How to cook Italian ravioli with filling
Ravioli pasta is one of the pasta options and belongs to the traditional cuisine of Italy, the birthplace of spaghetti and pizza. They are made from dense, thinly rolled dough and the most unusual fillings.
The classic filler is spinach with parmesan and ricotta (Italian dairy product). In addition, fish, seafood (anchovies, shrimps), parsley with chicken eggs, mushrooms, cottage cheese, pork belly with lentils, pumpkin and nutmeg, less often twisted poultry or beef, are used as minced meat.
Ravioli with greens is eaten during fasting days. Even if you wish, they easily turn into a delicious sweet and are served as a delicious dessert with honey, chocolate, fruit or berries inside.
All sorts of combinations of products give rise to new tastes, which undoubtedly attracts the attention of gourmets.
They act as a separate dish and are always used with all sorts of sauces, which are so popular in Italy. Spicy gravy, based on tomatoes or cream — their great variety of options!
But salted or spicy ravioli, fried in vegetable oil, you can add directly to the soup or eat a bit of sugar.
Ravioli — foreign «relatives» of our dumplings and dumplings, which are distinguished by a certain sophistication inherent in all Italian dishes. Make this dish at home. Perhaps, for starters, it is worth trying the usual fillings, for example, with meat, mushrooms, cheese or fish.
But the main thing in this dish is still its foundation, that is, the dough. Pay due attention to this, then the result will not disappoint you!
The process of creating a universal test for ravioli
Any hostess always wants to get as close as possible to the original dish. So that your creation is not just delicious, but caused a sensation, carefully follow all the tips.
Although the flour base for ravioli is slightly different from the dumplings, there is nothing difficult in its batch. Unless it takes a little diligence and perseverance, so that the workpiece comes out with the right consistency, is moderately tight and “mobile”. Knead the dough with force, about 15 minutes.
Ravioli are made differently, sometimes they are turned on in water and take products in the following ratio: 200 grams of flour, 105 ml of water, 35 ml of olive oil, and salt.
And you can try this version: 2 eggs, 180 ml of water, 2 tbsp. spoons of olive oil, 1.5 tsp of salt, and flour need about 750 grams. (control the volume of flour yourself, do not pour out all at once). Egg dough is considered the most popular for ravioli.
- Wheat flour — 200 grams;
- Chicken eggs — 2 pcs .;
- Olive oil — 1 tbsp. spoon;
- A pinch of salt.
Carefully knead it with your hands, periodically beat off on the table. Do not forget that the dough must be placed in a bag and closed in a dark cool for 20 minutes. After this «rest», divide the dough in half. Arm yourself with a rolling pin and thinly roll both parts. While working with one piece, the second is better to hide under a cup so as not to dry.
The thickness of the resulting sheets should be no more than one millimeter. If you have a kitchen appliance noodle cutter, then you can easily cope with this matter.
The final stage of preparation is the creation of the products themselves, whose name is ravioli. Spread the filler onto one of the rolled dough pieces, spreading it out in portions with a spoon at intervals.
From above, lower the second sheet of dough and press empty spaces with your fingers, cut. Be sure to control the cooking. Products may burst during cooking, so do not make the fire too strong. They boil for about 10 minutes, roast — 3-5 minutes.
The combination of meat filling and dough, of course, is similar to our native dumplings. But try to make this dish with a different approach, perhaps you will discover new facets of its taste.
Be sure to cook your own sauce, because it is an integral part of such a dish, as ravioli! For the simplest need such products:
- Tomatoes — 4 pcs .;
- Onions — 1 pc .;
- Garlic — 1 clove;
- Salt, pepper — to taste;
- Basil — pinch;
- Sugar — 1/3 tsp.
Knead the dough and put it in the cold “to rest”, let it lie for at least 20 minutes.
Take care of the ravioli content. Finely chop the onion, fry in vegetable oil and add it to the twisted meat.
There also send salt, spices, chopped garlic, stir. Take the dough, divide into two parts and roll each into thin sheets.
Spread the mince evenly so that there is equal distance between them, then cover with the remaining dough.
Make ravioli and boil them in salted water until tender.
For cooking sauce requires a large skillet. Put peeled, ground tomatoes, fried onions and sugar into it.
Simmer for 7 minutes, stirring regularly. Then add salt and pepper and basil. Do not remove the sauce from the heat for another 5-7 minutes. It will be softer if rubbed with an immersion blender.
And here, meat ravioli with tomato gravy are ready!
Such a filler as cheese will give pasta a soft, pleasant taste. Buy the solid variety you love the most. Italians choose mainly types of cheese such as parmesan and ricotta.
Prepare a universal dough from flour, eggs and butter (described above), and for the filler you will need:
- Sour cream — 1 tbsp. spoon;
- Chicken egg yolks — 3 pcs .;
- Cheese — 200 gr .;
- Nutmeg, pepper and parsley — to taste.
In a deep bowl, mix the grated chopped cheese and all the other ingredients. Form ravioli with cheese and cook for 8-10 minutes. They can be eaten by watering with melted butter or tucked in with grated cheese of another sort.
Small envelopes of dough with mushrooms, dressed with cheese and creamy sauce, are a true delicious! For this dish will suit both mushrooms, and oyster mushrooms or wild mushrooms.
Products for the test:
- 120 ml of water;
- 400 gr. flour;
- 2 eggs;
- 50 ml of olive oil;
- ½ tsp salt;
- 500 gr. mushrooms;
- 2 eggs;
- ½ tsp salt;
- 1 onion;
- Cooking oil for frying;
- Black pepper.
Pour water into the dishes, send all the rest to it. Little by little, add flour, knead, make a dense shiny mass without lumps. Let the dough stand for a while, and in the meantime, fry the onions and mushrooms in the vegetable oil, let the mixture cool.
To this mixture add eggs, salt and pepper, mix thoroughly. Then roll the dough into a large thin cake, place the filling and gently close the second layer of dough. Cut out flour products and bring them to readiness.
Decorate the hot dish with dill.
Trout — incredibly tasty fish! Its preparation needs little special additives and spices, it is so good and full of necessary substances for the body. Because ravioli with trout — tasty and healthy food.
- Water — 250 ml;
- Flour — 300 gr. flour (or a little more);
- Salt — 1 tsp;
- Olive (vegetable) oil — 2 tbsp. spoons;
- Trout — half a kilo;
- Onions — 3 large heads;
- Salt is a pinch.
Make the dough desired thickness. Disassemble the trout by removing skin and bones. The most convenient way to do this is when the fish is frozen, cut it into cubes. Blend onion with boiled water to make it softer, combine it with fish, salt and pepper.
Roll out the dough. You can make ravioli of any shape, at your discretion, for example, rounded. Cut out medium-sized mugs from dough, put the stuffing on one, cover it with others, fasten the edges of the products. Throw the ravioli in boiling water, cook for 10 minutes.
Another dish from sunny Italy is the Tiramisu recipe at home.
Fish cake puff pastry from pink salmon according to our recipe.
Red fish in cream sauce is another dish that can be found in an Italian restaurant. Try our recipe.
- When you form ravioli and share the filling, spreading it evenly over the dough, wet the empty spaces with an egg or water so that the edges of the products stick together better;
- Italians eat fresh ravioli and do not freeze them, because the dough can crack;
- From the very beginning, work with low ambient temperatures and cold hands. In a hot room, the dough will quickly begin to dry;
- Do not have a special knife for cutting ravioli, but you want to make a beautiful wavy rim? Use the usual plug! Simply press it against the edges of the product
- It is better to cook ravioli in a large saucepan, as they stick together in a small pot;
- When rolling dough, try to achieve the desired thickness — approximately 1 mm. A sheet that is too thin will break in the boiling water and the filling will “set sail for free”, well, not ravioli, but ordinary dumplings will turn out from a thick layer!