How to deliciously cook Italian ravioli with filling. Italian tortellini dumplings with cheese: a simple detailed recipe Small Italian dumplings

Step-by-step preparation ravioli with ricotta and spinach:

Dump the mixture onto a floured table and form a uniform lump. Do not forget to periodically wet your hands in cold water, and then dry them thoroughly with a dry towel.
Rinse the spinach thoroughly and simmer in a frying pan with a little water. If you are using a frozen product, defrost it first.
At the same time, fry the finely chopped onion in butter in another frying pan.
Then combine spinach with onions, ricotta, and grated cheese in one container. Mix everything. Now the filling for the ravioli is ready.
Roll out the dough into a thin layer, no more than 3 mm thick, cut it in half.
Place a teaspoon of the filling in the form of small slides at a distance of 3-4 cm from each other.
Then dip a pastry brush in water and draw the edges of the ravioli.
Then cover the filling with a second layer of dough and lightly press them together with your hands.
Next, cut out the ravioli into squares. Pinch the edges with a fork.
Then throw the ravioli into the bubbling water and cook for 5-7 minutes. As soon as they float up, take them out.
While the ravioli is cooking, prepare the dressing. To do this, melt the butter in a frying pan and fry the sage leaves in it.
Then place the ravioli into the dressing and sprinkle with grated cheese.

Ravioli with truffles

You can pamper yourself and your loved ones with this delicacy in honor of some special occasion. It is not a shame to serve such a dish at the holiday table.

Ingredients:

Flour - 3 tbsp. (for test)
Water - 1 tbsp. (for test)
Salt - 1 tsp. (for test)
Egg - 2 pcs. (for test)
Sweet pumpkin - 500 g (for filling)
Potatoes - 2 pcs. (For filling)
Shallot - 1 pc. (For filling)
Parmesan - 50 g (for filling)
Butter - 50 g (for filling)
Truffle black or white - to taste (for dressing)

Step-by-step preparation of ravioli with truffle:

Take a small deep dish and first break the eggs into it, then add a teaspoon of salt to them and mix.
Then place the flour in a bowl, pour in a little water and stir the dough with a spoon.
When it becomes impossible to stir it, start kneading with your hands. For convenience, you can move the dough ball to the table. Just sprinkle it with flour first.
Knead the dough with cold hands until it becomes tight and elastic. It shouldn't stick to your hands.
Next, place the dough ball in plastic bag and put in the refrigerator for 20-30 minutes. After this, you can proceed directly to sculpting the ravioli.
Wash the potatoes and pumpkin thoroughly. Peel them. Remove the peel from the onion.
Cut the onion into small pieces, potatoes and pumpkin into large cubes.
Heat a frying pan and put butter on it, then add olive oil to it.
First fry the onion in a mixture of oils for 5 minutes.
Then fry the potatoes and pumpkin in the same oil for 10 minutes. Remove the onion from the pan before frying.
Then mix all the fried ingredients in a separate frying pan and simmer while adding a small amount of water for 20-30 minutes until fully cooked. Do not overdo it with water, so as not to turn out to be porridge. You need to soften the vegetables to put them in the ravioli.
After stewing, let the vegetable mass cool, and then add salt and grated cheese.
Roll out the dough, divide it into two parts. Place the filling on one in the form of small slides.
Then brush the edges of the ravioli with a brush dipped in water.
Cover with the second piece of dough and cut out squares. Crimp the edges with a fork.
Then boil the ravioli for 5-7 minutes by throwing them into boiling water.
After this, transfer them to a hot frying pan with vegetable oil. Fry for a couple of minutes and transfer to a plate.
Sprinkle grated truffle on top. Now your truffle deliciousness is ready!

This dish, based on a recipe from a famous chef, comes with a touch of freshness thanks to mint and lemon zest. And nutmeg gives the ravioli a piquant flavor.

Ingredients:

Flour - 250 g (for dough)
Yolks - 4 pcs. (for test)
Baked potatoes - 3-4 tubers (for filling)
Fresh mint - a bunch (for filling)
Butter - 100 g (for filling)
Grated Pecorino cheese - 1 handful (for filling)
Nutmeg - on the tip of a knife (for filling)
Lemon zest - to taste (for filling)
Olive oil - 2 tbsp. (For filling)
Ground black pepper - to taste (for filling)
Broth - 2 tbsp. (for refueling)
Butter - 50 g (for dressing)
Mint - 2-3 leaves (for dressing)
Grated cheese - 2 tbsp. (for refueling)
Salt - to taste

Step-by-step preparation of ravioli from Jamie Oliver:

Sift the flour and pour it into a blender bowl. Throw some salt here too.
Break the steam into flour raw eggs.
Then separate the yolks from four eggs and place them in the dough too. Mix all ingredients using a blender.
Place the mixture on a floured table and form a uniform lump. Do not forget to periodically wet your hands in cold water and then dry them thoroughly with a dry towel.
Wrap the dough ball in cling film and put it in the refrigerator for half an hour.
Wash the potatoes, dry with a towel and prick them in several places with a knife. Wrap in foil and roast in the oven. Set the temperature to 200 degrees. Bake for 1 hour.
After baking, cool the potatoes a little, peel and mash.
Finely chop the mint and add to the mashed potatoes.
Throw in some grated pecorino as well.
Now grate the lemon peel and add the resulting zest to the potato mixture.
Grate the butter and also add to the potatoes.
We also need to sprinkle a little nutmeg here. Mix everything thoroughly.
Don't forget to add salt and pepper to the potato filling.
Now roll out the dough to a thickness of no more than 3 mm, divide into two parts. Place the filling in small piles on one part, at a distance of 4-5 cm from each other.
Using a brush dipped in water, draw lines between the mounds of filling.
Place the second layer of dough on top and press it down with your hands.
Cut out the ravioli.
Place the ravioli in boiling water for 5-7 minutes.
While the dish is cooking, take two tablespoons of broth from the saucepan and pour into the frying pan, put it on the fire.
Add butter and a couple of mint leaves to the broth.
Then place the ravioli in a frying pan with the broth and keep there for a couple of minutes.
Then place on a nice plate, sprinkle with grated pecorino and garnish with a mint leaf.

Sweet ravioli with ricotta cheese

Try this recipe for an unusual dessert to impress your guests with your culinary skills. In this version of ravioli we will use custard dough.

Ingredients:

Boiling water - 1.5 tbsp. (for test)
Flour - 3 tbsp. (for test)
Vegetable oil - 3 tbsp. (for test)
Salt - 1 tsp. (for test)
Ricotta cheese - 350 g (for filling)
Sugar - 2 tbsp. (For filling)
Ground cinnamon - on the tip of a teaspoon (for filling)
Lemon - 1 pc. medium size (for filling)
Rum - 2 tbsp. (For filling)

Step-by-step preparation of sweet ravioli with ricotta cheese:

First, prepare a deep container and mix flour, butter and salt in it. Mix everything thoroughly.
Pour boiling water little by little into this flour mixture. At the same time, constantly stir the dough with a wooden spatula, this will prevent lumps from forming.
Then sprinkle a little flour on the table.
When the dough has cooled slightly, turn it out onto a floured table and knead it with your hands. As a result, you should end up with an elastic lump of dough that does not stick to your hands and lends itself well to modeling. You can immediately make ravioli from this dough. There is no need to keep it in the refrigerator first.
Wash the lemon thoroughly and remove the zest from it using a grater. Just grate the lemon on a fine grater.
Combine zest with ricotta cheese, cinnamon and granulated sugar in one container.
Pour some rum here.
Form ravioli as we described in previous recipes.
Now place the frying pan on the stove and pour in vegetable oil. There must be a lot of it.
When the oil begins to boil, add the ravioli and fry in the bubbling oil for 1-2 minutes.
Then post them on paper napkins to remove excess fat.
Next, place the ravioli on a plate and sprinkle powdered sugar on top.

Ravioli stuffed with salmon

Red fish lovers will surely love this salmon ravioli recipe.

Ingredients:

Flour - 250 g (for dough)
Chicken eggs - 2 pcs. (for test)
Yolks - 4 pcs. (for test)
Ricotta - 150 g (for filling)
Large boiled shrimp - 3 pcs. (For filling)
Salmon fillet - 100 g (for filling)
Smoked salmon - 50 g (for filling)
Olive oil - 1 tbsp. (For filling)
Garlic - 1 clove (for filling)
Yolk - 2 pcs. (For filling)
Onion - 1/2 pcs. (For filling)
Meat broth - 250 ml (for sauce)
Cream - 100 ml (for sauce)
Dry white wine - 100 ml (for sauce)
Saffron - 1/2 tsp. (for sauce)
Salt, ground black pepper - to taste

Step-by-step preparation of ravioli with salmon:

Sift the flour and pour it into a blender bowl. Throw some salt here too.
Break a couple of raw eggs into the flour. Then separate the yolks from four eggs and place them in the dough too.
Mix all ingredients using a blender.
Then dump the mixture onto a floured table and form a uniform lump. Do not forget to periodically wet your hands in cold water and then dry them thoroughly with a dry towel.
Wrap the dough ball in cling film and put it in the refrigerator for half an hour.
Place the frying pan on the fire, pour oil and fry the chopped onion, garlic and fresh salmon chopped into small pieces. It will be enough to fry these components for only 7-10 minutes.
Then chop the already boiled shrimp along with smoked salmon and mix with the fried foods.
Add seasonings and raw yolks to the same mixture. Mix everything well.
Form ravioli as we described above.
Place a saucepan of water on the fire.
Once it boils, throw the ravioli into it for 10 minutes. While they are cooking, prepare the sauce.
To prepare the sauce, take any meat broth and bring it to a boil. Then pour some wine into it and wait for the alcohol vapor to evaporate.
Then add cream and saffron. Simmer the sauce for a few minutes over low heat.
Once the ravioli are cooked, place them on a plate and pour the sauce on top.

Ravioli video recipes

Now you know how to cook ravioli. Prepare them each time according to a new recipe and delight your loved ones with exquisite culinary masterpieces. Bon appetit!

Ravioli are traditional Italian dumplings. The filling for ravioli can be different: meat, vegetables and fruits, fish or poultry.

When we lived in Libya (and this is a former colony of Italy and Italian cuisine is closely intertwined with traditional Libyan cuisine) we often bought ready-made ravioli, which were sold in bags. The "dumplings" were so small, beautiful and same shape that looked like toys. Since meat ravioli were most similar in taste to our dumplings, preference was given to them.

The dough for ravioli dumplings is kneaded as usual, as for dumplings. Make a well in the flour, beat in the eggs, add salt and knead the dough.

Let the dough sit for at least half an hour so that it “ripens”. It is better to put it in a bag for this time.

The most delicious minced meat is minced meat with the addition of herbs and a lot of onions. Blend the greens and onions in a blender.

This mixture should be added to the minced meat.

Mix the minced meat with onions and herbs and add black pepper and salt to taste. You can add cheese to the meat, but in my opinion, it’s also very tasty without cheese.

Divide the dough into 4 pieces. Roll out the first piece on a floured board into a thin layer.

Using an even stick or the edge of a long rectangular plate, press straight lines on the layer, marking the boundaries for future ravioli. Remember that the squares should be very small (about 3 by 3 centimeters). Place minced meat on each square.

Place another rolled out layer of dough on top and press it with the edge of your palm at the gluing points.

And only after that we cut it into squares.

Take the time to shape the edges of each square, pressing down with the tines of a fork. These ravioli will look very interesting in soup.

“Ravioli” dumplings are very small, so they cook very quickly, boil for 1 minute after floating - they’re ready! Sprinkle them with cheese or serve with roasted tomatoes.

The dish we call dumplings actually exists in different cuisines around 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 characteristics of dumplings in Italian - ravioli.

There are many different types of dumplings in the world - Georgian khinkali, Asian manti, Chinese jiaozi, Buryat poses, Mari podkogylyo, Armenian boraki, Jewish kreplach, Azerbaijani dushpar and, finally, Italian ravioli. Each type deserves special attention, since it has its own characteristics, traditions and subtleties of preparing dumplings depending on the region or country. Ravioli also has its own characteristics.

Ravioli is popular in all regions of Italy, where they are loved just like 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 also visited China, where he was captivated by a dish called Hongtong in the Sichuan region. But no one knows how the current name of the dish brought from China - ravioli - came about.

The differences between ravioli and dumplings, dumplings and other types of dumplings from different cuisines of the world are as follows.

First of all, ravioli is a universal dish, relating to both the main dish and desserts; it all depends on the filling, which can be absolutely anything. Italians even cook ravioli with chocolate!
Second: the shape of the ravioli - they are sculpted in the shape of triangles, circles, crescents or squares. Their sizes can range from miniature to very impressive.
Method of preparation: ravioli can be boiled, fried, deep-fried.
Italians never prepare ravioli for future use, because... one of distinctive features This cuisine is about freshness of products and serving dishes immediately after preparation.
Boiled ravioli is served as a separate dish with olives and various spicy sauces.
Fried ravioli is placed in broths and puree soups, and the taste of the filling should match and complement the taste of the main dish.
The ravioli dough is rolled out very thin - 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 spaces between the mounds of filling are coated with beaten egg, then the layer of dough with filling is covered with a second layer on top and pressed in places where there is no filling. Next, the dough is cut into ravioli of the desired shape using a knife.

Interestingly, Italians themselves consider ravioli to be a type of pasta.

As you can see, ravioli has many cooking features, but, nevertheless, preparing them is not at all difficult. Let's try.

Ravioli recipe (with recipe for proper ravioli dough)

You will need: dough - 200g flour from durum varieties wheat, 2 eggs, 1 tbsp. olive oil, salt to taste, filling - 250g fresh champignons, 50g butter, 1 onion and egg.

How to cook ravioli with mushrooms. Sift the flour into a deep bowl, make a hole in the center, beat in 2 eggs, add oil, add salt, beat this mixture and gradually mix it with the flour until smooth. Place the dough on cutting board, powdered with flour, knead for 10-15 minutes, wrap the finished dough in cling film and refrigerate 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, season with pepper and salt. Roll out the dough into two identical thin rectangular layers. Place the filling on one, brush the empty parts with beaten egg, cover with the second layer of dough, and press. Cut the ravioli into the desired shape using a knife. Bring water to a boil in a saucepan, lower the finished ravioli, and cook in salted water after rising for 10 minutes. Serve with sauce to taste.

The room where ravioli is prepared should be cool - this is an Italian tradition. Knead the dough only with cold hands: to do this, wet them periodically cold water and wipe dry, then continue kneading.

Features of preparing dough for ravioli

Like our dumplings, ravioli can be cooked on different types dough - it all depends on your taste.

If desired, you can add water to the dough; if you add it, it should be done along with the eggs.
You can also exclude eggs from the dough recipe; in this case, for 200g of flour, take 105ml of water and 35ml of olive oil, salt 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 when kneading).

Whatever ingredients you use to prepare the ravioli dough, it should be dense, elastic, and easy to roll out.

To ensure your ravioli turns out beautifully, you can use special ravioli molds to shape them, allowing you to mold products with scalloped edges of different shapes.

Ravioli fillings

Fillings for Italian ravioli can be completely 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 dish or as a dessert dish. 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 - 180g milk chocolate, 3 cups cottage cheese, 1 egg.

How to make chocolate ravioli. Mix flour with sugar, salt, cocoa, beat in eggs, knead the dough until smooth, wrap and 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 into rectangles, sprinkle the work surface with flour, cover with a damp towel, then remove it and place the filling on one layer at a distance of 4 cm between the mounds, brush the surface of the dough without filling with beaten egg. Cover the dough with the filling with a second layer, press down, cut out the ravioli with a knife or molds. Place the ravioli on a floured plate, cover and let sit 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 stalked celery, meat and onions, etc., in sweets 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. Try and enjoy one of the best Italian cuisine with the whole family!

Italian ravioli is mistakenly considered a variant of dumplings or dumplings, but the Italians themselves call this dish a type of pasta, because it contains more dough than filling. If you haven’t tried cooking this dish yet, we recommend conducting a small culinary experiment in the kitchen and surprising your loved ones with unusual Italian dumplings. Today we will learn how to cook ravioli at home. Maybe there are some secrets?

Why not dumplings?

Ravioli can hardly be called dumplings - the difference between these products is very big! The dough for ravioli must be mixed with eggs and vegetable oil, and dumplings can be prepared using regular unleavened dough. In addition, dumplings are molded by hand (at least we are advised to strive for this), and special molds are used to prepare ravioli. In good dumplings, the dough is rolled out thinly and more filling is added. With ravioli it's exactly the opposite! The thicker the dough and the less filling, the tastier it tastes for Italians. Oh, this mysterious Italian soul...

And by the way, it’s customary to boil dumplings, but they do everything with ravioli - bake, fry, boil! And most importantly, the variety of tastes is amazing. Traditional dumplings offer us only two tastes - meat and fish, everything else is dumplings. Fillings for ravioli can be different - meat, fish, seafood, vegetables, fruits, cheese and whatever you want. When you have the opportunity to show imagination and ingenuity in the process of preparing a dish, this is always a plus!

Historical reference

The most interesting thing is that ravioli came to Italy in the same way as dumplings came to Russia - from China. It is no longer a secret that many culinary novelties came to us along the Great Silk Road. As for Italian dumplings, this dish was first mentioned in the 13th century in the memoirs of traders visiting Italy. And if we take into account that tomatoes were brought into the country a little later, it becomes clear that the first ravioli were served without tomato sauce.

The Italians considered this dish to be Sicilian and did not associate its appearance with China. One of the reasons is that in southern Europe, wheat was grown in Sicily, so the appearance of dough products was attributed to Sicilian cooks. This dish once graced the festive tables of the richest Italians!

Even in the Middle Ages, ravioli was never made by hand. Archaeologists excavating Pompeii found a special rolling pin used for making pasta. Surprisingly, its operating principle is reminiscent of a modern ravioli making machine. After all, all modern discoveries have ancient roots...

Sun dough

The classic recipe for ravioli dough has been developed over centuries. Don't be surprised that finished goods They have such a bright yellow color - the fact is that the role of water in them is played by eggs, so they get a pleasant golden hue. The whites give the dough moisture and hold the flour together, while the rich yolks give the dough tenderness and softness. There are proven proportions when preparing ravioli - you should take 1 egg per 100 g of flour, although it all depends on the specific recipe. If you feel that the dough is a little dry, add more yolk to achieve the desired texture. If, on the contrary, it turns out too sticky, add a little flour. The yellow color also comes from whole wheat flour, which Italians most often use for ravioli. And some housewives additionally tint the dough with turmeric to make the ravioli look sunny and bright.

The dough preparation procedure is simple. The eggs are lightly beaten and mixed with vegetable oil and salt. The flour is sifted onto the table, and then a hole is made in it, into which the eggs and butter are poured. An elastic and soft dough is kneaded.

In some regions of Italy, water or milk is added to the dough, and sometimes they are prepared without eggs at all - well, all versions of this dish have the right to life. Sometimes water is added only at the very end, when you need to adjust the consistency of the dough without using additional yolks. How many housewives, so many dough recipes! After kneading, be sure to wrap it in cling film and leave it for half an hour to rest.

What to fill with?

As already mentioned, the filling for Italian ravioli can be very different, but there are also some classic traditions. For example, Tuscan chefs like to fill ravioli with ricotta and spinach, generously flavored with nutmeg; in Sardinia, ricotta is seasoned with lemon zest, and they also respect potato filling with mint. In the Abruzzo region, ricotta is mixed with sugar and cinnamon.

Often added to the filling hard cheese Parmesan or Grana Padana, onion, garlic and butter. The pinnacle of taste is the filling with ricotta and salmon or shrimp. The combination of pumpkin and potatoes, beef and Parmesan, chicken or rabbit with vegetables, eggs with cheese, cabbage with mushrooms and even beets is very interesting. Sometimes ravioli is filled with ricotta with nuts, chocolate, fruits or berries.

The meat for the filling is minced, then fried, stewed or baked in the oven, adding eggs, cheese and spices at the end. Fish and seafood are often cooked in wine with aromatic herbs and vegetables. But the traditional classic of Italian cuisine is ricotta with spinach, stewed until soft.

Real art

Roll out the rested dough on the table into a rectangle about 1-2 mm thick. Divide it with a knife into rectangles measuring approximately 15 × 30 cm. Place the filling with a teaspoon or a pastry bag at a distance of 3-4 cm from each other, not making more than two rows. You will get 4 balls of filling in each row. Brush the egg white between the filling using a brush or your finger. This is necessary so that the products stick together well, because you don’t have to pinch them together like dumplings and dumplings.

Now cover the base with the second layer and glue the coated areas one by one, pressing the dough with your fingers around the filling. This is important so that they do not separate during cooking and the filling does not leak out. Once the pieces are formed, cut the ravioli layer with a pastry cutter with a disc blade. It turns out very beautifully if you use a figured knife, and the shape of the products can be different. Ravioli is made in the form of squares, rectangles, circles, semicircles, crescents, triangles, candies in a wrapper or collected in a bunch.

It's good if you have a pasta machine - it makes it easier to roll out the dough. In addition, ravioli stamps are now available in the form of molds with serrated edges on a long handle. Ravioli prepared in this way has perfect shape without flaws. There is a special ravioli mold with a rolling pin and an attachment for a pasta machine. Modern industry has made it as easy as possible to prepare one of the most popular dishes of Italian cuisine!

How to cook and serve

If you are going to cook the ravioli, do it in boiling salted water for 5 minutes. For those who are planning to fry ravioli, just put them in a frying pan with butter or olive oil and cook until golden brown.

A great option is to bake the ravioli in the oven. To do this, you should first boil them, and then put them in a mold and pour in a sauce, for example, tomato-onion or sour cream-garlic. Be sure to sprinkle grated cheese on top - mozzarella or parmesan. Bake the ravioli in the oven for 20 minutes at 160°C until the dish is golden brown.

Italians have no problem with what to serve ravioli with, since there are plenty of options. You can fill them with melted butter and sprinkle with grated cheese or serve the dish in a hot aromatic broth with herbs.

Most often, ravioli is prepared as an independent dish with depending on the filling, but often this dish is combined with a vegetable salad or fruit if the products are sweet. Some Italians eat fruit and nut ravioli with ice cream - they are definitely real gourmets!

Culinary delights

Shrimp ravioli is a delicious dish that can be served at festive table or pamper your family on Sunday.

You will need the following products for this:

1 egg
2 tbsp. l. cold pressed olive oil for dough, 1 tbsp. l. butter for filling and 2 tbsp. l. oils for sauce
150 ml cream
30 ml milk
200 g wheat flour
200 g peeled shrimp
1 onion
celery stalk 15 cm long
50 ml dry white wine
1 clove of garlic
salt, black pepper - a pinch
dry thyme - 0.5 tsp.
1 egg for gluing the dough layers

Knead the dough from eggs, olive oil, milk, salt and flour. Cover it with a bowl and let it stand for a while. room temperature, in the meantime, get on with the filling. Chop the onion and fry it in olive oil, then add the shrimp and fry a little more.

Roll out the dough using the tips from this article, lay out the filling, brush the free spaces with beaten egg and cover with another layer of dough. Form ravioli and cut them into squares with a knife. Place the semi-finished products in the refrigerator for 10 minutes and prepare the celery sauce.

Chop the stem into small pieces and fry it in olive oil with thyme and garlic. Pour in white wine and simmer until half the sauce has evaporated. Add cream, bring the mixture to a boil, add salt and black pepper. Strain the sauce until it is smooth.

Now cook the ravioli in boiling water for 5 minutes and mix them with the sauce. Sprinkle the dish with herbs and garnish with shrimp. Guests and household members will be amazed by the refined taste of this dish!

Summer is in full swing

Ravioli can be multi-colored, but it is best to tint the dough not with food coloring, but with natural products, for example. The dish turns out bright green and summery!

This original ravioli recipe will require you to:

1 egg
350 g flour
200 ml water
20 spinach leaves
5 potatoes
3 carrots
200 g green beans
1 tsp. olive oil
0.5 tsp. turmeric
a pinch of salt and black pepper

Boil the green green beans, potatoes and carrots, and then puree the vegetables using a blender. The filling is ready, now start preparing the dough.

What first 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 creativity 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 after trying at least a small part of the rich selection of dishes filled with the spicy aromas of herbs and the freshness of skillfully prepared vegetables. From all the variety of sunny, captivating and luxurious cuisine of temperamental Italy, we chose ravioli - a dish popular in every region of this country.

Italy is far from us, why is there such interest in ravioli? The fact is that everyone has tried one or another version of this dish. Surely you have already prepared pasta, dumplings and dumplings with many delicious fillings, and now try making ravioli. Some call them Italian dumplings, others believe that they are similar to dumplings, and still others are sure that they are a type of pasta. All these opinions agree that ravioli is a dish made of thin dough with a wide variety of fillings. The filling can be anything - meat, seafood, cream cheese or vegetables. From a main dish, ravioli can easily turn into a delicious dessert, you just have to make it sweet filling from fruits, berries or chocolate.

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

How is ravioli different from the dumplings and dumplings we are used to? First of all, the form. Ravioli is molded in the form of square pillows, in the form of crescents, triangles and circles. They also differ in the method of preparation and serving. So, ravioli cannot be prepared for future use; it is a dish that must be eaten immediately after it is prepared. The fact is that distinctive feature Italian cuisine can be called freshness, which is why the freshest products are used to prepare ravioli, which you need to have time to eat quickly. You can prepare ravioli by boiling them, frying them in a frying pan or deep-frying them. Boiled ravioli can be used as an independent dish, served with olives or some kind of hot sauce. Fried or deep-fried ravioli are served with pureed soups and broths, carefully ensuring that the taste of their filling complements and matches the main dish.

If you decide to make ravioli, you should start with the dough, because only fresh dough makes the most delicious ravioli. Prepare the kitchen, because the room where the ravioli is being 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 the flour until you get a homogeneous mass. Place the mixture on a large cutting board sprinkled with flour and begin kneading the dough for 10-15 minutes. In general, to make a good dough, you need to have good physical strength, so it is better to entrust this responsible task to the powers that be, i.e. men. When the dough is ready, wrap it in film and leave it in the refrigerator for about 20 minutes. This time will be needed to prepare the most delicious filling.

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

Ricotta and champignon filling

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

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

Spinach and cottage cheese filling

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

Preparation:
Place a pan of clean salted water on the fire. Rinse the spinach in running water and chop, then simmer in boiling water for 2 minutes and set aside. 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.

Preparation:
Cut the chicken fillet into small pieces and grind in a blender. Celery rinse thoroughly, cut on both sides and also grind in a blender. Combine fillet and celery, add cream, salt, pepper and stir.

Berry filling with orange and cinnamon

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

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

When the filling is ready, you can remove the dough from the refrigerator. Now you will 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 out. The dough layer should be very thin and, if possible, square or rectangular. The result of your efforts should be two rectangles of dough no more than 1 mm thick, which must be left alone for 10 minutes before you begin to lay out the filling. Now put the filling on one of the layers of dough in small slides at an equal distance, for example 5 centimeters, and cover everything with a second layer of dough. Depending on the shape of ravioli you want, cut the dough into squares with a knife or cut out circles using 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. Provençal ravioli is a very special dish. Our usual dishes often have alternative options cooking, you can find recipes for “lazy” dumplings, dumplings and even cabbage rolls. The version of preparing ravioli that Provence offers can also be called “lazy”, because this dish is prepared without dough.

Provençal ravioli

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

Preparation:
Wash the spinach thoroughly, cut off its stems and boil the leaves in salted water for 10 minutes, then drain them in a colander and grind 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. Place a pan of salted water on the fire and add a little olive oil. Wait for the water to boil, pour flour into a plate, roll the resulting filling into small dense balls, roll them in flour and place in boiling water. Cook for 5-10 minutes.

Instead of traditionally making dumplings in a narrow family circle, try making ravioli - National dish aromatic Italian cuisine. Add a little variety by diluting the usual minced meat with vegetables, cheese and herbs. Get inspired by the Italian idea that cooking is an art, and every cook is a talented creator, and you will definitely get the most delicious, most original and aromatic ravioli!

Alena Karamzina