The most delicious ravioli. Ravioli - what is it, recipes for dough and filling. Combine the dough with the filling

Every Italian dish has its own flavor. Even ravioli recipes are so varied that you can surprise your loved ones with this dish almost every day! Unlike traditional dumplings, the dough of the product contains premium olive oil and eggs. Therefore, the finished dish has a golden color and rich taste.

Classic ravioli recipe with photo

Italian dumplings are made in square or triangular shapes. The dough is prepared according to the classic recipe! The filling can be anything: fish, meat, vegetable, cheese and even sweet! There are a lot of options for executing dishes. In original recipes, fresh spinach or herbs are added to the dough.

Ingredients:

• Flour – 3.5 cups;
• Eggs – 4 pieces;
• Olive oil – ½ cup;
• Salt to taste.

Method for preparing classic ravioli dough with step-by-step photos:

1. Sift flour into a bowl;
2. Make a hole in the middle, break eggs into it, add olive oil, a little salt;
3. Knead the dough well. It should be dense but elastic;
4. We form the dough into a ball, roll it up, wrap it in cling film and put it in the refrigerator to rest for a couple of hours;
5. Roll out the dough in the form of a loaf, cut off a layer and roll it out in a thin layer in the form of a square;
6. Arrange the filling in rows evenly spaced;
7. Cover with a second layer of dough;
8. Press the dough down from the sides and cut it into squares;
9. It is better to make the edge corrugated. To do this, you can use a special knife or simply press the dough with the tines of a fork.

The classic ravioli recipe is very simple. If you want to make the dish truly Italian, you should use cheese or salmon as a filling. The dough is kneaded according to the recipe indicated above.

How to cook ravioli with cheese

Ravioli is a type of pasta. Therefore, they pair perfectly with cheese. It is better to use hard cheese, but you can also work with curd varieties of the product. This dish will be more original if you add finely chopped spinach to the dough.

Ingredients:

• Cheese – 200 grams;
• Chicken yolks – 3 pieces;
• Sweeped 20% fat - 1 tablespoon;
• Cilantro - to taste.

Cooking method:

1. Grate the cheese on a coarse grater;
2. Mix cheese with sour cream, finely chopped herbs and egg yolks.

Original ravioli with salmon

Ravioli with red fish has a delicate taste. They are very filling, yet light. Therefore, they will be good for both lunch and dinner. The filling is very easy to prepare. It’s just important not to forget to add lemon juice, as it goes perfectly with fish.

Ingredients:

• Salmon – 200 grams;
• Lemon juice – 2 tablespoons;
• Basil – 1 bunch;
• Garlic – 1 clove;
• Red onion – 1 medium head;
• Olive oil – 1 tablespoon;
• Salt to taste.

Cooking method:

1. Chop the salmon into small pieces with a knife. It is better not to turn the fillet through a meat grinder to make the dish more juicy;
2. Finely chop the basil and red onion;
3. In a bowl, mix salmon, basil, onion, add 2 tablespoons of lemon juice, a spoonful of olive oil;
4. Squeeze a clove of garlic, add salt;
5. Knead the minced meat and leave for 15 minutes so that the ingredients can absorb each other’s aromas.

Sweet ravioli for dessert

Ravioli can also be a dessert dish if prepared with a sweet filling. At the same time, they are not boiled, but fried in boiling olive oil. Before serving, sprinkle the dish with powdered sugar or grated chocolate.

Ingredients:

• Ricotta cheese – 350 grams;
• Sugar – 2 tablespoons;
• Cinnamon – ¼ teaspoon;
• Zest of half a lemon;
• Black rum – 1 tablespoon. You can do without it if the dish is being prepared for children.

Cooking method:

1. Grate the lemon zest on a fine grater;
2. Mix all the components together;
3. The ravioli is dipped in boiling oil and fried until golden brown.

Ravioli is usually prepared in the oven, boiled, fried! There are many interesting fillings and cooking methods. Therefore, the dish will always be original and unusual!

You will need literally an hour of time to prepare amazing ravioli at home. Prepare the recipe with photos for dinner for two. If the company is larger, increase the proportions indicated below.

You need:

• 4 glasses;
• 3 eggs;
• 4-6 tbsp. l. olive oil;
• 2 tbsp. l. water;
• 200 gr. ground beef;
• 200 gr. minced pork;
• 5 cloves of garlic;
• 21 tsp. nutmeg;
• A pinch of ground pepper;
• 4 tbsp. l. spinach;
• 12 tbsp. l. grated Adyghe cheese;
• 12 tbsp. l. grated cheese;
• 50 gr. butter;
• 7-10 sprigs of parsley;
• 1 tbsp. l. chopped green onions.

How to cook:

1. Prepare a bowl in which it is convenient to knead the ravioli dough. Recipe with photos of step-by-step preparation, start with eggs. Break 2 eggs into a bowl, add salt, mix with a fork.
2. Add olive oil, stir.
3. Gradually add flour, knead the dough, adding a little water. Use cold water.
4. Form a homogeneous mass, knead it into a tight dough.
5. Wrap the ball in cling film and reserve the ravioli dough until you prepare the filling. The recipe includes ready-made minced pork and beef. Mix them, heat a frying pan with 2-3 tablespoons of olive oil.
6. Place the minced pork and beef in a frying pan and fry.
7. Peel the garlic, chop finely with a knife. Add chopped garlic to the minced meat. Lightly fry the contents of the pan.
8. Add salt, pepper, grated nutmeg, and mix the filling onto the ravioli. At home, the recipe with photos is prepared quite quickly. All processes are well known to any housewife.
9. Transfer the contents of the pan to a bowl and leave to cool slightly.
10. During this time, grate 2 types of cheese and measure the required amount.
11. Chop the spinach and add to the minced meat.
12. Add grated cheese, break 1 egg, mix the filling.
13. Divide the dough into 4 equal parts.
14. Using your hands, shape each ravioli piece into a rectangular shape. Recipe with photos step by step
15. then continue with shaping. Roll each part into a thin strip, about 10 cm wide.
16. Dust the surface with flour and lay out strips of dough. Place the filling on two of them in small portions. The distance between portions of the filling should be no more than 3-4 cm.
17. Cover the strips with fillings with other strips that are left without filling. Place the side of the ravioli dough that is not in contact with the flour sprinkled on the surface.
18. Press the dough around each portion of filling.
19. Divide the ravioli portions using a pastry cutter or whatever you are comfortable with. Cut so that the sides around the filling are 1 cm wide. Repeat the procedure with each strip.
20. Dust the ravioli with flour and leave to dry slightly.
21. Prepare the water for cooking: place a saucepan with about 1.5 liters. water.
22. Salt the water and bring to a boil.
23. Add 2 tbsp to boiling water. l. olive oil; discard all the ravioli. The recipe with photos of cooking step by step is simple. Boil until portions float to the surface.
24. Then drain in a colander or carefully remove with a slotted spoon.
25. While the ravioli is cooking, prepare the dressing. Heat the oil in a saucepan (50 g), add 2 tbsp. l. olive oil, 3 cloves garlic, finely chopped. Season with salt and add a pinch of ground pepper. Keep on the fire for just a minute, add chopped parsley, then green onions and turn off.
26. Place the ravioli in a deep bowl, pour over the prepared dressing, stir and serve hot.

If you do not eat meat products, prepare ravioli with mushrooms. The recipe with photos is very easy to prepare step by step. Use any mushrooms you have. Cooking is faster with champignons. It is important to properly prepare wild mushrooms before use.

You need:

• 300 gr. durum wheat flour;
• 3 eggs;
• 1.5 tbsp. l. sunflower oil;
• Salt pepper;
• 400 gr. mushrooms;
• 50 gr. butter;
• 100 gr. onions;
• 1 separate egg for brushing strips.

How to cook:

1. Knead the ravioli dough. The recipe is quick to prepare: sift the flour in a heap.
2. Make a hole and break the eggs into it. Season with salt and add sunflower oil.
3. Knead the dough. Knead on the counter for a few minutes or use a food machine.
4. Wrap the finished dough in film and leave it on the table.
5. For the filling, peel and wash the mushrooms. Boil (if wild) for 20 minutes or as long as required by the type of mushroom you are using.
6. Drain in a colander, then chop finely.
7. Peel the onion and cut into small cubes.
8. Fry the onions, add the mushrooms, fry the filling together on ravioli at home. The recipe with photos of mushrooms does not include spices. Add the ones you like. The best is salt, pepper, and a little ground bay leaf.
9. Transfer the filling to a plate and leave to cool.
10. Divide the ravioli dough into 2 equal parts. The recipe is prepared from thin dough, but the width of the strips should be about 8-10 cm.
11. In small mounds with even indentations, spread the filling along the entire length.
12. Break the egg into a bowl and beat it with a fork.
13. Using a pastry brush, brush the parts of the dough without the filling.
14. Place the second strip directly on top of the first.
15. Press the dough around the filling with your fingers and cut the ravioli into portions.

With soft cheese and herbs you get very tasty ravioli. The recipe with photos of step-by-step preparation is different from the previous ones. Here the portions will be fried in olive oil. You will definitely like the appetizing crust and tenderness of the cheese filling.

You will need:

• Dough for ravioli according to the first or second recipe;
• 150 gr. soft cheese;
• 500 gr. spinach;
• 1 tbsp. l. butter;
• 150 gr. onions;
• Nutmeg, pepper, salt to taste;
• Olive oil for frying.

How to cook:

1. Mix the ravioli dough according to the recipe above. Wrap the ball in film and place it on the table.
2. Cut the onion into small cubes.
3. Heat a frying pan with butter.
4. Place the onion in the oil and simmer until half cooked.
5. Chop the spinach and add to the onion.
6. Turn off the heat, add spices and cheese.
7. Transfer the filling to a bowl and start cutting the dough.
8. Divide into 2 equal parts. Roll out each thinly to a width of 8-10 cm.
9. Place a teaspoon of filling at 4cm intervals.

The idea of ​​mini dumplings arrived in Italy in the 19th century from China. It was there that the Italians tasted Chinese dumplings and brought home a culinary recipe that local chefs immediately fell in love with. We will tell you all the secrets of making ravioli.

The idea of ​​mini dumplings arrived in Italy in the 19th century from China. It was there that the Italians tasted Chinese dumplings and brought home a culinary recipe that local chefs immediately fell in love with. In Italy they began to prepare “dumplings” using their own ingredients. The first ravioli contained seafood, cheese and vegetables. We will tell you everything about making ravioli.

Preparing ravioli

Many people mistakenly believe that ravioli is an analogue of Russian dumplings or dumplings. But, unlike both of them, the Italian product has 3 features:

Ravioli fillings

Fillings for ravioli can be very different: vegetable, meat, mushroom, cheese, fish and seafood. Small, tender ravioli can also become a dessert dish if they are prepared with a sweet filling in the form of fruits or berries.

They say that residents of different regions of Italy make this dish with their own filling. So, in Liguria and Tuscany this type of pasta is common with seafood, and in Basilicata and Calabria you will be served vegetable ravioli with spices and herbs.

Cheese and spinach filling

Ravioli with spinach and cheese is perfect for healthy eating enthusiasts.

We prepare the filling from 500 grams of spinach leaves, 150 grams of cheese, one onion, a tablespoon of butter, nutmeg, salt and pepper to taste. We recommend using young cheese or young feta cheese so that the smell does not overwhelm the sweetish taste of spinach, which can be used fresh or frozen.

Diced onion must be simmered in oil for several minutes, then add chopped spinach and simmer for another 2 minutes. Remove the stewed vegetables from the heat, mix with grated cheese, add spices and salt to taste. Once the filling has cooled, you can fill the ravioli.

Orange-berry filling

For the filling you need to take 1 medium-sized orange, strawberries, blueberries, 80 grams of currants, ground cinnamon (1 teaspoon).

Peel the orange slices from the white membrane and finely chop. Mash the berries with a fork, drain the juice, and add orange and cinnamon to the resulting puree. You can add a pinch of starch for density. Ravioli with sweet filling is a great summer dessert!

How to cook ravioli

Minced meat for ravioli

300 g minced beef

1 onion

250 ml milk

2 slices of white bread

salt, pepper (to taste)

How to cook ravioli

Pour warm milk over the bread and knead it until smooth. Add chopped onion, egg, minced meat, salt and pepper. Knead until fluffy and homogeneous.

Finely chop the onion and garlic. Cut the chicken into pieces. Place the chopped onion, garlic and chicken in a blender and grind thoroughly.

Add the egg into the minced meat and mix thoroughly. Place the minced meat in a bowl, add shrimp and freshly ground black pepper.

Knead the dough with your hands and roll out thinly using a rolling pin. Make two layers. Spoon the minced meat onto one of the layers.

Cover the top with a second layer. Cut out ravioli with a cutter. Pinch the edges.

Cook in boiling water for 7-10 minutes.

Heat the sauce in a frying pan and place the ravioli in it. Finally, decorate the dish with herbs.

Pesto

Wash and dry basil leaves (50 g), place in a blender along with Parmesan cheese (50 g), 3 cloves of garlic, 4 tablespoons of pine nuts and puree until smooth. Salt the resulting mixture and stir in 200 ml of olive oil.

Bechamel

Melt 25 g of butter with 2 tablespoons of olive oil in a saucepan. Add 1 tablespoon flour and cook, stirring, 2 minutes. Continuing to stir, pour in 500 ml of milk in a thin stream, add salt to taste and cook for 5 minutes. In this sauce, ravioli can be baked in the oven at 200°C: sprinkle them with pieces of butter (25 g) and grated cheese (50 g Parmesan) and cook for 20-30 minutes, or until the cheese turns golden brown.

Bolognese

Grind half a kilo of beef in a meat grinder, place in a frying pan and fry for 10 minutes. Chop 1 clove of garlic, 1 onion, 2 carrots and 1 stalk of celery and fry in 3 tablespoons of olive oil in a saucepan for about 10 minutes.

Stir the vegetables with the minced meat, pour in 1 glass of red wine and cook until the smell of alcohol disappears, then add the pasta and 2 cans of canned tomatoes with juice. Mash the tomatoes with a spoon, bring to a boil, reduce heat, add 1 teaspoon of oregano, chopped basil (1 bunch) and cover with a lid. Cook the sauce for 2 hours, stirring, at the end add pepper to taste and salt.

Do you love Italian cuisine? Then prepare

Italian ravioli is often compared to the more familiar dumplings or dumplings. However, it seems to me that this is not entirely true. The dough, the filling, the molding – everything is different. And you can truly understand this difference only by preparing and tasting ravioli. I offer a classic recipe with a photo - it is ideal for acquaintance and first experience. For the ravioli dough, we will knead the egg dough with the addition of a small amount of olive oil to give it elasticity. The dough turns out to be quite stiff, but pliable, and working with it is not difficult at all. Ravioli can be filled with anything from meat, cheese and vegetables to fruit and chocolate. I suggest one of the most common options - filling with soft cream cheese (like ricotta) and spinach. Delicious! I have no doubt that once you try it, you will want to cook them again and again!

Dough ingredients:

• egg – 2 pcs.,
• yolk – 1 pc.,
• vegetable oil, olive – 1 tbsp. l.,
• salt – 1/4 tsp,
• flour – 200 g.

• spinach (I used frozen) – 200 g,
• any curd cheese – 200 g,
• yolk (if necessary) – 1 pc.,
• nutmeg - a pinch.

To submit:

• butter – 30 g,
• garlic – 1 clove,
• basil.

How to make ravioli with cheese and spinach

In a suitable sized bowl, first sift all the flour and add salt. Then we form a depression in the slide and introduce eggs and yolk into it.

Add olive oil, aromatic or refined – it doesn’t really matter. It doesn't give any flavor to the dough anyway.

When it becomes inconvenient to knead the dough with a fork, transfer the contents of the bowl to a flat surface and knead a stiff, elastic dough.

Working with such a test now will be extremely difficult - it is too steep. The dough needs to rest, so we hide it in cling film (bag) and put it aside while the filling is being prepared.

For the filling, prepare the spinach first. Fresh or frozen - it is prepared the same way: put the spinach in salted boiling water and boil for 3-5 minutes. Frozen spinach does not need to be thawed first.

Fill the boiled spinach with cold water, then place it in a sieve (colander) and thoroughly squeeze out the liquid. “Dehydrated” spinach, of course, doesn’t look very appetizing, but we don’t need extra moisture in the filling at all.

Mash the curd cheese into a homogeneous mass, then mix chopped spinach into this mass. Season the filling with a small amount of nutmeg and add the yolk. Salt is usually not required for the filling, but the ideal option here is to taste it.

The filling is ready.

Remove the dough from the film and begin to form the ravioli. Cut the dough ball into two or four pieces. Roll out one of the parts into a thin layer, preferably no more than 1 mm. We store the parts of the dough that we are not working with covered so that the dough does not dry out.

Then, at a distance of at least 1.5 cm from each other and from the edges, place mounds of filling on the layer. The size of the ravioli turns out to be quite large, somewhat like dumplings, so I scooped the filling with a heaped teaspoon. Coat the parts of the dough without filling with egg white (egg or just water).

Carefully cover the filling with the second rolled out layer of dough, press the dough tightly around the mounds of filling, releasing the air. You can secure the filling by pressing the dough into a small round shape so that the filling is inside the mold. In my photo, the diameter of the blue mold just fits the mound of filling.

Boil the formed ravioli, like dumplings or dumplings - let them boil in salted water for a couple of minutes after they float.

You can serve ravioli with any sauce you like (butter, tomato, etc.), grated cheese (usually Parmesan) or simply sprinkle with melted butter. I suggest this dressing option: melt a piece of butter in a frying pan, add to it a clove of garlic, passed through a press, and chopped basil. We heat all this for a couple of minutes, not allowing the oil to boil, after which you can season the ravioli with aromatic oil.

Bon appetit!

Ravioli is one of the most beloved dishes in Italy; they are prepared in any region of the country. Outwardly, they resemble the well-known dumplings or dumplings. But the technology of their preparation and serving are very different. Italians consider them a specific type of pasta, apparently because the percentage of dough in them is much greater than the filling.

This is a very tasty dish, which is filled with a wide variety of products. At the same time, the process of preparing it is very simple, especially if you stock up on a machine for making homemade noodles and a ravioli cutter.

So what is ravioli, how to make it correctly and how long should it be cooked, what filling is best to choose for the national Italian dish? Let's find out!

Short story

The dispute about the origin of these products remains unresolved to this day. Some historians believe that they came from China, others say this is impossible.

They claim that they are mentioned in ancient Italian writings that date back to the 13th century. However, the Italians' first visit to China took place a little later.

Properly prepared ravioli are characterized by a bright yellow color.. The fact is that the classic dough recipe for them only includes flour and water.

If the required proportions are observed, an elastic and soft product is obtained.. If the dough turns out to be somewhat dry, you can add a few more eggs to it, in addition to those indicated in the recipe.

And if, on the contrary, it seems watery, then you should mix flour into it. Store-bought eggs often have pale yolks.. In this case, you can add a little turmeric or carrot juice to the dough.

This product is not usually made like dumplings or dumplings. using small tortillas. In order to prepare them, they use the so-called “package” method. It consists in the fact that thin portions of the filling are evenly laid out on a large layer of dough, since the products must be flat.

Then another layer is laid on top, the spaces between future products are smeared with egg white or plain water and lightly pressed to mark the locations of the cuts.

Ravioli does not have a specific shape, everyone can prepare products to their own taste. They can look like a square, circle, rectangle, ellipse, semicircle, etc.

Using special molds or knives, they can be decorated with wavy edges. If there are no such devices, then you should simply push them through with a fork.

Traditions of eating in Italian

According to ancient Italian traditions, this dish is made only from flour, for the production of which durum wheat is used. At the same time, minced meat can be very diverse; meat, fish, vegetables, cheese, mushrooms, and herbs are used for it. If the product is prepared as a sweet dish, it is filled with fruits, berries and other suitable products.

The entire process of preparing ravioli is usually carried out in a cool room., periodically dipping your hands into a container of cold water. After modeling is completed, they can be boiled, fried or stewed in sauce.

How to cook at home: recipes

In different areas of Italy, different types of these flour products are preferred. Nevertheless, they are all tasty and original.

How to make dough for the product

The preparation of this culinary delight begins with dough..

In the future, while the filling is being prepared, the product will have time to reach readiness.

Ingredients:

• Durum wheat flour – 300 g;
• Eggs – 4 pcs;
• Olive oil – 2 tbsp. l.

How to cook: Combine all ingredients, add salt and mix well. Wrap the dough in cling film and leave it for an hour. After this time, the product should become dense, but at the same time acquire sufficient elasticity.

On the pages of our website you will also learn about the popular national dish of Italian cuisine!

How to cook classic with meat

Ingredients for ravioli with minced meat:

• Beef – 300 g;
• Pork – 200 g;
• Chicken fillet – 200 g;
• Onion (large) – 2 pcs;
• Italian herbs – 10 g.

Cooking method: Peel the onion, cut into large pieces and twist it together with the meat.

Salt the resulting minced meat, season with spices and mix thoroughly. If it turns out thick, you can add a small amount of broth or water to it.

Prepare ravioli at the rate of ½ tsp of filling for each piece. Boil them for 5 minutes and serve with any sauce of your choice.

With mushrooms

Filling ingredients:

• Mushrooms (fresh or frozen) – 500 g;
• Onion (large) – 2 pcs;
• Butter – 200 g;
• Cheese – 300 g.

Preparation method: Chop the mushrooms (white, champignons, oyster mushrooms) and onions thoroughly, fry in some butter, add salt and pepper and add half the grated cheese. If desired, you can grind the finished filling in a blender.

Boil the prepared products for several minutes in salted water, place on a dish, pour over the remaining butter and sprinkle with cheese. If desired, you can add chopped herbs.

With spinach

Filling ingredients:

• Spinach – 500 g;
• Onion (large) – 2 pcs;
• Cheese (sheep) – 300 g;
• Garlic (large) – 3 cloves;
• Parmesan – 100 g;
• Egg yolks – 3 pcs;
• Olive oil – 100 ml.

Components for refueling:

• Butter – 100 ml;
• Sage (fresh) – 100.

Cooking method: Heat olive oil in a deep frying pan and fry finely chopped onion and garlic in it. Add spinach cut into thin strips to the pan and simmer for about 5 minutes.

Add beaten yolks, grated Parmesan, salt to the cooled filling and mix well. Chop the sage and sauté lightly in butter, add cream. Boil the preparations until tender, arrange on plates and pour warm dressing over them.

With ricotta

Filling ingredients:

• Ricotta – 500 g;
• Onion (large) – 2 pcs;
• Eggs – 2 pcs;
• Sun-dried tomatoes – 300 g;
• Butter – 100 g;
• Pine nuts – 200 g;
• Basil (fresh) – 100 g.

How to make ravioli with ricotta: Melt the butter in a saucepan and sauté the chopped onion and pine nuts over low heat. Chop the tomatoes and basil, combine with beaten eggs and cooled onions and nuts. Boil the prepared products and serve with cream sauce.

And here is the recipe for ravioli with ricotta and spinach together:

With different types of cheese

Filling ingredients:

• Ricotta – 500 g;
• Sheep cheese – 300 g;
• Parmesan – 200 g;
• Eggs – 4 pieces;
• Basil (fresh) – 1 bunch.

Cooking method: Mix ricotta with sheep cheese and eggs, grind well and add grated Parmesan, finely chopped basil, salt and pepper to the mixture.

Fry the prepared pieces in any oil for about 5 minutes, distribute on a dish and pour in creamy sauce.

With fish and shrimp

Ingredients for minced meat:

• Fresh salmon (fillet) – 300 g;
• Smoked salmon – 100 g;
• Ricotta – 200 g;
• Shrimp (large) - 5 pcs;
• Egg yolks – 3 pcs;
• Onion (large) – 1 piece;
• Olive oil – 2 pcs;
• Garlic (large) – 3 cloves.

Cooking method: Heat olive oil in a large frying pan, add finely chopped onion, chopped garlic and fresh salmon, cut into small cubes, and lightly fry. Cool the mixture, add chopped shrimp, smoked fish, beaten yolks, season with salt and pepper.

For the sauce: Boil 300 milliliters of vegetable broth, add 200 milliliters of white wine and simmer on a warm stove for 10 minutes. After the time has passed, fill the mixture with 200 milliliters of cream and add 50 g of fresh, chopped saffron.

Place the boiled products in a deep dish and pour over the slightly cooled sauce.

Salad dish

Ingredients:

• Ravioli with minced meat – 300 g;
• Sun-dried tomatoes – 100 g;
• Lettuce leaves – 1 bunch;
• Onion (medium) -1 piece;
• Cheese – 100 g;
• Olives – 100 g.

For the sauce:

• Olive oil – 100 ml;
• Vinegar (wine) – 1 tbsp. l;
• Honey – 1 tsp;
• Cream - 50 ml;
• Parsley, green onions - 100 g each.

How to cook: Wash the lettuce leaves, dry them, tear them into pieces and place them on a dish. Cut sun-dried tomatoes into strips, onions into half rings, olives into small circles. Grind the cheese using a coarse grater. Boil the minced meat preparations in salted water for about 5 minutes, place them on a plate and cool slightly.

Mix all ingredients, distribute them on lettuce leaves and sprinkle with chopped parsley. Combine all the ingredients for the sauce, beat them well and pour the resulting dressing over the salad.

Finished products are seasoned with cheese, herbs or sauce, of which cream, cheese or pesto are considered the most famous.

A very interesting point is that these products can be served as a first course covered in broth, as a second course with different dressings, and as a dessert.

If they are prepared sweet, then cottage cheese and ricotta are mainly used for the filling., flavoring them with sugar, eggs and cinnamon. And they are served with fruit or berry sauces.

In the following video you will find a master class on how to prepare real Italian ravioli at home:

Ravioli is a fairly easy dish to prepare. It does not require a lot of time, but it turns out to be a very tasty dish. And thanks to the variety of fillings and serving options, they can always appear on the table in a completely new form.

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What first 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 creativity 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 after trying at least a small part of the rich selection of dishes filled with the 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 interest in ravioli? The fact is that everyone has tried one or another version of this dish. Surely you have already prepared pasta, dumplings and dumplings with many delicious fillings, and now try making ravioli. Some call them Italian dumplings, others believe that they are similar to dumplings, and still others are sure that they are a type of pasta. All these opinions agree that ravioli is a dish made of thin dough with a wide variety of fillings. The filling can be anything - meat, seafood, cream cheese or vegetables. From a main dish, ravioli can easily turn into a delicious dessert, you just have to make it sweet filling of fruits, berries or chocolate.

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

How is ravioli different from the dumplings and dumplings we are used to? First of all, the form. Ravioli is molded in the form of square pillows, in the form of crescents, triangles and circles. They also differ in the method of preparation and serving. So, ravioli cannot be prepared for future use; it is a dish that must be eaten immediately after it is prepared. The fact is that freshness can be called a distinctive feature of Italian cuisine, which is why the freshest products are used to prepare ravioli, which you need to have time to eat quickly. You can prepare ravioli by boiling them, frying them in a frying pan or deep-frying them. Boiled ravioli can be used as an independent dish, served with olives or some kind of hot sauce. Fried or deep-fried ravioli are served with pureed soups and broths, carefully ensuring that the taste of their filling complements and matches the main dish.

If you decide to make ravioli, you should start with the dough, because only fresh dough makes the most delicious ravioli. Prepare the kitchen, because the room where the ravioli is being 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 the flour until you get a homogeneous mass. Place the resulting mixture on a large cutting board sprinkled with flour and begin kneading the dough for 10-15 minutes. In general, to make a good dough, you need to have good physical strength, so it is better to entrust this responsible task to the powers that be, i.e. men. When the dough is ready, wrap it in film and leave it in the refrigerator for about 20 minutes. This time will be needed to prepare the most delicious filling.

You can prepare the filling that you like best, for example, from ricotta and champignons, from spinach and cottage cheese, from chicken with celery or from 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:
Wash the champignons, dry and finely chop. Peel and chop the garlic clove. Heat a little 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. Beat the ricotta until creamy, add grated Parmesan and parsley, mix thoroughly and combine the resulting mixture with the mushrooms.

Spinach and cottage cheese filling

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

Preparation:
Place a pan 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.

Preparation:
Cut the chicken fillet into small pieces and grind in a blender. Celery rinse thoroughly, cut on both sides and also grind 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 into slices and remove all films, the remaining pulp is fine cut. Rinse and dry the berries, place in a bowl and mash with a fork, add orange pulp and a teaspoon of cinnamon, mix thoroughly.

When the filling is ready, you can remove the dough from the refrigerator. Now you will 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 out. 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 you begin to lay out the filling. Now put the filling on one of the layers of dough in small slides at an equal distance, for example 5 centimeters, and cover everything with a second layer of dough. Depending on the shape of ravioli you want, cut the dough into squares with a knife or cut out circles using 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. Provençal 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 version of preparing ravioli that Provence offers can also be called “lazy”, because this dish is prepared without dough.

Provençal 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:
Wash the spinach thoroughly, cut off its stems and boil the leaves in salted water for 10 minutes, then drain them in a colander and grind 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. Place a pan of salted water on the fire and add a little olive oil. Wait for the water to boil, pour flour into a plate, roll the resulting filling into small dense balls, roll them in flour and place in boiling water. Cook for 5-10 minutes.

Instead of traditionally making dumplings in a narrow family circle, try making ravioli - the national dish of aromatic Italian cuisine. Add a little variety by diluting the usual minced meat with vegetables, cheese and herbs. Get inspired by the Italian idea that cooking is an art, and every cook is a talented creator, and you will definitely get the most delicious, most original and aromatic ravioli!

Alena Karamzina

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