Italian tortellini dumplings 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 think of pizza, spaghetti, risotto, ravioli and several famous sauces. This country has inspired the work of many great people for centuries, and today artists, architects, fashion designers and, of course, culinary specialists draw inspiration from Italy, because cooking in this country has been elevated to the rank of art. Even people who are very far from the kitchen will not remain indifferent, having tasted at least a small part of the rich set of dishes filled with spicy aromas of herbs and the freshness of skillfully cooked vegetables. From the whole variety of sunny, captivating and luxurious cuisine of temperamental Italy, we have chosen 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 one or another version of this dish. Surely you have already cooked pasta, dumplings and dumplings with many delicious fillings, and now try to cook 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. Anything can be used as a filling - meat, seafood, cream cheese or vegetables. From the main dish, ravioli easily turns into a delicious dessert, you just have to make sweet filling of fruits, berries or chocolate.

One or another version of the filling wrapped with dough is found in the recipes of many cuisines of the world, where did the Italians learn about ravioli? According to one version, this national Italian dish comes from China. The recipe for ravioli became known to Italians thanks to their compatriot, the traveler Marco Polo, who lived in China for some time, visited its provinces and tried various local dishes. The Sichuan province was remembered by the traveler thanks to a dish called hongtong, the recipe of which he brought home. It is not known who exactly renamed the juntong into ravioli, but the Italians have taken root with this name and are now recognized as one of their 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 differ in the way they are prepared and served. So, ravioli cannot be prepared for future use, this is a dish that must be eaten immediately after it has been prepared. The fact is that freshness can be called a hallmark of Italian cuisine, therefore, the freshest products are used to prepare ravioli, which you need to have time to eat 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, served with olives or some kind of spicy sauce. Fried or deep-fried ravioli are served with pureed soups and broths, making sure that the taste of their filling complements and matches the main course.

If you decide to cook ravioli, then you should start with the dough, because only the most delicious ravioli are obtained from fresh dough. Prepare the 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 well in the center with your hands, break two eggs into it, add 1 tablespoon of olive oil and a little salt. Lightly beat the eggs and start mixing them with flour until you get a homogeneous mass. Put the resulting mass on a large cutting board sprinkled with flour, and start kneading the dough for 10-15 minutes. In general, in order to make a good dough, you must have good physical strength, so it is better to entrust this responsible occupation to the powerful of this world, i.e. men. When the dough is ready, wrap it in cling film and leave it in the refrigerator for 20 minutes. This time will be spent preparing the most delicious filling.

You can prepare 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 mushroom filling

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

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

Spinach and cottage cheese filling

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

Cooking:
Put 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 set aside. 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 Stuffing with Celery

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

Cooking:
Cut the chicken fillet into small pieces and chop in a blender. Celery rinse thoroughly, cut off both sides and also chop in a blender. Mix fillet and celery, add cream, salt, pepper and mix.

Berry filling with orange and cinnamon

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

Cooking:
Peel the orange, disassemble into slices and remove all films, the remaining pulp is finely cut. 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 get the dough out of the refrigerator. Now you need a noodle cutter, if such a unit is not in your kitchen arsenal, then stock up on a rolling pin, flour and patience. Divide the dough into two equal parts, sprinkle the work surface with flour, arm yourself with a rolling pin and start rolling. The layer of dough should be very thin and, if possible, square or rectangular. The result of your efforts should be two rectangles of dough with a thickness of no more than 1 mm, which must be left alone for 10 minutes before starting to lay out the filling. Now, on one of the layers of dough in small slides at an equal distance, for example, 5 centimeters, lay out the filling and cover everything with a second layer of dough. Depending on what shape of ravioli you want to get, cut the dough into squares with a knife or cut out circles with a glass, pinch the edges and boil in lightly salted water or fry 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. The dishes we are used to often have alternative cooking options, so you can find recipes for “lazy” dumplings, dumplings and even cabbage rolls. The version of 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 gr finely chopped parsley,
2 cloves of garlic
nutmeg,
pepper,
salt.

Cooking:
Rinse the spinach thoroughly, cut off the stems and boil the leaves in salted water for 10 minutes, then drain them in a colander and chop in a blender. Mix minced meat and spinach, add grated cheese, 1 egg, finely chopped garlic and parsley, salt, pepper and add a little nutmeg. Mix thoroughly. Put a pot of salted water on the fire and add some olive oil. Wait for the water to boil, pour flour into a plate, roll small dense balls from the resulting filling, roll them in flour and put in boiling water. Boil for 5-10 minutes.

Instead of making traditional dumplings in a small family circle, try making ravioli, a national dish of fragrant Italian cuisine. Bring a little variety by diluting the usual chopped meat vegetables, cheese and herbs. Feel 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 fragrant 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 not difficult. To do this, you must have the skill of working 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 made 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 pcs.;
• 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 intended product are smeared 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 a dietary product that 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 according to the 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 up the 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 for taste butter.

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 ready-made minced meat. Hard cheese goes into the filling and as a topping. 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 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 only uses 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 prepare a 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 into small cubes, 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. Such a simple but delicious dish will become a worthy 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 the sweet filling.
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 the butter in a frying pan, add a few tablespoons of the 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 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 they are best fried 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 square-shaped products with a regular or figured 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 different 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

Ravioli are traditional Italian dumplings. The filling for ravioli can be different: meat, vegetables and fruits, 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), we often bought ready-made ravioli, which were sold in bags. "Dumplings" were so small, beautiful and the same shape that they looked like toys. Since meat ravioli were most similar to our dumplings in taste, they were preferred.

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

Let the dough rest for at least half an hour, so that it "ripens". It is better to put it in a bag for this time.

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

This mixture should be added to minced meat.

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

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

With a straight stick or the edge of a long rectangular plate, push 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.

From above we impose 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.

Do not be lazy, decorate the edges of each square by pressing down with the tines of a fork. Such ravioli will look very interesting in the soup.

Ravioli dumplings are very small, so they cook very quickly, boiled for 1 minute after surfacing - ready! Sprinkle them with cheese or serve with fried tomatoes.

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

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

Ravioli with herbs are eaten during fasting days. Even at your request, they easily turn into a delicious sweetness and are served as a delicious dessert with honey, chocolate, fruits or berries inside.

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

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

They act as a separate dish and are always used with all kinds of sauces that are so popular in Italy. Spicy sauces, 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 as a snack.

Ravioli are foreign "relatives" of our dumplings and dumplings, which are distinguished by a certain sophistication inherent in all Italian dishes. Make this meal at home. Perhaps, for starters, you should try the usual fillings, for example, with meat, mushrooms, cheese or fish.

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

The process of creating a universal dough for ravioli

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

Although the flour base for ravioli is slightly different from dumplings, there is nothing complicated in its kneading. Unless it takes a little diligence and perseverance for the workpiece to come out of the right consistency, to be moderately tight and “movable”. Knead the dough with force, in time, about 15 minutes.

Ravioli are made in different ways, sometimes they are started on water and take products in the following ratio: 200 grams of flour, 105 ml of water, 35 ml of olive oil, salt.

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

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

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

Thoroughly knead it with your hands, periodically beat it on the table. Do not forget that the dough must be placed in a bag and closed in a dark cool for about 20 minutes. After such a “rest”, divide the dough in half. Arm yourself with a rolling pin and roll out both parts thinly. While working with one piece, it is better to hide the second under a cup so as not to dry out.

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

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

Lower the second sheet of dough from above and press the empty gaps with your fingers, cut. Be sure to control the brew. During cooking, the products may tear, so do not make the fire too strong. They are boiled for about 10 minutes, fried - 3-5 minutes.

Ravioli with meat: a step by step recipe

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

Be sure to cook the sauce with your own hands, because it is an integral part of such a dish as ravioli! For the simplest, you will need the following products:

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

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

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

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

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

Make ravioli and boil them in salted water until tender.

To cook the sauce, you need a large frying pan. Put the peeled, grated tomatoes, fried onions and sugar into it.

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

And now, meat ravioli with tomato sauce are ready!

Ravioli cheese

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

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

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

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

Ravioli with mushrooms

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

Products for the test:

• 120 ml of water;
• 400 gr. flour;
• 2 eggs;
• 50 ml of 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 for a while, and in the meantime, fry the onion and mushrooms in vegetable oil, let the mixture cool.

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

Garnish 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 necessary for the body substances. That is why ravioli with trout is tasty and healthy food.

Products:

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

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

Roll out the dough. You can make ravioli in any shape you like, for example, round ones. Cut out medium-sized mugs from the dough, place the filling on one, cover it with the other, fix the edges of the products. Drop the ravioli into boiling water, cook for 10 minutes.

1. When forming ravioli and dividing the filling, spreading it evenly over the dough, wet the empty spaces with egg or water so that the edges of the products stick together better;
2. Italians eat fresh ravioli and don't freeze them because the dough can crack;
3. From the very beginning, work at a low temperature environment and cold hands. In a hot room, the dough will quickly begin to dry;
4. Do not have a special knife for cutting ravioli, but want to make a beautiful wavy border? Use a regular fork! Just press the edges of the products with it;
5. It is better to cook ravioli in a large saucepan, as they will stick together in a small dish;
6. When rolling out the dough, try to reach the desired thickness - about 1 mm. Too thin a sheet will tear in the seething water and the filling will “go free swimming”, but from a thick layer you will get not ravioli, but ordinary dumplings!

Good luck and successful experiments at the stove!

In cooking, there are many dishes that have external similarities, but nevertheless differ significantly from each other. That is why experts are still arguing, figuring out what ravioli is. To give a correct answer to this question, you need to get to know the product itself.

Product description and features

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

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

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

• meat;
• from a bird;
• fish;
• vegetable;
• fruit;
• cheese;
• mixed.

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

1. It is customary to sculpt dumplings by hand, and the technology for making ravioli involves the use of special forms. This fact once again confirms that the Italian dish is a kind of pasta.
2. For dumplings, as a rule, a dough is used, consisting of flour, salt and water. The semi-finished product from which ravioli is made must contain 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 is 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 cook the famous Italian ravioli at home? A recipe with a photo for such a case is best suited. It will help you do everything right and avoid possible mistakes. As an example, consider the option where you need the following products:

• For 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-sized shallot, salt, a raw egg, 3 sprigs of cilantro or parsley and pepper.

• For sauce:

½ cup 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 whole 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 the flour into a bowl, and in the center make a small indentation, where to drain the prepared mixture. Mix with a fork in a circular motion from the middle to the edges.
3. Knead the dough, periodically pulling it out 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 the usual for about 1 hour.
4. At this time, you can do the sauce. First, chopped onion, poured with 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 greens, onion 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 purchase a special form. First, it should be covered with half of one sheet. Then, making small indentations above the holes, fill them with stuffing. 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 no more than 4 minutes.

Now it remains only 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 recipe with a photo will tell the novice hostess how, for example, to make a popular dish stuffed with fresh mushrooms. In this case, you can use the dough without eggs. This will not affect the quality of the finished product. From the products you will need:

• For 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 the grinding of the main products. Onions and mushrooms should be arbitrarily chopped, and then fried in oil until all the moisture that has formed has evaporated. After that, the mixture must be salted and allowed to cool.
3. To prepare ravioli, it is not necessary to have a special form. The dough can be divided in half, and then each part is simply rolled into a layer.
4. Put the filling on one sheet in small slides.
5. Brush any gaps with beaten egg.
6. Cover with second sheet.
7. Cut out products using a special knife for this.

Forming methods

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

1. Figured 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 the size, it may have a different number of cells. First, it is covered with the first test layer. Then the filling is placed in the places where the holes are. Then the structure is covered with another layer and thoroughly rolled with a rolling pin. After that, the finished products fall out through the openings and end up on the desktop.
3. Figured rock. This original device is a cylinder in the form of a screw with three longitudinal ribs. Rolling with such a rolling pin over a structure consisting of two sheets of dough with filling, you can get blanks (envelopes), which then only need 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, pouring a pre-prepared sauce.

Ravioli stuffed with cheese

In Italy, most often they cook ravioli with cheese. 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 beetroot puree, egg, Parmesan cheese, pepper and chopped greens.

This dish is made in stages:

1. First, to prepare the colored paste, you need to carefully drive a fresh egg into the flour, and then add the beets and salt. The dough should be soft and elastic enough. To ripen, it must be wrapped in a film and briefly set aside.
2. To prepare the filling, salt the cheese, and then gently knead it with a fork, adding a little pepper and herbs.
3. Roll out the dough on a table, sprinkled with flour, in the form of a thin layer.
4. Spread the filling on it with a teaspoon so that there is a distance of about 4-5 centimeters between the slides.
5. Cover the products with a second flipper and press with your hands so that they stick together.
6. With a knife with a circular curly blade, carefully divide the structure into parts.

Now the ravioli should be boiled in salted water, and then served to the table, sprinkled with butter and sprinkled with grated Parmesan cheese.

Italian classic

Classic ravioli are products that Italians are accustomed to preparing with spinach and ricotta filling. Making them is, in principle, easy. 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 each grams of spinach and ricotta.

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

1. First, from flour, 2 eggs and 8 yolks, you need to knead an elastic dough. After that, it should lie in the refrigerator for 30 minutes.
2. For the filling, lightly fry the washed, dried and randomly chopped spinach in oil. As soon as the greens decrease in volume, you need to add the remaining components.
3. Divide the dough into two parts, each of which is thinly rolled out.
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 workpiece into individual ravioli.
7. Boil products in lightly salted water.

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

With the scent of the forest

Each hostess can come up with a filling for 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 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 process of preparing such ravioli is similar to the previous options:

1. The dough is prepared first. To do this, add all other components to the container with sifted flour. The kneading, as a rule, lasts about 10 minutes. After that, the finished semi-finished product must be wrapped in cling film 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 into a puree and cooled. Separately, fry chopped mushrooms with onions 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 mm 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 products with the second strip and press it lightly. After that, with a curly knife with teeth, cut the workpiece into identical pieces. Do the same with the rest of the strips.
4. Boil the finished ravioli in salted water with the addition of oil.

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

Vegetarian option

How else are ravioli prepared in your homeland? A classic Italian recipe with a photo will clearly show how you can fry these unusual dumplings. You will need: 300 grams of ready-made dough, an 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 pulp of the pumpkin and onion must be cut into cubes, and then fry them, adding peas, until tender.
2. Blend the mixture into a puree using a blender.
3. Roll out the dough into a thin layer and brush it with a little water.
4. On one side of the sheet, lay out the filling in equal slides. The distance between them should correspond to the dimensions 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 products for 5 minutes in boiling water.
8. Fry chopped tomatoes in oil in a frying pan.
9. Add the ravioli to them and heat the food together for 3 minutes.

Ready-made products will be very popular with vegetable lovers. fried 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 classic recipe 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 the egg white. The result is a brightly colored mass that really looks like a real paste. It's not hard to prepare:

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 progressive circular motions.

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