The dish that we call dumplings actually exists in different cuisines of the world, and, interestingly, under completely different names. However, do not rush to conclusions - the difference between them is not only in the names. In this article we will talk about the preparation and features of Italian dumplings - ravioli.

There are many different types of dumplings in the world - Georgian khinkali, Asian manti, Chinese jiaozi, Buryat poses, Mari podkogylo, Armenian boraks, Jewish kreplach, Azerbaijani dushpars and, finally, Italian ravioli. Each species deserves special attention, since it has its own characteristics, traditions and subtleties of making dumplings depending on the region or country. Ravioli has its own characteristics.

Ravioli are popular in all regions of Italy, they are loved there as well as pizza, pasta, spaghetti and other world-famous dishes of this wonderful cuisine. It is believed that the recipe for this dish was brought by Marco Polo, an Italian traveler who visited China, where he was captivated by a dish called huntong in the Sichuan region. But no one knows how the current name of the dish brought from China - ravioli - appeared.

The differences between ravioli and dumplings, dumplings and other types of dumplings from different cuisines of the world are as follows.

• First of all, ravioli is a universal dish, referring to both the second and desserts, it all depends on the filling, which can be absolutely anything. Italians cook ravioli even with chocolate!
• Second: the shape of ravioli - they are molded in the form of triangles, circles, crescents or squares. Their sizes can be from miniature to very impressive.
• Method of preparation: ravioli can be boiled, fried, deep-fried.
• Italians never prepare ravioli for the future, because. one of the distinguishing features of this cuisine is the freshness of the products and the serving of dishes immediately after preparation.
• Boiled ravioli is served as an independent dish with olives and various spicy sauces.
• Fried ravioli are put into broths and pureed soups, while the taste of the filling should match and complement the taste of the main dish.
• The dough for ravioli is rolled out very thinly - no thicker than 1mm. Olive oil is added to it during cooking.
• Ravioli are formed differently: the dough is rolled out into 2 equal layers, the filling is placed on one at a distance, the gaps between the hills of the filling are smeared with a beaten egg, then the second layer of dough with the filling is covered on top and pressed in places where there is no filling. Next, the dough is cut into ravioli of the desired shape with a knife.

Interestingly, the Italians themselves consider ravioli one of the types of pasta.

As you can see, ravioli have a lot of cooking features, but, nevertheless, it is not difficult to cook them. Let's try.

Ravioli recipe (with the right ravioli dough recipe)

You will need: dough - 200 g of durum wheat flour, 2 eggs, 1 tbsp. olive oil, salt to taste, filling - 250g fresh champignons, 50g butter, 1 onion and an egg.

How to cook ravioli with mushrooms. Sift flour into a deep bowl, make a hole in the center, beat in 2 eggs, pour in oil, salt, beat this mixture and gradually mix it with flour until smooth. Put the dough on a cutting board powdered with flour, knead for 10-15 minutes, wrap the finished dough with cling film and put it in the cold for 20 minutes. For the filling, finely chop the mushrooms and onions, melt the butter in a frying pan, fry until the liquid evaporates, let cool, pepper and salt. Roll out the dough into two identical thin rectangular layers. Put the filling on one, grease the empty parts with a beaten egg, cover with a second layer of dough, press down. Cut the ravioli into desired shape with a knife. Bring water to a boil in a saucepan, lower the finished ravioli, cook in salted water after surfacing for 10 minutes. Serve with sauce to taste.

The room where the ravioli is prepared should be cool - this is the Italian tradition. You need to knead the dough only with cold hands: to do this, periodically moisten them with cold water and wipe dry, then continue kneading.

Features of preparing dough for ravioli

Like our dumplings, ravioli can be cooked on different types of dough - it all depends on your taste.

• If desired, water can also be added to the dough, if you add, then this should be done along with the eggs.
• You can also exclude eggs from the dough recipe, in this case, 105 ml of water and 35 ml of olive oil are taken for 200 g of flour, salt is also to taste.
• If both water and eggs are used, the proportions are as follows: 600-750g flour, 2 eggs and 1 yolk, 180ml warm water, 2-3 tbsp. olive oil, 1.5 tsp. salt (the amount of flour depends on how much the dough takes - from 600 to 750g, use 600g first, and then, if necessary, add more flour during kneading).

With whatever ingredients you prepare the dough for ravioli, it should be dense, elastic, and easy to roll out.

To make your ravioli beautiful, you can use special ravioli molds to form them with scalloped edges of various shapes.

Fillings for ravioli

The fillings for Italian ravioli can be quite varied, but the dough recipe may depend on their type. As a rule, the dough recipe differs depending on whether the ravioli is prepared as a main course or as a dessert course. Let's take a recipe for chocolate ravioli as an example.

chocolate ravioli recipe

You will need: 1.5 cups flour, 3 large eggs, ¼ cup cocoa powder, 2 tbsp. sugar, cream, grated milk chocolate, salt, filling - 180 g of milk chocolate, 3 cups of cottage cheese, 1 egg.

How to make chocolate ravioli. Mix flour with sugar, salt, cocoa, beat in eggs, knead the dough until smooth, wrapping, leave for half an hour. Melt the chocolate for the filling in a water bath, mix with the egg and cottage cheese. Divide the dough in half, roll out into rectangles, sprinkle the work surface with flour, cover with a damp towel, then remove it and put the filling on one layer at a distance of 4 cm between the hills, grease the surface of the dough without filling with a beaten egg. Cover the dough with the filling with the second layer, press down, cut out the ravioli with a knife or molds. Place the ravioli on a floured bowl, cover and let stand for 1 hour. Next, boil the ravioli in boiling water, serve with grated chocolate and whipped cream.

Ravioli can be prepared according to the first recipe in unsweetened variations also with spinach and cottage cheese, chicken and petiole celery, meat and onions, etc., in the sweet according to the second recipe (cocoa can be removed) - with berries and orange with cinnamon, ricotta cheese, oranges and candied fruits, cottage cheese and fruits. Taste and enjoy one of the best Italian cuisine with the whole family!

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 includes extra virgin 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 a square or triangular shape. According to the classic recipe, it is the dough that is being prepared! The filling can be anything: fish, meat, vegetable, cheese and even sweet! Plenty of food options. In the original recipes, fresh spinach or greens are added to the dough.

Ingredients:

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

How to make classic ravioli dough with step by step photos:

1. Sift flour into a bowl;
2. We make a depression in the middle, break eggs into it, add olive oil, a little salt;
3. Knead the dough well. It should be tight, but elastic;
4. We form a ball from the dough, which we roll up, wrap with cling film and send it to rest for a couple of hours in the refrigerator;
5. We roll out the dough in the form of a loaf, cut off the layer and roll it out in a thin layer in the form of a square;
6. We lay out the filling in rows with equal intervals from each other;
7. Cover with the second layer of dough;
8. We press the dough from the sides and cut it into squares;
9. The edge is better to make corrugated. To do this, you can use a special knife or simply press down the dough with the cloves of a fork.

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

How to cook ravioli with cheese

Ravioli are a type of pasta. Therefore, they are ideally combined with cheese. It is better to use hard cheese, but you can work with cottage cheese varieties of the product. This dish will be more original if finely chopped spinach is added to the dough.

Ingredients:

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

Cooking method:

1. We rub 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 have a delicate taste. They are very filling yet light. Therefore, they will be good for both lunch and dinner. The preparation is very simple. It is only important not to forget to add lemon juice, as it goes well 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. Cut 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, knead the 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 be saturated with each other's aromas.

Sweet ravioli for dessert

Ravioli can also be a dessert dish if they are cooked with a sweet filling. However, they are not boiled, but fried in boiling olive oil. Before serving, the dish is sprinkled 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 prepared for children.

Cooking method:

1. Rub the lemon zest on a fine grater;
2. We mix all the components together;
3. Ravioli are dipped in boiling oil and fried until golden brown.

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

It will take you literally an hour to cook amazing ravioli at home. Prepare a recipe with a photo for dinner for two. If the company is larger, increase the proportions shown below.

You need:

• 4 glasses;
• 3 eggs;
• 4-6 art. 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 st. l. grated Adyghe cheese;
• 12 st. l. grated cheese;
• 50 gr. butter;
• 7-10 sprigs of parsley;
• 1 st. l. chopped green onion.

How to cook:

1. Prepare a bowl in which it is convenient to knead the dough for ravioli. Recipe with step-by-step cooking photo, start with eggs. Break 2 eggs into a bowl, add salt, mix with a fork.
2. Add olive oil, stir.
3. Gradually introduce flour, knead the dough, adding a little water. Use cold water.
4. Form a homogeneous mass, knead a tight dough out of it.
5. Wrap the ball with cling film, leave the dough for the ravioli before preparing the filling. The recipe includes ready-made minced pork and beef. Mix them, heat the pan with 2-3 tablespoons of olive oil.
6. Put the pork and ground beef in the pan, fry.
7. Peel the garlic, cut finely with a knife. Add minced garlic to minced meat. Lightly fry the contents of the pan.
8. Salt, add pepper, grated nutmeg, mix the stuffing on the ravioli. At home, a recipe with a photo is prepared quite quickly. All processes are well known to any hostess.
9. Transfer the contents of the pan to a bowl and let cool slightly.
10. With this time, grate 2 types of cheese, measure out the right amount.
11. Chop spinach, add to minced meat.
12. Add grated cheese, break 1 egg, mix the stuffing.
13. Divide the dough into 4 equal parts.
14. Using your hands, shape each portion of the ravioli into a rectangular shape. Recipe with photo step by step
15. then proceed with shaping the shape. Roll out each piece into a thin strip about 10 cm wide.
16. Sprinkle the surface with flour, lay out the strips of dough. Put the filling in small portions on two of them. 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 were left without filling. Apply the side of the ravioli dough that hasn't come into contact with the flour dusted on the surface.
18. Press the dough around each portion of the filling.
19. Divide the portions of the ravioli with a pastry cutter or whatever works best for you. Cut so that the sides around the filling are 1 cm wide. Repeat the procedure for each strip.
20. Sprinkle the ravioli with flour, leave to dry slightly.
21. Prepare water for boiling: put a pot with about 1.5 liters of water. water.
22. Salt the water, bring to a boil.
23. Add 2 tbsp to boiling water. l. olive oil, throw in all the ravioli. The recipe with step-by-step cooking photos 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 cooks, prepare the dressing. Heat the oil in a saucepan (50 gr.), Add 2 tbsp. l. olive oil, 3 garlic cloves finely chopped. Salt, add a pinch of ground pepper. Hold on fire for literally a minute, add chopped parsley, then green onions and turn it off.
26. Transfer the ravioli to a deep bowl, pour over the prepared dressing, stir and serve hot.

If you do not eat meat products, cook ravioli with mushrooms. The recipe with photos is very easy to prepare step by step. Mushrooms use any that are. Mushrooms cook faster. Wild mushrooms are important to properly prepare before use.

You need:

• 300 gr. durum wheat flour;
• 3 eggs;
• 1.5 st. l. sunflower oil;
• Salt pepper;
• 400 gr. mushrooms;
• 50 gr. butter;
• 100 gr. onion;
• 1 separate egg for greasing the strips.

How to cook:

1. Knead the dough for the ravioli. The recipe is prepared quickly: sift the flour with a slide.
2. Make a well and crack the eggs into it. Salt, add sunflower oil.
3. Knead the dough. Knead on the counter for a few minutes or use a kitchen machine.
4. Wrap the finished dough with a film, leave it on the table.
5. For the filling, clean and wash the mushrooms. Boil (if wild) for 20 minutes, or as long as the type of mushroom you are using requires.
6. Drain in a colander, then chop finely.
7. Peel the onion, cut into small cubes.
8. Fry the onion, add the mushrooms, fry the stuffing on the ravioli together at home. The mushroom photo recipe does not include spices. Add the ones you like. Salt, pepper, a little ground bay leaf are best.
9. Transfer the filling to a plate, leave to cool.
10. Divide the ravioli dough into 2 equal parts. The recipe is made from thin dough, but the width of the strips should be about 8-10 cm.
11. Spread the filling along the entire length in small slides with a uniform indent.
12. Break the egg into a bowl, beat it with a fork.
13. With a pastry brush, brush the unfilled portions of the dough.
14. Lay the second strip directly on top of the first.
15. Press the dough with your fingers around the filling, cut the ravioli into portions.

With soft cheese and greens, very tasty ravioli are obtained. The recipe with step-by-step cooking photos is different from the previous ones. Here 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 st. l. butter;
• 150 gr. onion;
• Nutmeg, pepper, salt to taste;
• Olive oil for frying.

How to cook:

1. Knead the dough for the ravioli according to the recipe above. Wrap the ball with foil, put it on the table.
2. Cut the onion into small cubes.
3. Heat up a skillet with butter.
4. Put the onion in the oil, simmer until half cooked.
5. Chop spinach, add to onion.
6. Turn off heat, add spices and cheese.
7. Transfer the filling to a bowl, take care of cutting the dough.
8. Divide into 2 equal parts. Roll out thinly each with a width of 8-10 cm.
9. Drop a teaspoon of the filling at 4cm intervals.

Shaped like a rosebud. Traditionally cooked with meat, vegetables and cheese. Interestingly, in Italy, tortellini are made from dough of different colors: yellow, green or red. An unusual shade is given to it by natural additives, for example, spinach juice or tomato. Recipes for tortellini stuffed with meat, ricotta and prosciutto with parmesan are presented in our article. Step by step we will dwell on how to knead and roll out the dough for this type of pasta, as well as dumplings and dumplings.

How to cook tortellini with meat: ingredients

At first glance, the products prepared according to the recipe below strongly resemble dumplings, or rather, dumplings, which are prepared both in Russia and in other countries. But this is a misleading notion. 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 more dense, as for the real pasta.

To knead the dough for tortellini, you need to prepare the following products according to the list:

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

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

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

Dough for tortellini

Real pasta in Italy is prepared 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 in the cooking process will be as follows:

1. Sift wheat flour and semolina on a clean horizontal surface of the table.
2. Make a funnel in the center with your fingers and crack 3 eggs into it. Their required amount is easy to calculate - 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 with your hands, knead the dough. At first it will be liquid, and after 10 minutes it will become tight and homogeneous.
5. Wrap the dough in cling film and set aside for 30 minutes. Before proceeding with further work, you need to give him a "rest".

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

As with Russian vareniki, Italian dumplings are made with pre-fried rather than raw meat. In general, various meat, vegetable and cheese fillings are used in various tortellini recipes. The preparation of 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 minced meat and finely chopped garlic in a roast of onions and carrots. Fry for about 15 minutes. At the end of cooking, add salt and pepper.
3. Cool the filling, and then additionally pass through a meat grinder to make it more tender and homogeneous.
4. Cheese grate on a fine grater.
5. Finely chop the greens with a knife.
6. Add cheese and fresh herbs to the filling. Mix mince.
7. Separate a small piece from the dough. Roll it out thinly with a rolling pin or with a pasta machine 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 the 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, blind 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 cooked in plenty of water. How to cook tortellini:

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

This filling is considered traditional for many Italian dishes: both for ravioli and open pies. Tortellini with ricotta cheese and spinach are juicy and tender. Well, cooking them is quite easy:

1. Knead the dough for tortellini according to the recipe above. In the meantime, it "rests" on the table, you can safely do the filling.
2. Spinach (600 g) put in a colander, rinse under running water. If necessary, separate the leaves from the twigs.
3. Plunge the spinach into a pot of simmering water for 2 minutes, then transfer it to a bowl of ice. When the leaves have cooled, squeeze them well with your hands and finely chop 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. Shape the dumplings into a triangle. Boil in salted water until they float.

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

Tortellini with prosciutto and parmesan

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

Tortellini with Prosciutto and Parmesan Cheese are prepared as follows:

1. Knead the dough from 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 of prosciutto into small pieces and put 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. Salt is not needed.
3. Fill the dough cut into squares with a mixture of greens, prosciutto and parmesan. Blind 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, fry in olive oil, first chopped onion, then minced meat (300 g). After 5 minutes, add garlic, sweet paprika (2 tsp), soy sauce (2 tbsp). Fry the ingredients until minced meat is ready.
2. Blind tortellini stuffed with minced meat. Knead the dough from 100 flour, 1 egg and a pinch of salt.
3. Heat up 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 to it.
4. After 5 minutes, add the tortellini to the soup. According to the recipe, they should be boiled for 7 minutes.
5. Add 100 g of pure spinach leaves (fresh or frozen) to the soup. Cook for another 5 minutes. Before serving, let the soup steep for 10 minutes.

Today we delve into the treasure trove 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 many-sided pasta with various fillings has fundamental differences from our Russian favorites.

The thinnest dough for ravioli is the main component of the unique dish, which provided the dish with a brilliant worldwide success.

Composition of products:

• 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 room 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 oil, drinking water and salt. We sift the flour on the table (we leave 50 g for the further process), we form a hill out of it. Make a small well and pour in the egg mixture.
2. Now we proceed to the most time-consuming stage - kneading a very elastic, soft dough that does not stick to the palms. This is where truly masculine strength and gentle female 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 final product is, the thinner and tastier the ravioli shell will be.
4. We wrap the dough in a film, keep it in the refrigerator for half an hour, where it will cool down and “rest” from our manipulations.
5. We spread the bun on the table and roll out two as thin sheets as possible. Of course, if in our arsenal there is a food processor with a nozzle special for dough, this will greatly facilitate the work.
6. So, when you can read a book through a thin layer, put a pre-prepared filling on it, leaving some distance between servings. There must be as much product placed as there is dough for each product! We process the edges of the future dish with protein or water.
7. We 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 in order to give a more aesthetic appearance, we press the edges of the products with the prongs of the fork.
8. Boil food in salted water with the addition of vegetable oil.

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

With ricotta and spinach

The presented recipe of the dish 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;
• bulbs - 2 pcs.;
• butter - 100 g;
• ricotta cheese - 400 g;
• spinach - 1 kg;
• garlic cloves - 3 pcs.;
• tomatoes - 2 pcs.;
• salt pepper.

Cooking order:

1. We knead the dough, guided by a traditional Italian recipe.
2. Wash spinach well, pat dry with paper towels and finely chop. Add a little water, salt and spices, simmer over low heat in a closed form. Drain the liquid, put the greens in a colander, squeeze lightly and chop with a knife.
3. Chop the peeled onion into cubes and fry in a pan with butter.
4. We place both blanks in a bowl, attach pieces of cheese and mix thoroughly.
5. We roll out two thin layers, spread on one of them in portions of 1 tsp. cooled stuffing. 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, we make a classic sauce. Finely chop the peeled and seeded tomatoes, fry in olive oil until smooth. Add pepper, salt, chopped garlic and a mixture of Provence herbs. We mix the fragrant composition well.

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

Ravioli with mushrooms

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

List of ingredients:

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

Cooking features:

1. We make a batch of elastic dough, send it to the refrigerator for 30 minutes, but for now we are engaged in the filling.
2. We wash the mushrooms, blot them with napkins and finely chop. We chop the peeled onion, lightly simmer it in oil, and then spread the mushrooms to it. Fry the ingredients of the dish until the mushroom juice completely evaporates 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. We cover it with a second layer, process the edges with egg white and cut out square ravioli.
4. Boil the dish in slightly 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 will be ready.

Unfortunately, it is practically impossible to freeze semi-finished products at home, since this requires a “shock” treatment of the product at t -40 ° C.

So do not cook an Italian dish for the future.

Serve ravioli with mushrooms accompanied by vegetables.

With minced chicken

Italian pasta stuffed with poultry meat is distinguished by its special juiciness. At the same time, tender ravioli can not only be boiled, but also appetizingly baked.

Required products:

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

Cooking method:

1. We knead the dough in a familiar way and leave it for half an hour in the refrigerator.
2. We clean the chicken fillet from the films, divide it into parts, which we immediately chop in a home processor.
3. We release the onion from the husk, chop it into small pieces and fry in butter with diced pepper (we remove the seeds).
4. Add minced chicken to the pan with vegetables and continue cooking until the liquid released by the meat component has completely evaporated. We attach shavings of grated cheese, mix the filling and turn off the fire.
5. Roll out the dough into a thin sheet in the shape of a wide rectangle. We spread a layer of the 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. We cut out the products with a glass, put them in a baking dish, sprinkle with shavings of grated cheese and send them to the oven (180 ° C) for 5 minutes.

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 components of the filling.

Composition of ingredients:

• 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;
• breadcrumbs - 50 g.

Cooking method:

1. We make a batch of elastic dough and send it to “rest” in the refrigerator.
2. We clean the meat from tendons and films, divide it into small parts, 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 we put finely chopped ham, shavings of grated cheese, egg, pepper and salt, chopped parsley and nutmeg into it.
5. Roll out two thin layers of dough. We lay out portions of minced meat on one, cover it with a second sheet and cut out identical products with a curly knife. Boil for 7 minutes in salted water.

Serve hot ravioli with meat, flavoring them with butter.

Cheese stuffed

A classic dish prepared with a cheese product filling will not only delight you with its unique taste, but also provide the body with a significant portion of calcium.

Grocery list:

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

For the sauce you need:

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

Meal preparation:

1. We use the classic recipe for kneading dough, form it into a ball, wrap it in a film and leave it in the refrigerator for half an hour.
2. We rub two types of cheese into the bowl, drive in the egg, salt and pepper the products, mix them thoroughly.
3. Roll out one piece of dough thinly into a square. We leave the other half in the film so that it does not dry out. With a dessert spoon, lay out the cheese composition, retreating about 4 cm from each serving.
4. We roll out the second layer, cover the placed filling with it and lightly press the free distance between the “slides”, removing excess air.
5. We 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 with a slotted spoon and put them in a preheated ceramic dish.
6. We put the container on a hot stove, squeeze a clove of garlic into it through a press, pour in fresh cream and sprinkle the dish with shavings of grated Parmesan.

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

How to cook ravioli with spinach?

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

List of components:

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

Cooking technology:

1. Thoroughly wash the spinach and leave in a colander to drain the water.
2. Heat the olive oil in a frying pan, spread the plants and simmer for 3 minutes under the lid. Then fry the product in the open state until all the liquid has evaporated.
3. We chop the cooled spinach with a knife, season with salt and white pepper.
4. We rub homemade cottage cheese well in a bowl, add it to chopped spinach, add half of the composition of grated Parmesan and mix the fragrant mass.
5. Next, we roll out sheets of dough in a known way, lay out 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 fat remaining in the container and sprinkle with cheese chips.

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

Cooking with fish stuffing

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

Product set:

• salmon fillet (salmon or trout) - 250 g;
• clove of garlic;
• dough - 300 g;
• fresh fat 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 figured cutting of blanks.

Cooking:

1. As always, we make a batch of high-quality dough and leave it in the refrigerator. In the meantime, let's deal with the filling.
2. Finely chop the fish fillet and fry it until cooked in a non-stick frying pan. Add chopped greens and a pressed clove of garlic. Mix the ingredients of the filling, heat slightly and move away from the fire.
3. Take out the dough and roll out two thin rectangles. We spread the filling on one and cover it with a second layer. We cut out wonderful products and boil them until cooked.

We serve the 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. It is worth touching this bright kaleidoscope of various dishes once, and the desire to enjoy the taste of gourmet dishes will arise again and again.

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 prongs 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.