What is ravioli served with? Great recipe for ravioli dough

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

What are ravioli?

These products, made from thin dough filled with sweet or savory fillings, are a distinctive signature of Italy. The local population considers them one of the varieties of pasta. They are prepared from unleavened, elastic, easy-to-roll dough consisting of eggs, water, salt and olive oil. As for fillers, there are no restrictions. Minced meat for ravioli is made from various types of meat, mushrooms, fish, vegetables and fruits. The most popular filling is ground chicken mixed with Parmesan, spinach and parsley.

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

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

Traditional option

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

170 grams of high-grade flour.
A pair of large eggs.
A tablespoon of quality olive oil.

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

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

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

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

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

In order not to waste your free time, you can start filling. To prepare it, chopped spinach is stewed in a frying pan greased with hot olive oil. After four minutes, place it in a colander and lightly squeeze it with your hands. As soon as the greens have cooled, they are combined with salt, spices, grated Parmesan and ricotta.

Now it’s time to prepare the sauce necessary to serve the ravioli, photos of which can be seen in this publication. The washed tomatoes are doused with boiling water, carefully removed from the skin, chopped and placed in a hot, oiled frying pan. After a few minutes, chopped garlic and aromatic herbs are added to the resulting homogeneous mass.

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

Option with meat

This dish is very similar to regular dumplings. It perfectly combines thin dough and juicy meat filling, so it turns out not only tasty, but also quite satisfying. This ravioli recipe requires the use of a specific set of ingredients. Therefore, double-check in advance whether you have on hand:

200 grams of white flour.
A pair of large eggs.
A large spoon of good olive oil.
250 grams of homemade minced pork and beef.
Onion.
A couple of cloves of garlic.
Salt and any spices.

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

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

First of all, you need to make the dough, which will become the basis for making ravioli (recipes with photos of similar dishes are presented in today’s article). To do this, combine flour, eggs, salt and olive oil in a large bowl. Mix everything thoroughly and put it in the refrigerator for twenty minutes.

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

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

To prepare the sauce, add crushed peeled tomatoes, fried onions, salt, basil and sugar to a frying pan. Bring all this to a boil and simmer over low heat for seven minutes.

Option with trout

When telling what ravioli is, we mentioned that they are prepared with different fillings. To confirm our words, we present to your attention a simple recipe for this dish with fish filling. To play it you will need:

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

Knead the dough from water, flour, salt and olive oil, roll it out very thin and cut out circles. A filling made from ground fish, onions and spices is placed in the middle of each of them, the edges are carefully sealed and the resulting ravioli are boiled in boiling water. They are served hot with any spicy sauce.

Option with champignons

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

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

Sequencing

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

Place a filling made from mushrooms and herbs fried with onions on one of the edges, and fold the dough in half. The resulting ravioli, photos of which will be presented in today’s article, are boiled in salted boiling water and served immediately.

Option with Parmesan

Using the technology described below, you get very tasty ravioli with cheese. Thin dough goes well with aromatic, sticky filling. Therefore, you definitely need to try this dish. To prepare it you will need:

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

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

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

Cooking algorithm

First of all, you should do the test. To prepare it, combine flour, eggs, salt and vegetable oil in one deep bowl. Mix everything vigorously and leave for an hour.

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

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

Option with pumpkin

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

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

Process description

It is advisable to start preparing such ravioli with dough. To create it, combine flour, a couple of eggs and salt in one deep bowl. Mix everything thoroughly and place it in a cool, dry place for an hour.

While the dough is infusing, you can start filling. Washed and peeled vegetables are cut into cubes, boiled until tender, crushed to obtain a puree-like mass and mixed with one egg, salt, grated Parmesan and nutmeg.

The present elastic dough is rolled out as thin as possible and divided in half. Place portions of filler on one of the parts so that there is a two-centimeter distance between them. Place the remaining dough on top and separate the ravioli from each other using a special shaped knife.

Everyone who has tried my dumplings really likes this dough. There are a lot of different dough recipes floating around the Internet, and I have tried sooo many, but for many years now I have remained faithful to only one recipe. There is only one point that I don’t know how to describe every time - the amount of flour that is needed for this dough. I add 600 grams, and then I look at the situation. I promised my friend that I would tell my friend, step by step, how I use ravioli molds. I hope I succeeded. And don’t hesitate to buy a pasta attachment, this thing really makes your life easier! The dough turns out very smooth and silky.

Regarding the ravioli molds. I don’t remember which online store I bought them from, I bought the first ones I came across. I can’t say that I’m very pleased with them, but I’m not going to change that for sure.

dough

600 g flour + 100/150 g
2 eggs + 1 yolk
2-3 tbsp extra virgin olive oil
1.5 tsp finely ground salt
180 g water at room temperature

Knead the elastic dough, cover with a towel and let stand for 30 minutes.

lamb/beef filling

lamb 500 gr

beef 400 gr

2 onions

6 cloves garlic

bunch of dill

50 grams of fat tail

Prepare minced meat from all ingredients. Mix thoroughly, but do not overmix.
(at your discretion, you can add a little broth or ice water to the minced meat, this is what my grandmother did)

Place in the refrigerator for 30 minutes.

I roll out the dough with a rolling machine. The dough should be quite thin, but not completely transparent, otherwise the ravioli may tear during cooking.

Before placing the dough on the pan, sprinkle it with flour. This is necessary so that your ravioli does not stick to the mold and you can easily remove them from it.

Distribute approximately 1.5 tsp of minced meat onto each ravioli, and cover with another layer of dough on top.

Place the ravioli on a tray, which must first be sprinkled with flour, and place in the freezer if you plan to store them for a long time. It is quite inconvenient to store on a tray, so as soon as they “set”, transfer them to a bag.

You need to cook them for about 5 minutes. Serve with anything.

My favorite fillings:

potatoes with mushrooms

ricotta with spinach (my child loves them very much)

mozzarella with basil

feta cheese with olives

Place the ravioli in a pan of boiling water, bring to a boil, add salt and cook, depending on the filling. Ravioli with meat - 7 minutes, ravioli with cottage cheese or potatoes - 5 minutes, ravioli with cheese - 3 minutes.

Ravioli with cheese

Products
Flour - 500 grams
Ricotta cheese - 300 grams
Water - 125 milliliters
Chicken egg - 1 piece
Arugula - 1 bunch weighing 70 grams
Salt - half a teaspoon
Ketchup or sour cream - 1 tablespoon per serving
Butter - 1 cube per serving

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

Ravioli fillings

for 1 kilogram of ravioli

Mushroom filling for ravioli
Wash 200 grams of champignons, dry and finely chop. Peel 1 onion and finely chop. Heat a frying pan, melt a cube of butter, add the onion, after 3 minutes of frying, add the champignons. Fry for 10 minutes. Cook ravioli with this filling for 5 minutes.

Cheese filling with chicken for ravioli
Squeeze out excess liquid from 200 grams of minced chicken and stir in 150 grams of grated Parmesan cheese. Cook ravioli with this filling for 7 minutes.

Shrimp filling for ravioli
Finely chop 200 grams of peeled shrimp. Finely chop 100 grams of sheep cheese. Wash a bunch of parsley and chop finely. Squeeze lemon juice from half a lemon. Mix the ingredients and add salt to taste. Add Italian seasonings and stir. Cook ravioli with shrimp filling in a saucepan for 3 minutes.

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

Reading time - 3 min.

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!