Italian dumplings tortellini with cheese: a simple, detailed recipe. Ravioli - the mastodon of Italian cuisine Italian ravioli

What is the first thing that comes to mind when the words “Italian cuisine” reach our ears? We immediately remember pizza, spaghetti, risotto, ravioli and several famous sauces. For centuries, this country has inspired many great people to work, and today artists, architects, fashion designers and, of course, culinary specialists draw inspiration in Italy, because cooking in this country has been raised to the rank of art. Even people who are far from the kitchen will not remain indifferent, having tried at least a small part of the rich set of dishes filled with spicy aromas of herbs and the freshness of skillfully prepared vegetables. From all the variety of sunny, captivating and luxurious cuisine of temperamental Italy, we chose ravioli - a dish popular in every region of this country.

Italy is far from us, why is there such an interest in ravioli? The fact is that everyone has tried this or that version of this dish. You've probably already made pasta, dumplings and dumplings with many delicious fillings, but now try making ravioli. Some call them Italian dumplings, others believe that they look like dumplings, and still others are sure that this is one of the varieties of pasta. All these opinions agree that ravioli is a thin dough dish with a wide variety of fillings. The filling can be anything you want - meat, seafood, cream cheese or vegetables. Ravioli are easily transformed from the main dish into a delicious dessert, you just have to make sweet filling made from fruits, berries or chocolate.

One or another version of the filling wrapped in dough is found in recipes of many cuisines of the world, how did Italians know about ravioli? According to one version, this is a national Italian dish originally from China. The recipe for making ravioli became known to Italians thanks to their compatriot, the traveler Marco Polo, who lived in China for some time, visited its provinces and tasted various local dishes. The traveler remembered the Sichuan province for a dish called huntong, the recipe of which he brought home. It is not known who exactly renamed the juntun ravioli, but among the Italians this dish stuck with this name and is now recognized as one of the favorite national dishes.

How is ravioli different from the usual dumplings and dumplings? First of all, the form. Ravioli are molded in the form of square pillows, in the form of crescents, triangles and circles. They also differ in the way they are prepared and served. So, ravioli cannot be prepared for future use; it is a dish that must be eaten immediately after it has been prepared. The fact is that freshness can be called a distinctive feature of Italian cuisine, therefore, the freshest products are used to prepare ravioli, which must be eaten quickly. And you can cook ravioli by boiling them, frying them in a pan or deep-fried. Boiled ravioli can be used as an independent dish by serving olives or some kind of hot sauce. Fried or deep-fried ravioli are served with grated soups and broths, making sure that the flavor of the filling complements and matches the main course.

If you decide to make ravioli, you should start with dough, because only fresh dough makes the most delicious ravioli. Prepare your kitchen, because the room where the ravioli is prepared should be cool, wash your hands in cold water and start cooking. Sift 200 grams of durum wheat flour into a deep bowl, make a depression in the center with your hands, break two eggs in there, add 1 tablespoon of olive oil and a little salt. Beat the eggs lightly and start stirring them in the flour until you have a smooth paste. Place the mixture on a large floured cutting board and begin kneading the dough for 10-15 minutes. In general, in order to get a good dough, you must have good physical strength, so it is better to entrust this responsible occupation to the powers that be, i.e. men. When the dough is ready, wrap it in foil and leave it in the refrigerator for 20 minutes. It will take time to prepare the most delicious filling.

You can make the filling that you like best, for example, ricotta and mushrooms, spinach and cottage cheese, chicken with celery, or berries with orange and cinnamon.

Ricotta and champignon filling

Ingredients:
250 gr. fresh champignons,
250 gr. ricotta,
1 tbsp parmesan,
1 tbsp finely chopped parsley,
1 clove of garlic
olive oil,
salt,
pepper.

Preparation:
Rinse the mushrooms, dry and chop finely. Peel and mince a clove of garlic. Heat some olive oil in a frying pan and fry the mushrooms in it, add garlic, salt and pepper. Fry for a couple of minutes, then cool. Whisk the ricotta until creamy, add the grated parmesan and parsley, mix thoroughly and combine the mixture with the mushrooms.

Spinach and cottage cheese filling

Ingredients:
500 gr. spinach,
100 g cottage cheese,
75 gr. semi-hard cheese
salt,
pepper.

Preparation:
Place a pot of clean, salted water on the fire. Rinse the spinach in running water and chop, then simmer in boiling water for 2 minutes and fold for colander. Grate the cheese on a fine grater and mix it with cottage cheese, add spinach, salt, pepper to this mixture and mix thoroughly.

Chicken with celery filling

Ingredients:
800 gr. chicken fillet,
300 gr. stalked celery,
50 ml. cream,
pepper,
salt.

Preparation:
Cut the chicken fillet into small pieces and chop in a blender. Celery rinse thoroughly, trim on both sides and also chop in a blender. Combine fillet and celery, add cream, salt, pepper and stir.

Berry filling with orange and cinnamon

Ingredients:
80 gr. currants,
80 gr. blueberries,
80 gr. Victoria,
1 orange,
1 tsp cinnamon.

Preparation:
Peel the orange, disassemble and remove all films, finely the remaining pulp slice. Rinse and dry the berries, put in a bowl and mash with a fork, add orange pulp and a teaspoon of cinnamon to them, mix thoroughly.

When the filling is ready, you can take the dough out of the refrigerator. Now a noodle cutter will come in handy, if there is no such unit in your kitchen arsenal, then stock up on a rolling pin, flour and patience. Divide the dough into two equal parts, dust the work surface with flour, arm yourself with a rolling pin and start rolling. The dough layer should be very thin and, if possible, square or rectangular. The result of your efforts should be two rectangles of dough no more than 1 mm thick, which must be left alone for 10 minutes before starting to lay out the filling. Now on one of the layers of dough with small slides at an equal distance, for example, 5 centimeters, put the filling and cover everything with the second layer of dough. Depending on the shape of the ravioli you want, cut the dough into squares with a knife or cut circles with a glass, pinch the edges and boil in lightly salted water or sauté in vegetable oil.

Despite the fact that ravioli is considered an Italian dish, it is also prepared in France in the Provence region. Provencal ravioli is a very special dish. Our usual dishes often have alternative cooking options, so you can find recipes for "lazy" dumplings, dumplings and even cabbage rolls. The variant of making ravioli that Provence offers can also be called "lazy", because this dish is prepared without dough.

Provencal ravioli

Ingredients:
500 gr. minced meat,
1 large bunch of spinach
50 gr. hard cheese
1 egg,
50 g finely chopped parsley,
2 cloves of garlic
nutmeg,
pepper,
salt.

Preparation:
Rinse the spinach thoroughly, cut off the stems and boil the leaves in salted water for 10 minutes, then discard them in a colander and grind in a blender. Combine minced meat and spinach, add grated cheese, 1 egg, finely chopped garlic and parsley, season with salt, pepper and add a little nutmeg. Mix thoroughly. Put a saucepan of salted water on the fire and add a little olive oil. Wait until the water boils, pour flour into a plate, roll up small dense balls from the resulting filling, roll them in flour and put in boiling water. Cook for 5-10 minutes.

Instead of making traditional dumplings in a narrow family circle, try making ravioli, a national dish of aromatic Italian cuisine. Add some variety by adding vegetables, cheese, and herbs to your usual minced meat. Get inspired by the Italian idea that cooking is an art, and every culinary specialist is a talented creator, and you will definitely get the most delicious, most original and aromatic ravioli!

Alena Karamzina

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 easy. To do this, you must have the skill of working with yeast-free dough, otherwise, strictly follow the step-by-step instructions. The filling for ravioli is very varied. Treat yourself and your loved ones with a dish with an Italian flavor.

What is ravioli

When faced with an 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. Modeling 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. Edging. It is also traditionally carried out not by hand, but with the help of ordinary special curly knives. Often times, the edges are held together with fork tines, which adds a special aesthetic to the dish.
3. The amount of filling. There should be exactly as much of it as the dough, that is, in a ratio of about 50 to 50.
4. The composition of the filling. Dumplings are made mainly with minced meat, dumplings - with potatoes, cabbage, cottage cheese, ravioli has the most varied filling, 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 make 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 pcs.;
• chicken eggs - 2 pcs.;
• salt - a pinch.

Flour must be sieved onto the work surface. Further, a depression is made in the formed slide. Beaten eggs, butter, water are poured there, after which the 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 cost is 25 minutes. You can use red fish, greens with cheese, mushrooms, fruits and much more as a filling, based on your taste preferences. Unlike dumplings and dumplings, ravioli are not only boiled, they can be fried in a pan, baked in the oven and steamed.

How to sculpt

Roll out the tough ravioli dough very thinly. Some kitchen machines have a special nozzle for pasta and ravioli dough that does this job perfectly. If such a kitchen assistant is not at hand, then the usual rolling pin will do. You need 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 spread out in portions on one layer at an equal distance from each other. The edges around the perimeter of the intended 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 using a knife or a special knife with a smooth or curly edge. If the products do diverge, you can walk with the tines of the fork. This will make the dish look even more aesthetically pleasing.

Ravioli recipes

Today, thanks 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 taste varied with the help of various sauces. Surprise guests and loved ones by making delicious homemade ravioli according to one of the presented recipes.

Italian ravioli

• Time: 35 minutes.
• Servings Per Container: 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 a dietary food that is rich in nutrients. It makes the dish not only delicious, 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 using 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 skillet, fry the onions in butter.
5. Mix both pieces with ricotta cheese and let cool.
6. Divide the whole dough in two.
7. Roll the first one into a thin layer.
8. Spread the filling at regular intervals, it is better to do this with a teaspoon.
9. Work around the edges with a brush dampened with water.
10. Roll out another layer, put on top.
11. Using a knife or glass, cut out round products, the edge should be even.
12. It is better to fry this type of Italian dumplings in a pan in butter; an appetizing crust should form on the products.

Classic with meat

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

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

Ingredients:

• beef - 200 g;
• ham - 50 g;
• bread crumbs - 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 the tough dough according to the classic recipe.
2. Grate the cheese on a fine grater.
3. Chop the ham as small as possible.
4. Pass the beef pulp through a meat grinder or chop with a blender.
5. Preheat a skillet with olive oil, sauté the minced meat for about 5 minutes over medium heat.
6. Add wine, some hot water, simmer the minced meat for 10 minutes, set aside to cool.
7. Pour breadcrumbs into the finished minced meat, mix well.
8. Add egg, cheese, ham, nutmeg, salt, pepper and chopped parsley.
9. Roll out two rectangles from the dough.
10. Lay out the filling on one, cover with the second on top, cut out the products with a curly knife.
11. Boil water, add a little salt, boil the Italian dumplings for about 5-7 minutes.
12. Remove to a serving plate, add a piece of butter for flavor.

With minced chicken

• Time: 45 minutes.
• Servings Per Container: 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 ready-made minced meat. Hard cheese goes into the filling and as a topping on top. Any hard cheese will do. 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 pc.

Cooking method:

1. Knead the dough, wrap in plastic wrap and refrigerate while the filling is cooking.
2. Pass the fillet through a meat grinder or chop with a blender.
3. Preheat a frying pan, fry finely chopped onion and red bell pepper in butter.
4. Add minced chicken to vegetables, fry, stirring regularly, all moisture from minced meat should evaporate.
5. Grate the cheese in a pan with the workpiece, stir, remove from heat, let cool.
6. Roll out a wide rectangular piece of dough, lay out 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. Use a glass to cut out round items.
9. Handle the edges with a fork if they are not pinched well.
10. Transfer the blanks to a glass baking dish, sprinkle with grated cheese on top, add a little water, and send them to bake in a well-heated oven for just a couple of minutes.

Vegetarian option

• Time: 1 hour 45 minutes.
• Servings Per Container: 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, while eating animal products. Chicken eggs and ricotta cheese are used to prepare the dough and filling. Beet juice can be used as a dough coloring, but this recipe only uses beet pulp for the filling. If it was not possible to find such a type 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 the beets thoroughly, peel them, cut into several pieces.
2. Place the beets on a parchment-lined baking sheet.
3. Sprinkle with olive oil, sprinkle with salt, dried basil, and a couple of laurel leaves.
4. Send to bake at 180 ° C for 40-60 minutes, depending on the size of the pieces.
5. Knead an elastic dough according to the classic recipe.
6. Separate the white from the yolk, set the white 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 a multiple of rectangular strips.
9. Spread the filling at intervals of about 2 cm, brush around the perimeter with egg white.
10. Place another strip on top and press down on the edges.
11. Cut the dough into square pieces and use the tines of a fork to go around the edges.
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 the dressing and chopped fresh parsley or cilantro.

With red fish and cream

• Time: 30 minutes.
• Servings Per Container: 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. A special sauce can be prepared for such a dish with the addition of cream. To do this, heat the cream with a small amount of butter in a frying pan, add pre-boiled ravioli to them and stir a little.

Ingredients:

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

Cooking method:

1. Knead the dough and send to the refrigerator, while it rests, prepare the filling.
2. Cut the fish into small cubes, fry it in a non-stick frying pan until tender.
3. Pour the cream over the salmon, add chopped garlic and chopped dill, stir and remove from heat.
4. Roll out two oblong rectangles.
5. Put the filling on one, grease the edges with water, cover with the other at the top and cut out rectangular products.
6. Boil water, boil the products in salted water for 5 minutes.
7. Serve with vegetable salad and a glass of white wine.

Sweet

• Time: 15 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 260 kcal / 100 grams.
• Purpose: for lunch, dinner, dessert.
• Cuisine: Italian.
• Difficulty: Medium.

Ravioli with sweet filling cook very quickly and have a unique taste. Ricotta cheese goes well with lemon zest and rum. Such a simple yet sophisticated dish is a worthy dessert. Its calorie content compares favorably with cakes, pastries and other store sweets. Instead of lemon peel, you can safely use orange peel, depending on your taste preferences. You can also use thick pumpkin puree as a filling.

Ingredients:

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

Cooking method:

1. Knead an elastic dough according to the classic recipe, set aside to rest.
2. At this time, combine the cheese with sugar, rum and zest.
3. Cut the dough into two parts.
4. Roll out one layer, spread out the sweet filling.
5. Lay out the second rolled blank on top.
6. Use a crescent shape for the cut.
7. It is better not to boil this type, but to fry it in a pan in a small amount of butter until golden brown.
8. If the Italian dumplings are too greasy, place them on a paper towel so that the glass has excess oil.
9. Garnish with ground cinnamon if desired.

Jamie Oliver's Ravioli

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

Famed chef Jamie Oliver's original ravioli recipe combines baked potatoes with lemon zest and mint! In addition, the recipe uses a cheese with a little-known name pecorino. If you could not find such a variety, then the 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 zest - 5 g;
• potatoes - 2 pcs.;
• nutmeg - 2 g.

Cooking method:

1. Make the classic Italian dumplings dough.
2. Send potatoes to bake in foil for an hour, make several holes in the skin with a fork.
3. Mash the hot potato pulp almost to the state of puree, add a couple of minced 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 curly edges, boil them in salted water.
6. Heat butter in a frying pan, add a few tablespoons of broth from the pan 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 filling

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

Easy to prepare yet delicious mushroom ravioli will help out when guests are on the doorstep. Champignons are used according to the recipe. They can be replaced with other types of mushrooms, for example, chanterelles or oyster mushrooms, from which the taste of the dish will only benefit. 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 an elastic dough, send it to the refrigerator.
2. Wash, dry the mushrooms, peel the onion, chop everything very finely.
3. Heat a frying pan with butter, send onions to fry, followed by 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 the products into a square shape using a regular or curly knife.
7. Boil the Italian dumplings in salted water for 5 minutes.
8. Serve with tomatoes or other fresh vegetables.

What they eat and how they serve

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

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Discuss

Ravioli - what is it, recipes for dough and fillings

Ravioli are traditional Italian dumplings. The filling for ravioli can be different: meat, fruits and vegetables, fish or poultry.

When we lived in Libya (and this is a former colony of Italy and Italian cuisine is closely intertwined with traditional Libyan cuisine), we often bought ready-made ravioli, which were sold in bags. "Dumplings" were so small, beautiful and uniform in shape that they looked like toys. Since meat ravioli were most similar to our dumplings in taste, preference was given to them.

The dough for ravioli dumplings is kneaded as usual, as on dumplings. Make a depression in the flour, beat in the eggs, add salt and knead the dough.

Let the dough stand for at least half an hour, so that it "ripens". Better to put it in a bag for this time.

The most delicious minced meat is minced meat with herbs and a lot of onions. Scroll the herbs and onions in a blender.

This mixture must be added to the minced meat.

Mix the minced meat with onions and herbs and add black pepper and salt to taste. You can add cheese to the meat, but in my opinion, it is also very tasty without cheese.

Divide the dough into 4 pieces. Roll out the first piece on a floured board into a thin layer.

Use a straight stick or the edge of a long rectangular plate to press straight lines on the layer, marking the boundaries for future ravioli. Remember that the squares should be very small (about 3 by 3 centimeters). We put minced meat on each square.

On top we put another rolled out layer of dough and press it with the edge of the palm in the places of gluing.

And only after that we cut into squares.

Take the time to shape the edges of each square, pressing down the forks with the teeth. Such ravioli will look very interesting in soup.

Dumplings "Ravioli" are very small, so they cook very quickly, boil for 1 minute after surfacing - ready! Sprinkle them with cheese or serve with grilled tomatoes.

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

The classic filling is spinach with parmesan and ricotta (an Italian dairy product). In addition, fish, seafood (anchovies, shrimps), parsley with chicken eggs, mushrooms, cottage cheese, pork belly with lentils, pumpkin and nutmegs, less often twisted poultry or beef are used as minced meat.

Ravioli with herbs are eaten during fasting days. If you wish, they can easily turn into a delicious sweetness and are served as a delicious dessert with honey, chocolate, fruits or berries inside.

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

Ravioli are not sculpted by hand; they are usually cut with molds or knives specially designed for dough. As a result, neat products are obtained - round, square, triangular, in the form of a semicircle - which are boiled in water.

They serve as a separate dish and are always used with all kinds of sauces that are so popular in Italy. Spicy sauce based on tomatoes or cream - there are a great many options!

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

Ravioli are foreign "relatives" of our dumplings and dumplings, which are distinguished by a certain sophistication inherent in all Italian dishes. Make this meal at home. For starters, you might want to try regular fillings, such as those with meat, mushrooms, cheese or fish.

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

The process of making a universal ravioli dough

Any hostess always wants to get as close as possible to the original dish. So that your creation is not just tasty, but made a splash, diligently follow all the tips.

Although the flour base for ravioli differs slightly from the dumplings, there is nothing complicated in kneading it. Unless it will take a little diligence and perseverance to make the workpiece come out of the correct consistency, be moderately tight and "mobile". Knead the dough vigorously for about 15 minutes.

Ravioli are made in different ways, sometimes they are started on water and food is taken in this 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 of water, 2 tbsp. tablespoons of olive oil, 1.5 tsp of salt, and flour will need about 750 gr. (control the amount of flour yourself, do not pour it all at once). Egg dough is considered the most popular for ravioli.

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

Experienced chefs advise to start kneading immediately on the countertop. Pour the sifted air flour in the form of a mound, make a depression in the middle. Crack eggs, pour in olive oil, salt. At first, the dough will fall apart, crumble, but soon turn into a whole homogeneous lump.

Knead it thoroughly with your hands, periodically hit it on the table. Do not forget that the dough must be placed in a bag and covered in dark cool for 20 minutes. After such a "rest", divide the dough in half. Arm yourself with a rolling pin and roll both pieces thinly. While you are working with one piece, it is better to hide the other under the cup so as not to dry out.

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

The last stage of cooking is the creation of the products themselves, which are called ravioli. Spread the filler onto one of the rolled out pieces of dough, spreading it out in portions with a spoon at some intervals.

Lower the second sheet of dough from above and press the empty spaces with your fingers, cut. Be sure to control the cooking. Cookies can break during cooking, so do not set the fire too high. They are boiled for about 10 minutes, fried for 3-5 minutes.

Ravioli with meat: a step by step recipe

The combination of meat filling and dough is, of course, similar to our own 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, you need the following products:

• Tomatoes - 4 pcs.;
• Onions - 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.

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

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

Spread the 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.

You need a large skillet to make the sauce. Put in it peeled, grated tomatoes, fried onions and sugar.

Simmer for 7 minutes, stirring regularly. Then add salt, pepper and basil. Leave the sauce on the heat for another 5-7 minutes. It will be softer if you grind it with a hand blender.

And now, the meat ravioli with tomato sauce are ready!

Cheese ravioli

A filling such as cheese will give pasta a soft, pleasant taste. Buy the hard variety you like best. Italians mainly choose types of cheese such as parmesan and ricotta.

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

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

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

Ravioli with mushrooms

Small envelopes of dough with mushrooms, seasoned with cheese and cream sauce - a real delight! For this dish, both champignons and oyster mushrooms or honey mushrooms are suitable.

Products for the test:

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

For filling:

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

Pour water into the dishes, send everything else to it. Add flour little by little, knead, make a dense, shiny mass without lumps. Let the dough stand a little, 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 tortilla, arrange the filling and carefully cover with a second layer of dough. Cut out flour products and bring them to readiness.

Decorate the hot dish with dill.

Ravioli with trout

Trout is an incredibly tasty fish! Its preparation needs little special additives and spices, it is so good and full of substances necessary for the body. That is why ravioli with trout is delicious and healthy food.

Products:

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

Make the dough to the desired thickness. Disassemble the trout by 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 soften it, combine it with fish, salt and pepper.

Roll out the dough. You can mold ravioli in any shape you like, for example, round. Cut out medium-sized circles from the dough, place the filling on some, cover it with others, secure the edges of the products. Place the ravioli in boiling water and cook for 10 minutes.

1. When forming the ravioli and dividing the filling, spreading it evenly over the dough, moisten the empty spaces with an egg or water so that the edges of the products stick together better;
2. Italians eat fresh ravioli and do not freeze them because the dough can crack;
3. From the very beginning, work in a low ambient temperature and with cold hands. In a hot room, the dough will dry quickly;
4. Don't have a special knife for cutting ravioli, but want to make a beautiful wavy border? Use a regular plug! Just press the edges of the products with it;
5. It is better to cook ravioli in a large saucepan, as they stick together in small dishes;
6. When rolling out the dough, try to achieve the desired thickness - about 1 mm. A sheet that is too thin will break in the boiling water and the filling will "set sail", but from a thick layer you will not get ravioli, but ordinary dumplings!

Good luck and successful experiments at the stove!

In cooking, there are many dishes that are similar in appearance, but nevertheless differ significantly from each other. That is why experts are still arguing about what ravioli is. To give the correct answer to this question, you need to get to know the product itself.

Description of the product and its features

Italians can tell the best about what ravioli is. Indeed, 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-sweet dough, which are very similar to our Russian dumplings. In fact, they are a special kind of pasta. This is what any Italian chef will answer if asked what ravioli is. These products can be of very different shapes:

• square;
• ellipse;
• circle;
• triangle;
• crescent moon.

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

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

These original products can be either an independent dish or a side dish. If they use a sweet filling (fruit or even chocolate), then they immediately turn into a very tasty and original dessert.

Historians claim that the first mention of ravioli can be attributed to the 14th century. It was then that Francesco Marco's letters spoke of an unusual dish of stuffed boiled dough. If this product is considered a kind of pasta, then it could appear only after 5 centuries. Indeed, the name of this dish got into the 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:

1. It is customary to sculpt dumplings by hand, and the technology for preparing ravioli involves the use of special forms. This fact confirms once again that the Italian dish is a kind of pasta.
2. For dumplings, as a rule, a dough consisting of flour, salt and water is used. The semi-finished product from which ravioli is made necessarily contains eggs and vegetable oil.
3. In Russia, dumplings have always been boiled in boiling water. This processing method is considered classic for such a product. At the same time, ravioli are prepared in different ways. They are not only boiled, but also fried in oil 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 Italian ravioli yourself at home? A recipe with a photo is best for this case. He will help you do everything right and avoid possible mistakes. As an example, consider an option where you need the following products:

• 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 of minced chicken, 2 cloves of garlic, 1 medium shallot, salt, a 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:

1. First you need to make the dough. To do this, beat the eggs well, and then add water, oil and salt to them.
2. Pour flour into a bowl, and in the center make a small depression where to pour the prepared mixture. Stir with a fork in a circular motion from the middle to the edges.
3. Knead the dough by pulling it out periodically until it sticks to your hands. This will take at least 10-15 minutes. After that, the semi-finished product should be allowed to lie down at normal for about 1 hour.
4. At this time, you can do the sauce. First, put chopped onions, drenched in vinegar and wine, put on fire and wait until the moisture has completely evaporated.
5. Add oil and beat the mixture a little.
6. After that, you need to add chopped greens, pepper, salt and mix everything well.
7. To prepare the filling, you just need to combine all the ingredients. True, you first need to finely chop the herbs, onions and garlic.
8. Divide the dough into 4 parts, each of which is rolled into a thin layer.
9. To prepare ravioli, it is better to get a special form. First, cover it with half of one sheet. Then, making small indentations above the holes, fill them with the filling. After that, cover the form with the second part of the layer and roll it with a rolling pin.
10. After that, the finished products must be put 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 put the ravioli on a plate and pour over the sauce prepared in advance.

Pasta with mushroom filling

What other ravioli can you make? The hostess will tell the novice recipe with a photo how, for example, to make a popular dish filled with fresh mushrooms. In this case, you can use the dough without eggs. This will not affect the quality of the finished product. From 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:

1. First, you need to knead the dough using the already familiar standard technique. The finished semi-finished product should stand a little.
2. The preparation of the filling begins with grinding the main products. Onions and mushrooms must be randomly chopped, and then fry in oil until all the resulting moisture has evaporated. After that, the mixture must be salted and put to cool.
3. It is not necessary to have a special shape to make ravioli. The dough can be divided in half, and then each part is simply rolled out into a layer.
4. Put the filling on one sheet in small slides.
5. Spread beaten egg over the free spaces.
6. Cover with a second sheet.
7. Cut out products using a special knife.

Forming methods

The secret of making ravioli lies in the special method of forming the blanks. If the dumplings are sculpted with your hands, gently pinching the edges with your fingers, then there are special devices for the popular:

1. Curly knife. First, the filling is laid out on a thin layer of dough with 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.
2. The form. Depending on its size, it can have a different number of cells. First, it is covered with the first test bed. Then the filling is placed in the places where the holes are. Then the structure is covered with another layer and well rolled with a rolling pin. After that, finished products fall out through the openings and end up on the desktop.
3. Curly rolling pin. This original device is a screw-shaped cylinder with three longitudinal ribs. By rolling such a rolling pin over a structure consisting of two sheets of dough with a filling, you can get blanks (envelopes), which then will only have to be carefully cut with a curly knife.

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

Ravioli with cheese filling

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

Such a dish is made in stages:

1. First, to prepare a colored paste, you need to carefully hammer a fresh egg into the flour, and then add the beets and salt. The dough should be soft and elastic enough. For ripening, it must be wrapped in plastic and put aside for a while.
2. To prepare the filling, salt the cheese, and then gently mash it with a fork, adding a little pepper and herbs.
3. Roll out the dough on a floured table in the form of a thin layer.
4. Spread the filling on it with a teaspoon so that a distance of about 4-5 centimeters remains between the slides.
5. Cover the food with a second fin and press down with your hands so that they stick together.
6. Using a knife with a circular shaped blade, carefully divide the structure into parts.

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

Italian classic

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

To properly prepare ravioli, you must perform all actions in a certain sequence:

1. First, knead an elastic dough from flour, 2 eggs and 8 yolks. After that, it should lie in the refrigerator for 30 minutes.
2. For the filling, lightly fry the washed, dried and optionally chopped spinach in oil. As soon as the greens are reduced in volume, you need to add the remaining components.
3. Divide the dough into two parts, each of which is rolled thinly.
4. Put the filling on one sheet in neat slides.
5. Cover everything with a second layer and press it with your hands in between.
6. Cut the piece into separate ravioli.
7. Boil the products in slightly salted water.

Serve such ravioli to the table hot, sprinkle with olive oil and sprinkle with grated cheese. In this case, he must have time to melt.

With the scent of the forest

Each housewife can come up with the filling for the ravioli herself. The classic recipe allows you to use absolutely any options. Take, for example, the one where the pasta is cooked 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, onion, 300 grams of fresh mushrooms, ground pepper, 60 grams of butter and salt.

The preparation process for such ravioli is similar to the previous options:

1. The dough is prepared first. To do this, all other components must be added to the container with sifted flour. Kneading, as a rule, lasts about 10 minutes. After that, the finished semi-finished product must be wrapped in plastic wrap and put in the refrigerator for a couple of hours.
2. For the filling, you first need to boil the potatoes. Then it should be mashed and chilled. Fry the chopped mushrooms and onions separately in a pan. After that, the products need to be combined, add a little salt to them, pepper and mix well.
3. 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: put the filling on one strip in small slides. The distance between them should be about 2 centimeters. Cover the food with the second strip and press down lightly. After that, cut the workpiece into identical pieces with a curly knife with teeth. Proceed in the same way with the rest of the strips.
4. Boil ready-made ravioli in salt water with the addition of oil.

After that, the product can be eaten. It is better to use aromatic oil (garlic or basil) as an additive.

Vegetarian option

How else are ravioli prepared at home? A classic Italian recipe with a photo will clearly show how you can fry these unusual "dumplings". Required: 300 grams of ready-made 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:

1. For the filling, the pumpkin pulp and onion must be cut into cubes, and then fry them, adding the peas, until tender.
2. Puree the mixture with a blender.
3. Roll out the dough into a thin layer and smear it with water quite a bit.
4. Lay out the filling on one side of the sheet in equal heaps. The distance between them should correspond to the size of the products.
5. Cover the filling with the free side of the sheet and press firmly.
6. Cut the structure into blanks using a special knife with a curly blade.
7. Boil the products in boiling water for 5 minutes.
8. In a frying pan in oil, fry the tomatoes cut into pieces.
9. Add ravioli to them and heat the food together for 3 minutes.

The finished products will be very popular with vegetable lovers. Roasted tomatoes perfectly set off the taste of fresh pumpkin, and will be a real gift for true vegetarians.

Traditional option

To prepare such an unusual dish in the spirit of true Italian traditions, it is better to use the classic recipe for ravioli dough. It needs a minimum set of 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 is taken mainly from egg whites. The result is a brightly colored mass that really looks like a real paste. Cooking it is not at all difficult:

1. Sift the flour and then pour it into a bowl.
2. Beat eggs with salt.
3. Gradually adding them to the flour, knead in forward circular movements.

To make the semi-finished product soft and elastic, one important rule must be remembered: for every 100 grams of flour, you need to take one egg. If the mixture is 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 are prepared depending on the recipe chosen.