Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Italian ravioli are very similar to Russian dumplings, Ukrainian dumplings, Georgian khinkali and Japanese gedza. Making ravioli at home is not difficult. To do this, you need to be familiar with yeast-free dough, otherwise strictly adhere to step by step instructions. The filling for ravioli is suitable for the most diverse. Delight yourself and your loved ones with a dish with Italian flavor.

What is ravioli

Faced with the Italian term, many people no longer have a question: ravioli - what is it. It is known that in cooking ravioli is a stuffed dough product. Despite the similarity with such Slavic dishes as dumplings or dumplings, the Italian version of the product has several differences in cooking technology:

1. Sculpting method. Dumplings and dumplings are molded by hand, mostly by the piece. For the ravioli, roll out two large layers of dough. The filling is laid out in portions on one layer, and on top it is covered with a second layer.
2. Edge processing. It is also traditionally carried out not with hands, but with the help of ordinary special figured knives. More often, the edges are fastened with the help of fork tines, this gives a special aesthetics to the dish.
3. The amount of stuffing. It should be exactly as much as the dough, that is, in a ratio of about 50 to 50.
4. Filling composition. Dumplings are molded mainly with minced meat, dumplings - with potatoes, cabbage, cottage cheese, the filling of ravioli is the most diverse, and more refined: ricotta cheese, red fish, Exotic fruits.
5. The form. Ravioli do not have a standardized shape; they can be round, square, rectangular, triangular, and even crescent shaped.

How to cook ravioli

Almost no liquid is added to the Italian ravioli dough. For one batch you will need the following ingredients:

• flour - 250 g;
• vegetable oil - 20 ml;
• water - 20 ml;
• chicken yolks- 4 things.;
• chicken eggs- 2 pcs.;
• salt - a pinch.

Sift flour onto a work surface. Further, a recess is made in the formed hill. Beaten eggs, oil, water are poured into it, then a tight dough is kneaded and allowed to rest for 20 minutes in the refrigerator. The calorie content of this recipe is 200 kcal per 100 grams, the time spent is 25 minutes. As a filling, you can use red fish, greens with cheese, mushrooms, fruits and much more, based on your taste preferences. Unlike dumplings and dumplings, ravioli is not only boiled, it can be fried in a pan, baked in the oven and steamed.

How to sculpt

Ravioli dough must be rolled out very thinly. Some kitchen machines have a pasta and ravioli dough attachment that does the job just fine. If such a kitchen assistant was not at hand, then the usual rolling pin will do. It is necessary to roll out two layers of dough, about 2 mm thick, it is advisable to sprinkle them with flour so that they do not stick to the surface.

The prepared filling should be portioned out on one layer at an equal distance from each other. The edges around the perimeter of the proposed product are lubricated with water or egg white so that they do not diverge during heat treatment. From above, everything is covered with a second layer of dough. Next, you need to cut the ravioli with a knife or a special knife with a smooth or curly edge. If the products still diverge, you can go through the tines of the fork. So the dish will look even more aesthetically pleasing.

ravioli recipes

Today, due to the wide variety of fillings, there are many recipes for making Italian dumplings. This simple restaurant dish will become a real decoration of a festive and everyday table. It can be presented in an original way and diversify the taste with the help of various sauces. Surprise your guests and loved ones by cooking delicious homemade ravioli according to one of the presented recipes.

Italian ravioli

• Time: 35 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 250 kcal / 100 grams.
• Cuisine: Italian.
• Difficulty: medium.

Traditional Italian ravioli stuffed with ricotta cheese and spinach. The dish has a pleasant creamy taste, thanks to the cheese. Spinach is dietary product which is rich in nutrients. It makes the dish not only tasty, but also extremely healthy. In this recipe, Italian dumplings are not boiled, but fried in butter.

Ingredients:

• spinach - 500 g;
• ricotta cheese - 200 g;
• butter - 50 g;
• onion - 1 pc.

Cooking method:

1. Knead the dough according to the classic recipe above.
2. Chop the spinach with a knife, send to stew in a dry frying pan.
3. Add some water, standard spices and cover.
4. In another pan, sauté the onion in butter.
5. Mix both blanks with ricotta cheese and let cool.
6. Divide the entire dough into two parts.
7. Roll out the first one into a thin layer.
8. Lay out the filling at regular intervals, this is best done with a teaspoon.
9. Go around the edges with a brush dipped in water.
10. Roll out another layer, put on top.
11. Using a knife or a glass, cut out round products, the edge should be even.
12. It is better to fry this type of Italian dumplings in a frying pan in butter, an appetizing crust should form on the products.

Classic with meat

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 239 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: medium.

If you make ravioli simply with minced meat and spices, then they will differ from dumplings only in appearance. You can diversify the taste of the filling with fresh herbs, ham, cheese and white wine. This filling is very aromatic and rich in taste. The recipe uses beef pulp, but the rest of the ingredients will go well with minced chicken.

Ingredients:

• beef - 200 g;
• ham - 50 g;
• breadcrumbs- 40 g;
• olive oil - 40 ml;
• dry white wine - 40 ml;
• hard cheese - 25 g;
• butter - 15 g;
• nutmeg - 2 g;
• parsley - 2 branches;
• chicken eggs - 1 pc.

Cooking method:

1. Knead a tight dough classic recipe.
2. Cheese grate on a fine grater.
3. Cut the ham as small as possible.
4. Pass the beef pulp through a meat grinder or chop with a blender.
5. Heat a frying pan with olive oil, fry the minced meat for about 5 minutes over medium heat.
6. Add some wine hot water, simmer minced meat for 10 minutes, set aside to cool.
7. Pour the breadcrumbs into the prepared minced meat, mix well.
8. Add egg, cheese, ham, nutmeg, salt, pepper and chopped parsley.
9. Roll out the dough into two rectangles.
10. Spread the filling on one, cover the top with the second, cut out the products with a curly knife.
11. Boil water, salt a little, boil Italian dumplings for about 5-7 minutes.
12. Remove the products to a serving plate, add a piece of butter for taste.

With minced chicken

• Time: 45 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 270 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: medium.

Italian dumplings with minced chicken are very juicy. They can be boiled or baked in the oven. According to the recipe, minced meat is prepared independently from chicken fillet, but you can also use minced meat. hard cheese goes to the filling and as a topping. Any cheese will do durum varieties. The addition of butter and bell pepper gives the minced meat a special taste.

Ingredients:

• chicken fillet- 200 g;
• hard cheese - 60 g;
• butter - 50 g;
• onion - 1 pc.;
• Red bell pepper- ½ pcs.

Cooking method:

1. Knead the dough, wrap in cling film and refrigerate while preparing the filling.
2. Pass the fillet through a meat grinder or chop with a blender.
3. Preheat the pan, fry finely chopped onion and red bell pepper in butter.
4. Add the minced chicken to the vegetables, fry, stirring regularly, all the moisture from the minced meat should evaporate.
5. Grate the cheese into the pan with the workpiece, mix, remove from heat, let cool.
6. Roll out a wide rectangular piece of dough, put the cooled filling closer to one edge, repeat along the entire length of the rectangle at regular intervals.
7. Wrap the empty edge of the dough so that it completely covers the filling.
8. Cut out circles using a glass.
9. Trim the edges with a fork if they don't seal well.
10. Transfer the blanks to a glass baking dish, sprinkle with grated cheese on top, add a little water, and bake in a well-heated oven for just a couple of minutes.

Vegetarian option

• Time: 1 hour 45 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 177 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: difficult.

This version of Italian dumplings is suitable for people who do not eat meat, but eat animal products. Chicken eggs and ricotta cheese are used to prepare the dough and filling. Beetroot juice can be used as a dye for dough, but this recipe uses only beetroot pulp for the filling. If it was not possible to find such a kind of cheese, then it can be replaced with another creamy type or homemade cottage cheese.

Ingredients:

• ricotta cheese - 100 g;
• olive oil - 20 ml;
• walnuts- 10 g;
• parsley - 10 g;
• dried basil - 5 g;
• beets - 2 pcs.;
• chicken eggs - 1 pc.;
• laurel - 1 pc.

Cooking method:

1. Rinse beets thoroughly, peel, cut into several pieces.
2. Lay the beets on a baking sheet lined with parchment.
3. Drizzle with olive oil, sprinkle with salt, dried basil, put a couple of bay leaves.
4. Send to bake at a temperature of 180 ° C for 40-60 minutes, depending on the size of the pieces.
5. Knead elastic dough according to the classic recipe.
6. Separate the protein from the yolk, set the protein aside, and mix the yolk with the ricotta cheese.
7. Coarsely grate the cooled beets, add to the cheese mixture, salt if necessary.
8. Roll out the rested dough thinly, cut into multiple rectangular strips.
9. Lay out the filling at intervals of about 2 cm, coat around the perimeter with egg white.
10. Lay another strip on top and press the edges.
11. Cut the dough into square pieces, go around the edges with the tines of a fork.
12. Put a pot of water on the fire, when it starts to boil, throw in the products and boil for 5 minutes.
13. For dressing, mix crushed nuts with olive oil, you can add a little mixture of Italian herbs.
14. Serve with dressing and chopped fresh parsley or cilantro.

With red fish and cream

• Time: 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 267 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: medium.

Ravioli with red fish and cream are juicy and tender. For cooking, fillet of red fish is used, salmon, salmon, trout are suitable. For such a dish with the addition of cream, you can cook special sauce. To do this, cream with a small amount of butter must be heated in a pan, add pre-boiled ravioli to them and simmer a little.

Ingredients:

• salmon fillet - 200 g;
• cream - 100 ml;
• dill - 50 g;
• garlic - 1 clove.

Cooking method:

1. Knead the dough and refrigerate while it rests to prepare the filling.
2. cut the fish small cube, fry it in a non-stick frying pan without fat until cooked.
3. Pour cream over salmon, add chopped garlic and chopped dill, mix and remove from heat.
4. Roll out two elongated rectangles.
5. Put the filling on one, grease the edges with water, cover the top with the other and cut out rectangular products.
6. Boil water, boil products in salted water for 5 minutes.
7. Serve with vegetable salad and a glass of white wine.

Sweet

• Time: 15 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 260 kcal / 100 grams.
• Purpose: for lunch, dinner, dessert.
• Cuisine: Italian.
• Difficulty: medium.

Ravioli with a sweet filling are cooked very quickly, and at the same time they have a unique taste. Ricotta cheese goes well with lemon zest and rum. So simple but gourmet dish makes a good dessert. Its calorie content compares favorably with cakes, pastries and other store-bought sweets. Instead of lemon zest, you can safely use orange, depending on taste preferences. You can also add thick pumpkin puree as a filling.

Ingredients:

• ricotta cheese - 300 g;
• sugar - 50 g;
• lemon peel - 20 g;
• rum - 10 ml;
• butter - 10 g.

Cooking method:

1. Knead the elastic dough according to the classic recipe, set aside to rest.
2. At this time, mix the cheese with sugar, rum and zest.
3. Cut the dough into two pieces.
4. Roll out one layer, lay out sweet stuffing.
5. Lay the second rolled out on top.
6. Use a crescent shape to cut out.
7. This type is better not to cook, but to fry in a pan in a small amount of butter until golden brown.
8. If the Italian dumplings are too oily, place them on a paper towel to drain the excess oil.
9. If desired, the dish can be decorated with ground cinnamon.

Ravioli recipe Jamie Oliver

• Time: 1 hour 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 246 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: difficult.

Celebrity chef Jamie Oliver's original ravioli recipe combines baked potatoes with lemon zest and mint! In addition, the recipe uses cheese with a little-known name Pecorino. If it was not possible to find such a variety, then pecorino can be replaced with parmesan. Ravioli go through two stages of cooking, they are first boiled, then lightly fried in butter.

Ingredients:

• butter - 100 g;
• broth - 40 ml;
• pecorino cheese - 25 g;
• fresh mint - 20 g;
• olive oil - 5 ml;
• lemon peel - 5 g;
• potatoes - 2 pcs.;
• nutmeg - 2 g.

Cooking method:

1. Make dough for Italian dumplings according to the classic recipe.
2. Send the potatoes to bake in foil for an hour, poke a few holes in the skin with a fork.
3. Mash the hot potato pulp almost to the state of puree, add a couple of chopped mint leaves, grated cheese, a little butter, lemon zest, nutmeg, salt, pepper to taste.
4. If the filling is too dry, add a little olive oil.
5. Form square ravioli with a curly edge, boil them in salted water.
6. Heat up in a frying pan butter, add a few tablespoons of broth from the pot and a little mint to it.
7. Send the boiled Italian dumplings to the pan and lightly fry.
8. Sprinkle the finished dish with grated cheese and garnish with a fresh mint leaf.

With mushroom stuffing

• Time: 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 140 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Italian.
• Difficulty: easy.

Easy to prepare, but very tasty ravioli with mushrooms will help out when guests are on the doorstep. The recipe uses mushrooms. They can be replaced with other types of mushrooms, for example, chanterelles or oyster mushrooms, the taste of the dish will only benefit from this. Mushrooms go well with creamy flavors, so it is better to fry them in butter with the addition of heavy cream.

Ingredients:

• champignons - 500 g;
• butter - 40 g;
• cream - 40 ml;
• onion - 1 pc.

Cooking method:

1. Knead the elastic dough, send it to the refrigerator.
2. Rinse, dry the mushrooms, peel the onion from the husk, chop everything very finely.
3. Heat the pan with butter, send the onions to fry, followed by the mushrooms.
4. When the contents of the pan are golden, add the cream, stir and remove from heat.
5. Roll out the dough, lay out the filling.
6. Form products square shape using a regular or curly knife.
7. Boil Italian dumplings in salted water for 5 minutes.
8. Serve with tomatoes or other fresh vegetables.

What to eat and how to serve

Depending on the filling, ravioli are served with fresh herbs, vegetable salads, fruits and various sauces. Instead of traditional additives for dumplings: vinegar and mayonnaise, you can use pesto, cream sauce and many others. Often finished products are sprinkled on top with cheese, mainly pecorino or parmesan. It is grated or cut into very thin slices, for example, with a paring knife. Experiment with dressings, side dishes, and find your perfect combination of flavors.

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Discuss

Ravioli - what is it, recipes for dough and toppings

Almost every nation has a dish from thin dough, stuffed with some fillings 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 of thin dough filled with sweet or savory fillings are a kind of visiting card 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 topping 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 distinguishing features of these products is their shape. They are triangular, round, square and even in the form of a crescent.

The second, no less important feature of ravioli is that, depending on the filling, they can be attributed to both second and dessert dishes. Unlike dumplings, they are made from a 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 proceed to consider specific recipes.

Traditional option

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

• 170 grams of high-grade flour.
• A couple of large eggs.
• A tablespoon of good quality olive oil.

The above ingredients are part of 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, the following will have to be added 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 figured out what ravioli is and what products are included in their composition, you need to understand exactly how this dish is prepared. The process should begin with kneading the dough. To do this, sifted flour, eggs, olive oil and a pinch of salt are combined in a deep bowl. Everything is well kneaded, wrapped in cling film and put in the refrigerator for fifteen minutes.

In order not to waste your free time, you can do the filling. To prepare it, chopped spinach is stewed in a frying pan greased with hot olive oil. After four minutes, it is thrown back into a colander and squeezed lightly with your hands. Once the greens have cooled, they are combined with salt, spices, grated parmesan and ricotta.

Now it's time to prepare the sauce needed to serve the ravioli, photos of which can be seen in this publication. Washed tomatoes are poured over with boiling water, carefully removed from the skin, chopped and sent to a hot oiled frying pan. A few minutes later, in the resulting homogeneous mass add chopped garlic and aromatic herbs.

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

Meat option

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

• 200 grams of white flour.
• A couple of large eggs.
• A large spoonful of good olive oil.
• 250 grams of homemade pork and beef mince.
• Onion bulb.
• A couple of cloves of garlic.
• Salt and any spices.

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

• Onion bulb.
• 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 such dishes are presented in today's article). To do this, combine flour, eggs, salt and olive oil in a large bowl. All mix well and send for twenty minutes in the refrigerator.

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

The infused dough is rolled out as thin as possible and divided in half. On the surface of one of the pieces, pieces of minced meat are evenly laid out 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, put chopped tomatoes, peeled, fried onions, salt, basil and sugar in a frying pan. All this is brought to a boil and simmered for real. small fire within seven minutes.

Trout option

Telling what ravioli are, we mentioned that they are prepared with different fillings. In support of our words, we present to your attention a simple recipe for this dish with fish filler. 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.

The dough is kneaded from water, flour, salt and olive oil, rolled out into a very thin layer and circles are cut out. In the middle of each of them spread the filling made from ground fish, onions and spices, carefully fasten the edges and boil the resulting ravioli in boiling water. They are served hot with any spicy sauce.

Variant with mushrooms

This dish is not as juicy as dumplings or khinkali. Therefore, it is desirable to serve it with some kind of sauce. Since this ravioli recipe requires a certain set of ingredients, double-check in advance if 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 cooking ravioli with mushrooms by kneading the dough. To do this, combine flour, olive oil and salt in a deep bowl. In the resulting mass, add a little ice water and knead well. Ready dough rolled out with a three-millimeter layer and cut into rectangles.

On one of the edges spread the filling, made from mushrooms and greens fried with onions, and fold the dough in half. The resulting ravioli, the photo of which will be presented in today's article, is boiled in salted boiling water and immediately served on the table.

Variant with parmesan

Using the technology described below, very tasty ravioli with cheese are obtained. thin dough goes well with a fragrant viscous filling. Therefore, you should definitely 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. For creating fragrant filling In addition to the above list, you will need to add:

• 200 grams of parmesan.
• Yolks from three eggs.
• 1 st. 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, in one deep bowl combine flour, eggs, salt and vegetable oil. All intensively knead and leave for an hour.

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

The finished dough is rolled out with a fairly thin layer and cut in half. On one of the parts carefully lay out portions of the filling. The gaps between them are smeared with a beaten egg. All this is covered with a second layer of dough and cut into squares so that in the center of each of them is cheese filling. The resulting ravioli is boiled in salted boiling water and served for dinner.

Variant with pumpkin

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

• 200 grams 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 cooking such ravioli with a dough. To create it, combine flour, a couple of eggs and salt in one deep bowl. Everything is well kneaded and sent for an hour in a dry, cool place.

While the dough is infused, you can do the filler. Washed and peeled vegetables are cut into cubes, boiled until cooked, chopped until a puree mass is obtained and mixed with one egg, salt, grated parmesan and nutmeg.

The infused elastic dough is rolled out as thin as possible and divided in half. Portions of the filler are laid out on one of the parts so that there is a two-centimeter distance between them. Spread the remaining dough on top and separate the ravioli from each other with a special figured knife.

Put the ravioli in a pot of boiling water, bring to a boil, 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, 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 mm thick, cut into 2 rectangles.
5. Wash the arugula, dry and chop finely.
6. Finely chop the ricotta.
7. Mix ricotta with arugula.
8. Put 1 teaspoon of ricotta with arugula on the first part of the dough, indented 1.5-2 centimeters from each other.
9. Cover with the second part of the dough on top, press a little so that the layers of dough stick together.
10. Cut with a knife into individual rectangular ravioli.
11. On the edge of each of the ravioli, press with a fork.
12. Heat water in a saucepan (for a given amount of ravioli - 1.5 liters of water).
13. After boiling, add ravioli to the pan, cook for 3 minutes.
Serve ravioli with tomato sauce and sour cream, put a piece of butter on top.

Fillings for ravioli

for 1 kilo of ravioli

Mushroom stuffing for ravioli
200 grams of mushrooms washed, dried and finely chopped. 1 head of onion, peeled, finely chopped. Heat the frying pan, melt a cube of butter, put the onion, after 3 minutes of frying - champignons. Fry 10 minutes. Cook ravioli with this filling for 5 minutes.

Cheese stuffing with chicken for ravioli
200 grams minced chicken squeeze out excess liquid, mix in 150 grams of grated Parmesan cheese. Cook ravioli with this filling for 7 minutes.

Shrimp stuffing for ravioli
200 grams of peeled shrimp finely chopped. 100 grams of sheep's cheese, finely crumble. Wash a bunch of parsley, chop finely. Squeeze out of half a lemon lemon juice. Mix products, add salt to taste. Add Italian seasonings and stir. Cook ravioli with shrimp stuffing in a saucepan for 3 minutes.

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

Reading time - 3 min.

Decided to tinker with the test? It remains to choose what to do: 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. To your attention, the recipe for ravioli is 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 for 8 centuries they have become so fond of all the inhabitants of Italy that they have become an indispensable delicacy on their family dinner. For Italians, this is pasta, which is prepared with a variety of fillings.

It is cooked so often that a ravioli machine is an obligatory attribute in the kitchen of every housewife. For these purposes, we use a noodle ravioli cutter, which must include a nozzle that gives the product the desired shape. But believe me, it will not be difficult for you to fashion them with your hands without any ingenious devices. And do not be confused by the masterpieces with photos. In fact, everything is very simple. This article will tell you how to cook ravioli at home.

Meat squares "Hello"

Culinary historians believe that ravioli are the nephews of our dumplings. In principle, it is. That's only if the filling is with meat, then it's ravioli dumplings. In order to get hearty dumplings you need:

For test:

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

For a hearty topping:

• 300 g of 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 lettuce;
• a bunch of fresh basil;
• salt, ground black pepper to taste.

Let's start cooking with a flour base:

1. Whisk eggs with salt. Add olive oil and water to it. We mix everything.
2. Pour the mixed liquid into the sifted flour, in which we first make a funnel. Mixed plastic mass wrap in foil and leave for 30 minutes.
3. In the meantime, we can start making the filling. To do this, grind the meat and spinach with a blender or meat grinder.
4. In this mass, add a pinch of nutmeg powder and finely chopped green onion, mix with salt and pepper. We can start making ravioli.
5. Punch down the dough and roll out thinly into two layers.
6. On the first, we spread the meat filling with a gap 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 with a fork (just press the edges with it). Let's let them hang out for a bit.
8. Let's make the sauce. Chop onion and garlic. In a deep bowl, mix butter and olive oil. Add garlic-onion mass here and fry it over low heat.
9. Rub the tomatoes through a sieve and add to the saucepan. Mix everything well, improve taste qualities with salt and pepper. Throw in the finely chopped basil and cook until thickened.
10. Cook hearty dumplings in salted water for about 9-10 minutes.
11. We spread them in a refractory deep dish, pour tomato sauce and send them to a preheated oven for 7-10 minutes. When serving, do not forget to decorate the dish with a sprig of fragrant greens.

Pasta stuffed with ricotta "Simple Miracle"

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

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

For the base:

• 1 thin glass of flour with a slide;
• 10 ml of olive oil;
• 10 ml of water;
• 5 grams of salt;
• 2 testicles of medium size.

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.

For watering and decorating the finished treat, we take:

• 100 grams of butter;
• some mint leaves;
• a few sundried tomatoes.

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

1. Sift the flour with a slide, and make a funnel in the middle.
2. Pour eggs shaken with salt into this recess, add butter. We begin to knead this mixture, gradually introducing flour.
3. When kneading becomes difficult, pour in 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 with cling film, send it to the refrigerator for 20 minutes.

step by step classic recipe preparing the ricotta filling:

1. Saute finely chopped shallots in butter until translucent. Add chopped pine nuts, stir and let cool.
2. Ricotta mixed with finely chopped sun-dried tomatoes, beaten eggs and chopped basil.
3. Add chilled onion pine nuts. Season it all with salt and pepper.

Now we can form our dumplings. To do this, we need a round form for cutting cakes (a narrow glass will do). We divide the cooled ball into several parts, roll each one thinly and cut out identical circles using a mold. We put the filling in the middle, cover with a second circle and pinch the edges beautifully. 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 dried tomato slices. It turned out beautiful and delicious.

Assorted "Colored 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 test for 4 servings:

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

For the cheese part:

• 75-100 grams grated cheese(preferably parmesan)
• bunch of basil leaves.

For the mushroom part:

• 250-300 grams of champignons (can be replaced with oyster mushrooms);
• 3 art. tablespoons of olive (can be creamy) oil;
• a pinch of rosemary and thyme;
• salt and ground black pepper to taste.

For watering:

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

Cooking is best to start with the mushroom part of our dumplings:

1. Mushrooms thoroughly washed, dried and cut into medium-sized slices.
2. Heat oil in a frying pan, add rosemary, thyme, salt and pepper. As soon as appear delicate fragrance spices, pour prepared mushrooms into the pan.
3. Fry them until golden brown and let them cool.
4. We transfer the cooled mushrooms to the blender bowl and grind them. Pour the resulting mass into a bowl and let it brew. Now we can start preparing our dough. It will be unusual for us: bright yellow and green colors. In order to get the green color, we will make dough with spinach.
5. Pour boiling water over spinach, and grind into puree.
6. From half of the products we knead the plastic mass, adding to it green puree. Mix thoroughly. We put the green "kolobok" in a bag and put it in the refrigerator for half an hour.
7. We get a bright yellow color due to the addition of turmeric. To do this, mix the remaining flour with a bright spice. Add all the ingredients and knead the yellow "kolobok" which we also remove in the refrigerator for 20 minutes.
8. Now you can prepare the cheese part of the filling. We take the cheese and simply rub 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. Put grated cheese and a leaf of fragrant grass on the first layer at a distance of 2.5 centimeters, cover with a second layer, after lubricating the free places with slightly salted water. Let's go over them with a rock. Then cut out the triangles and decorate the edges with a fork.
10. For mushroom dumpling Thinly roll out a yellowish bun and cut out circles using a cookie cutter. In the middle we put the mushroom stuffing and beautifully pinch the edges.
11. Now it only remains 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 is very tasty and fragrant.

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 delicious sauce.

Video: Ravioli with ricotta from an Italian chef

Step by step cooking ravioli with ricotta and spinach:

1. Dump the mass onto a floured table and form a uniform lump. Do not forget to periodically wet your hands with cold water and then dry them well with a dry towel.
2. Rinse the spinach thoroughly and simmer in a frying pan with a little water. If using a frozen product, thaw it first.
3. In parallel, fry the finely chopped onion in butter in another pan.
4. Then combine spinach with onions, ricotta, and grated cheese in one bowl. Mix everything. Here is the filling for the ravioli.
5. Roll out the dough into a thin layer, no more than 3 mm thick, cut it in half.
6. Put a teaspoon of the filling in the form of small slides at a distance of 3-4 cm from each other.
7. Then dip a cooking brush in water and draw the borders of the ravioli.
8. Then cover the filling with a second layer of dough and lightly press them together with your hands.
9. Next, cut the ravioli into squares. Pinch the edges with a fork.
10. Then throw the ravioli into the boiling water and cook for 5-7 minutes. Take them out as soon as they float.
11. While the ravioli cooks, prepare the dressing. To do this, melt the butter in a pan and fry the sage leaves in it.
12. Then transfer the ravioli to 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. It is not a shame to serve such a dish to the festive 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 cooking ravioli with truffle:

1. Take a deep dish of a small size and break the eggs into it first, then throw a teaspoon of salt into them and mix.
2. Then send flour into a bowl, pour a little water and stir the dough with a spoon.
3. When it becomes impossible to interfere, start kneading with your hands. For convenience, you can move the bun from the dough to the table. Just dust it with flour first.
4. Knead the dough with cold hands until it becomes tight and elastic. It shouldn't stick to your hands.
5. Next, place the dough ball in a plastic bag and refrigerate for 20-30 minutes. After that, you can proceed directly to sculpting the ravioli.
6. Wash potatoes and pumpkin thoroughly. Peel them off. Free the onion from the husk.
7. Cut the onion into small pieces, potatoes and pumpkin into large cubes.
8. Heat the pan and put the butter on it, then send the olive oil to it.
9. Fry the onion in a mixture of oils first for 5 minutes.
10. Then fry potatoes with pumpkin in the same oil for 10 minutes. Remove the onion from the pan before frying.
11. Then mix all the fried ingredients in a separate pan and simmer with the addition of a small amount of water for 20-30 minutes until fully prepared. Do not overdo it with water so that porridge does not turn out. You need to soften the vegetables so you can stick them in the ravioli.
12. After stewing, let the vegetable mass cool, and then salt and put the grated cheese.
13. Roll out the dough, divide it into two parts. Spread the filling on one in the form of small slides.
14. Then brush the borders of the ravioli with a brush dipped in water.
15. Cover with the second piece of dough and cut out squares. Pinch the edges with a fork.
16. Then boil the ravioli for 5-7 minutes by throwing them into the boiling water.
17. After that, move them to a hot frying pan with vegetable oil. Fry for a couple of minutes and transfer to a plate.
18. Sprinkle grated truffle on top. Here is your truffle delicacy!

Recipe dish famous chef obtained with a touch of freshness thanks to mint and lemon peel. And the nutmeg gives the ravioli its piquancy.

Ingredients:

• Flour - 250 g (for dough)
• Yolks - 4 pcs. (for test)
• Baked potatoes - 3-4 tubers (for stuffing)
• Fresh mint - a bunch (for stuffing)
• Butter - 100 g (for filling)
• Pecorino cheese grated - 1 handful (for stuffing)
• Nutmeg - on the tip of a knife (for stuffing)
• 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

Jamie Oliver's step by step recipe for ravioli

1. Sift the flour, pour it into the blender bowl. Throw salt here.
2. Break a couple raw eggs.
3. Then separate the yolks from four eggs and put them in the dough too. Mix all ingredients with a blender.
4. Transfer the mass to 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.
5. Wrap the dough ball in cling film and refrigerate for half an hour.
6. Wash the potatoes, dry with a towel and prick in several places with a knife. Wrap in foil and roast in the oven. Set the temperature to 200 degrees. Bake 1 hour.
7. After baking, cool the potatoes a little, peel and mash.
8. Finely chop the mint and send to the mashed potatoes.
9. Throw in the grated pecorino.
10. Now grate the lemon peel, add the resulting zest to the potato mass too.
11. Grate the butter and add to the potatoes too.
12. We also need to sprinkle a little nutmeg here. Mix everything vigorously.
13. Do not forget potato stuffing salt and pepper.
14. Now roll out the dough, no more than 3 mm thick, divide into two parts. On one part, lay out the filling in peas, at a distance of 4-5 cm from each other.
15. With a brush dipped in water, draw lines between the slides of the filling.
16. Place the second layer of dough on top and press down with your hands.
17. Cut out the ravioli.
18. Dip the ravioli in boiling water for 5-7 minutes.
19. While the dish is cooking, take two tablespoons of broth from a saucepan and pour into a frying pan, put it on fire.
20. Add butter and a couple of mint leaves to the broth.
21. Then put the ravioli in a pan with broth and hold there for a couple of minutes.
22. Then put on a beautiful plate, sprinkle with grated pecorino and garnish with a mint leaf.

Ravioli sweet with ricotta cheese

Try this recipe unusual dessert to impress guests with their culinary skills. The dough in this version of the ravioli, we will use custard.

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 - at the tip of a teaspoon (for stuffing)
• Lemon - 1 pc. medium size (for stuffing)
• Rum - 2 tablespoons (For filling)

Step by step cooking sweet ravioli with ricotta cheese:

1. First, prepare a deep container and mix flour, oil and salt in it. Mix everything vigorously.
2. Pour boiling water into this flour mixture little by little. At the same time, tirelessly stir the dough with a wooden spatula, this will not allow lumps to form.
3. Then sprinkle some flour on the table.
4. Once the dough has cooled slightly, turn it out onto a floured board and knead with your hands. As a result, you will have to get an elastic lump of dough that does not stick to your hands and lends itself perfectly to modeling. From this dough, you can immediately sculpt ravioli. You don't need to keep it in the fridge first.
5. Wash the lemon thoroughly and remove the zest from it with a grater. Just grate a lemon on a fine grater.
6. Mix zest with ricotta cheese, cinnamon and granulated sugar in one bowl.
7. Pour in some rum.
8. Form the ravioli as we described in previous recipes.
9. Now put the pan on the stove and pour vegetable oil. There must be a lot of it.
10. When the oil boils, throw in the ravioli and fry in the boiling oil for 1-2 minutes.
11. Then place them on paper towels to remove excess oil.
12. Place the ravioli on a plate and sprinkle with powdered sugar on top.

Ravioli stuffed with salmon

Lovers of red fish will surely like the 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 stuffing)
• Smoked salmon - 50 g (for filling)
• Olive oil - 1 tbsp (For filling)
• Garlic - 1 clove (for stuffing)
• Yolk - 2 pcs. (For filling)
• Onion - 1/2 pc. (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 cooking ravioli with salmon:

1. Sift the flour, pour it into the blender bowl. Throw salt here.
2. Crack a couple of raw eggs into the flour. Then separate the yolks from four eggs and put them in the dough too.
3. Mix all ingredients with a blender.
4. Then dump the mass 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.
5. Wrap the dough ball food film and refrigerate for half an hour.
6. Put the pan on the fire, pour in the oil and fry the chopped onion, garlic and fresh salmon chopped into small pieces. It will be enough to expose these components to frying for only 7-10 minutes.
7. Then cut the already boiled shrimp together with smoked salmon and mix with fried foods.
8. Add seasonings and raw yolks to the same mixture. Mix everything well.
9. Shape the ravioli as we described above.
10. Put a pot of water on the fire.
11. Once it boils, throw ravioli into it for 10 minutes. While they cook, prepare the sauce.
12. 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.
13. Then add cream and saffron. Simmer the sauce for a few minutes over low heat.
14. When the ravioli are cooked, put them on a plate, and pour the sauce on top.

Video ravioli recipes

How to cook ravioli, you now know. Cook them every time according to a new recipe and delight your loved ones with delicious culinary masterpieces. Bon Appetit!