Italy is traditionally considered the birthplace of ravioli. Oh, how many wonderful dishes this country has given us. It must be said that pasta is generally the pride of Italians. It was in Italy that pasta and its varieties appeared, which include ravioli. Although the history of the origin of this dish is not so clear. Some believe that the birthplace of ravioli (as well as many other analogues of dumplings) is China. There is an opinion that they were brought to Italy by the traveler Marco Polo in the 13th century. Others do not agree with this point of view and insist that ravioli was already a signature Sicilian dish. Of course, the truth cannot be found in these culinary battles, and do we really need it? The important thing is that the ravioli tastes great!

Vegetarian ravioli

Ingredients:

• Cheese cheese - 120g;
• Eggs - 1 pc.;
• Garlic - 1 clove;
• Rusks - 1 tbsp. l;
• Ketchup - 1 tsp;
• Hard cheese - 200 g;
• Greens - to taste;
• Salt, pepper - to taste

Crumble or finely chop the cheese, add the remaining ingredients (except hard cheese) and mix.

Roll out the selected dough into two thin layers. Place the filling on one of them at a short distance from each other, cover with a second layer and cut into ravioli. Boil them in salted boiling water for 5 minutes. Sprinkle the finished hot ravioli with grated hard cheese.

Ravioli with tomatoes and cheese

Ingredients:

• Processed cheese - 200 g
• Tomatoes - 800g;
• Butter - 60g;
• Salt, pepper, tarragon - to taste

Wash the tarragon, chop it, mix it with melted cheese and add spices. Scald the tomatoes with boiling water to remove the skin. Chop coarsely. Simmer in butter.

Traditionally we use one of the types of the correct classic test. Roll it out thinly, cut it into about 50 squares, 5-6 cm wide. Lay out the processed cheese, cover with a second square, and seal tightly.

Boil the ravioli in salted water for about 7-8 minutes. Pour tomato sauce on top.

Ravioli with cheese filling

Ingredients:

• Flour - 250 g
• Eggs - 2 pcs.
• Olive oil - 1 tbsp. spoon
• Salt - to taste

Filling:

• Cheese (hard) - 200 g
• Eggs (yolks) - 3 pcs.
• Milk - 100-200 g
• Nutmeg, pepper - to taste
• Parsley - to taste
• Eggs (for lubrication) - 1 pc.

Knead the dough from flour, eggs, water, oil and salt (it should be quite hard). Leave for 30 minutes under a linen towel to soften the dough, then roll it into two equal layers.

To prepare the filling, mix all the above ingredients. Spoon the filling onto the first layer of dough in mounds at a distance of 4 cm from each other. Brush the dough between the filling with stirred egg. Place the second layer of dough on top and press down, then cut everything into squares so that the filling is in the middle. Cook the ravioli in salted boiling water for 12 minutes (ready ravioli should float). Serve the ravioli with Italian sauce and grated cheese.

Ravioli with spinach and cheese

Ingredients:

• Proper ravioli dough or Eggless ravioli dough - 1.5 servings;
• Spinach - 500g;
• Onions - 150g;
• Butter - 1 tbsp. l.;
• Soft cheese - 150g;
• Salt, pepper, nutmeg - to taste;
• Egg white for brushing;
• Olive oil for frying.

Cut the onion into small pieces and simmer in butter. Add chopped spinach and simmer for a couple of minutes. Turn off the heat, add cheese and spices.

Roll out the dough into a layer 2 mm thick and divide into 2 layers. Place the filling on one layer at intervals of approximately 4 cm. Lubricate the empty spaces with egg white. Cover with a second layer of dough, cut the ravioli and fry until golden brown.

Ravioli with cheese filling

Ingredients:

• Proper ravioli dough or Eggless ravioli dough - 1.5 servings;
• Hard cheese - 200g;
• Egg yolks - 3 pcs.;
• Milk - 200g;
• Nutmeg, pepper - to taste;
• Parsley - to taste;
• Egg for lubrication.

Mix all the indicated ingredients. Roll out the dough into two layers. Place the filling in mounds on the first layer at a distance of 4 cm. Brush the dough between the filling with egg. Cover with a second layer of dough and cut everything into squares so that the filling is in the middle. Boil the ravioli in salted water until they float.

Ravioli with chicken

Ingredients:

• Proper ravioli dough or Eggless ravioli dough - 1 serving;
• Egg yolk - 1 pc.;
• Chicken thighs - 2 pcs.;
• Boiled potatoes - 150g;
• Cream - 3 tbsp. l.;
• Wine - 2 tbsp. l.;
• Vegetable oil - 1 tbsp. l.;
• Salt, paprika, sage leaves, parsley - to taste
• Bell pepper (red and yellow) - 2 pcs.;

Fry the boned and chopped thighs in butter. Add all the spices and wine. Simmer the filling for 20 minutes over low heat with the lid closed. Add crushed potatoes, a little parsley and yolk. Mix until a homogeneous mass is formed.

Roll out the dough into a thin layer, cut into small squares, stuff them and form into ravioli. Boil in salted water until they float.

Meanwhile, cut the pepper into pieces. Fry the red one for a couple of minutes in vegetable oil; Yellow - beat with a mixer and simmer for 2-3 minutes with cream and the remaining parsley. Mix everything. Take out the ravioli and pour the sauce over it.

Ravioli with mushrooms in broth

Ingredients:

• Proper ravioli dough or Eggless ravioli dough - 1 serving;
• Butter - 2 tbsp. l.;
• Onions - 400g;
• Fresh mushrooms (chanterelles, porcini, champignons to choose from) -400g;
• Chicken or meat broth - 100g;
• Whipped cream - 250g;
• Salt, pepper - to taste;
• Egg yolk for brushing the dough;

For the broth:

• Chicken broth - 1 liter;
• Dried mushrooms (porcini or boletus) - 50g;
• Fresh mushrooms (ceps, chanterelles, champignons) - 350 g;
• Green onions - 2 tbsp.

In a frying pan, fry onions and mushrooms in heated butter. Pour in the broth and boil. Add whipped cream, mix well and bring to a boil, cook until the stew is thick. Season with salt and pepper and then cool at room temperature.

Roll out the dough, cut into long strips 9-10 cm wide, then cut into even squares. Place mounds of mushroom filling. Brush the edges of the dough with yolk, mold, press the edges well.

To prepare the broth, boil the chicken broth along with washed and pre-soaked dried mushrooms. Simmer the broth over low heat until it has reduced to 500 ml. Strain (the mushrooms can be removed or left), add salt and pepper.

Add fresh mushrooms to the broth, bring to a boil and simmer lightly. Then add the ravioli and simmer in the mushroom broth until tender, about 5-6 minutes. Remove the finished ravioli from the broth and place on deep plates, pour over the mushroom broth along with the mushrooms. Sprinkle with green onions. Serve the dish hot.

Berry ravioli with sauce, cinnamon and orange

Ingredients:

• Currants, blueberries and strawberries - 250g;
• Puff pastry (yeast-free) - 250g;
• Milk - 50 ml;
• Butter - 20g;
• Juice of one orange;
• Cointreau liqueur - 20 ml;
• Cinnamon (sticks) - 2 pcs.

Roll out two identical layers of dough into a thin layer. On one layer, squeeze out circles with a small round shape, but do not cut them out.

Mix the berries and mash with a fork. Spread the berry mixture onto the dough, in the center of the circles. Brush the open edges of the circles with milk using a brush. Cover the layer with the filling with a second sheet of dough. Using a round mold slightly larger in diameter than the previous one, cut out the ravioli. Melt the butter in a frying pan and fry the ravioli over low heat until done.

Ravioli with venison

Ingredients:

• Proper ravioli dough or Eggless ravioli dough - 1 serving;
• Venison - 200g;
• Lard - 30g;
• Shallots - 30g;
• Parsley - 30g;
• Rosemary - 5g;
• Salt - 2g;
• Pepper (ground) - 2g;

For the sauce:

• White mushrooms - 50g;
• Shallots - 20g;
• Butter - 30g;

Pass the venison, lard, onion and parsley through a meat grinder. Add rosemary, salt, pepper and mix the minced meat thoroughly.

The idea of ​​mini dumplings arrived in Italy in the 19th century from China. It was there that the Italians tasted Chinese dumplings and brought home a culinary recipe that local chefs immediately fell in love with. We will tell you all the secrets of making ravioli.

The idea of ​​mini dumplings arrived in Italy in the 19th century from China. It was there that the Italians tasted Chinese dumplings and brought home a culinary recipe that local chefs immediately fell in love with. In Italy they began to prepare “dumplings” using their own ingredients. The first ravioli contained seafood, cheese and vegetables. We will tell you everything about making ravioli.

Preparing ravioli

Many people mistakenly believe that ravioli is an analogue of Russian dumplings or dumplings. But, unlike both of them, the Italian product has 3 features:

Ravioli fillings

Fillings for ravioli can be very different: vegetable, meat, mushroom, cheese, fish and seafood. Small, tender ravioli can also become a dessert dish if they are prepared with a sweet filling in the form of fruits or berries.

They say that residents of different regions of Italy make this dish with their own filling. So, in Liguria and Tuscany this type of pasta is common with seafood, and in Basilicata and Calabria you will be served vegetable ravioli with spices and herbs.

Cheese and spinach filling

Ravioli with spinach and cheese is perfect for healthy eating enthusiasts.

We prepare the filling from 500 grams of spinach leaves, 150 grams of cheese, one onion, a tablespoon of butter, nutmeg, salt and pepper to taste. We recommend using young cheese or young feta cheese so that the smell does not overwhelm the sweetish taste of spinach, which can be used fresh or frozen.

Diced onion must be simmered in oil for several minutes, then add chopped spinach and simmer for another 2 minutes. Remove the stewed vegetables from the heat, mix with grated cheese, add spices and salt to taste. Once the filling has cooled, you can fill the ravioli.

Orange-berry filling

For the filling you need to take 1 medium-sized orange, strawberries, blueberries, 80 grams of currants, ground cinnamon (1 teaspoon).

Peel the orange slices from the white membrane and finely chop. Mash the berries with a fork, drain the juice, and add orange and cinnamon to the resulting puree. You can add a pinch of starch for density. Ravioli with sweet filling is a great summer dessert!

How to cook ravioli

Minced meat for ravioli

300 g minced beef

1 onion

250 ml milk

2 slices of white bread

salt, pepper (to taste)

How to cook ravioli

Pour warm milk over the bread and knead it until smooth. Add chopped onion, egg, minced meat, salt and pepper. Knead until fluffy and homogeneous.

Finely chop the onion and garlic. Cut the chicken into pieces. Place the chopped onion, garlic and chicken in a blender and grind thoroughly.

Add the egg into the minced meat and mix thoroughly. Place the minced meat in a bowl, add shrimp and freshly ground black pepper.

Knead the dough with your hands and roll out thinly using a rolling pin. Make two layers. Spoon the minced meat onto one of the layers.

Cover the top with a second layer. Cut out ravioli with a cutter. Pinch the edges.

Cook in boiling water for 7-10 minutes.

Heat the sauce in a frying pan and place the ravioli in it. Finally, decorate the dish with herbs.

Pesto

Wash and dry basil leaves (50 g), place in a blender along with Parmesan cheese (50 g), 3 cloves of garlic, 4 tablespoons of pine nuts and puree until smooth. Salt the resulting mixture and stir in 200 ml of olive oil.

Bechamel

Melt 25 g of butter with 2 tablespoons of olive oil in a saucepan. Add 1 tablespoon flour and cook, stirring, 2 minutes. Continuing to stir, pour in 500 ml of milk in a thin stream, add salt to taste and cook for 5 minutes. In this sauce, ravioli can be baked in the oven at 200°C: sprinkle them with pieces of butter (25 g) and grated cheese (50 g Parmesan) and cook for 20-30 minutes, or until the cheese turns golden brown.

Bolognese

Grind half a kilo of beef in a meat grinder, place in a frying pan and fry for 10 minutes. Chop 1 clove of garlic, 1 onion, 2 carrots and 1 stalk of celery and fry in 3 tablespoons of olive oil in a saucepan for about 10 minutes.

Stir the vegetables with the minced meat, pour in 1 glass of red wine and cook until the smell of alcohol disappears, then add the pasta and 2 cans of canned tomatoes with juice. Mash the tomatoes with a spoon, bring to a boil, reduce heat, add 1 teaspoon of oregano, chopped basil (1 bunch) and cover with a lid. Cook the sauce for 2 hours, stirring, at the end add pepper to taste and salt.

Do you love Italian cuisine? Then prepare

Decided to tinker with the dough? All that remains is to choose what to make: dumplings or dumplings. But there is also a third option. We offer to diversify your menu and let the rays of the Italian sun into your kitchen. We bring to your attention a recipe for ravioli - a dish that all Italians idolize.

What is ravioli?

It is generally accepted that this creation belongs to Italian cooking. But in fact, their homeland is China. It’s just that over 8 centuries they have become so loved by all the inhabitants of Italy that they have become an indispensable delicacy at their family dinner. For Italians, this is pasta, which is prepared with a variety of fillings.

It is prepared so often that a ravioli maker is a must-have in every housewife’s kitchen. For these purposes, we use a ravioli noodle cutter, which necessarily includes an attachment that gives the product the desired shape. But believe me, it won’t be too difficult for you to sculpt them by hand without any fancy devices. And don’t let the masterpieces in the photos confuse you. In fact, everything is very simple. This article will tell you how to prepare ravioli at home.

Meat squares “Nourishing hello”

Culinary historians believe that ravioli are the nephews of our dumplings. In principle, this is true. But if the filling is with meat, then it’s ravioli dumplings. To make hearty dumplings you need:

For the test:

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

For the hearty filling:

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

For watering:

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

Let's start cooking with a flour base:

1. Whisk the eggs with salt. Add olive oil and water there. Mix everything.
2. Pour the mixed liquid into the sifted flour, in which we first make a funnel. Wrap the kneaded plastic mass in film and leave for 30 minutes.
3. In the meantime, we can start making the filling. To do this, grind the meat and spinach using a blender or meat grinder.
4. Add a pinch of nutmeg powder and finely chopped green onions to this mass, mix with salt and pepper. We can start preparing the ravioli.
5. Punch down the dough and roll out thinly into two layers.
6. On the first one, we arrange the meat filling with an interval of 2 centimeters. We moisten the free space around the meat with water. Cover with a second layer and roll with a rolling pin.
7. Cut the stuffed layers into squares. You can decorate the edges using a fork (just press down the edges with it). Let them sit for a while.
8. Let's start preparing the sauce. Chop onion and garlic. In a deep bowl, mix butter and olive oil. Add the garlic and onion mixture here and fry it over low heat.
9. Rub the tomatoes through a sieve and add to the saucepan. Mix everything well, improve the taste with salt and pepper. Throw in the finely chopped basil and cook until thickened.
10. Cook the hearty dumplings in salted water for about 9-10 minutes.
11. Place them in a deep fireproof bowl, pour in tomato sauce and place in a preheated oven for 7-10 minutes. When serving, do not forget to decorate the dish with a sprig of aromatic herbs.

Pasta stuffed with ricotta “Simple Miracle”

The main reason for the popularity of this dish is the huge number of different fillings. A favorite among which is (which you can also cook yourself).

For ravioli with ricotta we will need the following set of products:

For the base:

• 1 thin cup of flour with a slide;
• 10 ml olive oil;
• 10 ml water;
• 5 grams of salt;
• 2 medium sized eggs.

For the filling you will need:

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

To water and decorate the finished delicacy we take:

• 100 grams of butter;
• some mint leaves;
• a few sun-dried tomatoes.

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

1. Sift the flour in a heap and make a funnel in the middle.
2. Pour the eggs, shaken with salt, into this cavity and add butter. We begin to knead this mixture, adding flour little by little.
3. When it becomes difficult to knead, add some water and continue kneading. It is considered ready when it does not stick to your hands. We make a ball out of it and wrap it in cling film, put it in the refrigerator for 20 minutes.

Step-by-step classic recipe for making ricotta filling:

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

Now we can form our dumplings. To do this, we need a round mold for cutting out flat cakes (a narrow glass will do). Divide the cooled ball into several parts, roll each one out thinly and use a mold to cut out identical circles. Place the filling in the middle, cover with a second circle and pinch the edges nicely. Boil our circles in boiling salted water for 6-8 minutes.

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

Assorted Color Extravaganza

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

For the dough for 4 servings:

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

For the cheese part:

• 75-100 grams of grated cheese (preferably Parmesan);
• a bunch of basil leaves.

For the mushroom part:

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

For watering:

• 150 grams of butter;
• 1 bunch of dill.

It’s best to start cooking with the mushroom part of our Varenets:

1. We carefully wash the mushrooms, dry them and cut them into medium-sized slices.
2. Heat the butter in a frying pan, add rosemary, thyme, salt and pepper. As soon as the subtle aroma of spices appears, add the prepared mushrooms to the pan.
3. Fry them until golden brown and let them cool.
4. Transfer the cooled mushrooms into a blender bowl and grind them. Pour the resulting mixture into a bowl and let it brew. Now we can start preparing our dough. Ours will be unusual: bright yellow and green. In order to get the green color, we will make the dough with spinach.
5. Pour boiling water over the spinach and puree it.
6. Mix half the products into a plastic mass, adding green puree to it. Mix thoroughly. We put the green “bun” in a bag and put it in the refrigerator for half an hour.
7. We get a bright yellow color thanks to the addition of turmeric. To do this, mix the remaining flour with bright spice. Add all the ingredients and knead the yellow “ball”, which we also put in the refrigerator for 20 minutes.
8. Now you can prepare the cheese part of the filling. We take the cheese and simply grate it on a coarse grater, and wash and dry the green leaves. All our components are ready and we can start sculpting. Let's make them in the form of triangles and crescents.
9. For the cheese triangle, roll out two green thin bases. Place grated cheese and a leaf of aromatic herb on the first layer at a distance of 2.5 centimeters, cover with the second layer, having previously lubricated the free spaces with lightly salted water. Let's go over them with a rolling pin. Then we cut out the triangles and decorate the edges with a fork.
10. For the mushroom dumpling, roll out the yellow cone thinly and cut out circles using a mold. Place the mushroom stuffing in the middle and seal the edges nicely.
11. Now all that remains is to boil our figures in salted boiling water (about 10 minutes). Pour the finished ravioli with melted butter and sprinkle with chopped dill. The dish turns out very tasty and aromatic.

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

Video: Ravioli with ricotta from an Italian chef

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

This is a very tasty dish, which is filled with a wide variety of products. At the same time, the process of preparing it is very simple, especially if you stock up on a machine for making homemade noodles and a ravioli cutter.

So what is ravioli, how to make it correctly and how long should it be cooked, what filling is best to choose for the national Italian dish? Let's find out!

Short story

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

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

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

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

And if, on the contrary, it seems watery, then you should mix flour into it. Store-bought eggs often have pale yolks.. In this case, you can add a little turmeric or carrot juice to the dough.

This product is not usually made like dumplings or dumplings. using small tortillas. In order to prepare them, they use the so-called “package” method. It consists in the fact that thin portions of the filling are evenly laid out on a large layer of dough, since the products must be flat.

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

Ravioli does not have a specific shape, everyone can prepare products to their own taste. They can look like a square, circle, rectangle, ellipse, semicircle, etc.

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

Traditions of eating in Italian

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

The entire process of preparing ravioli is usually carried out in a cool room., periodically dipping your hands into a container of cold water. After modeling is completed, they can be boiled, fried or stewed in sauce.

How to cook at home: recipes

In different areas of Italy, different types of these flour products are preferred. Nevertheless, they are all tasty and original.

How to make dough for the product

The preparation of this culinary delight begins with dough..

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

Ingredients:

• Durum wheat flour – 300 g;
• Eggs – 4 pcs;
• Olive oil – 2 tbsp. l.

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

On the pages of our website you will also learn about the popular national dish of Italian cuisine!

How to cook classic with meat

Ingredients for ravioli with minced meat:

• Beef – 300 g;
• Pork – 200 g;
• Chicken fillet – 200 g;
• Onion (large) – 2 pcs;
• Italian herbs – 10 g.

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

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

Prepare ravioli at the rate of ½ tsp of filling for each piece. Boil them for 5 minutes and serve with any sauce of your choice.

With mushrooms

Filling ingredients:

• Mushrooms (fresh or frozen) – 500 g;
• Onion (large) – 2 pcs;
• Butter – 200 g;
• Cheese – 300 g.

Preparation method: Chop the mushrooms (white, champignons, oyster mushrooms) and onions thoroughly, fry in some butter, add salt and pepper and add half the grated cheese. If desired, you can grind the finished filling in a blender.

Boil the prepared products for several minutes in salted water, place on a dish, pour over the remaining butter and sprinkle with cheese. If desired, you can add chopped herbs.

With spinach

Filling ingredients:

• Spinach – 500 g;
• Onion (large) – 2 pcs;
• Cheese (sheep) – 300 g;
• Garlic (large) – 3 cloves;
• Parmesan – 100 g;
• Egg yolks – 3 pcs;
• Olive oil – 100 ml.

Components for refueling:

• Butter – 100 ml;
• Sage (fresh) – 100.

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

Add beaten yolks, grated Parmesan, salt to the cooled filling and mix well. Chop the sage and sauté lightly in butter, add cream. Boil the preparations until tender, place on plates and pour over warm dressing.

With ricotta

Filling ingredients:

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

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

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

With different types of cheese

Filling ingredients:

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

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

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

With fish and shrimp

Ingredients for minced meat:

• Fresh salmon (fillet) – 300 g;
• Smoked salmon – 100 g;
• Ricotta – 200 g;
• Shrimp (large) - 5 pcs;
• Egg yolks – 3 pcs;
• Onion (large) – 1 piece;
• Olive oil – 2 pcs;
• Garlic (large) – 3 cloves.

Cooking method: Heat olive oil in a large frying pan, add finely chopped onion, chopped garlic and fresh salmon, cut into small cubes, and lightly fry. Cool the mixture, add chopped shrimp, smoked fish, beaten yolks, season with salt and pepper.

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

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

Salad dish

Ingredients:

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

For the sauce:

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

How to cook: Wash the lettuce leaves, dry them, tear them into pieces and place them on a dish. Cut sun-dried tomatoes into strips, onions into half rings, olives into small circles. Grind the cheese using a coarse grater. Boil the minced meat preparations in salted water for about 5 minutes, place them on a plate and cool slightly.

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

Finished products are seasoned with cheese, herbs or sauce, of which cream, cheese or pesto are considered the most famous.

A very interesting point is that these products can be served as a first course covered in broth, as a second course with different dressings, and as a dessert.

If they are prepared sweet, then cottage cheese and ricotta are mainly used for the filling., flavoring them with sugar, eggs and cinnamon. And they are served with fruit or berry sauces.

In the following video you will find a master class on how to prepare real Italian ravioli at home:

Ravioli is a fairly easy dish to prepare. It does not require a lot of time, but it turns out to be a very tasty dish. And thanks to the variety of fillings and serving options, they can always appear on the table in a completely new form.

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What you need to know to cook ravioli correctly

Ravioli is an Italian dish that is very popular all over the world. All kinds of fillings are wrapped in the thinnest dough and boiled in salted water. Would you say that these are the same as our dumplings? No and no again! Ravioli in Italy is considered one of the types of pasta (full pasta or filled pasta) and the recipe for preparing the dough is carefully followed, not allowing any deviations from the 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; 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 suggests itself. What is the difference between one dish and another? They differ in shape, size and content. Ravioli is traditionally sculpted in the form of squares, triangles, circles or crescents, and the sizes can vary - from very miniature to quite impressive. Unlike dumplings, ravioli can be vegetarian, vegetable with meat or fish, with berries, fruits and even chocolate. There is a difference in both preparation and serving - ravioli is not prepared for future use, not frozen (although this is allowed), ravioli must be eaten fresh immediately after preparation. You can simply boil them, boil them and then bake them with sauce or fry them in oil.

How to cook ravioli

Making ravioli always starts with dough. By the way, in Italy it is customary to trust this process to men - the dough needs to be kneaded well, and this requires strength. Therefore, making ravioli can be considered a family activity - strong male hands are needed to knead the dough, dexterous female hands will 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 and sift the flour onto the table. Make a depression in the slide, pour in the eggs, add butter, salt and start mixing with the flour until smooth. Dust the table or cutting board with flour, transfer the dough onto the flour and continue kneading it for another 10 - 15 minutes. When the dough becomes homogeneous and elastic, wrap it in cling film and put it in the refrigerator. At this time, start preparing the filling. You can look at the filling options or come up with your own, prepare the one you like best.

When the filling is ready, remove the dough from the refrigerator. Be patient, arm yourself with a rolling pin, prepare some 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 no more than 1 mm thick. Work with the second part of the test as well. Leave it to rest for about 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, every 5 cm. Brush the dough between the filling with beaten egg. Cover with the second layer of dough and press down. Using a sharp knife, cut the dough into triangles or squares, trying to cut so that the filling is in the center, or use a glass to cut out circles. Carefully pinch the edges and place the ravioli on a floured cutting board.

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

Traditionally, ravioli is boiled in boiling salted water with the addition of any vegetable oil. Place in small batches, when they float to the surface, cook for a few more minutes (depending on the filling and size of the ravioli), remove 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 soaked in the sauce, then after boiling, put them in a baking dish, pour in 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 an independent dish or with broth or cream 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 be successful, to be sufficiently dense, but elastic, and easy to roll out, observe two important conditions. First, the dough needs to be kneaded with cold hands - wet them from time to time in cold water, wipe with a towel and knead the dough. Secondly, the kitchen should be cool while rolling out the dough, otherwise the rolled out dough will become crusty and it will be difficult to form the ravioli.