With different types of cheese. Chicken stuffing with celery

Pasta ravioli is a type of pasta and belongs to traditional cuisine Italy, the birthplace of spaghetti and pizza. They are made from dense, thinly rolled dough and the most unusual fillings.

The classic filling is spinach with parmesan and ricotta (Italian milk product). In addition, fish, seafood (anchovies, shrimp), parsley with chicken eggs, mushrooms, cottage cheese, pork belly with lentils, pumpkin and nutmeg, less often twisted poultry or beef.

Ravioli with herbs is eaten during fast days. At your request, they can easily be turned into a tasty sweet and served in the form delicious dessert with honey, chocolate, fruits or berries inside.

All kinds of combinations of products give rise to new tastes, which undoubtedly attracts the attention of gourmets.

Ravioli are not made by hand; they are usually cut out using molds or knives specially designed for dough. The result is neat products - round, square, triangular, semicircular - which are boiled in water.

They act as a separate dish and are always eaten with all kinds of sauces that are so popular in Italy. Spicy sauces, tomato-based or cream-based - there are a great many options!

But salty or spicy ravioli, fried in vegetable oil, can be added directly to the soup or eaten as a snack.

Ravioli are foreign “relatives” of our dumplings and dumplings, which are distinguished by a certain sophistication inherent in all Italian dishes. Make this dish at home. Perhaps, for starters, it is worth trying the usual fillings, for example, with meat, mushrooms, cheese or fish.

Well, the main thing in this dish is still its basis, that is, the dough. Pay due attention to this, then the result will not disappoint you!

The process of creating a universal ravioli dough

Any housewife always wants to get as close as possible to original dish. To ensure that your creation not only tastes good, but also makes a splash, carefully follow all the tips.

Although flour base for ravioli it is slightly different from dumplings, there is nothing complicated in its kneading. It just takes a little diligence and perseverance to make the workpiece come out the right consistency, was moderately tight and “mobile”. Knead the dough vigorously for about 15 minutes.

Ravioli is made in different ways, sometimes they are made with water and the ingredients are taken in the following ratio: 200 grams of flour, 105 ml of water, 35 ml of olive oil, salt.

Or you can try this version: 2 eggs, 180 ml water, 2 tbsp. spoons of olive oil, 1.5 teaspoons of salt, and you need about 750 grams of flour. (control the volume of flour yourself, do not pour out all at once). The most popular dough for ravioli is egg dough.

Wheat flour – 200 grams;
Chicken eggs – 2 pcs.;
Olive oil – 1 tbsp. spoon;
A pinch of salt.

Experienced chefs advise starting kneading immediately on the countertop. sifted puffed flour pour it in the form of a mound, make a depression in the middle. Break the eggs, pour in olive oil, salt. At first, the dough will fall apart and crumble, but will soon turn into a solid, homogeneous lump.

Knead it thoroughly with your hands and periodically beat it on the table. Don’t forget that the dough needs to be placed in a bag and sealed in a cool, dark place for 20 minutes. After this “rest”, divide the dough in half. Arm yourself with a rolling pin and roll out both parts thinly. While you are working with one piece, it is better to hide the second one under a cup so as not to dry out.

The thickness of the resulting sheets should be no more than one millimeter. if you have kitchen appliance noodle cutter, then you can easily cope with this task.

The last stage of preparation is the creation of the products themselves, whose name is ravioli. Spread the filling onto one of the rolled out pieces of dough, spreading it out in portions with a spoon at intervals.

Place the second sheet of dough on top and press the empty gaps with your fingers and cut. Be sure to control the cooking. The products may tear during cooking, so do not make the heat too high. They cook for about 10 minutes, fry for 3-5 minutes.

Ravioli with meat: step-by-step recipe

Combination meat filling and the dough, of course, is similar to our native dumplings. But try to make this dish with a different approach, perhaps you will discover new facets of its taste.

Be sure to make your own sauce, because it is an integral part of a dish like ravioli! For the simplest things you will need the following products:

Tomatoes – 4 pcs.;
Onion – 1 pc.;
Garlic – 1 clove;
Salt, pepper - to taste;
Basil - a pinch;
Sugar – 1/3 teaspoon.

Knead the dough and put it in the cold to “rest”, let it lie for at least 20 minutes.

Handle the contents of the ravioli. Finely chop the onion, fry in vegetable oil and add it to the twisted meat.

Add salt, spices, chopped garlic there and stir. Take the dough, divide it into two parts and roll each into thin sheets.

Arrange the pieces of minced meat evenly so that there are equal distances between them, then cover with the remaining dough.

Make ravioli and boil them in salted water until tender.

To cook the sauce you need a large frying pan. Place peeled, grated tomatoes in it, fried onion and sugar.

Simmer for 7 minutes, stirring regularly. Then add salt, pepper and basil. Do not remove the sauce from the heat for another 5-7 minutes. It will be more tender if you grind it with an immersion blender.

And so, meat ravioli with tomato sauce ready!

Cheese ravioli

A filler such as cheese will make the pasta soft, pleasant taste. Buy hard grade which one you love the most. Italians choose mainly types of cheese such as Parmesan and ricotta.

Prepare universal dough from flour, eggs and butter (described above), and for the filler you will need:

Sour cream – 1 tbsp. spoon;
Chicken egg yolks – 3 pcs.;
Cheese – 200 gr.;
Nutmeg, pepper and parsley - to taste.

In a deep bowl, combine grated cheese and all other ingredients. Form ravioli with cheese and cook for 8-10 minutes. They can be eaten by pouring melted butter or seasoned with grated cheese of a different type.

Ravioli with mushrooms

Small envelopes of dough with mushrooms, filled cream cheese sauce, – a true delight! Both champignons and oyster mushrooms or honey mushrooms are suitable for this dish.

Products for the test:

120 ml water;
400 gr. flour;
2 eggs;
50 ml olive oil;
½ teaspoon salt;

For filling:

500 gr. mushrooms;
2 eggs;
½ teaspoon salt;
1 onion;
Vegetable oil for frying;
Black pepper.

Pour water into a bowl and add everything else to it. Add flour little by little, knead, make a dense, shiny mass without lumps. Let the dough sit for a while, and in the meantime fry the onions and mushrooms in vegetable oil, let the mixture cool.

Add eggs, salt and pepper to this mixture, mix thoroughly. Then roll out the dough into a large thin cake, arrange the filling and carefully cover with a second layer of dough. Cut out the flour products and cook them until ready.

Garnish the hot dish with dill.

Ravioli with trout

Trout – incredible delicious fish! Its preparation requires little special additives and spices, it is so good and complete necessary for the body substances. That’s why ravioli with trout is a tasty and healthy food.

Products:

Water – 250 ml;
Flour – 300 gr. flour (or a little more);
Salt – 1 teaspoon;
Olive (vegetable) oil – 2 tbsp. spoons;
Trout – half a kilogram;
Onions – 3 large heads;
Pepper;
Salt – a pinch.

Make the dough to the desired thickness. Disassemble the trout, removing the skin and bones. It is most convenient to do this when the fish is frozen, cut it into cubes. Pour boiling water over the chopped onion to make it softer, combine it with the fish, add salt and pepper.

Roll out the dough. You can make ravioli of any shape at your discretion, for example, round. Cut out medium-sized circles from the dough, place the filling on some, cover it with others, and secure the edges of the products. Drop the ravioli into boiling water and cook for 10 minutes.

When forming ravioli and dividing the filling, spreading it evenly over the dough, wet the empty spaces with egg or water to help the edges stick together better;
Italians eat fresh ravioli and don't freeze it because the dough might crack;
Work at low temperatures from the start environment and cold hands. In a hot room, the dough will quickly dry out;
Don’t have a special knife for cutting ravioli, but want to make a beautiful wavy border? Use a regular fork! Just press the edges of the products with it;
It is better to cook ravioli in a large pan, as in a small container they will stick together;
When rolling out the dough, try to achieve the desired thickness - approximately 1 mm. A sheet that is too thin will tear in the boiling water and the filling will “go free floating”, but a thick sheet will result in not ravioli, but ordinary dumplings!

Good luck and happy experimenting at the stove!

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

Product description and features

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

square;
ellipse;
circle;
triangle;
crescent.

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

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

These original products could be like a separate dish, and as a side dish. If they use sweet filling(fruit or even chocolate), then they immediately turn into a very tasty and original dessert.

Historians say that the first mention of ravioli can be dated back to the 14th century. It was then that letters from Francesco Marco spoke of an unusual dish of stuffed boiled dough. If we consider this product a type of paste, then it could appear only after 5 centuries. Indeed, the name of this dish entered dictionaries in 1841. So, what are ravioli and how do they differ from our famous Russian dumplings? Although both of these products are filled dough products, there is still a difference between them:

It is customary to make dumplings by hand, and the technology for preparing ravioli involves the use of special molds. This fact once again confirms that Italian dish is a type of paste.
For dumplings, as a rule, a dough consisting of flour, salt and water is used. The semi-finished product from which ravioli is made must contain eggs and vegetable oil.
In Rus', it has always been customary to boil dumplings in boiling water. This processing method is considered classic for such a product. At the same time, ravioli is prepared in different ways. They are not only boiled, but also fried or deep-fried.

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

Italian dumplings with minced chicken

How to make famous ones at home italian ravioli? Recipe with photo for such an occasion fits better Total. It will help you do everything right and avoid possible mistakes. As an example, you can consider an option where the following products will be needed:

For the test:

3 ½ cups flour, 4 eggs, 50 milliliters of water, 10 grams of salt and 17 grams of vegetable oil.

For filling:

0.6 kilograms minced chicken, 2 cloves of garlic, 1 medium-sized shallot, salt, raw egg, 3 sprigs of cilantro or parsley and pepper.

For the sauce:

½ glass of white wine, shallots, 250 grams of butter, 30 grams of wine vinegar, 4 sprigs of cilantro and fresh basil, salt, 2 tablespoons of chopped fresh parsley and ground black pepper.

The entire cooking process can be divided into several stages:

First you need to make the dough. To do this, beat the eggs well, and then add water, oil and salt to them.
Pour the flour into a bowl, and make a small depression in the center into which to pour the prepared mixture. Mix using a fork in a circular motion from the middle to the edges.
Knead the dough, periodically stretching it until it sticks to your hands. This will take at least 10-15 minutes. After this, the semi-finished product should be allowed to rest at normal temperature for about 1 hour.
At this time you can make the sauce. First, put the chopped onion, doused with vinegar and wine, on the fire and wait until the moisture has completely evaporated.
Add oil and beat the resulting mixture a little.
After this, you need to add chopped herbs, pepper, salt and mix everything well.
To prepare the filling you just need to combine all the ingredients. True, you first need to finely chop the greens, onions and garlic.
Divide the dough into 4 parts, roll each of them into a thin layer.
To prepare ravioli, it is better to purchase a special form. First, it should be covered with half of one sheet. Then, making small indentations above the holes, fill them with filling. After this, cover the mold with the second part of the layer and roll with a rolling pin.
After that finished goods you need to put it in boiling water, adding one tablespoon of oil and salt to it. Cook for no more than 4 minutes.

Now all that remains is to place the ravioli on a plate and pour over the sauce prepared in advance.

Pasta with mushroom filling

What other ravioli can you make? A recipe with a photo will tell beginner housewives how, for example, to make popular dish stuffed with fresh mushrooms. In this case, you can use dough without eggs. This will not affect the quality of the finished product in any way. Products you will need:

For the test:

300 grams of flour, 60 milliliters of olive oil, salt and 165 milliliters of water.

For filling:

400 grams of any fresh mushrooms, egg, salt, 50 grams of butter, 100 grams of onions.

Cooking method:

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

Forming methods

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

Figured knife. First, spread the filling onto a thin layer of dough using a teaspoon. There should be a small distance of at least 3-4 centimeters between the slides. The filling must be covered with a second sheet, the gaps must be cut with a special knife. As a result, the products have spectacular curly edges.
Form. Depending on the size it may have different quantities cells. First, it is covered with the first test layer. Then the filling is placed in the places where the holes are located. Then the structure is covered with another layer and thoroughly rolled with a rolling pin. After this, the finished products fall out through the openings and end up on the work table.
Curly rolling pin. This original device is a cylinder in the form of a screw with three longitudinal ribs. By rolling such a rolling pin over a structure consisting of two sheets of dough with filling, you can get blanks (envelopes), which then all you have to do is carefully cut them with a curly knife.

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

Ravioli with cheese filling

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

This dish is made in stages:

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

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

Italian classics

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

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

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

These ravioli should be served hot, drizzled with olive oil and sprinkled with grated cheese. At the same time, it must have time to melt.

With the scent of the forest

Each housewife can come up with the filling for ravioli herself. The classic recipe allows you to use absolutely any options. Take, for example, the one where pasta is prepared with potatoes and mushrooms. The following ingredients are needed here:

For the test:

½ kilogram of flour, 100 milliliters of olive oil, 20 grams of salt, as well as 4 eggs and 2 yolks.

For filling:

6 potatoes, an onion, 300 grams of fresh mushrooms, ground pepper, 60 grams of butter and salt.

The process of preparing such ravioli is similar to the previous options:

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

After this, the product can be eaten. Best used as a supplement aroma oil(garlic or basil).

Vegetarian option

How else are ravioli prepared in your homeland? Classical Italian recipe The photo will clearly show how you can fry these unusual “dumplings”. Required: 300 grams ready dough, onion, 200 grams of fresh pumpkin pulp, 50 grams of green peas and 1 tomato.

In this case, the preparation will be as follows:

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

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

Traditional option

To cook this ordinary dish in the true spirit Italian traditions, it's better to use classic recipe ravioli dough. It needs minimum set products: 250 grams of flour, a little salt, 2 eggs and 4 yolks.

A distinctive feature of this option is that there is practically no water in it. Moisture comes mainly from egg whites. The result is a brightly colored mass that really looks like real pasta. It’s not at all difficult to prepare:

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

In order for the semi-finished product to be soft and elastic, you need to remember one thing important rule: For every 100 grams of flour you need to take one egg. If the mixture turns out to be too thick, then you need to add the yolks little by little. This will not only correct the consistency, but also make the color of the dough brighter and more beautiful. Next, the ravioli is prepared depending on the chosen recipe.

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

What is ravioli and a little history

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

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

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

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

Ravioli dough

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

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

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

Ravioli dough with water

There is never an ultimate truth in cooking, and even undisputed classics can be prepared with some differences from the speculative standard. Ravioli dough, which usually consists of eggs and flour, can add water, but not large quantities.

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

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

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

How to make ravioli correctly

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

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

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

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

Filling for ravioli

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

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

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

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

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

Ravioli recipes

Popular option: with spinach and ricotta

For filling

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

For refueling

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

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

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

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

Lightweight vegetable filling Ravioli and the delicate scent of sage pair perfectly with aromatic white wines such as Sauvignon.

Exquisite recipe: with truffles

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

For filling

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

For refueling

Truffle black or white

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

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

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

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

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

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

Ravioli according to Jamie Oliver's recipe

For filling

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

For refueling

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

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

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

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

Sweet ravioli with ricotta cheese

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

For filling

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

For the test

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

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

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

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

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

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

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

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

These ravioli are prepared in Umbria.

Instead of a total

In bright circles of ravioli, beckoning divine aroma cheese and aromatic herbs, a piece hidden sunny Italy. A little effort - and these little delicious suns will shine on your table, giving good mood the whole family.

Step-by-step preparation of ravioli with ricotta and spinach:

Dump the mixture onto a floured table and form a uniform lump. Do not forget to periodically wet your hands in cold water, and then dry them thoroughly with a dry towel.
Rinse the spinach thoroughly and simmer in a frying pan with a little water. If you are using a frozen product, defrost it first.
At the same time, fry the finely chopped onion in butter in another frying pan.
Then combine spinach with onions, ricotta, and grated cheese in one container. Mix everything. Now the filling for the ravioli is ready.
Roll out the dough into a thin layer, no more than 3 mm thick, cut it in half.
Place a teaspoon of the filling in the form of small slides at a distance of 3-4 cm from each other.
Then dip a pastry brush in water and draw the edges of the ravioli.
Then cover the filling with a second layer of dough and lightly press them together with your hands.
Next, cut out the ravioli into squares. Pinch the edges with a fork.
Then throw the ravioli into the bubbling water and cook for 5-7 minutes. As soon as they float up, take them out.
While the ravioli is cooking, prepare the dressing. To do this, melt the butter in a frying pan and fry the sage leaves in it.
Then place the ravioli into the dressing and sprinkle with grated cheese.

Ravioli with truffles

You can pamper yourself and your loved ones with this delicacy in honor of some special occasion. special occasion. It is not a shame to serve such a dish at the holiday table.

Ingredients:

Flour - 3 tbsp. (for test)
Water - 1 tbsp. (for test)
Salt - 1 tsp. (for test)
Egg - 2 pcs. (for test)
Sweet pumpkin - 500 g (for filling)
Potatoes - 2 pcs. (For filling)
Shallot - 1 pc. (For filling)
Parmesan - 50 g (for filling)
Butter - 50 g (for filling)
Truffle black or white - to taste (for dressing)

Step-by-step preparation of ravioli with truffle:

Take a deep dish small size and first break the eggs into it, then throw a teaspoon of salt into them and mix.
Then place the flour in a bowl, pour in a little water and stir the dough with a spoon.
When it becomes impossible to stir it, start kneading with your hands. For convenience, you can move the dough ball to the table. Just sprinkle it with flour first.
Knead the dough with cold hands until it becomes tight and elastic. It shouldn't stick to your hands.
Next, place the dough ball in a plastic bag and put it in the refrigerator for 20-30 minutes. After this, you can proceed directly to sculpting the ravioli.
Wash the potatoes and pumpkin thoroughly. Peel them. Remove the peel from the onion.
Cut the onion into small pieces, potatoes and pumpkin into large cubes.
Heat a frying pan and put butter on it, then add olive oil to it.
First fry the onion in a mixture of oils for 5 minutes.
Then fry the potatoes and pumpkin in the same oil for 10 minutes. Remove the onion from the pan before frying.
Then mix all the fried ingredients in a separate frying pan and simmer while adding small quantity water for 20-30 minutes until full readiness. Do not overdo it with water, so as not to turn out to be porridge. You need to soften the vegetables to put them in the ravioli.
After stewing, let the vegetable mass cool, and then add salt and grated cheese.
Roll out the dough, divide it into two parts. Place the filling on one in the form of small slides.
Then brush the edges of the ravioli with a brush dipped in water.
Cover with the second piece of dough and cut out squares. Crimp the edges with a fork.
Then boil the ravioli for 5-7 minutes by throwing them into boiling water.
After this, transfer them to a hot frying pan with vegetable oil. Fry for a couple of minutes and transfer to a plate.
Sprinkle grated truffle on top. Now your truffle deliciousness is ready!

Dish according to recipe famous chef comes with a hint of freshness thanks to mint and lemon zest. And nutmeg gives the ravioli a piquant flavor.

Ingredients:

Flour - 250 g (for dough)
Yolks - 4 pcs. (for test)
Baked potatoes - 3-4 tubers (for filling)
Fresh mint - a bunch (for filling)
Butter - 100 g (for filling)
Grated Pecorino cheese - 1 handful (for filling)
Nutmeg - on the tip of a knife (for filling)
Lemon zest - to taste (for filling)
Olive oil - 2 tbsp. (For filling)
Ground black pepper - to taste (for filling)
Broth - 2 tbsp. (for refueling)
Butter - 50 g (for dressing)
Mint - 2-3 leaves (for dressing)
Grated cheese - 2 tbsp. (for refueling)
Salt - to taste

Step-by-step preparation of ravioli from Jamie Oliver:

Sift the flour and pour it into a blender bowl. Throw some salt here too.
Break the steam into flour raw eggs.
Then separate the yolks from four eggs and place them in the dough too. Mix all ingredients using a blender.
Place the mixture on a floured table and form a uniform lump. Do not forget to periodically wet your hands in cold water and then dry them thoroughly with a dry towel.
Wrap the dough ball in cling film and put it in the refrigerator for half an hour.
Wash the potatoes, dry with a towel and prick them in several places with a knife. Wrap in foil and roast in the oven. Set the temperature to 200 degrees. Bake for 1 hour.
After baking, cool the potatoes a little, peel and mash.
Finely chop the mint and add to the mashed potatoes.
Throw in some grated pecorino as well.
Now rub lemon peel, add the resulting zest to the potato mixture.
Grate the butter and also add to the potatoes.
We also need to sprinkle a little nutmeg here. Mix everything thoroughly.
Do not forget potato filling add salt and pepper.
Now roll out the dough to a thickness of no more than 3 mm, divide into two parts. Place the filling in small piles on one part, at a distance of 4-5 cm from each other.
Using a brush dipped in water, draw lines between the mounds of filling.
Place the second layer of dough on top and press it down with your hands.
Cut out the ravioli.
Place the ravioli in boiling water for 5-7 minutes.
While the dish is cooking, take two tablespoons of broth from the saucepan and pour into the frying pan, put it on the fire.
Add butter and a couple of mint leaves to the broth.
Then place the ravioli in a frying pan with the broth and keep there for a couple of minutes.
Then post it on beautiful plate, sprinkle with grated pecorino and garnish with a mint leaf.

Sweet ravioli with ricotta cheese

Try this recipe unusual dessert to impress guests with your culinary skills. In this version of ravioli we will use custard dough.

Ingredients:

Boiling water - 1.5 tbsp. (for test)
Flour - 3 tbsp. (for test)
Vegetable oil - 3 tbsp. (for test)
Salt - 1 tsp. (for test)
Ricotta cheese - 350 g (for filling)
Sugar - 2 tbsp. (For filling)
Ground cinnamon - on the tip of a teaspoon (for filling)
Lemon - 1 pc. medium size (for filling)
Rum - 2 tbsp. (For filling)

Step-by-step preparation of sweet ravioli with ricotta cheese:

First, prepare a deep container and mix flour, butter and salt in it. Mix everything thoroughly.
Pour boiling water little by little into this flour mixture. At the same time, constantly stir the dough with a wooden spatula, this will prevent lumps from forming.
Then sprinkle a little flour on the table.
When the dough has cooled slightly, turn it out onto a floured table and knead it with your hands. As a result, you should end up with an elastic lump of dough that does not stick to your hands and lends itself well to modeling. You can immediately make ravioli from this dough. There is no need to keep it in the refrigerator first.
Wash the lemon thoroughly and remove the zest from it using a grater. Just grate the lemon on a fine grater.
Combine zest with ricotta cheese, cinnamon and granulated sugar in one container.
Pour some rum here.
Form ravioli as we described in previous recipes.
Now place the frying pan on the stove and pour in vegetable oil. There must be a lot of it.
When the oil begins to boil, add the ravioli and fry in the bubbling oil for 1-2 minutes.
Then place them on paper napkins to remove excess fat.
Next, place the ravioli on a plate and sprinkle powdered sugar on top.

Ravioli stuffed with salmon

Red fish lovers will surely love this salmon ravioli recipe.

Ingredients:

Flour - 250 g (for dough)
Chicken eggs - 2 pcs. (for test)
Yolks - 4 pcs. (for test)
Ricotta - 150 g (for filling)
Large boiled shrimp - 3 pcs. (For filling)
Salmon fillet - 100 g (for filling)
Smoked salmon - 50 g (for filling)
Olive oil - 1 tbsp. (For filling)
Garlic - 1 clove (for filling)
Yolk - 2 pcs. (For filling)
Onion - 1/2 pcs. (For filling)
Meat broth - 250 ml (for sauce)
Cream - 100 ml (for sauce)
Dry white wine - 100 ml (for sauce)
Saffron - 1/2 tsp. (for sauce)
Salt, ground black pepper - to taste

Step-by-step preparation of ravioli with salmon:

Sift the flour and pour it into a blender bowl. Throw some salt here too.
Break a couple of raw eggs into the flour. Then separate the yolks from four eggs and place them in the dough too.
Mix all ingredients using a blender.
Then dump the mixture onto a floured table and form a uniform lump. Do not forget to periodically wet your hands in cold water and then dry them thoroughly with a dry towel.
Wrap the dough ball in cling film and put it in the refrigerator for half an hour.
Place the frying pan on the fire, pour oil and fry the chopped onion, garlic and fresh salmon chopped into small pieces. It will be enough to fry these components for only 7-10 minutes.
Then chop the already boiled shrimp along with smoked salmon and mix with the fried foods.
Add seasonings to the same mixture and raw yolks. Mix everything well.
Form ravioli as we described above.
Place a saucepan of water on the fire.
Once it boils, throw the ravioli into it for 10 minutes. While they are cooking, prepare the sauce.
To prepare the sauce, take any meat broth and bring it to a boil. Then pour some wine into it and wait for the alcohol vapor to evaporate.
Then add cream and saffron. Simmer the sauce for a few minutes over low heat.
Once the ravioli are cooked, place them on a plate and pour the sauce on top.

Ravioli video recipes

Now you know how to cook ravioli. Prepare them each time according to a new recipe and delight your loved ones with delicious culinary masterpieces. Bon appetit!

If you like dumplings and dumplings, then you will probably like ravioli. And to fully enjoy this 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, Italians themselves consider ravioli to be one of the varieties of pasta. Traditionally, this dish is prepared from unleavened dough. The filling options can be very different, so ravioli can be called a universal dish, which in Italy is served as a main dish. meat dish, as a side dish, as an appetizer, and even as a dessert.

A little history

The first mention of ravioli appeared in Italian literature around the 13th century (even before Marco Polo returned 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 claim that China is considered the birthplace of dishes made from this type of dough. But there is an opinion that they were invented by many peoples and in different time, independently of each other.

How to cook?

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

Preparing the dough

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

approximately 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);
approximately 180-200 ml of water at room temperature.

Cooking method:

It is advisable to get the eggs in advance, as ideally they should be at room temperature.
Prepare a clean and dry surface, pour all the available flour onto it, and place it in a heap.
Make a well in the center of the slide, 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 mound and knead the mass. Gradually add all the water.
Continue kneading the dough, as if kneading it along the surface in the direction from the center to the edge, and then again picking it up to the central part. Kneading will take about 7-10 minutes, 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).
Form a ball from the finished dough and wrap it around cling film and remove for 30-40 minutes to let it settle a little.

Preparing the filling

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

Option one

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

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

Preparation:

Peel the onion and either finely chop it, pass it through a meat grinder, or grind it in a blender.
Peel and chop the garlic too, using a garlic press.
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 you'll need:

two tomatoes;
two zucchini;
three bunches of celery greens;
one carrot;
two cloves of garlic;
one onion;
three tablespoons of olive oil;
pepper and salt.

Preparation:

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

Option three

Italians love flavored ravioli with cheese. To prepare you will need:

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

Preparation:

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

Option four

Make interesting sweet ravioli. Ingredients:

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

Preparation:

Beat cheese or cottage cheese with powdered sugar.
Cut the berries if they are large.
Mix berries with cottage cheese mixture.

Combine the dough with the filling

How to make ravioli? It's not at all difficult to do this.

Main stages of sculpting:

Divide the dough into two equal parts, roll each into a thin layer.
Place one layer on a flat surface sprinkled with flour.
Now place the filling portions at equal distances from each other.
For convenience and speed of modeling, you can lubricate the space around the filling with water.
Now place the second layer on top, leveling it.
Press the dough, especially in areas free from filling.
Now cut out the ravioli using special forms, 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, sealing the edges.

Cooking methods

Ravioli can be boiled, fried or deep-fried.

How to submit?

You can serve ravioli as a main dish, for example, with sauce. The sauce can be anything. Tomato, cream, garlic are suitable.

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

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

Bon appetit!

Aug 22, 2015 Olga