Today we will penetrate the treasury of Italian cuisine to find one of its culinary diamonds - the ravioli recipe. Despite some similarities between foreign products and dumplings or dumplings, the technology for preparing this many-sided pasta with various fillings has fundamental differences from our Russian favorites.

Traditional italian recipe

The finest dough for ravioli is the main component of a unique dish, which ensured brilliant world success for the dish.

Product Composition:

  • 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 will certainly observe two conditions: we provide the kitchen room with the lowest possible air temperature. We work with dough exclusively with cold hands and more often dip them in ice water.

Cooking method:

  1. We place well-beaten eggs and yolks in the bowl, combine them with oil, drinking water and salt. Sift the flour on the table (50 g left for the further process), form a slide from it. We make a small depression where we pour the obtained egg mixture in portions.
  2. Now we proceed to the most time-consuming stage - kneading a very elastic, soft, non-sticky dough. This is where truly male strength and gentle female hands are needed! To get the desired result, combine the egg composition with flour for 20 minutes.
  3. Knead the ball with your palms, stretch its edges in different directions, connect them in the center, again form an elastic bun. The steeper the final product, the finer and tastier the ravioli shell.
  4. We wrap the dough in a film, stand for half an hour in the refrigerator, where it cools down and “rests” from our manipulations.
  5. We put the bun on the table and roll out two as thin sheets as possible. Of course, if we have a food processor in our arsenal with a special nozzle for the dough, this will greatly facilitate the work.
  6. So, when a book can be read through a thin layer, we spread a pre-prepared filling on it, leaving a certain distance between the portions. The product should be placed as much as the test for each product! The edges of the future dish are processed with protein or water.
  7. We cover the filling with a second layer and cut the ravioli with a special curly knife. To insure against their "depressurization", as well as to give a more aesthetic appearance, we press the edges of the products with the teeth of a fork.
  8. Boil food in salted water with the addition of vegetable oil.

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

With ricotta and spinach

The presented recipe is the most popular in Italy. They called him with a great sense of humor - di magro, which means "for the thin."

Necessary components:

  • dough - 300 g;
  • bulbs - 2 pcs.;
  • butter - 100 g;
  • Ricotta cheese - 400 g;
  • spinach - 1 kg;
  • cloves of garlic - 3 pcs.;
  • tomatoes - 2 pcs.;
  • salt pepper.

It is interesting: ricotta - what is it?

Order of preparation:

  1. We knead the dough, guided by a traditional Italian recipe.
  2. Wash the spinach well, get wet with napkins and chop finely. Add a little water, salt and spices, stew over a quiet fire in a closed form. We drain the liquid, we discard the greens into a colander, be sure to slightly squeeze and chop with a knife.
  3. Shred the peeled onions in 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, lay out on one of them in portions of 1 tsp. cooled toppings. We process the edges of future products with water, then place the second layer and cut round ravioli with a glass.
  6. For these "foreigners" we use another method of heat treatment - fry in oil until golden brown.
  7. Next we make a classic sauce. Finely chopped peeled and peeled tomatoes, fry in olive oil until smooth. Add pepper, salt, chopped garlic and a mixture of Provencal herbs. Well interfere with the fragrant composition.

If the ravioli with ricotta and spinach were intended “for thin” Italians, then they were clearly content only with the aroma of a wonderful dish.

Mushroom ravioli

A quick way to prepare the filling will help out in emergency cases, when guests are almost at the doorstep. How else to defeat the hearts of unexpected "aliens"?

List of ingredients:

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

Features of the preparation:

  1. We knead the elastic dough, send it to the refrigerator for 30 minutes, and while doing the filling.
  2. Wash the mushrooms, blot them with napkins and finely chop. Shred the peeled onion, slightly let it in the oil, and then put the mushrooms on it. Fry the components of the dish until the mushroom juice evaporates and forms a golden crust on the products.
  3. We roll out two sheets of dough and on one we place the cooled filling in the usual order. We cover it with a second layer, treat the edges with egg white and cut out square ravioli.
  4. Boil 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 almost impossible to freeze semi-finished products at home, as this requires a “shock” treatment of the product at t -40 ° C.

So do not cook an Italian dish for the future.

We serve ravioli with mushrooms in the company of vegetables.

With minced chicken

Italian pasta stuffed with poultry meat is particularly juicy. At the same time, tender ravioli can not only be boiled, but also baked appetizingly.

Required Products:

  • chicken fillet - 300 g;
  • dough - 30 g;
  • cheese (preferably hard) - 70 g;
  • bulb;
  • red bell 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 grind in a home processor.
  3. Free the onion from the husk, chop in small pieces and fry in the creamy butter with diced pepper (extract the seeds).
  4. Add chicken minced meat to the pan with vegetables and continue cooking until the liquid released by the meat component is completely evaporated. We attach the shavings of grated cheese, mix the filling and turn off the heat.
  5. Roll out the dough with a thin sheet in the shape of a wide rectangle. Spread closer to one edge a layer of already cooled meat mass. We step back a bit, 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 in a baking dish, sprinkle with shredded cheese and send it to the oven for 5 minutes (180 ° C).

Serve hot ravioli with minced chicken.

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.

Ingredients Composition:

  • dough - 350 g;
  • cheese - 30 g;
  • ham - 60 g;
  • beef - 250 g;
  • oil (olive (40 ml), creamy (20 g);
  • egg;
  • wine - 40 ml;
  • parsley and nutmeg - 3 g each;
  • breadcrumbs - 50 g.

Cooking method:

  1. We knead the elastic dough and send it to "rest" in the refrigerator.
  2. We clean the meat from tendons and films, divide into small parts, which we pass through a food processor.
  3. Fry the product for up to 5 minutes in olive oil, pour the wine and a little purified water. Stew the composition for 10 minutes.
  4. Pour crackers into the cooled minced meat and mix the mixture. Then put finely chopped ham, shredded cheese, egg, pepper and salt, chopped parsley and nutmeg into it.
  5. Roll out two thin layers of dough. We spread the portions of minced meat on one, cover it with a second sheet and cut the same products with a curly knife. Boil for up to 7 minutes in salted water.

Serve hot ravioli with meat, flavoring them with butter.

With cheese filling

A classic dish, prepared with filling from a cheese product, not only delivers a unique taste, but also provides the body with a substantial portion of calcium.

Grocery list:

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

For the sauce you need:

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

Cooking:

  1. We use the classic recipe for kneading dough, form it into a ball, wrap it in a film and leave it for half an hour in the refrigerator.
  2. We rub two types of cheese in a bowl, drive in an egg, salt and pepper the products, mix them thoroughly.
  3. Thinly roll out one part of the dough in the form of a square. We leave the other half in the film so that it does not dry out. We spread the cheese composition with a dessert spoon, retreating about 4 cm from each serving.
  4. We roll out the second layer, cover it with the placed filling and slightly press the free distance between the “slides”, removing excess air.
  5. Cut the ravioli with a curly knife and boil them in salted water, constantly stirring. As soon as they find themselves on the surface of the broth, gently catch them with a slotted spoon and put them in pre-heated ceramic dishes.
  6. We put the container on a hot plate, squeeze a clove of garlic into it through a press, pour in fresh cream and sprinkle the dish with shredded Parmesan.

Gently mix the food and close so that the garlic sauce thickens well. Immediately serve the ravioli with cheese to the table!

How to cook ravioli with spinach?

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

The list of components:

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

Cooking Technology:

  1. Wash the spinach thoroughly and leave it in a colander to make the glass water.
  2. Heat olive oil in a 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. Cut the cooled spinach with a knife, season with salt and white pepper.
  4. Pound the home-made cottage cheese in a bowl well, add it to the chopped spinach, add half of the grated Parmesan and mix the aromatic mass.
  5. Next, we roll out the dough sheets in a known way, lay out the filling portions 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 delicate ravioli, pour them with the remaining fat in the bowl and sprinkle with cheese chips.

Now we know how to cook ravioli with spinach 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 dishes, but decorously relish food, slowly tasting each dish and drinking it 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 delightful ravioli to "take root" in your kitchen, and the manufacturing process is a real pleasure, you must certainly get a pasta machine and cookie cutters for figured cutting of blanks.

Cooking:

  1. As always, we make a batch of quality dough and leave it in the refrigerator. In the meantime, we will deal with the filling.
  2. Finely chop the fish fillet and fry it until cooked in a non-stick pan. Add chopped greens and a clove of garlic squeezed out by the press. We mix the components of the filling, slightly heat and move away from the fire.
  3. We take out the dough and roll out two thin rectangles. On one we lay out the filling and cover it with a second layer. We cut out wonderful products and boil them until cooked.

We serve a 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. Once you touch this bright kaleidoscope of various dishes, the desire to enjoy the taste of delicious dishes will arise again and again.

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