Five Delicious Recipes For Ravioli

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The ravioli are among the most typical Italian food. They are a traditional Italian dish made from dough with fillings, of which there are countless varieties.

Invented as a kind of pasta, ravioli from the very beginning is a rural food that is filling and very tasty. The stuffing for ravioli can be so different that it seems as if the imagination is not enough to imagine what we can really fill the delicious cousins of tortellini.

Traditionally ravioli can be served stuffed with meat, fish and vegetables. To understand the difference between ravioli and tortellini, we must note that the former can be turned into a unique dessert, which is garnished with fruit, nuts or various sweet sauces.

Often ravioli are used and to garnish soups. Very reminiscent of dumplings, ravioli recipes they are usually composed of stuffed pasta in combination with sauce.

Here are five ideas for making delicious ravioli:

Vegetarian ravioli

Necessary products: 3 tsp flour, 3 eggs, 1 tsp. water, 1 pinch of paprika, 1 pinch of salt

For the stuffing: 100 g of shredded cheese, 1 egg, 1 clove of garlic, 1 tbsp. parsley, 1 tbsp. breadcrumbs, 1 tsp. tomato paste, black pepper, salt

For sprinkling: 200 g grated yellow cheese, 2-3 tbsp. melted butter

Method of preparation: The ravioli dough is prepared from the listed products and left to mature for 1 hour. Roll out on a crust, about 2-3 mm. Squares measuring 5 by 5 cm are cut from it.

The filling is prepared from the listed products. Put a little stuffing in the middle of each square. The edges are smeared with beaten egg. The squares are folded and pressed at the edges to stick together. Prepared ravioli are placed in boiling salted water. Boil for 5-6 minutes until they rise. Remove and sprinkle with melted butter and grated cheese.

Ravioli with minced meat

Necessary products: 1 tsp flour, 5 eggs, 100 g minced meat, 50 g yellow cheese, 1 slice of dry bread, 1 onion, 1 pinch of nutmeg, pepper, salt

Method of preparation: Knead a firm dough with the flour, 3 eggs, nutmeg, salt and a little water. Leave to stand for an hour.

Mix the minced meat with 1 egg, finely chopped onion, soaked and drained bread, grated yellow cheese, pepper and salt to taste.

The dough is rolled out into a thin crust, which is cut into squares. Put a little stuffing in the middle of each square. The edges are smeared with the last beaten egg. They fold diagonally. The ends are pressed to stick. The finished ravioli are boiled in slightly salted water for 1-2 minutes after they surface.

Italian ravioli

Necessary products: 400 g flour, 2 eggs, 1 pinch of salt

For the stuffing: 400 g fresh cheese, 100 g cottage cheese, 100 g bacon, 1 egg, 3 tbsp. grated yellow cheese, 1 tbsp. finely chopped parsley, black pepper, salt

For sprinkling: 60 g of butter, 100 g of grated yellow cheese

Preparation: Ravioli dough knead from the listed products and a little lukewarm water. Cover with a towel and leave to mature for 30 minutes. Roll out into a thin crust. In a bowl, mix the cottage cheese, grated yellow cheese, finely chopped ham and cheese, chopped parsley, pepper and salt to taste. The products are mixed until a homogeneous mixture is obtained.

Spread the rolled crust with the egg, beaten with a little water. Piles of stuffing are made on half of it, at a distance of 5-6 cm from each other. Cover the top with the other half of the crust. The space-free spaces are compressed.

The ravioli are cut with an area of 5-6 sq.cm. and crescent shape. Boil on high heat in a large amount of boiling salted water. They are ready when they surface. Drain well. Serve flights with hot butter and sprinkled with grated cheese.

Rich ravioli

Necessary products: 250 g flour, 2 eggs, 1 tsp. melted butter, 100 g grated yellow cheese

For the first filling: 250 g cheese, 1 egg, 1 tbsp.grated parmesan, black pepper, 1 pinch of grated nutmeg

For the second filling: 250 g minced meat, 2 tbsp. olive oil, 1 egg, 1 tsp. white wine, 2 tbsp. grated yellow cheese, 2-3 cloves garlic, parsley, salt, pepper

For the third filling: 250 g fresh sausage, 120 g ham, 1 egg, 30 g butter, 30 g grated cheese, 1 tsp. white wine, salt, pepper

Method of preparation: First, prepare the fillings. The first - from cheese, is prepared by mixing all products well. The one with sausages is prepared by finely chopping the sausages. They are lightly fried in butter and mixed with the products specified in the recipe. For the minced meat filling, lightly fry the meat and crushed garlic in the fat. Stir until completely crushed. Add the remaining products and simmer for about 15 minutes. Allow to cool.

From the flour, eggs and a little water knead a homogeneous hard dough. It is divided into two balls. Cover with a towel and leave for 30 minutes. It is rolled into two identical crusts no thicker than 3 mm. On the first crust put 1 tsp. of the fillings, at distances of 5 cm, alternating the first, second and third. On the edges and where there is no stuffing, spread with egg. Top with the second crust. At the edges and in places where there is no stuffing, press with your fingers. Cut squares and cover with a towel until a large amount of salted water boils. The ravioli are released in parts. They take out a sieve spoon as soon as they surface. Place in a fireproof dish and pour over fried butter and grated yellow cheese.

Vegetable ravioli

Necessary products: 4 tsp flour, 4 eggs

For the stuffing: the middle of 1 curly lettuce, 250 g of cottage cheese, 1 tbsp. olive oil, 1 egg, 4-5 tbsp. grated parmesan, 60 g butter, pepper, salt

Method of preparation: The flour is sifted with a pinch of salt. A well is made in the middle, in which the broken eggs are slowly poured. Add a little warm water and knead until smooth - about 15 minutes.

Lettuce is cut into thin strips. Add salt and stew in olive oil until soft. Remove from the heat and allow to cool. Add the cottage cheese and season with black pepper.

The dough is rolled out into a thin crust. Squares or circles are cut out of it. They are filled with stuffing. The ends are folded and pinched well. Spread with beaten eggs so that they do not dissolve during cooking.

Heat a large saucepan of salted water. The ravioli are put in it and boiled until they rise. Drizzle with melted butter and sprinkle with grated Parmesan cheese.