How to make ravioli with different fillings at home? TOP 4 recipes with photos. Tips and subtleties of cooking. Video recipes.
Italian pasta made from dough - ravioli (Italian ravioli). Many people mistakenly consider ravioli to be analogous to dumplings or dumplings. The Italians themselves call this dish a kind of pasta, because it has more dough than filling. If you have not tried or prepared this dish yet, we offer TOP-4 recipes for ravioli that you can make at home.
Culinary tips and secrets
- Ravioli are traditionally made in the form of squares, triangles, ellipses, circles or crescents with curly cut edges. Although their shapes can be different, and sizes from very miniature to quite impressive.
- As for the fillings, there is complete democracy here. Ravioli are prepared with almost any filling: meat, fish, poultry, vegetables, cheese, fruits, seafood, chocolate … They are vegetarian and lean.
- It is not customary to freeze ravioli for the future, although it is allowed. They are eaten fresh, immediately after preparation. They are simply boiled, or after boiling, they are baked in the oven with sauce or fried in oil in a pan.
- Ravioli dough is most often kneaded with eggs and vegetable oil, but they are also often prepared with regular unleavened dough.
- To make the dough roll out easily, it turned out to be quite dense, but elastic, you need to knead it with cold hands. From time to time, moisten your palms in cold water, dry with a towel and knead the dough. Also, when rolling out the dough, it must be cool indoors, otherwise the dough will be covered with a crust.
Ravioli with meat
For the recipe, you can take any kind of meat, or cook a mixed mince of beef and pork, chicken and turkey, etc. Serve the finished ravioli with meat with butter and herbs, sour cream, mayonnaise or your favorite sauce.
- Caloric content per 100 g - 296 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Flour - 200 g
- Salt - 2 pinches
- Onions - 1 pc.
- Olive oil - 1 tablespoon
- Spices to taste
- Minced meat - 250 g
- Eggs - 2 pcs.
- Salt to taste
Cooking ravioli with meat:
- Sift flour, make a depression, add eggs, vegetable oil and season with salt. Knead a hard, smooth and firm dough and shape into a bun.
- Wrap the finished dough in a bag and leave to rest for 30 minutes. During this time, the dough will become softer and more pliable.
- Prepare the minced meat. To do this, twist the meat through a meat grinder, peel the onion and finely chop it. Add salt, spices and add a few tablespoons of water for juiciness. Mix the minced meat well with your hands.
- Divide the dough into 2 equal parts, which roll out as thin as possible, about 1 ml.
- Spread the minced meat on a sheet of dough in even rows with a teaspoon and cover it on top with a second rolled sheet of dough.
- With the edge of your hand or any convenient device, walk between the rows, pressing down on the dough. Then cut the dough into squares with a pizza knife or wavy knife.
- Boil water, salt, lower the meat ravioli and cook for 5-7 minutes.
Salmon ravioli
Prepare a delicious dish in your kitchen without spending a lot of time and effort - salmon ravioli. The unusual combination of boiled dough with fish actually has a special pleasant taste and delicate structure.
Ingredients:
- Wheat flour - 100 g
- Eggs - 2 pcs.
- Minced salmon - 150 g
- Onions - 1 pc.
- Parmesan cheese - 50 g.
- Salt to taste
- Ground black pepper - to taste
Cooking Salmon Ravioli:
- Pour flour on a work surface with a slide, make a depression in it, drive in an egg (1 pc.) And knead the dough. Add a little water if needed.
- Put the finished dough in plastic wrap and refrigerate for half an hour.
- Salt minced salmon, add finely chopped onion, ground black pepper and mix the filling.
- Roll the chilled dough with a rolling pin into a thin layer and cut out portioned pieces with special cutters.
- Place the filling on one piece of dough, and brush the free edges of the dough around the filling with beaten eggs. Cover the minced meat with a piece of dough and join the edges.
- Place the salmon ravioli in boiling salted water and cook for 5 minutes.
- When serving, sprinkle with grated Parmesan.
Ravioli with minced chicken
This recipe uses chicken for the filling, but you can make rabbit ravioli. Products will turn out to be just as tasty, while more useful and dietary. And for a lean dish according to the same recipe, prepare ravioli with mushrooms, replacing the chicken fillet with mushrooms.
Ingredients:
- Flour - 300 g
- Salt - a pinch in the dough, 0.6 tsp in the filling
- Eggs - 3 pcs.
- Chicken fillet - 300 g
- Bulb onions - 1 pc.
- Refined sunflower oil - 2 tablespoons
- Ground black pepper - 0.2 tsp
- Garlic - 1 clove
Cooking Chicken Ravioli:
- Peel the onion, cut into small cubes and fry in a pan in sunflower oil for 5 minutes.
- Chop the chicken fillet very finely and send to the pan with the onion. Fry the food, stirring occasionally, until the meat is tender.
- Put the resulting fried mass into the bowl of a food processor with a metal knife attachment, add peeled and pressed garlic, salt, black pepper and chop the food until fine crumbs are formed.
- Sprinkle the work surface with flour and roll out the chilled dough until translucent.
- On the rolled dough, place the filling in portions at a distance of about 3 cm and cover the top with the second part of the dough. Press the dough in between the filling, making sure to combine well.
- Using a special knife, use a wheel to cut the dough into portioned ravioli and walk along the edges of each piece with the teeth of a fork for reliability.
- Boil the minced chicken ravioli in plenty of salted water.
Ravioli with mushrooms and cheese
Delicious and hearty ravioli with mushrooms and cheese will leave no one indifferent. The dish will appeal to those who do not eat meat, as well as those who like hearty lunch and dinner. You can take any mushrooms: chanterelles, porcini mushrooms, milk mushrooms.
Ingredients:
- Wheat flour - 1 kg
- Water - 1, 25 tbsp.
- Eggs - 2 pcs.
- Fresh mushrooms - 1 kg
- Onions - 1 pc.
- Green onions - bunch
- Olive oil - 6 tablespoons
- Butter - 4 tablespoons
- Cream 30% - 2 tablespoons
- Hard cheese - 50 g
- Parsley - 60 g
- Salt to taste
- Ground black pepper - to taste
Cooking ravioli with mushrooms and cheese:
- Knead the dough. To do this, mix the flour with salt, and beat the eggs with olive oil and water. Then gradually pour the egg mixture into the flour and knead an elastic and elastic dough.
- Cover the finished dough with a napkin and leave for 30 minutes.
- For the filling, finely chop the mushrooms, cut the peeled onion into small pieces and fry the products in a pan in butter for 5-7 minutes.
- Pour in the cream, season with salt, pepper and simmer for 10 minutes to make the filling juicy.
- Roll out the dough into 2 identical thin layers 2 mm thick.
- Put 1 tsp on one layer of dough. fillings at a distance of 4 cm from each other.
- Cover the filling with a second layer and press the sheets tightly around the filling with your fingers. Then cut them into squares.
- Boil the ravioli in boiling salted water for 5-6 minutes, remove with a slotted spoon and place on a dish.
- Grate the cheese on a coarse grater, and finely chop the green onion. Combine the products, add olive oil and season the ravioli with mushrooms and cheese with the resulting sauce.
