiling in water, prepare the sauce. To do this, bring the meat broth to a boil, add wine, wait until the alcohol evaporates a little, add cream and saffron and simmer the sauce a little over low heat.

Place the ravioli on plates and pour over the warm sauce.

These ravioli are prepared in Umbria.

Instead of a total

A piece of sunny Italy is hidden in bright circles of ravioli, enticing with the divine aroma of cheese and fragrant herbs. With a little effort, these little delicious suns will shine on your table, giving a good mood to the whole family.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

Our grandmothers, growing garden strawberries, or strawberries, as we used to call them, did not particularly worry about mulching. But today this agricultural technique has become fundamental in achieving high quality berries and reducing crop losses. Some might say it's a hassle. But practice shows that labor costs in this case pay off handsomely. In this article, we invite you to get acquainted with the nine best materials for mulching garden strawberries.

Succulents are very diverse. Despite the fact that “little ones” have always been considered more fashionable, it’s worth taking a closer look at the range of succulents with which you can decorate a modern interior. After all, colors, sizes, patterns, degree of prickliness, impact on the interior are just a few of the parameters by which you can choose them. In this article we will tell you about the five most fashionable succulents that amazingly transform modern interiors.

Sponge cake with chocolate cream - light, fluffy and airy, with delicate fudge cream based on milk powder, cocoa and cream. It takes very little time to prepare this dessert, and the ingredients are simple, inexpensive and accessible. Homemade cakes for evening tea are pleasant and cozy moments in life that any housewife can organize for her family or friends. You can replace the coconut flakes in this recipe with toasted walnuts.

It often happens that chemical insecticides, especially those that have been on the market for a long time, cease to act on pests due to the development of resistance (resistance) to the active substance, and then biological preparations can come to the rescue, which, by the way, have a number of advantages. In this article you will learn how Lepidocide will protect vegetable, berry, ornamental and fruit crops from leaf-eating pests.

The Egyptians used mint as early as 1.5 thousand years BC. It has a strong aroma due to the high content of various essential oils, which are highly volatile. Today, mint is used in medicine, perfumery, cosmetology, winemaking, cooking, ornamental gardening, and the confectionery industry. In this article we will look at the most interesting varieties of mint, and also talk about the features of growing this plant in open ground.

People began growing crocuses 500 years before our era. Although the presence of these flowers in the garden is fleeting, we always look forward to the return of the harbingers of spring next year. Crocuses are one of the earliest primroses, whose flowering begins as soon as the snow melts. However, flowering times may vary depending on the species and varieties. This article is dedicated to the earliest varieties of crocuses, which bloom in late March and early April.

Cabbage soup made from early young cabbage in beef broth is hearty, aromatic and easy to prepare. In this recipe you will learn how to cook delicious beef broth and cook light cabbage soup with this broth. Early cabbage cooks quickly, so it is placed in the pan at the same time as other vegetables, unlike autumn cabbage, which takes a little longer to cook. Ready cabbage soup can be stored in the refrigerator for several days. Real cabbage soup turns out tastier than freshly prepared cabbage soup.

Blueberries are a rare and promising berry crop in gardens. Blueberries are a source of biologically active substances and vitamins and have antiscorbutic, anti-inflammatory, antipyretic, and tonic properties. The berries contain vitamins C, E, A, flavonoids, anthocyanins, microelements - zinc, selenium, copper, manganese, as well as plant hormones - phytoestrogens. Blueberries taste like a mixture of grapes and blueberries.

Looking at the variety of tomato varieties, it’s hard not to get confused - the choice is very wide today. Even experienced gardeners are sometimes confused by it! However, understanding the basics of selecting varieties “for yourself” is not so difficult. The main thing is to delve into the peculiarities of the culture and start experimenting. One of the easiest groups of tomatoes to grow are varieties and hybrids with limited growth. They have always been valued by those gardeners who do not have much energy and time to care for their beds.

Once very popular under the name of indoor nettle, and then forgotten by everyone, coleus today is one of the most colorful garden and indoor plants. It is not for nothing that they are considered stars of the first magnitude for those who are primarily looking for non-standard colors. Easy to grow, but not so undemanding as to suit everyone, coleus require constant monitoring. But if you take care of them, bushes made of velvety unique leaves will easily outshine any competitor.

Salmon backbone baked in Provençal herbs provides tasty pieces of fish pulp for a light salad with fresh wild garlic leaves. The champignons are lightly fried in olive oil and then sprinkled with apple cider vinegar. These mushrooms are tastier than regular pickled ones, and they are better suited for baked fish. Wild garlic and fresh dill get along well in one salad, highlighting each other’s aroma. The garlicky pungency of wild garlic will permeate both the salmon flesh and mushroom pieces.

A coniferous tree or shrub on a site is always great, but a lot of conifers is even better. Emerald needles of various shades decorate the garden at any time of the year, and phytoncides and essential oils released by plants not only aromatize, but also make the air cleaner. As a rule, most zoned mature conifers are considered very unpretentious trees and shrubs. But young seedlings are much more capricious and require proper care and attention.

Sakura is most often associated with Japan and its culture. Picnics under the canopy of flowering trees have long become an integral attribute of welcoming spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when the magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese take place under the sign of their flowering. But sakura also grows well in cooler regions - certain species can be successfully grown even in Siberia.