How to cook delicious Italian stuffed ravioli. Italian ravioli What are dumplings called in Italy

In Italy they do not eat - in Italy they dine, slowly tasting dishes, washing them down with wine and enjoying the taste. And in Italy they idolize pasta, giving it a place of honor on the table and never leaving it for later. They do the same with ravioli - they try to cook them exactly a few minutes before serving, simmer a little in warm sauce and generously sprinkle with cheese. However, one should not think that only chefs of famous restaurants or those who grew up on Italian culinary traditions can cook ravioli. Although this is not an ordinary dish, but a bright representative of national cuisine with a beautiful melodious name, it is prepared easily and relatively quickly - especially if you have a pasta machine and a special mold for cutting semi-finished products.

What is ravioli and a bit of history

Let's first define what ravioli are after all - one of the varieties of the dumpling family or pasta (macaroni), albeit a little strange? In fact, the process is the same for ravioli, and for dumplings, and for manti - small envelopes with filling are formed from unleavened dough. The composition of the filling itself is not a distinguishing feature, although in the case of ravioli, regional trends are clearly visible, with the dominance of green vegetables and different types of cheese. But ravioli can also be meat, so the filling is better not by itself, but by the ratio of filling and dough. By the way, this is the approach chosen in some countries, setting standards for determining the type of semi-finished products: if products made from unleavened dough have a filling percentage of less than 50, then they are referred to as ravioli.

That is, it is absolutely correct to consider ravioli as pasta, because they are prepared from traditional pasta dough, and the share of the dough is greater than the filling due to the large edge of the products. It turns out a kind of pasta with two different sauces: inside (filling) and outside. This, strictly speaking, is ravioli.

On the other hand, is the question of belonging fundamental? If it’s more convenient for you to consider ravioli Italian, then who will stop you from doing this?

Concerning dish history, here, too, not everything is simple. In the culinary literature of Italy, they have been mentioned since the 13th century: 8 centuries is quite a long time to classify the dish as a national culinary treasure, but the origins of ravioli most likely need to be sought outside the country, perhaps in ancient China.

Ravioli dough

Ravioli usually have a delicate, bright, honey-sunny color, and all because the classic dough for such a pasta does not contain water, but consists only of flour and eggs. The moisture contained in the egg whites binds the flour, and the fat from the yolks makes the dough soft - thus, these two components are enough.

If you plan to cook often, it will be useful for you to remember a simple ratio: for one egg you need to take about 100 g of flour. Depending on the category of eggs, the proportions may vary slightly, and in order not to fall into a vicious circle, repeatedly thinning the dough and adding flour, in addition to the “basic composition” of the eggs, prepare a few more pieces in addition. Most likely, you will not need them, but if the dough still turned out to be dry, separate more yolks, beat them and add them in small portions. So you can easily achieve the desired consistency, and the dough will turn out soft and beautiful.

If the yolks are not bright enough (which often happens with factory eggs), you can lightly tint the dough with turmeric or carrot juice. By the way, the color of the dough depends not only on the yolks, but also on the flour itself, which can either be very white or also give a slightly yellow tint to the dough.

Ravioli dough with water

There is never absolute truth in cooking, and even the undisputed classics can be prepared with some differences from the speculative standard. In ravioli dough, which usually consists of eggs and flour, water may be added, but in a small amount.

It is optimal to add it at the end of the batch, when the eggs are already mixed with flour and you just need to slightly adjust the density. For example, a test might look like this:

flour 250 g
eggs 2 pcs.
yolks 4 pcs.
some water

There are also regional versions of ravioli that have no eggs at all, just boiled water and flour. Such products are already much more reminiscent of dumplings or dumplings on choux pastry.

How to make ravioli

Ravioli differ from similar flour products not only in the filling and composition of the dough, but also in the way they are molded. Unlike dumplings, dumplings or manti, which are formed from separate pieces of dough during hand-sculpting, ravioli are made in a “package” - slides of filling are laid out on one layer of dough, covered with another layer of dough on top, and then cut out.

In principle, the process is similar to sculpting dumplings using a pelmeni, but the difference is that in the pelmeni the filling is pressed down, and due to this, the products come out voluminous with a thin edge, and during the formation of ravioli, on the contrary, semi-finished products turn out to be flat with a large layer of dough along the edges.

Another important point: for better gluing of the dough, it is smeared with water after laying out the filling. With a brush dipped in water, the boundaries between adjacent slides of the filling are drawn, and only after that it is covered with a second layer of dough. Instead of water, beaten egg white can be used for the same purpose.

As for the shape of ravioli, here you can give free rein to your imagination - they are square, round, rectangular, triangular, crescent-shaped, etc. If a special knife or shape is used for cutting, the edge of the product is dense and wavy. If the ravioli is cut with an ordinary knife or, say, a glass, the edge is additionally pressed with a fork for better gluing and for aesthetic purposes.

Recipe for ravioli

The filling of ravioli, like nothing else, distinguishes the regional versions of this dish.

In Lazio and Tuscany it consists of ricotta and spinach with black pepper and nutmeg. Hot ravioli are served here with a sauce made from fresh tomatoes and fresh basil or dressed with butter, sprinkled with grated parmesan and sage. Considered a lean dish.

In Sardinia they put in ravioli ricotta with lemon zest and also used as a filling potatoes mixed with mint.

In the Abruzzo region, along with classic options, love and sweet ravioli with ricotta. Interestingly, they are seasoned not only with cinnamon and sugar, but also with tomato sauce.
In general, the filling for ravioli can be based on meat, fish, vegetables or cheese.

place on the menu. Depending on the type of filling and method of serving, ravioli can be the first, second course or dessert. They are served in broth as a first course, various sauces and dressings are added to the second course, and sweet ravioli are made with sweet ricotta cheese and seasoned with cinnamon sugar.

ravioli recipes

Popular option: with spinach and ricotta

For filling

Spinach (leaves) 500 g
ricotta cheese 200 gr.
cheese "Parmesan" or "Grana Padana" 50 gr.
onion or leek 1 pc.
butter 1 tsp
salt

For refueling

Butter 50 gr.
sage (fresh leaves) - 4-5 pcs.
Parmesan or Grana Padana

Filling first. Stew the washed spinach under the lid with the addition of water (pre-thaw the frozen greens). Separately, in a frying pan, fry the onion in butter, finely chopped.

Combine spinach, onion, ricotta and grated cheese. The filling is ready.

For dressing, melt the butter in a wide frying pan, lightly fry the sage leaves in it and put the boiled ravioli into the warm dressing. Sprinkle with grated cheese and serve.

The light vegetable filling of ravioli and the delicate smell of sage are in perfect harmony with aromatic white wines such as Sauvignon.

Exquisite recipe: with truffles

Dressing from the most expensive mushrooms - truffles - turns a fairly democratic version of ravioli into one of the most exquisite.

For filling

500 g sweet pumpkin
1-2 pcs. potatoes
1 shallot
50 g parmesan
50 g butter
a little olive oil

For refueling

Truffle black or white

To prepare the filling, first cut the peeled vegetables - potatoes and pumpkin into large cubes, onions - finely.

We heat the butter and olive oil and fry on it first the onion, and then the pumpkin and potatoes.

After that, the fried mass is stewed in a pan with water. Our goal is a thick filling that can be easily stuck into the dough, so we add water little by little so as not to get porridge, but only to bring the vegetables to softness.

When the goal is reached, let the mass cool, salt and add the grated parmesan.

Masters of their craft have their own secrets of proper modeling: for example, the dough is lightly patted on top with a towel to release air, and then masterfully expel the air from each slide before applying the mold.

Throw the boiled ravioli with pumpkin and potatoes into a frying pan with heated oil for a couple of minutes, transfer to a dish and sprinkle with grated truffle.

Ravioli recipe Jamie Oliver

For filling

Baked potato
fresh mint (bunch)
butter 100 g
cheese "Pecorino" grated handful
nutmeg on the tip of a knife
lemon peel
olive oil
salt
pepper

For refueling

A couple of spoonfuls of broth
butter
some mint
grated cheese

Bake potatoes in the oven for about an hour in foil or on a wire rack, piercing the skin with a fork. Mash the hot flesh with a fork.

Add chopped mint, grated pecorino, butter, zest and nutmeg to the potatoes. Salt, pepper. If the filling is dry, add a little more butter. In the filling, along with potatoes, the taste of mint and pecorino should be well felt (pecorino can be replaced with parmesan or grana padano).

While the ravioli are cooking, take a couple of spoons of broth from a saucepan with them, add butter and a little mint, put them in a pan. In this mixture, warm up the finished ravioli, transfer to a dish and sprinkle with grated pecorino. Decorate with a mint leaf.

Sweet ravioli with ricotta cheese

This type of ravioli stands apart not only because it is dessert, but also because of the composition of the dough, as well as the method of preparation - such ravioli are most often not boiled, but deep-fried.

For filling

350 g ricotta cheese
2 tbsp. l. Sahara
cinnamon on the tip of a teaspoon
lemon
2 tbsp. l. Roma

For the test

300 g flour
1 egg
1 yolk
1 st. l. oils
1 st. l. Sahara
a pinch of salt
some milk

Knead the dough, adding as much milk as the flour will take in to get a tight elastic mass. Roll out into thin slices about 15 cm wide.

We prepare the filling by mixing the cheese with the lemon zest of one lemon, rum, sugar and cinnamon.

In the standard way we form crescent-shaped ravioli and fry them in a large amount of boiling oil.

1/2 tsp saffron
salt, freshly ground black pepper to taste

To prepare this complex and multi-component fish filling, you need to fry onion, garlic, as well as fresh finely chopped salmon fillet in vegetable oil.
Also cut smoked fish and shrimp, mix everything, add yolks and seasonings.

While the ravioli are boiling in water, prepare the sauce. To do this, bring the meat broth to a boil, add wine, wait until the alcohol evaporates a little, put the cream and saffron and boil the sauce a little over low heat.

Arrange the ravioli on plates and pour over the warm sauce.

These ravioli are prepared in Umbria.

Instead of total

In the bright circles of ravioli, alluring with the divine aroma of cheese and fragrant herbs, a piece of sunny Italy is hidden. A little effort - and these little delicious suns will shine on your table, giving a good mood to the whole family.

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 podkogyl, 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.

Differences between ravioli and dumplings, dumplings and other types of dumplings different cuisines 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 distinctive features of this cuisine is the freshness of 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 hillocks 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. Spread the dough on 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 cold water and wipe dry, then continue kneading.

Features of preparing dough for ravioli

Like our dumplings, ravioli can be cooked on different types test - 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 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!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Italian ravioli very similar to Russian dumplings, Ukrainian dumplings, Georgian khinkali and Japanese gedza. Making ravioli at home is not difficult. To do this, you need to be familiar with yeast-free dough, otherwise strictly adhere to step by step instructions. The filling for ravioli is suitable for the most diverse. Delight yourself and your loved ones with a dish with Italian flavor.

What is ravioli

Faced with the Italian term, many people no longer have a question: ravioli - what is it. It is known that in cooking ravioli is a stuffed dough product. Despite the similarity with such Slavic dishes as dumplings or dumplings, the Italian version of the product has several differences in cooking technology:

Sculpting method. Dumplings and dumplings are molded by hand, mostly by the piece. For the ravioli, roll out two large layers of dough. The filling is laid out in portions on one layer, and on top it is covered with a second layer.
Edge processing. It is also traditionally carried out not with hands, but with the help of ordinary special figured knives. More often, the edges are fastened with the help of fork tines, this gives a special aesthetics to the dish.
The amount of stuffing. It should be exactly as much as the dough, that is, in a ratio of about 50 to 50.
Filling composition. Dumplings are molded mainly with minced meat, dumplings - with potatoes, cabbage, cottage cheese, the filling of ravioli is the most diverse, and more refined: ricotta cheese, red fish, Exotic fruits.
The form. Ravioli do not have a standardized shape; they can be round, square, rectangular, triangular, and even crescent shaped.

How to cook ravioli

Almost no liquid is added to the Italian ravioli dough. For one batch you will need the following ingredients:

flour - 250 g;
vegetable oil - 20 ml;
water - 20 ml;
chicken yolks - 4 pcs.;
chicken eggs - 2 pcs.;
salt - a pinch.

Sift flour onto a work surface. Further, a recess is made in the formed hill. Beaten eggs, oil, water are poured into it, then a tight dough is kneaded and allowed to rest for 20 minutes in the refrigerator. The calorie content of this recipe is 200 kcal per 100 grams, the time spent is 25 minutes. As a filling, you can use red fish, greens with cheese, mushrooms, fruits and much more, based on your taste preferences. Unlike dumplings and dumplings, ravioli is not only boiled, it can be fried in a pan, baked in the oven and steamed.

How to sculpt

Ravioli dough must be rolled out very thinly. In some kitchen machines there is a special dough attachment for pasta and ravioli, which perfectly copes with this task. If such a kitchen assistant was not at hand, then the usual rolling pin will do. It is necessary to roll out two layers of dough, about 2 mm thick, it is advisable to sprinkle them with flour so that they do not stick to the surface.

The prepared filling should be portioned out on one layer at an equal distance from each other. The edges around the perimeter of the intended product are smeared with water or egg white so that they do not diverge during heat treatment. From above, everything is covered with a second layer of dough. Next, you need to cut the ravioli with a knife or a special knife with a smooth or curly edge. If the products still diverge, you can go through the tines of the fork. So the dish will look even more aesthetically pleasing.

ravioli recipes

Today, due to the wide variety of fillings, there are many recipes for making Italian dumplings. This simple restaurant dish will become a real decoration of a festive and everyday table. It can be presented in an original way and diversify the taste with the help of various sauces. Surprise your guests and loved ones by cooking delicious homemade ravioli according to one of the presented recipes.

Italian ravioli

Time: 35 minutes.
Servings: 4 persons.
Calorie content of the dish: 250 kcal / 100 grams.
Cuisine: Italian.
Difficulty: medium.

Traditional Italian ravioli stuffed with ricotta cheese and spinach. The dish has a pleasant creamy taste, thanks to the cheese. Spinach is dietary product which is rich in nutrients. It makes the dish not only tasty, but also extremely healthy. In this recipe, Italian dumplings are not boiled, but fried in butter.

Ingredients:

spinach - 500 g;
ricotta cheese - 200 g;
butter - 50 g;
onion - 1 pc.

Cooking method:

Knead the dough for classic recipe presented above.
Chop the spinach with a knife, send to stew in a dry frying pan.
Add some water, standard spices and cover.
In another pan, sauté the onion in butter.
Mix both blanks with ricotta cheese and let cool.
Divide the entire dough into two parts.
Roll out the first one into a thin layer.
Lay out the filling at regular intervals, this is best done with a teaspoon.
Go around the edges with a brush dipped in water.
Roll out another layer, put on top.
Using a knife or a glass, cut out round products, the edge should be even.
It is better to fry this type of Italian dumplings in a frying pan in butter, an appetizing crust should form on the products.

Classic with meat

Time: 40 minutes.
Servings: 4 persons.
Calorie content of the dish: 239 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: Italian.
Difficulty: medium.

If you make ravioli simply with minced meat and spices, then they will differ from dumplings only in appearance. You can diversify the taste of the filling with fresh herbs, ham, cheese and white wine. This filling is very aromatic and rich in taste. The recipe uses beef pulp, but the rest of the ingredients will go well with minced chicken.

Ingredients:

beef - 200 g;
ham - 50 g;
breadcrumbs- 40 g;
olive oil - 40 ml;
dry white wine - 40 ml;
hard cheese - 25 g;
butter - 15 g;
nutmeg - 2 g;
parsley - 2 branches;
chicken eggs - 1 pc.

Cooking method:

Knead a tight dough according to the classic recipe.
Cheese grate on a fine grater.
Cut the ham as small as possible.
Pass the beef pulp through a meat grinder or chop with a blender.
Heat a frying pan with olive oil, fry the minced meat for about 5 minutes over medium heat.
Add some wine hot water, simmer minced meat for 10 minutes, set aside to cool.
Pour the breadcrumbs into the prepared minced meat, mix well.
Add egg, cheese, ham, nutmeg, salt, pepper and chopped parsley.
Roll out the dough into two rectangles.
Spread the filling on one, cover the top with the second, cut out the products with a curly knife.
Boil water, salt a little, boil Italian dumplings for about 5-7 minutes.
Remove the products to a serving plate, add a piece of butter for taste.

With minced chicken

Time: 45 minutes.
Servings: 4 persons.
Calorie content of the dish: 270 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: Italian.
Difficulty: medium.

Italian dumplings with minced chicken are very juicy. They can be boiled or baked in the oven. According to the recipe, minced meat is prepared independently from chicken fillet, but you can also use ready-made minced meat. Hard cheese goes into the filling and as a topping. Any will do hard cheese. The addition of butter and bell pepper gives the minced meat a special taste.

Ingredients:

chicken fillet- 200 g;
hard cheese - 60 g;
butter - 50 g;
onion - 1 pc.;
Red bell pepper- ½ pcs.

Cooking method:

Knead the dough, wrap in cling film and refrigerate while preparing the filling.
Pass the fillet through a meat grinder or chop with a blender.
Preheat the pan, fry finely chopped onion and red bell pepper in butter.
Add to vegetables minced chicken, fry, stirring regularly, all the moisture from the minced meat should evaporate.
Grate the cheese into the pan with the workpiece, mix, remove from heat, let cool.
Roll out a wide rectangular piece of dough, put the cooled filling closer to one edge, repeat along the entire length of the rectangle at regular intervals.
Wrap the empty edge of the dough so that it completely covers the filling.
Cut out circles using a glass.
Trim the edges with a fork if they don't seal well.
Transfer the blanks to a glass baking dish, sprinkle with grated cheese on top, add a little water, and bake in a well-heated oven for just a couple of minutes.

Vegetarian option

Time: 1 hour 45 minutes.
Servings: 4 persons.
Calorie content of the dish: 177 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: Italian.
Difficulty: difficult.

This version of Italian dumplings is suitable for people who do not eat meat, but eat animal products. Chicken eggs and ricotta cheese are used to prepare the dough and filling. beetroot juice can be used as a dye for dough, but in this recipe only beet pulp is used for the filling. If it was not possible to find such a kind of cheese, then it can be replaced with another creamy type or homemade cottage cheese.

Ingredients:

ricotta cheese - 100 g;
olive oil - 20 ml;
walnuts- 10 g;
parsley - 10 g;
dried basil - 5 g;
beets - 2 pcs.;
chicken eggs - 1 pc.;
laurel - 1 pc.

Cooking method:

Rinse beets thoroughly, peel, cut into several pieces.
Lay the beets on a baking sheet lined with parchment.
Drizzle with olive oil, sprinkle with salt, dried basil, put a couple of bay leaves.
Send to bake at a temperature of 180 ° C for 40-60 minutes, depending on the size of the pieces.
Knead elastic dough according to the classic recipe.
Separate the protein from the yolk, set the protein aside, and mix the yolk with the ricotta cheese.
Coarsely grate the cooled beets, add to the cheese mixture, salt if necessary.
Roll out the rested dough thinly, cut into multiple rectangular strips.
Lay out the filling at intervals of about 2 cm, coat around the perimeter with egg white.
Lay another strip on top and press the edges.
Cut the dough into square pieces, go around the edges with the tines of a fork.
Put a pot of water on the fire, when it starts to boil, throw in the products and boil for 5 minutes.
For dressing, mix crushed nuts with olive oil, you can add a little mixture of Italian herbs.
Serve with dressing and chopped fresh parsley or cilantro.

With red fish and cream

Time: 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 267 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: Italian.
Difficulty: medium.

Ravioli with red fish and cream are juicy and tender. For cooking, fillet of red fish is used, salmon, salmon, trout are suitable. For such a dish with the addition of cream, you can prepare a special sauce. To do this, cream with a small amount of butter must be heated in a pan, add pre-boiled ravioli to them and simmer a little.

Ingredients:

salmon fillet - 200 g;
cream - 100 ml;
dill - 50 g;
garlic - 1 clove.

Cooking method:

Knead the dough and refrigerate while it rests to prepare the filling.
Cut the fish into small cubes, fry it in a non-stick frying pan without fat until cooked.
Pour cream over salmon, add chopped garlic and chopped dill, mix and remove from heat.
Roll out two elongated rectangles.
Put the filling on one, grease the edges with water, cover the top with the other and cut out rectangular products.
Boil water, boil products in salted water for 5 minutes.
Serve with vegetable salad and a glass of white wine.

Sweet

Time: 15 minutes.
Servings: 4 persons.
Calorie content of the dish: 260 kcal / 100 grams.
Purpose: for lunch, dinner, dessert.
Cuisine: Italian.
Difficulty: medium.

Ravioli with a sweet filling are cooked very quickly, and at the same time they have a unique taste. Ricotta cheese goes well with lemon zest and rum. Such a simple but delicious dish will become a worthy dessert. Its calorie content compares favorably with cakes, pastries and other store-bought sweets. Instead of lemon zest, you can safely use orange, depending on taste preferences. You can also add thick pumpkin puree as a filling.

Ingredients:

ricotta cheese - 300 g;
sugar - 50 g;
lemon peel - 20 g;
rum - 10 ml;
butter - 10 g.

Cooking method:

Knead the elastic dough according to the classic recipe, set aside to rest.
At this time, mix the cheese with sugar, rum and zest.
Cut the dough into two pieces.
Roll out one layer, lay out the sweet filling.
Lay the second rolled out on top.
Use a crescent shape to cut out.
This type is better not to cook, but to fry in a pan in a small amount of butter until golden brown.
If the Italian dumplings are too oily, place them on a paper towel to drain the excess oil.
If desired, the dish can be decorated with ground cinnamon.

Ravioli recipe Jamie Oliver

Time: 1 hour 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 246 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: Italian.
Difficulty: difficult.

Celebrity chef Jamie Oliver's original ravioli recipe combines baked potatoes with lemon zest and mint! In addition, the recipe uses cheese with a little-known name Pecorino. If it was not possible to find such a variety, then pecorino can be replaced with parmesan. Ravioli go through two stages of cooking, they are first boiled, then lightly fried in butter.

Ingredients:

butter - 100 g;
broth - 40 ml;
pecorino cheese - 25 g;
fresh mint - 20 g;
olive oil - 5 ml;
lemon peel - 5 g;
potatoes - 2 pcs.;
nutmeg - 2 g.

Cooking method:

Make dough for Italian dumplings according to the classic recipe.
Send the potatoes to bake in foil for an hour, poke a few holes in the skin with a fork.
Mash the hot potato pulp almost to the state of puree, add a couple of chopped mint leaves, grated cheese, a little butter, lemon zest, nutmeg, salt, pepper to taste.
If the filling is too dry, add a little olive oil.
Form square ravioli with a curly edge, boil them in salted water.
Heat the butter in a frying pan, add a few tablespoons of the broth from the pan and a little mint to it.
Send the boiled Italian dumplings to the pan and lightly fry.
Sprinkle the finished dish with grated cheese and garnish with a fresh mint leaf.

With mushroom stuffing

Time: 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 140 kcal / 100 grams.
Purpose: for lunch, dinner.
Cuisine: Italian.
Difficulty: easy.

Easy to prepare, but very tasty ravioli with mushrooms will help out when guests are on the doorstep. The recipe uses mushrooms. They can be replaced with other types of mushrooms, for example, chanterelles or oyster mushrooms, the taste of the dish will only benefit from this. Mushrooms go well with creamy flavors, so they are best fried in butter with the addition of heavy cream.

Ingredients:

champignons - 500 g;
butter - 40 g;
cream - 40 ml;
onion - 1 pc.

Cooking method:

Knead the elastic dough, send it to the refrigerator.
Rinse, dry the mushrooms, peel the onion from the husk, chop everything very finely.
Heat the pan with butter, send the onions to fry, followed by the mushrooms.
When the contents of the pan are golden, add the cream, stir and remove from heat.
Roll out the dough, lay out the filling.
Form square-shaped products with a regular or figured knife.
Boil Italian dumplings in salted water for 5 minutes.
Serve with tomatoes or other fresh vegetables.

What to eat and how to serve

Depending on the filling, ravioli is served with fresh herbs, vegetable salads, fruits and various sauces. Instead of traditional additives for dumplings: vinegar and mayonnaise, you can use pesto, cream sauce and many others. Often finished goods topped with cheese, mostly pecorino or parmesan. It is grated or cut into very thin slices, for example, with a paring knife. Experiment with dressings, side dishes, and find your perfect combination of flavors.

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Ravioli - what is it, recipes for dough and toppings

What is the first thing that comes to mind when the words “Italian cuisine” reach our ears? We immediately think of pizza, spaghetti, risotto, ravioli and several famous sauces. This country has inspired the work of many great people for centuries, and today artists, architects, fashion designers and, of course, culinary specialists draw inspiration from Italy, because cooking in this country has been elevated to the rank of art. Even people who are very far from the kitchen will not remain indifferent, having tasted at least a small part of the rich set of dishes filled with spicy aromas of herbs and the freshness of skillfully cooked vegetables. From the whole variety of sunny, captivating and luxurious cuisine of temperamental Italy, we have chosen ravioli - a dish popular in every region of this country.

Italy is far from us, why is there such an interest in ravioli? The fact is that everyone has tried one or another version of this dish. Surely you have already cooked pasta, dumplings and dumplings with a lot of delicious toppings 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. Anything can be used as a filling - meat, seafood, cream cheese or vegetables. From the main dish, ravioli easily turns into delicious dessert, you just have to do sweet filling of fruits, berries or chocolate.

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

How is ravioli different from the usual dumplings and dumplings? First of all, the form. Ravioli are molded in the form of square pillows, in the form of crescents, triangles and circles. They differ in the way they are prepared and served. So, ravioli cannot be prepared for future use, this is a dish that must be eaten immediately after it has been prepared. The fact is that freshness can be called a hallmark of Italian cuisine, therefore, the freshest products are used to prepare ravioli, which you need to have time to eat quickly. And you can cook ravioli by boiling them, frying them in a pan or deep-fried. Boiled ravioli can be used as an independent dish, served with olives or some kind of spicy sauce. Fried or deep-fried ravioli are served with pureed soups and broths, making sure that the taste of their filling complements and matches the main course.

If you decide to cook ravioli, then you should start with the dough, because only the most delicious ravioli are obtained from fresh dough. Prepare the kitchen, because the room where the ravioli is prepared should be cool, wash your hands in cold water and start cooking. Sift 200 grams of durum wheat flour into a deep bowl, make a well in the center with your hands, break two eggs into it, add 1 tablespoon of olive oil and a little salt. Lightly beat the eggs and start mixing them with flour until you get a homogeneous mass. Put the resulting mass on a large cutting board sprinkled with flour, and start kneading the dough for 10-15 minutes. In general, to make a good dough, you need to have a good physical force, therefore, it is better to entrust this responsible occupation to the powerful of this world, i.e. men. When the dough is ready, wrap it in cling film and leave it in the refrigerator for 20 minutes. This time will be spent preparing the most delicious filling.

You can prepare the filling that you like best, for example, ricotta and mushrooms, spinach and cottage cheese, chicken with celery, or berries with orange and cinnamon.

Ricotta and mushroom filling

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

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

Spinach and cottage cheese filling

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

Cooking:
Put a pot of clean salted water on the fire. Wash spinach in running water and cut, then simmer in boiling water for 2 minutes and fold to colander. Grate the cheese on a fine grater and mix it with cottage cheese, add spinach, salt, pepper to this mixture and mix thoroughly.

Chicken Stuffing with Celery

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

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

Berry filling with orange and cinnamon

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

Cooking:
Peel the orange, disassemble into slices and remove all films, the remaining pulp is finely cut. Rinse and dry the berries, put in a bowl and mash with a fork, add orange pulp and a teaspoon of cinnamon to them, mix thoroughly.

When the filling is ready, you can get the dough out of the refrigerator. Now you need a noodle cutter, if such a unit is not in your kitchen arsenal, then stock up on a rolling pin, flour and patience. Divide the dough into two equal parts, sprinkle the work surface with flour, arm yourself with a rolling pin and start rolling. The layer of dough should be very thin and, if possible, square or rectangular. The result of your efforts should be two rectangles of dough with a thickness of no more than 1 mm, which must be left alone for 10 minutes before starting to lay out the filling. Now, on one of the layers of dough in small slides at an equal distance, for example, 5 centimeters, lay out the filling and cover everything with a second layer of dough. Depending on what shape of ravioli you want to get, cut the dough into squares with a knife or cut out circles with a glass, pinch the edges and boil in lightly salted water or fry in vegetable oil.

Despite the fact that ravioli is considered an Italian dish, it is also prepared in France in the Provence region. Provencal ravioli is a very special dish. The dishes we are accustomed to often have alternatives cooking, so you can find recipes for "lazy" dumplings, dumplings and even cabbage rolls. The version of ravioli that Provence offers can also be called "lazy", because this dish is prepared without dough.

Provencal ravioli

Ingredients:
500 gr. minced meat,
1 large bunch of spinach
50 gr. hard cheese,
1 egg
50 gr finely chopped parsley,
2 cloves of garlic
nutmeg,
pepper,
salt.

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

Instead of making traditional dumplings in a small family circle, try making ravioli - a national dish fragrant Italian cuisine. Add some variety by diluting the usual minced meat with vegetables, cheese and herbs. Feel the Italian idea that cooking is an art, and every culinary specialist is a talented creator, and you will definitely get the most delicious, most original and fragrant ravioli!

Alena Karamzina

Tortellini is italian recipe tasty snack. To be more faithful, most often this dish is eaten at Christmas as an appetizer. But depending on the filling, tortellini can be called both a full-fledged dish, an appetizer, and even a dessert. This is what Italian cuisine is good for. If you remember cannelloni, then they can also be cooked with meat and sweet fillings. Lasagna is also not complete with just one meat variation of the recipe. In general, it is worth noting that tortellini are a kind of homemade dumplings. Only from our Russian dumplings they are distinguished by the composition of the dough, the shape and, of course, the most diverse filling. Usually some kind of meat option is chosen, moreover, the type of meat is not limited by anything. But today we have prepared a completely different recipe.

Our recipe is tortellini with cheese. It uses cheese instead of any meat filling. We just take several varieties of cheese, mix them together and add them inside the dough. As you can see, cooking is quite simple. Cheeses should be taken good, expensive, which are associated with Italy. To diversify this dish, people also prepare some Italian sauces. But in this place it is necessary to understand what goes with what. Although everyone's tastes are different, so if you want, you can make some of your favorite sauce. We will not describe it in the recipe, everyone will choose something they love personally for themselves. Well, yes, the sauce is completely optional, you can enjoy the pure taste of the dish. What does it take to make it delicious?

Ingredients needed to make tortellini:

wheat flour - 500 grams;
chicken egg - 5 pieces;
ricotta cheese - 200 grams;
parmesan cheese - 50 grams;
any cheese - 50 grams;
pepper;
salt.

As you can see, there are few ingredients, only seven pieces. But minimalism in everything is the key to good taste. Separately, it is worth mentioning the filling and its components. Well, absolutely everyone knows Parmesan cheese. His fame scattered long ago outside of Italy. He has even become a kind of personification of her. Perhaps less well known is ricotta cheese. Rather, it is not even quite cheese, because the technology of its preparation is different from the usual cheese. It is made not from milk, but from whey from mozzarella. But it is also a well-known Italian product. The last ingredient in our filling is some unnamed cheese. You can take whatever you like, give preference to what you like. The main thing is that it melts freely and does not remain lumpy in the filling. Okay, let's start cooking!

The first stage of preparation - preparing the dough

Great care must be taken in its production. If you are not ready to mess with the dough, knead it thoroughly, then do not even take on this recipe. Although the ingredients are not as complex as yeast, for example. But it is really difficult to knead it well. Although thanks to the eggs, it is still more pliable than the usual dough on the water. Everything will turn out much easier if you have a good food processor. They have several special dough attachments that will make your job much easier. First, you will not be physically exerting yourself. Secondly, the dough will knead much faster.

So, the dough contains only two ingredients - flour and eggs. You don’t even need to salt it, because tortellini are distinguished precisely by unleavened dough. Therefore, the recipe is the simplest imaginable. You need to sift the flour. To do this, use any method convenient for you. Just shake it through a sieve or through a special device for sifting flour. If you do this in a combine, then into the bowl of the combine, if with the help of your hands, then simply form a hill with a recess in the center on a clean table surface.

It is better to beat the eggs separately. Note that we do not use all 5 eggs, but only 4. And then be careful. They can be too large, then they will need much less. In any case, beat them all just so that the yolk and protein are mixed together. Pour in the egg little by little until the dough is no longer separate lumps, but merges together.

After that, you need to knead the dough well for about twenty minutes. If you do it with the help of mechanization, then it will take half the time. As a result, the dough should become quite elastic. It is not befitting for him to stick to his hands and crack. If it sticks to your hands, then add more flour. If it's cracking and you've used up all the beaten eggs, you can moisten it with a little olive oil. After that, it is worth removing it in a cool place for about an hour, so that it is infused.

The second stage of preparation - we prepare the filling

In our recipe, by the way, it consists not only of three types of cheese, but also of their connecting link - eggs. There is nothing special to tell here. You just need to grind all the cheeses on the smallest grater, mix together. To bond, add one egg, mix everything again. And season well to taste. This completes the preparation of our simplest filling. Let's move on.

The third stage of preparation - we form tortellini

Now comes the most crucial stage of the entire preparation of the dish. It may even be the longest. And to shorten his time, call the whole family to help you sculpt tortellini. But before you start making them, you need to finally prepare the dough. Namely, it needs to be rolled out well. The thinner the better. It is better to achieve a thickness of 2-3 millimeters.

The rolled dough should be divided into small circles, about five centimeters in diameter. Use a mold or a suitable glass to make the circles as quickly and evenly as possible. 'Cause we need tortellini the same size. When absolutely all the dough is divided into circles, we proceed to sculpting.

Manufacturing technology is simple. In the very middle we add a little stuffing. Then we fold everything in half and fasten the edges to make such a dumpling. Now we fasten the ends of our dumpling to make a kind of dumpling. Close all edges very well so that not a single hole remains. We have a cheese filling that will melt. And it is very undesirable that it later poured into the water.

The fourth stage of preparation - we begin to cook the dish

The recipe comes to its own logical conclusion, it's time to finally cook the tortellini. This happens in the same way as with ordinary dumplings. Bring the water to a boil, dip our Italian dumplings into it. You also need to cook, just wait for the moment when they pop up. After that, you can catch them and immediately serve them to the table.

Do not forget that you can cook any sauce for this dish. Although you can do without it. Tortellini are delicious in every way, just like all Italian food.

This is where the tortellini recipe ends. Now you know how to cook delicious Italian dumplings. Tell your friends about this recipe, cook it yourself and enjoy. Bon appetit and good luck!