Italian ravioli is often compared to the more familiar dumplings or dumplings. However, it seems to me that this is not entirely true. Dough, filling, molding - everything is different. And you can really understand this difference only by preparing and tasting ravioli. I offer a classic recipe with a photo - it fits perfectly for acquaintance and first experience. We will knead the dough for ravioli with egg and a little olive oil to give it elasticity. The dough turns out quite steep, but pliable, it is not difficult to work with it. Ravioli can be stuffed with anything from meat, cheese and vegetables to fruit and chocolate. I suggest one of the most common options - a filling of soft curd cheese (like ricotta) and spinach. Delicious! I have no doubt that once you try it, you will want to cook it again and again!

Dough Ingredients:

• egg - 2 pcs.,
• yolk - 1 pc.,
• vegetable oil, olive oil - 1 tbsp. l.,
• salt - 1/4 tsp,
• flour - 200 g.

• spinach (I have frozen) - 200 g,
• any curd cheese - 200 g,
• yolk (optional) - 1 pc.,
• nutmeg - a pinch.

For submission:

• butter - 30 g,
• garlic - 1 clove,
• basil.

How to cook ravioli with cheese and spinach

In a suitable bowl, first sift all the flour, add salt. Then we form a recess in the slide and introduce eggs and yolk into it.

Add olive oil, fragrant or refined - it doesn’t really matter. It still doesn't give a taste to the dough.

When it becomes uncomfortable to knead the dough with a fork, transfer the contents of the bowl to a flat surface and knead a cool, elastic dough.

It will be extremely difficult to work with such a test now - it is too cool. The dough needs to lie down, so we hide it in a cling film (bag) and put it aside for the time the filling is being prepared.

For the filling, first prepare the spinach. Fresh or frozen - it is prepared in the same way: dip the spinach in salted boiling water and boil for 3-5 minutes. Frozen spinach does not need to be thawed first.

Pour the boiled spinach with cold water, then put it on a sieve (colander) and squeeze it well from the liquid. “Dehydrated” spinach looks, of course, not very appetizing, but we absolutely do not need extra moisture in the filling.

We knead the curd cheese into a homogeneous mass, after which we mix chopped spinach into this mass. Season the filling with a small amount of nutmeg, introduce the yolk. Salt is usually not required in the filling, but here the ideal option is a taste test.

The filling is ready.

We take out the dough from the film and proceed to the formation of ravioli. Cut the dough ball into two or four pieces. We roll out one of the parts into a thin layer, preferably no more than 1 mm. We keep the parts of the dough with which we do not work covered so that the dough does not dry out.

Then, at a distance of at least 1.5 cm from each other and from the edges, we spread the fillings on the layer of the slide. In size, the ravioli are quite large, somewhere like dumplings, so I scooped up the filling with a teaspoon (with a slide). We coat parts of the dough without filling with protein (egg or just water).

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

Boil the formed ravioli, like dumplings or dumplings - let them boil in salted water for a couple of minutes after they float.

You can serve ravioli with any sauce you like (creamy, tomato, etc.), grated cheese (usually parmesan) or simply by pouring melted butter over it. I suggest this dressing option: melt a piece of butter in a pan, add a garlic clove, passed through a press, and chopped basil to it. We warm up all this for a couple of minutes, preventing the oil from boiling, after which you can season the ravioli with fragrant oil.

Bon appetit!

If you like dumplings and dumplings, then you will definitely like ravioli. And in order to fully enjoy such a dish, find out how to cook it correctly.

What it is?

Ravioli is a traditional Italian dish that resembles dumplings or dumplings. By the way, the Italians themselves consider ravioli one of the varieties of pasta. Traditionally, this dish is made from unleavened dough. Filling options can be very different, so ravioli can be called a universal dish, which in Italy is served as a main meat dish, as a side dish, as an appetizer and even as a dessert.

A bit of history

The first mention of ravioli appeared in Italian literature around the 13th century (even before the return of Marco Polo from China), but at first they were considered a Sicilian dish. And some historians believe that it was indeed borrowed from other Mediterranean peoples.

And others argue that China is considered the birthplace of dishes from this type of dough. But there is an opinion that they were invented by many nations and at different times, independently of each other.

How to cook?

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

Dough preparation

To prepare a classic and simple ravioli dough, you will need the following ingredients:

• about 600-700 grams of flour;
• two chicken eggs and one yolk;
• 3-5 tablespoons of olive oil (it is better to use cold-pressed oil);
• one teaspoon of salt (finely ground);
• about 180-200 ml of water at room temperature.

Cooking method:

1. It is advisable to get the eggs in advance, as ideally they should be at room temperature.
2. Prepare a clean and dry surface, pour all the available flour on it, lay it in a slide.
3. Make a well in the center of the hill, break the eggs into it, place the yolk, salt and olive oil. Also add some water and start kneading the dough. To do this, move the flour from the edges to the middle of the slide and knead the mass. Gradually add all the water.
4. Continue kneading the dough, as if kneading it over the surface in the direction from the center to the edge, and then picking it up again to the central part. It will take about 7-10 minutes to knead, so be patient and strong, because the movements must be active. When the dough becomes elastic and stops sticking to your hands (you will probably have to add a little more flour for this).
5. Form a ball from the finished dough, wrap it with cling film and remove for 30-40 minutes so that it settles a little.

Cooking stuffing

The filling of ravioli can be almost anything. We offer several options.

Option one

You can cook hearty and tasty ravioli with minced meat. Ingredients:

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

Cooking:

1. Peel the onion and either chop finely, or pass through a meat grinder, or chop in a blender.
2. Peel and crush the garlic too, using a garlic crusher.
3. Mix minced meat, garlic, onion, oil and tomato paste, add pepper and salt.

Option two

You can make delicious and healthy vegetable ravioli. Here's what's required:

• two tomatoes;
• two zucchini;
• three bunches of green celery;
• one carrot;
• two cloves of garlic;
• one bulb;
• three tablespoons of olive oil;
• pepper and salt.

Cooking:

1. Peel the zucchini, cut into small cubes.
2. Pour boiling water over the tomatoes, remove the peel from them, and then cut them into small cubes.
3. Wash the carrots and grate.
4. Onions and garlic should be peeled and chopped in a blender or finely chopped.
5. Heat the oil in a frying pan and fry all the ingredients of the filling, add pepper and salt at the end.

Option three

Italians are very fond of fragrant ravioli with cheese. For cooking you will need:

• 300 grams of any hard cheese;
• five tablespoons of sour cream or heavy cream;
• three yolks;
• several bunches of green celery;
• salt and nutmeg to taste.

Cooking:

1. Grate the cheese.
2. Mix grated cheese with sour cream, add egg yolks, salt, chopped celery and nutmeg.
3. Mix everything thoroughly.

Option four

Make interesting sweet ravioli. Ingredients:

• 300 grams of cream cheese or tender cottage cheese;
• 150 grams of berries;
• half a glass of powdered sugar.

Cooking:

1. Beat cheese or cottage cheese with powdered sugar.
2. Chop the berries if they are large.
3. Mix berries with curd mixture.

Mixing dough with filling

How to make ravioli Doing this is not difficult at all.

The main stages of modeling:

1. Divide the dough into two equal parts, roll each into a thin layer.
2. Place one layer on a flat surface sprinkled with flour.
3. Now spread the portions of the filling at equal distances from each other.
4. For convenience and speed of modeling, you can grease the space near the filling with water.
5. Now put the second layer on top, aligning it.
6. Press the dough, especially in places free from the filling.
7. Now cut out the ravioli using special cutters, a knife or glasses.

You can do it differently. First, cut out two parts, then put the filling on one, and cover it with the other on top, fasten the edges.

Cooking methods

Ravioli can be boiled, fried or deep fried.

How to apply?

Ravioli can be served as a main dish, for example, with sauce. Sauce can be anything. Suitable tomato, creamy, garlic.

Sweet ravioli can be served with syrup, cream, jam, chocolate sauce or fruits and berries.

1. All ingredients used to prepare the dough must be at room temperature.
2. To make the dough mold faster and better, periodically wet your hands in cold water.
3. It is best to knead the dough in a cool room, so open the windows or turn on the air conditioner. If the kitchen is warm, the dough may become crusty.

Bon appetit!

Aug 22, 2015 Olga

Pasta dishes of various shapes and colors can certainly be considered a legitimate favorite in Italy. Spaghetti, ravioli or tortellini will be recommended to you in Italy not only for lunch, but also for dinner, as well as for breakfast.

It may be argued that with this diet, Italians must be the most complete people on the planet. No, it's not. Pasta is made exclusively from durum wheat, which is why there is no weight gain.

Self-respecting Italian housewives make noodles at home, and each has its own unique recipes. We recommend you the basic, so to speak basic, noodle dough recipe.

kneading the dough

For 4-6 servings: pour 500 g of flour into a small slide on the work surface, make a funnel in the middle with your hand. Drive 5 eggs into it, 3 tsp. vegetable oil and a pinch of salt.

Sprinkle the recess with flour and knead the dough, adding 1 tbsp. l. water. Dust your hands with flour, roll the dough into a ball. Knead the dough for about 10 minutes, occasionally hitting it on the table. The main thing is that the dough should not stick to your hands and become smooth and elastic.

Wrap a ball of dough in a transparent film so that there is no air left under it, then cover with a preheated bowl. The dough should rest for 30 minutes. Roll out the dough: when rolling out, you need to periodically remove excess flour from the dough and rolling pin. Excess flour makes the dough brittle.

Then cut and dry. To cut a wide variety of noodles, use specialized knives and molds. To make wide noodles, roll out thin dough and cut into wide strips. Lightly tossing, gently stretch the noodles, then hang or lay them on a clean towel. After that, we fill and paint.

The secret is in the stuffing

Ravioli is the most popular and favorite Italian dish. Usually it ends up on the table with meat filling. We offer you other filling options.

Mushrooms: wash fresh mushrooms, chop, stew in butter with shallots and minced garlic and mix with chopped parsley. Salt, pepper.

Cheese with spinach: boil spinach leaves for a couple of minutes in salted water, wash in a sieve with cold water, chop and mix with cheese, cut into small pieces.

Cottage cheese with spices: mix the cottage cheese with the egg until smooth. Grind fresh herbs and add to cottage cheese. Salt and pepper.

Variegated variety

If the noodles are cooked at home, then there are a large number of ways to color them. Depending on what color shade you want to give the noodles, you need more or less eggs than in the main recipe. The coloring ingredient is added during the kneading of the dough.

Every Italian dish has its own flavor. Even ravioli recipes are so varied that you can surprise your loved ones with this dish almost every day! Unlike traditional dumplings, the dough of the product includes extra virgin olive oil and eggs. Therefore, the finished dish has a golden color and rich taste.

Classic ravioli recipe with photo

Italian dumplings are made in a square or triangular shape. According to the classic recipe, it is the dough that is being prepared! The filling can be anything: fish, meat, vegetable, cheese and even sweet! Plenty of food options. In the original recipes, fresh spinach or greens are added to the dough.

Ingredients:

• Flour - 3.5 cups;
• Eggs - 4 pieces;
• Olive oil - ½ cup;
• Salt to taste.

How to make classic ravioli dough with step by step photos:

1. Sift flour into a bowl;
2. We make a depression in the middle, break eggs into it, add olive oil, a little salt;
3. Knead the dough well. It should be tight, but elastic;
4. We form a ball from the dough, which we roll up, wrap with cling film and send it to rest for a couple of hours in the refrigerator;
5. We roll out the dough in the form of a loaf, cut off the layer and roll it out in a thin layer in the form of a square;
6. We lay out the filling in rows with equal intervals from each other;
7. Cover with the second layer of dough;
8. We press the dough from the sides and cut it into squares;
9. The edge is better to make corrugated. To do this, you can use a special knife or simply press down the dough with the cloves of a fork.

The classic ravioli recipe is very simple. If you want to make the dish truly Italian, then you should use cheese or salmon as a filling. The dough is kneaded according to the recipe above.

How to cook ravioli with cheese

Ravioli are a type of pasta. Therefore, they are ideally combined with cheese. It is better to use hard cheese, but you can work with cottage cheese varieties of the product. This dish will be more original if finely chopped spinach is added to the dough.

Ingredients:

• Cheese - 200 grams;
• Chicken yolks - 3 pieces;
• Swept 20% fat - 1 tablespoon;
• Cilantro - to taste.

Cooking method:

1. We rub the cheese on a coarse grater;
2. Mix cheese with sour cream, finely chopped herbs and egg yolks.

Original ravioli with salmon

Ravioli with red fish have a delicate taste. They are very filling yet light. Therefore, they will be good for both lunch and dinner. The preparation is very simple. It is only important not to forget to add lemon juice, as it goes well with fish.

Ingredients:

• Salmon - 200 grams;
• Lemon juice - 2 tablespoons;
• Basil - 1 bunch;
• Garlic - 1 clove;
• Red onion - 1 medium head;
• Olive oil - 1 tablespoon;
• Salt to taste.

Cooking method:

1. Cut the salmon into small pieces with a knife. It is better not to turn the fillet through a meat grinder to make the dish more juicy;
2. Finely chop the basil and red onion;
3. In a bowl, knead the salmon, basil, onion, add 2 tablespoons of lemon juice, a spoonful of olive oil;
4. Squeeze a clove of garlic, add salt;
5. Knead the minced meat and leave for 15 minutes so that the ingredients can be saturated with each other's aromas.

Sweet ravioli for dessert

Ravioli can also be a dessert dish if they are cooked with a sweet filling. However, they are not boiled, but fried in boiling olive oil. Before serving, the dish is sprinkled with powdered sugar or grated chocolate.

Ingredients:

• Ricotta cheese - 350 grams;
• Sugar - 2 tablespoons;
• Cinnamon - ¼ teaspoon;
• Zest of half a lemon;
• Black rum - 1 tablespoon. You can do without it if the dish is prepared for children.

Cooking method:

1. Rub the lemon zest on a fine grater;
2. We mix all the components together;
3. Ravioli are dipped in boiling oil and fried until golden brown.

Ravioli is usually cooked in the oven, boiled, fried! There are many interesting fillings and cooking methods. Therefore, the dish will always be original and unusual!

It will take you literally an hour to cook amazing ravioli at home. Prepare a recipe with a photo for dinner for two. If the company is larger, increase the proportions shown below.

You need:

• 4 glasses;
• 3 eggs;
• 4-6 art. l. olive oil;
• 2 tbsp. l. water;
• 200 gr. ground beef;
• 200 gr. minced pork;
• 5 cloves of garlic;
• 21 tsp nutmeg;
• A pinch of ground pepper;
• 4 tbsp. l. spinach;
• 12 st. l. grated Adyghe cheese;
• 12 st. l. grated cheese;
• 50 gr. butter;
• 7-10 sprigs of parsley;
• 1 st. l. chopped green onion.

How to cook:

1. Prepare a bowl in which it is convenient to knead the dough for ravioli. Recipe with step-by-step cooking photo, start with eggs. Break 2 eggs into a bowl, add salt, mix with a fork.
2. Add olive oil, stir.
3. Gradually introduce flour, knead the dough, adding a little water. Use cold water.
4. Form a homogeneous mass, knead a tight dough out of it.
5. Wrap the ball with cling film, leave the dough for the ravioli before preparing the filling. The recipe includes ready-made minced pork and beef. Mix them, heat the pan with 2-3 tablespoons of olive oil.
6. Put the pork and ground beef in the pan, fry.
7. Peel the garlic, cut finely with a knife. Add minced garlic to minced meat. Lightly fry the contents of the pan.
8. Salt, add pepper, grated nutmeg, mix the stuffing on the ravioli. At home, a recipe with a photo is prepared quite quickly. All processes are well known to any hostess.
9. Transfer the contents of the pan to a bowl and let cool slightly.
10. With this time, grate 2 types of cheese, measure out the right amount.
11. Chop spinach, add to minced meat.
12. Add grated cheese, break 1 egg, mix the stuffing.
13. Divide the dough into 4 equal parts.
14. Using your hands, shape each portion of the ravioli into a rectangular shape. Recipe with photo step by step
15. then proceed with shaping the shape. Roll out each piece into a thin strip about 10 cm wide.
16. Sprinkle the surface with flour, lay out the strips of dough. Put the filling in small portions on two of them. The distance between portions of the filling should be no more than 3-4 cm.
17. Cover the strips with fillings with other strips that were left without filling. Apply the side of the ravioli dough that hasn't come into contact with the flour dusted on the surface.
18. Press the dough around each portion of the filling.
19. Divide the portions of the ravioli with a pastry cutter or whatever works best for you. Cut so that the sides around the filling are 1 cm wide. Repeat the procedure for each strip.
20. Sprinkle the ravioli with flour, leave to dry slightly.
21. Prepare water for boiling: put a pot with about 1.5 liters of water. water.
22. Salt the water, bring to a boil.
23. Add 2 tbsp to boiling water. l. olive oil, throw in all the ravioli. The recipe with step-by-step cooking photos is simple. Boil until portions float to the surface.
24. Then drain in a colander or carefully remove with a slotted spoon.
25. While the ravioli cooks, prepare the dressing. Heat the oil in a saucepan (50 gr.), Add 2 tbsp. l. olive oil, 3 garlic cloves finely chopped. Salt, add a pinch of ground pepper. Hold on fire for literally a minute, add chopped parsley, then green onions and turn it off.
26. Transfer the ravioli to a deep bowl, pour over the prepared dressing, stir and serve hot.

If you do not eat meat products, cook ravioli with mushrooms. The recipe with photos is very easy to prepare step by step. Mushrooms use any that are. Mushrooms cook faster. Wild mushrooms are important to properly prepare before use.

You need:

• 300 gr. durum wheat flour;
• 3 eggs;
• 1.5 st. l. sunflower oil;
• Salt pepper;
• 400 gr. mushrooms;
• 50 gr. butter;
• 100 gr. onion;
• 1 separate egg for greasing the strips.

How to cook:

1. Knead the dough for the ravioli. The recipe is prepared quickly: sift the flour with a slide.
2. Make a well and crack the eggs into it. Salt, add sunflower oil.
3. Knead the dough. Knead on the counter for a few minutes or use a kitchen machine.
4. Wrap the finished dough with a film, leave it on the table.
5. For the filling, clean and wash the mushrooms. Boil (if wild) for 20 minutes, or as long as the type of mushroom you are using requires.
6. Drain in a colander, then chop finely.
7. Peel the onion, cut into small cubes.
8. Fry the onion, add the mushrooms, fry the stuffing on the ravioli together at home. The mushroom photo recipe does not include spices. Add the ones you like. Salt, pepper, a little ground bay leaf are best.
9. Transfer the filling to a plate, leave to cool.
10. Divide the ravioli dough into 2 equal parts. The recipe is made from thin dough, but the width of the strips should be about 8-10 cm.
11. Spread the filling along the entire length in small slides with a uniform indent.
12. Break the egg into a bowl, beat it with a fork.
13. With a pastry brush, brush the unfilled portions of the dough.
14. Lay the second strip directly on top of the first.
15. Press the dough with your fingers around the filling, cut the ravioli into portions.

With soft cheese and greens, very tasty ravioli are obtained. The recipe with step-by-step cooking photos is different from the previous ones. Here portions will be fried in olive oil. You will definitely like the appetizing crust and tenderness of the cheese filling.

You will need:

• Dough for ravioli according to the first or second recipe;
• 150 gr. soft cheese;
• 500 gr. spinach;
• 1 st. l. butter;
• 150 gr. onion;
• Nutmeg, pepper, salt to taste;
• Olive oil for frying.

How to cook:

1. Knead the dough for the ravioli according to the recipe above. Wrap the ball with foil, put it on the table.
2. Cut the onion into small cubes.
3. Heat up a skillet with butter.
4. Put the onion in the oil, simmer until half cooked.
5. Chop spinach, add to onion.
6. Turn off heat, add spices and cheese.
7. Transfer the filling to a bowl, take care of cutting the dough.
8. Divide into 2 equal parts. Roll out thinly each with a width of 8-10 cm.
9. Drop a teaspoon of the filling at 4cm intervals.

What is the first thing that comes to mind when the words “Italian cuisine” reach our ears? We immediately think of pizza, spaghetti, risotto, ravioli and several famous sauces. This country has inspired the work of many great people for centuries, and today artists, architects, fashion designers and, of course, culinary specialists draw inspiration from Italy, because cooking in this country has been elevated to the rank of art. Even people who are very far from the kitchen will not remain indifferent, having tasted at least a small part of the rich set of dishes filled with spicy aromas of herbs and the freshness of skillfully cooked vegetables. From the whole variety of sunny, captivating and luxurious cuisine of temperamental Italy, we have chosen ravioli - a dish popular in every region of this country.

Italy is far from us, why is there such an interest in ravioli? The fact is that everyone has tried one or another version of this dish. Surely you have already cooked pasta, dumplings and dumplings with many delicious fillings, and now try to cook ravioli. Some call them Italian dumplings, others believe that they look like dumplings, and still others are sure that this is one of the types of pasta. All these opinions agree that ravioli is a thin dough dish with a wide variety of fillings. Anything can be used as a filling - meat, seafood, cream cheese or vegetables. From the main dish, ravioli easily turns into a delicious dessert, you just have to make sweet filling of fruits, berries or chocolate.

One or another version of the filling wrapped with dough is found in the recipes of many cuisines of the world, where did the Italians learn about ravioli? According to one version, this national Italian dish comes from China. The ravioli recipe became known to Italians thanks to their compatriot, the traveler Marco Polo, who lived in China for some time, visited its provinces and tried various local dishes. The Sichuan province was remembered by the traveler thanks to a dish called hongtong, the recipe of which he brought home. It is not known who exactly renamed the juntong into ravioli, but the Italians have taken root with this name and are now recognized as one of their favorite national dishes.

How is ravioli different from the usual dumplings and dumplings? First of all, the form. Ravioli are molded in the form of square pillows, in the form of crescents, triangles and circles. They differ in the way they are prepared and served. So, ravioli cannot be prepared for future use, this is a dish that must be eaten immediately after it has been prepared. The fact is that freshness can be called a hallmark of Italian cuisine, therefore, the freshest products are used to prepare ravioli, which you need to have time to eat quickly. And you can cook ravioli by boiling them, frying them in a pan or deep-fried. Boiled ravioli can be used as an independent dish, served with olives or some kind of hot sauce. Fried or deep-fried ravioli are served with pureed soups and broths, making sure that the taste of their filling complements and matches the main course.

If you decide to cook ravioli, then you should start with the dough, because only the most delicious ravioli are obtained from fresh dough. Prepare the kitchen, because the room where the ravioli is prepared should be cool, wash your hands in cold water and start cooking. Sift 200 grams of durum wheat flour into a deep bowl, make a well in the center with your hands, break two eggs into it, add 1 tablespoon of olive oil and a little salt. Lightly beat the eggs and start mixing them with flour until you get a homogeneous mass. Put the resulting mass on a large cutting board sprinkled with flour, and start kneading the dough for 10-15 minutes. In general, in order to make a good dough, you must have good physical strength, so it is better to entrust this responsible occupation to the powerful of this world, i.e. men. When the dough is ready, wrap it in a film and leave it in the refrigerator for 20 minutes. This time will be spent on preparing the most delicious filling.

You can prepare the filling that you like best, for example, ricotta and mushrooms, spinach and cottage cheese, chicken with celery, or berries with orange and cinnamon.

Ricotta and mushroom filling

Ingredients:
250 gr. fresh mushrooms,
250 gr. ricotta,
1 tbsp parmesan,
1 tbsp finely chopped parsley,
1 garlic clove
olive oil,
salt,
pepper.

Cooking:
Rinse the mushrooms, dry and finely chop. Peel and mince the garlic clove. Heat a little olive oil in a frying pan and fry the mushrooms in it, add the garlic, salt and pepper. Fry for a couple of minutes, then cool. Beat ricotta until creamy, add grated parmesan and parsley, mix thoroughly and combine the resulting mixture with mushrooms.

Spinach and cottage cheese filling

Ingredients:
500 gr. spinach,
100 gr. curd,
75 gr. semi-hard cheese
salt,
pepper.

Cooking:
Put a pot of clean salted water on the fire. Rinse the spinach in running water and chop, then simmer in boiling water for 2 minutes and set aside. colander. Grate the cheese on a fine grater and mix it with cottage cheese, add spinach, salt, pepper to this mixture and mix thoroughly.

Chicken Stuffing with Celery

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

Cooking:
Cut the chicken fillet into small pieces and chop in a blender. Celery rinse thoroughly, cut off both sides and also chop in a blender. Mix fillet and celery, add cream, salt, pepper and mix.

Berry filling with orange and cinnamon

Ingredients:
80 gr. currants,
80 gr. blueberries,
80 gr. victoria,
1 orange
1 tsp cinnamon.

Cooking:
Peel the orange, disassemble into slices and remove all films, the remaining pulp is finely cut. Rinse and dry the berries, put in a bowl and mash with a fork, add orange pulp and a teaspoon of cinnamon to them, mix thoroughly.

When the filling is ready, you can get the dough out of the refrigerator. Now you need a noodle cutter, if such a unit is not in your kitchen arsenal, then stock up on a rolling pin, flour and patience. Divide the dough into two equal parts, sprinkle the work surface with flour, arm yourself with a rolling pin and start rolling. The layer of dough should be very thin and, if possible, square or rectangular. The result of your efforts should be two rectangles of dough with a thickness of no more than 1 mm, which must be left alone for 10 minutes before starting to lay out the filling. Now, on one of the layers of dough in small slides at an equal distance, for example, 5 centimeters, lay out the filling and cover everything with a second layer of dough. Depending on what shape of ravioli you want to get, cut the dough into squares with a knife or cut out circles with a glass, pinch the edges and boil in lightly salted water or fry in vegetable oil.

Despite the fact that ravioli is considered an Italian dish, it is also prepared in France in the Provence region. Provencal ravioli is a very special dish. The dishes familiar to us often have alternative cooking options, so you can find recipes for “lazy” dumplings, dumplings and even cabbage rolls. The version of ravioli that Provence offers can also be called "lazy", because this dish is prepared without dough.

Provencal ravioli

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

Cooking:
Rinse the spinach thoroughly, cut off the stems and boil the leaves in salted water for 10 minutes, then drain them in a colander and chop in a blender. Mix minced meat and spinach, add grated cheese, 1 egg, finely chopped garlic and parsley, salt, pepper and add a little nutmeg. Mix thoroughly. Put a pot of salted water on the fire and add some olive oil. Wait for the water to boil, pour flour into a plate, roll small dense balls from the resulting filling, roll them in flour and put in boiling water. Boil for 5-10 minutes.

Instead of making traditional dumplings in a small family circle, try making ravioli, a national dish of fragrant Italian cuisine. Add some variety by diluting the usual minced meat with vegetables, cheese and herbs. Feel the Italian idea that cooking is an art, and every chef is a talented creator, and you will definitely get the most delicious, most original and fragrant ravioli!

Alena Karamzina