Ravioli is the mastodon of Italian cuisine. How to make delicious Italian ravioli with Ravioli filling at home

Shaped like a rosebud. It is traditionally prepared with meat, vegetables and cheese. Interestingly, in Italy, tortellini is made from dough of different colors: yellow, green or red. Natural additives such as spinach juice or tomato juice give it an unusual shade. Recipes for tortellini stuffed with meat, ricotta and prosciutto with parmesan are presented in our article. Let's step by step dwell on how to knead and roll out the dough for this type of pasta, as well as dumplings and dumplings.

How to make meat tortellini: ingredients

At first glance, the products prepared according to the recipe suggested below strongly resemble dumplings or, rather, dumplings, which are prepared both in Russia and in other countries. But this is a misleading idea. The preparation of dough for dumplings and dumplings involves the use of water or milk when kneading. Eggs, flour and salt are also added to it. But the dough for Italian tortellini dumplings is prepared without adding liquid - only on the basis of eggs and flour. It turns out to be denser, as for real pasta itself.

To knead the tortellini dough, you need to prepare the following foods from the list:

• flour - 250 g;
• semolina - 70 g;
• egg - 3 pcs.;
• olive oil - 25 ml;
• salt - a pinch.

The filling for Italian dumplings is made from the following ingredients:

• minced meat - 200 g;
• onion - 1 pc.;
• garlic cloves - 2 pcs.;
• carrots - 1 pc.;
• hard cheese - 30 g;
• fresh herbs - 20 g;
• sea \u200b\u200bsalt - a pinch;
• pepper to taste.

Tortellini dough

Real pasta in Italy is made on the basis of egg dough and durum wheat flour. At home, you can also use ordinary wheat flour, and to make the dough more durable, it is recommended to add a little semolina of the finest grinding to it. The sequence of actions during the cooking process will be as follows:

1. Sift wheat flour and semolina with a slide on a clean horizontal table surface.
2. Make a funnel in the center with your fingers and drive 3 eggs into it. It is easy to calculate their required amount - one for every 100 g of flour.
3. Add a pinch of salt to the eggs and pour in the olive oil.
4. First with a fork, and then knead the dough with your hands. At first it will be liquid, and after 10 minutes it will become tight and homogeneous.
5. Wrap the dough in plastic and set aside for 30 minutes. Before proceeding to further work, you need to give him a "rest".

If desired, you can use the same dough when making dumplings and dumplings.

As in Russian dumplings, pre-fried rather than raw meat is added to Italian dumplings. In general, various tortellini recipes use all kinds of meat, vegetable and cheese fillings. Cooking minced meat for Italian dumplings is carried out in the following sequence:

1. Chop a small onion with a knife, and grate the carrots on a coarse grater. Fry vegetables in vegetable oil (2 tablespoons) for 3-4 minutes.
2. Put the minced meat and finely chopped garlic in the onion and carrot roast. Fry for about 15 minutes. Season with salt and pepper.
3. Cool the filling, and then additionally pass through a meat grinder to make it more tender and uniform.
4. Grate the cheese on a fine grater.
5. Finely chop the greens with a knife.
6. Add cheese and fresh herbs to the filling. Stir the minced meat.
7. Separate a small piece from the dough. Roll it out thinly with a rolling pin or using a special pasta machine up to 1 mm thick. It dries very quickly, so it is recommended to work with it in small portions.
8. Cut the dough layer into 4x4 cm squares, put a teaspoon of filling in the center of each of them. Fold the square into a triangle and carefully seal its edges. Connect two opposite corners to each other.
9. In a similar way, mold all the dumplings. Since the dough dries almost instantly, it can be periodically moistened with a brush with water.

How to cook tortellini?

Like all pasta, Italian dumplings are prepared with plenty of water. You need to cook tortellini like this:

1. Boil at least 5 liters of water in a saucepan.
2. Add a tablespoon of salt, olive oil and bay leaf to it.
3. Dip tortellini in boiling water.
4. Cook, stirring constantly with a spoon, for 5 minutes, until the dumplings float.
5. Remove the items with a slotted spoon and place on a plate.

This filling is considered traditional for many Italian dishes: both for ravioli and for open pies. Tortellini with ricotta cheese and spinach are juicy and tender. Well, it's not difficult to cook them:

1. Knead the tortellini dough as described above. And while it is "resting" on the table, you can safely start filling.
2. Fold the spinach (600 g) into a colander, rinse under running water. Separate the leaves from the twigs, if necessary.
3. Dip the spinach in a pot of boiling water for 2 minutes, then transfer to a bowl of ice. When the leaves are cold, squeeze them well with your hands and chop finely with a knife.
4. In a deep bowl, combine ricotta (400 g) with spinach. Add raw egg yolk, 50 g Italian salt, pepper. Stir and you can assume that the filling is ready.
5. Roll out the dough thinly, divide it into small square pieces, put the filling in the center of each. Make dumplings in a triangle shape. Boil in salted water until float up.

Tortellini with broccoli and cheese sauce

The dough for the next dish is prepared according to the recipe described above. But the filling in Italian tortellini will be completely different:

1. Broccoli (300 g) disassemble into inflorescences, rinse and dry on a towel.
2. Chop the cabbage with a knife. Add salt, pepper, a little grated cheese to taste.
3. Cut the tortellini dough in the traditional way. Fill each square with broccoli filling, mold the edges.
4. Prepare cheese sauce. Melt 30 g of butter over low heat. Add flour (1 tablespoon) and mix well with butter.
5. Heat 150 ml each of milk and broth.
6. Pour warm liquid into the oil-flour mixture in a thin stream. Stir constantly until the sauce thickens.
7. After 3 minutes add grated cheese to the sauce. Cook for another 2 minutes, then remove the pan from the heat.
8. Cook tortellini with broccoli. Put the products on a plate and pour over the cheese sauce.

Tortellini with prosciutto and parmesan

A distinctive feature of the next dish is that the already boiled dumplings are fried in a pan with olive oil before serving. The dish turns out to be amazingly tasty, although more high-calorie than in the previous recipes.

Tortellini with prosciutto and parmesan cheese is prepared as follows:

1. Knead a dough of 200 g flour and 2 eggs. Set it aside for half an hour, after wrapping it in cling film.
2. For the filling, cut 80 g prosciutto into small pieces and place in a deep bowl. Grate 80 g of Parmesan here. Add a bunch of finely chopped fresh basil to the filling. Mix. You can add pepper to taste. You don't need to salt.
3. Fill the dough cut into squares with a mixture of herbs, prosciutto and parmesan. Blind the dumplings and boil them until tender in boiling water.

Italian tomato soup with tortellini and spinach

When preparing this dish, you must adhere to the following sequence of actions:

1. Prepare the filling for the tortellini. To do this, first fry the chopped onion in olive oil, then the minced meat (300 g). After 5 minutes, add garlic, sweet paprika (2 tsp), soy sauce (2 tbsp). Fry the ingredients until the minced meat is done.
2. Blind tortellini stuffed with minced meat. Knead the dough with 100 flour, 1 egg and a pinch of salt.
3. Heat 500 ml of broth in a saucepan. As soon as it boils, add tomato paste (100 g), tomatoes in their own juice (200 g) and a tablespoon of sugar.
4. After 5 minutes add tortellini to the soup. According to the recipe, they should be cooked for 7 minutes.
5. Add 100 g of pure spinach leaves (fresh or frozen) to the soup. Cook the dish for another 5 minutes. Let the soup steep for 10 minutes before serving.

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

Today we will delve into the treasury of Italian cuisine to find one of its culinary gems - the ravioli recipe. Despite some similarity of foreign products with dumplings or dumplings, the technology for preparing this multifaceted pasta with various fillings has fundamental differences from our Russian favorites.

The thinnest ravioli dough is the main component of the unique dish, which has ensured the dish's brilliant world success.

Products composition:

• sifted flour - 500 g;
• water - 40 ml;
• chicken eggs (4 pcs.) and yolks (8 pcs.);
• olive oil - 40 ml;
• a pinch of salt.

In the process of making ravioli, we certainly observe two conditions: we provide the kitchen with the lowest possible air temperature. We work with the dough with exceptionally cold hands and often dip them in ice water.

Cooking method:

1. We place well-beaten eggs and yolks in a bowl, combine them with butter, drinking water and salt. Sift flour onto the table (we leave 50 g for the further process), form a slide from it. We make a small depression, where we pour in the resulting egg mixture in portions.
2. Now we proceed to the most laborious stage - kneading a very elastic, soft dough that does not stick to the palms. This is where truly masculine strength and gentle feminine hands are needed! To get the desired result, combine the egg composition with flour for 20 minutes.
3. We knead the ball with our palms, stretch its edges in different directions, connect them in the center, again form an elastic bun. The cooler the finished product, the thinner and tastier the ravioli shell will be.
4. We wrap the dough in foil, keep it in the refrigerator for half an hour, where it will cool down and "rest" from our manipulations.
5. We spread the kolobok on the table and roll out two sheets as thin as possible. Of course, if our arsenal has a food processor with a special attachment for dough, this will greatly facilitate the work.
6. So, when you can read a book through a thin layer, we spread the pre-prepared filling on it, leaving some distance between portions. The placed product must be the same as the dough for each product! We process the edges of the future food with protein or water.
7. Cover the filling with the second layer and cut out the ravioli with a special curly knife. To insure against their "depressurization", as well as to give a more aesthetic appearance, we press down the edges of the products with the teeth of the fork.
8. We boil food in salted water with the addition of vegetable oil.

We take out the floating ravioli dumplings and serve hot with a specially prepared sauce.

With ricotta and spinach

The presented recipe is the most popular in Italy. They called it with a great sense of humor - di magro, which means "for the thin".

Required components:

• dough - 300 g;
• onions - 2 pcs.;
• butter - 100 g;
• ricotta cheese - 400 g;
• spinach - 1 kg;
• chives - 3 pcs.;
• tomatoes - 2 pcs.;
• salt pepper.

Cooking procedure:

1. We knead the dough using a traditional Italian recipe.
2. Wash the spinach well, blot it with napkins and chop finely. Add a little water, salt and spices, simmer over low heat, closed. We drain the liquid, discard the herbs in a colander, be sure to lightly squeeze and chop with a knife.
3. Chop the peeled onion into cubes and fry in a pan with butter.
4. We place both pieces in a bowl, add pieces of cheese and mix thoroughly.
5. We roll out two thin layers, spread on one of them in portions of 1 tsp. cooled filling. We process the edges of future products with water, then place the second layer and cut out round ravioli with a glass.
6. For these "foreigners" we use a different method of heat treatment - fry in oil until golden brown.
7. Next, make a classic sauce. Finely chop the tomatoes peeled and seeds, fry in olive oil until smooth. Add pepper, salt, chopped garlic and a mixture of Provencal herbs. We mix the fragrant composition well.

If ravioli with ricotta and spinach were intended "for thin" Italians, then they were clearly content with only the aroma of a wonderful dish.

Ravioli with mushrooms

A quick way to prepare the filling will help out in an emergency, when the guests are almost on the doorstep. How else to strike the hearts of unexpected "aliens"?

Ingredient List:

• butter - 40 g;
• fresh champignons - 600 g;
• dough for ravioli - 350 g;
• high-quality cream - 50 g;
• turnip onion.

Cooking features:

1. We knead the elastic dough, send it to the refrigerator for 30 minutes, but for now we are busy with the filling.
2. We wash the mushrooms, blot them with napkins and chop them finely. Shred the peeled onions, slightly simmer them in oil, and then add the mushrooms to it. Fry the components of the dish until the mushroom juice has completely evaporated and a golden crust forms on the products.
3. We roll out two sheets of dough and place the cooled filling in the usual order on one. Cover it with a second layer, process the edges with egg white and cut out square ravioli.
4. Boil the food in a little salted water. Do not forget about adding a spoonful of vegetable oil to the liquid. After 5 minutes from the start of a new boil, the dish is ready.

Unfortunately, it is almost impossible to freeze semi-finished products at home, since this requires "shock" processing of the product at t -40 ° C.

So do not prepare an Italian dish for future use.

Serve ravioli with mushrooms in a company with vegetables.

With minced chicken

Italian pasta stuffed with poultry meat is especially juicy. At the same time, tender ravioli can not only be boiled, but also deliciously baked.

Required products:

• chicken fillet - 300 g;
• dough - 30 g;
• cheese (preferably hard varieties) - 70 g;
• bulb;
• red bell pepper - ½ fruit;
• butter - 60 g;
• salt pepper.

Cooking method:

1. We knead the dough in a familiar way and leave it in the refrigerator for half an hour.
2. We clean the chicken fillet from films, divide it into parts, which we immediately grind in a home processor.
3. Free the onion from the husk, chop it into small pieces and fry in butter fat along with diced pepper (remove the seeds).
4. Add minced chicken to the pan with vegetables and continue cooking until the liquid released from the meat component has completely evaporated. We add shavings of grated cheese, mix the filling and turn off the heat.
5. Roll out the dough with a thin sheet in the shape of a wide rectangle. We spread a layer of already cooled meat mass closer to one edge. We retreat a little, repeat the placement of the workpiece. We leave part of the layer free so that it is enough to completely cover the filling.
6. Cut out the products with a glass, put them in a baking dish, sprinkle with grated cheese shavings and send them to the oven for 5 minutes (180 ° C).

Serve hot chicken ravioli.

Classic ravioli with minced meat

Italians use not only chicken, but also other minced meat as a filler. Its great taste is provided by the original inclusion of additional filling components.

Ingredient composition:

• dough - 350 g;
• cheese - 30 g;
• ham - 60 g;
• beef - 250 g;
• oil (olive (40 ml), butter (20 g);
• egg;
• wine - 40 ml;
• parsley and nutmeg - 3 g each;
• bread crumbs - 50 g.

Cooking method:

1. We knead the elastic dough and send it to "rest" in the refrigerator.
2. We clean the meat from tendons and films, divide it into small pieces, which we pass through a food processor.
3. Fry the product for up to 5 minutes in olive oil, pour in the wine and a little purified water. We simmer the composition for 10 minutes.
4. Pour crackers into the cooled minced meat and mix the mixture. Then put finely chopped ham, grated cheese shavings, egg, pepper and salt, chopped parsley and nutmeg into it.
5. Roll out two thin layers of dough. We spread the minced meat portions on one, cover it with the second sheet and cut out the same products with a curly knife. Boil for up to 7 minutes in salted water.

Serve hot ravioli with meat, seasoning them with butter.

With cheese filling

A classic dish prepared with filling from a cheese product will not only bring pleasure from the unique taste, but also provide the body with a substantial portion of calcium.

Grocery list:

• eggs - 2 pcs.;
• dough - 400 g;
• parmesan cheese (150 g) and Ricotta cheese (250 g);
• pepper, salt.

For the sauce you need:

• butter - 40 g;
• fresh cream - 70 ml;
• clove of garlic;
• parmesan cheese - 30 g.

Cooking a dish:

1. We use the classic recipe for kneading dough, shape it into a ball, wrap it in foil and leave it in the refrigerator for half an hour.
2. We rub two types of cheese into a bowl, drive in an egg, salt and pepper the products, mix them thoroughly.
3. Roll one part of the dough thinly into a square. We leave the other half in the film so that it does not dry out. Spread the cheese composition with a dessert spoon, stepping back about 4 cm from each portion.
4. We roll out the second layer, cover the filling placed with it and slightly press the distance between the "slides", removing excess air.
5. Cut out the ravioli with a curly knife and boil them in salted water, stirring constantly. As soon as they are on the surface of the broth, carefully catch them out with a slotted spoon and put them in a preheated ceramic dish.
6. We put the container on a hot stove, squeeze a chive of garlic into it through a press, pour in fresh cream and sprinkle the dish with grated Parmesan shavings.

Gently stir the food and cover so that the garlic sauce thickens well. Serve the ravioli with cheese right away!

How to make spinach ravioli?

A wonderful dish of traditional Italian cuisine filled with the "king" of food plants - spinach. This honorary title was awarded to greenery for its truly unique composition.

List of components:

• olive oil (40 ml) and butter (30 g);
• dough for ravioli - 600 g;
• homemade cottage cheese - 200 g;
• parmesan cheese - 120 g;
• fresh spinach - 500 g;
• cherry tomatoes - 150 g;
• pepper, salt.

Cooking technology:

1. Wash the spinach thoroughly and leave it in a colander to drain the water.
2. Heat the olive oil in a frying pan, lay out the plants and simmer for 3 minutes under the lid. Then we fry the product open until all the liquid has evaporated.
3. Chop the cooled spinach with a knife, season with salt and white pepper.
4. Grind homemade cottage cheese well in a bowl, add it to chopped spinach, add half of the grated Parmesan and mix the aromatic mass.
5. Next, we roll out the sheets of dough in a known way, lay out the portions of the filling and cover them with a thin layer. We cut out cute products and boil the food for no longer than 4 minutes.
6. In the meantime, fry the cherry tomatoes in butter. When the tomatoes burst in several places, put them in a dish with tender ravioli, pour over them with the remaining fat in the container and sprinkle with cheese chips.

Now we know how to make delicious spinach ravioli at home.

Cooking with fish filling

The divine aroma of the red fish dish enchants even its creators. It is no coincidence that Italians do not just eat food, but ceremoniously savor food, slowly tasting each dish and washing it down with a glass of noble wine.

Product set:

• fillet of salmon (salmon or trout) - 250 g;
• clove of garlic;
• dough - 300 g;
• fresh heavy cream - 120 ml;
• dill - 40 g.

In order for delicious ravioli to "take root" in your kitchen, and the manufacturing process to be a real pleasure, you must definitely get a pasta machine and molds for curly cutting of blanks.

Preparation:

1. As always, we knead a high-quality dough and leave it in the refrigerator. In the meantime, we will deal with the filling.
2. Finely chop the fish fillet and fry it until tender in a non-stick pan. Add chopped greens and a clove of garlic squeezed out with a press. Mix the filling components, heat slightly and move away from the fire.
3. We take out the dough and roll out two thin rectangles. Put the filling on one and cover it with the second layer. We cut out wonderful products and boil them until tender.

We serve a dish with fresh vegetables, complementing the meal with a glass of white wine. Why are we worse than the inhabitants of a sunny country?

Each ravioli recipe harmoniously complements the gastronomic flavor of Italian cuisine. Once you touch this bright kaleidoscope of various dishes, the desire to enjoy the taste of exquisite dishes will arise again and again.

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!