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.

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 cooking. 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.

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

Required ingredients:

for test

• Wheat flour – 300 g;
• Eggs – 3 pcs.;
• Semolina for sprinkling.

For filling

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

for filing

• Tomato sauce (ketchup) – 400 g.

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

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

Cook in salted boiling water for about 10 minutes. To serve, season the hot dish with tomato sauce and the remaining hard cheese.

Calorie content and benefits

It is not surprising that the classic ravioli recipe is very popular in Italy. After all, 100 g of such a dish contains only 149 kcal, which consist of:

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

Ricotta is an excellent source of calcium, which promotes healthy bones and teeth and is involved in important processes in the human body. Spinach is a storehouse of dietary fiber that helps the digestive system function properly.

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

The total calorie content of other types of ravioli depends almost entirely on the type of filling. Meat options have greater nutritional value, fish and vegetable options have less.

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

↘️🇮🇹 USEFUL ARTICLES AND SITES 🇮🇹↙️ SHARE WITH YOUR FRIENDS

Ravioli or, as they are also called, dumplings in Italian, are not difficult to prepare. Many are not even interested in how to cook Italian dishes, considering them something unrealistically labor-intensive and inaccessible. In fact, anyone can make their own pasta, and especially stuffed pasta (which is what ravioli are), and we suggest checking this out.

By the way, this Italian dish, as it turns out, is not so Italian after all. Its exact origin is still debated to this day. Some argue that the first ravioli were known as a Sicilian traditional dish from the 13th century. And others say that Marco Polo brought a similar dish called Hongtong from China, and later in Italy cooks gave it a different name. One way or another, fortunately, the whole world learned about him.

Ravioli dough is made with eggs and flour. Italians knead it only with their hands, but we can also use a food processor. Our recipe and photo show what the finished dough should look like. Real ravioli is made from flour crumbs. If it happens that the dough is too dry - so dry that even the food processor does not “take” it, then you can add an yolk or a spoonful of water. If you did everything correctly, kneaded the mixture well, then the result will be a soft, plastic dough that rolls out easily and does not tear.

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 only includes 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.

In contact with