Ravioli is the mastodon of Italian cuisine. Ravioli: what is it, the secrets of cooking Italian "dumplings" Italian dumplings what are they called

Shaped like a rosebud. Traditionally cooked with meat, vegetables and cheese. Interestingly, in Italy, tortellini is made from dough. different color: 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:

Sift wheat flour and semolina on a clean horizontal surface of the table.
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.
Add a pinch of salt to the eggs and pour in the olive oil.
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.
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:

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.
Put the minced meat and finely chopped garlic into the roast of onions and carrots. Fry for about 15 minutes. At the end of cooking, add salt and pepper.
Cool the filling, and then additionally pass through a meat grinder to make it more tender and homogeneous.
Cheese grate on a fine grater.
Finely chop the greens with a knife.
Add cheese and fresh herbs to the filling. Mix mince.
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.
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.
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:

Boil at least 5 liters of water in a saucepan.
Add to it a tablespoon of salt, olive oil and bay leaf.
Drop the tortellini into boiling water.
Cook, stirring constantly with a spoon, for 5 minutes until the dumplings float to the top.
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:

Knead the dough for tortellini according to the recipe above. In the meantime, it "rests" on the table, you can safely do the filling.
Spinach (600 g) put in a colander, rinse under running water. If necessary, separate the leaves from the twigs.
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.
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.
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:

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

Tortellini with prosciutto and parmesan

Distinctive feature The next dish is that already boiled dumplings are fried in a 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:

Knead the dough from 200 g flour and 2 eggs. Set it aside for half an hour, after wrapping it in cling film.
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.
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:

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.
Blind tortellini stuffed with minced meat. Knead the dough from 100 flour, 1 egg and a pinch of salt.
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.
After 5 minutes, add the tortellini to the soup. According to the recipe, they should be boiled for 7 minutes.
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.

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 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:

Sift flour into a bowl;
We make a depression in the middle, break eggs into it, add olive oil, a little salt;
Knead the dough well. It should be tight, but elastic;
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;
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;
We lay out the filling in rows with equal intervals from each other;
Cover with the second layer of dough;
We press the dough from the sides and cut it into squares;
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:

We rub the cheese on a coarse grater;
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:

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;
Finely chop the basil and red onion;
In a bowl, mix salmon, basil, onion, add 2 tablespoons lemon juice, a spoonful of olive oil;
Squeeze a clove of garlic, add salt;
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. Sprinkle the dish before serving 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:

Rub the lemon zest on a fine grater;
We mix all the components together;
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:

Prepare a bowl in which it is convenient to knead the dough for ravioli. Recipe with photo step by step cooking start with eggs. Break 2 eggs into a bowl, add salt, mix with a fork.
Add olive oil, stir.
Gradually introduce flour, knead the dough, adding a little water. Use cold water.
Form a homogeneous mass, knead a tight dough out of it.
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.
Put the pork and ground beef in the pan, fry.
Peel the garlic, cut finely with a knife. Add minced garlic to minced meat. Lightly fry the contents of the pan.
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.
Transfer the contents of the pan to a bowl and let cool slightly.
With this time, grate 2 types of cheese, measure out the right amount.
Chop spinach, add to minced meat.
Add grated cheese, break 1 egg, mix the stuffing.
Divide the dough into 4 equal parts.
Using your hands, shape each portion of the ravioli into a rectangular shape. Recipe with photo step by step
then proceed with shaping the shape. Roll out each piece into a thin strip about 10 cm wide.
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.
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.
Press the dough around each portion of the filling.
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.
Sprinkle the ravioli with flour, leave to dry slightly.
Prepare water for boiling: put a pot with about 1.5 liters of water. water.
Salt the water, bring to a boil.
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.
Then drain in a colander or carefully remove with a slotted spoon.
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.
Transfer the ravioli to a deep bowl, pour over the prepared dressing, stir and serve hot.

If you are not using 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:

Knead the dough for the ravioli. The recipe is prepared quickly: sift the flour with a slide.
Make a well and crack the eggs into it. Salt, add sunflower oil.
Knead the dough. Knead on the counter for a few minutes or use a kitchen machine.
Wrap the finished dough with a film, leave it on the table.
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.
Drain in a colander, then chop finely.
Peel the onion, cut into small cubes.
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.
Transfer the filling to a plate, leave to cool.
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.
Spread the filling along the entire length in small slides with a uniform indent.
Break the egg into a bowl, beat it with a fork.
With a pastry brush, brush the unfilled portions of the dough.
Lay the second strip directly on top of the first.
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:

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

Decided to tinker with the test? It remains to choose what to do: dumplings or dumplings. But there is also a third option. We offer to diversify your menu and let the rays of the Italian sun into your kitchen. To your attention, the recipe for ravioli is a dish that all Italians idolize.

What is ravioli?

It is generally accepted that this creation belongs to Italian cooking. But in fact, their homeland is China. Just for 8 centuries, they have become so fond of all the inhabitants of Italy that they have become an indispensable delicacy at their family dinner. For Italians, this is pasta, which is prepared with a variety of fillings.

It is cooked so often that a ravioli machine is an obligatory attribute in the kitchen of every housewife. For these purposes, we use a noodle ravioli cutter, which must include a nozzle that gives the product the desired shape. But believe me, it will not be difficult for you to fashion them with your hands without any ingenious devices. And do not be confused by the masterpieces with photos. In fact, everything is very simple. This article will tell you how to cook ravioli at home.

Meat squares "Hello"

Culinary historians believe that ravioli are the nephews of our dumplings. In principle, it is. That's only if the filling is with meat, then it's ravioli dumplings. In order to get hearty dumplings you need:

For test:

2 cups whole grain flour;
3 domestic eggs;
4 tbsp. spoons of water;
20 g of olive oil;
salt to taste.

For a hearty topping:

300 g of beef;
100 g spinach;
1 pinch of ground nutmeg;
some green onion feathers;

For watering:

350 g peeled tomatoes;
2-3 cloves of garlic;
40 g olive oil;
40 g butter;
1 red lettuce;
a bunch of fresh basil;
salt, ground black pepper to taste.

Let's start cooking with a flour base:

Whisk eggs with salt. Add olive oil and water to it. We mix everything.
Pour the mixed liquid into the sifted flour, in which we first make a funnel. Wrap the mixed plastic mass in a film and leave for 30 minutes.
In the meantime, we can start making the filling. To do this, grind the meat and spinach with a blender or meat grinder.
Add a pinch of nutmeg powder and finely chopped green onions to this mass, mix with salt and pepper. We can start making ravioli.
Punch down the dough and roll out thinly into two layers.
On the first, we spread the meat filling with a gap of 2 centimeters. We moisten the free space around the meat with water. Cover with a second layer and roll with a rolling pin.
Cut the stuffed layers into squares. You can decorate the edges with a fork (just press the edges with it). Let's let them hang out for a bit.
Let's make the sauce. Chop onion and garlic. In a deep bowl, mix butter and olive oil. Add garlic-onion mass here and fry it over low heat.
Rub the tomatoes through a sieve and add to the saucepan. Mix everything well, improve the taste with salt and pepper. Throw in the finely chopped basil and cook until thickened.
Cook hearty dumplings in salted water for about 9-10 minutes.
We spread them in a refractory deep dish, pour tomato sauce and send them to a preheated oven for 7-10 minutes. When serving, do not forget to decorate the dish with a sprig of fragrant greens.

Pasta stuffed with ricotta "Simple Miracle"

The main reason for the popularity of this dish is a huge variety of fillings. A favorite among which is (which you can also cook yourself).

For ravioli with ricotta, we need the following set of products:

For the base:

1 thin glass of flour with a slide;
10 ml of olive oil;
10 ml of water;
5 grams of salt;
2 testicles of medium size.

For the filling you will need:

2 shallots;
450 grams of ricotta;
2 testicles;
5-6 sun-dried tomatoes;
100 grams of pine nuts;
a bunch of fresh basil;
salt and pepper on the tip of a knife.

For watering and decorating the finished treat, we take:

100 grams of butter;
some mint leaves;
a few sundried tomatoes.

Of course, the main part of the dish is ravioli dough. We prepare it like this:

Sift the flour with a slide, and make a funnel in the middle.
Pour eggs shaken with salt into this recess, add butter. We begin to knead this mixture, gradually introducing flour.
When kneading becomes difficult, pour in some water and continue kneading. It is considered ready when it does not stick to your hands. We make a ball out of it and wrap it with cling film, send it to the refrigerator for 20 minutes.

step by step classic recipe preparing the ricotta filling:

Saute finely chopped shallots in butter until translucent. Add chopped pine nuts, stir and let cool.
Mix ricotta with finely chopped sun-dried tomatoes, beaten eggs and chopped basil.
Add chilled onion with pine nuts. Season it all with salt and pepper.

Now we can form our dumplings. For this we need round form for cutting cakes (a narrow glass is suitable). We divide the cooled ball into several parts, roll each one thinly and cut out identical circles using a mold. We put the filling in the middle, cover with a second circle and pinch the edges beautifully. Boil our circles in boiling salted water for 6-8 minutes.

Before serving, thoroughly pour our miracle with melted butter. Decorate with mint leaves and dried tomato slices. It turned out beautiful and delicious.

Assorted "Colored extravaganza"

This dish is suitable for those who cannot choose one type of filling. It perfectly combines ravioli with cheese and ravioli with mushrooms. In order to make this masterpiece you need:

For the test for 4 servings:

4 cups flour;
2 large domestic eggs;
16 ml of olive oil;
16 ml of water;
150 grams of spinach;
1 teaspoon with a slide of turmeric;
1 half teaspoon salt.

For the cheese part:

75-100 grams of grated cheese (preferably parmesan);
bunch of basil leaves.

For the mushroom part:

250-300 grams of champignons (can be replaced with oyster mushrooms);
3 art. tablespoons of olive (can be creamy) oil;
a pinch of rosemary and thyme;
salt and ground black pepper to taste.

For watering:

150 grams of butter;
1 bunch of dill.

Cooking is best to start with the mushroom part of our dumplings:

Mushrooms thoroughly washed, dried and cut into medium-sized slices.
Heat oil in a frying pan, add rosemary, thyme, salt and pepper. As soon as a delicate aroma of spices appears, pour the prepared mushrooms into the pan.
Fry them until golden brown and let them cool.
We transfer the cooled mushrooms to the blender bowl and grind them. Pour the resulting mass into a bowl and let it brew. Now we can start preparing our dough. It will be unusual for us: bright yellow and green colors. In order to get the green color, we will make dough with spinach.
Pour boiling water over spinach, and grind into puree.
From half of the products we knead the plastic mass, adding green puree to it. Mix thoroughly. We put the green "kolobok" in a bag and put it in the refrigerator for half an hour.
We get a bright yellow color due to the addition of turmeric. To do this, mix the remaining flour with a bright spice. Add all the ingredients and knead the yellow "kolobok" which we also remove in the refrigerator for 20 minutes.
Now you can prepare the cheese part of the filling. We take the cheese and simply rub it on a coarse grater, and wash and dry the green leaves. All our components are ready and we can start sculpting. Let's make them in the form of triangles and crescents.
For the cheese triangle, roll out two green thin bases. Put grated cheese and a leaf of fragrant grass on the first layer at a distance of 2.5 centimeters, cover with a second layer, after lubricating the free places with slightly salted water. Let's go over them with a rock. Then cut out the triangles and decorate the edges with a fork.
For mushroom dumplings, roll out a yellow bun thinly and cut out circles using a cookie cutter. In the middle we put the mushroom stuffing and beautifully pinch the edges.
Now it only remains to boil our figures in salted boiling water (about 10 minutes). Pour the finished ravioli with melted butter and sprinkle with chopped dill. The dish is very tasty and fragrant.

Having prepared at least one of the proposed recipes, you will understand that homemade ravioli is a worthy tasty replacement for traditional dumplings. The main thing is to choose a delicious sauce.

Video: Ravioli with ricotta from an Italian chef

Pasta dishes of various shapes and colors can certainly be considered a legitimate favorite in Italy. Spaghetti, ravioli or tortellini will be recommended to you in Italy not only for lunch, but also for dinner, as well as for breakfast.

There may be a judgment that with this diet, Italians must be the most fat people on the planet. No, it's not. Pasta is made exclusively from durum wheat, which is why there is no weight gain.

Self-respecting Italian housewives make noodles at home, and each has its own unique recipes. We recommend you the basic, so to speak basic, noodle dough recipe.

kneading the dough

For 4-6 servings: pour 500 g of flour into a small slide on the work surface, make a funnel in the middle with your hand. Drive 5 eggs into it, 3 tsp. vegetable oil and a pinch of salt.

Sprinkle the recess with flour and knead the dough, adding 1 tbsp. l. water. Dust your hands with flour, roll the dough into a ball. Knead the dough for about 10 minutes, occasionally hitting it on the table. The main thing is that the dough should not stick to your hands and become smooth and elastic.

Wrap a ball of dough in a transparent film so that there is no air left under it, then cover with a preheated bowl. The dough should rest for 30 minutes. Roll out the dough: when rolling out, you need to periodically remove excess flour from the dough and rolling pin. Excess flour makes the dough brittle.

Then cut and dry. For cutting the most noodles different types, use specialized knives and molds. To make wide noodles, roll out thin dough and cut into wide strips. Lightly tossing, gently stretch the noodles, then hang or lay them on a clean towel. After that, we fill and paint.

The secret is in the stuffing

Ravioli is the most popular and favorite Italian dish. Usually it ends up on the table with meat filling. We offer you other filling options.

Mushrooms: wash fresh mushrooms, chop, stew in butter with diced shallots and passed through a garlic press and mix with chopped parsley. Salt, pepper.

Cheese with spinach: boil spinach leaves for a couple of minutes in salted water, wash in a sieve cold water, chop and mix with cheese, cut into small pieces.

Cottage cheese with spices: mix the cottage cheese with the egg until smooth. Grind fresh herbs and add to cottage cheese. Salt and pepper.

Variegated variety

If the noodles are cooked at home, then there are a large number of ways to color them. Depending on what color shade you want to give the noodles more or less eggs than in the main recipe. The coloring ingredient is added during the kneading of the dough.

Ravioli with cheese, cottage cheese and green onions is a traditional Italian recipe. In our opinion, these are dumplings without meat, or dumplings. The dough for ravioli is prepared in the same way as for Italian pasta or egg noodles. All you need is a fresh large egg, some water and high-quality flour. The dough should be tight and non-sticky, its consistency depends on the size of the egg. If the egg is small, add cold water little by little. Ready ravioli can be frozen on a floured board, transferred to a plastic bag and stored in freezer several months.

Cooking time: 45 minutes
Servings: 3

Ingredients for meatless ravioli

Ravioli dough:

1 chicken egg (+ 1 egg for lubrication);
110 g of wheat flour in / s;
cold water (as needed).

Recipe for ravioli:

150 g of fatty cottage cheese;
80 g of hard cheese;
55 g green onions;
salt pepper.

For submission:

sour cream, fresh herbs.

How to cook Italian dumplings without meat - ravioli

For the filling of the ravioli, we wipe the fat cottage cheese through a sieve. If the consistency of the cottage cheese is tender and there are no grains, then you do not need to wipe it, just knead it with a fork.

Grate hard cheese on a fine grater, add to cottage cheese. For the filling of ravioli, you can choose parmesan or spicy blue cheese, it will be tastier.

Finely chopped green onions are heated in a frying pan in melted butter, salt to taste.

When the sautéed onion has cooled down a bit, add it to the bowl with cottage cheese and cheese.

Salt and pepper the ravioli filling to taste, mix the ingredients thoroughly, put in the refrigerator.

Making ravioli dough. Pour high-quality durum wheat flour into a bowl, break a fresh chicken egg, if the egg is small, then add a tablespoon of cold water.

Knead the dough for the ravioli with your hands in a bowl, then put it on the table, knead until it becomes elastic and smooth. We cover the gingerbread man with a plastic cap, leave it at room temperature for 30 minutes.

Divide the dough in half. Sprinkle the table with flour, roll out a thin rectangular sheet.

We take the ravioli filling out of the refrigerator, spread it on a sheet with a teaspoon, leaving an empty space between portions of the filling.

An empty place between portions of the filling is greased with a raw egg.

We also roll out the second sheet thinly, cover the filling with a rolled sheet. We press the dough with our fingers, cut out the ravioli with a knife or a glass of thin glass.

You can sculpt ravioli in the traditional way, like ordinary dumplings. To do this, cut out circles with a diameter of 8-9 centimeters from the dough, put a spoonful of filling in the center and fasten the edges.

Lubricate the grate of the double boiler with vegetable oil, lay out the ravioli without meat. Cook for a couple of 5-6 minutes.

We serve ravioli with cottage cheese, cheese and green onions with sour cream and fresh herbs. Bon Appetit!

If the dough is rolled out very thinly, then dumplings, manti or ravioli are best steamed. If you want to boil the products, then you need to roll out the sheet a little thicker, otherwise the ravioli may burst during cooking, and the cheese filling will dissolve in the water.