Stuffed ravioli. Ravioli: what is it, the secrets of cooking Italian dumplings. How to cook at home: recipes

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Shaped like a rosebud. Traditionally cooked with meat, vegetables and cheese. Interestingly, in Italy, tortellini are made from dough of different colors: 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 for 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

A distinctive feature of the next dish is that already boiled dumplings are fried in a frying 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 tablespoons). 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 own juice(200 g) and a tablespoon of sugar.
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.

Today we delve into the treasure trove of Italian cuisine to find one of its culinary gems - the ravioli recipe. Despite some similarity of foreign products with dumplings or dumplings, the technology for preparing this many-sided pasta with various fillings has fundamental differences from our Russian favorites.

The thinnest dough for ravioli - main component unique dish, which provided the dish with a brilliant worldwide success.

Composition of products:

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

Cooking method:

We place well-beaten eggs and yolks in a bowl, combine them with oil, drinking water and salt. We sift the flour on the table (we leave 50 g for the further process), we form a hill out of it. Make a small well and pour in the egg mixture.
Now we proceed to the most time-consuming stage - kneading a very elastic, soft dough that does not stick to the palms. This is where truly masculine strength and gentle female hands are needed! To get the desired result, combine the egg composition with flour for 20 minutes.
We knead the ball with our palms, stretch its edges in different directions, connect them in the center, again form an elastic bun. The cooler the final product is, the thinner and tastier the ravioli shell will be.
We wrap the dough in a film, keep it in the refrigerator for half an hour, where it will cool down and “rest” from our manipulations.
We spread the bun on the table and roll out two as thin sheets as possible. Of course, if in our arsenal there is a food processor with a nozzle special for dough, this will greatly facilitate the work.
So, when you can read a book through a thin layer, put a pre-prepared filling on it, leaving some distance between servings. There must be as much product placed as there is dough for each product! We process the edges of the future dish with protein or water.
We cover the filling with the second layer and cut out the ravioli with a special curly knife. To insure against their “depressurization”, as well as in order to give a more aesthetic appearance, we press the edges of the products with the prongs of the fork.
Boil food in salted water with the addition of vegetable oil.

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

With ricotta and spinach

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

Required components:

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

Cooking order:

We knead the dough, guided by a traditional Italian recipe.
Wash spinach well, pat dry with paper towels and finely chop. Add a little water, salt and spices, simmer over low heat in a closed form. Drain the liquid, put the greens in a colander, squeeze lightly and chop with a knife.
Chop the peeled onion into cubes and fry in a pan with butter.
We place both blanks in a bowl, attach pieces of cheese and mix thoroughly.
We roll out two thin layers, spread on one of them in portions of 1 tsp. cooled stuffing. We process the edges of future products with water, then place the second layer and cut out round ravioli with a glass.
For these "foreigners" we use a different method of heat treatment - fry in oil until golden brown.
Next, we make a classic sauce. Finely chop the peeled and seeded tomatoes, fry in olive oil until smooth. Add pepper, salt, chopped garlic and a mixture of Provence herbs. We mix the fragrant composition well.

If ricotta and spinach ravioli were meant for "thin" Italians, then they were clearly content with just the aroma of a wonderful dish.

Ravioli with mushrooms

A quick way to prepare the filling will help out in case of emergency, when guests are almost on the doorstep. What else to strike the hearts of unexpected "aliens"?

List of ingredients:

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

Cooking features:

We make a batch of elastic dough, send it to the refrigerator for 30 minutes, but for now we are engaged in the filling.
We wash the mushrooms, blot them with napkins and finely chop. We chop the peeled onion, lightly simmer it in oil, and then spread the mushrooms to it. Fry the ingredients of the dish until the mushroom juice completely evaporates and a golden crust forms on the products.
We roll out two sheets of dough and place the cooled filling in the usual order on one. We cover it with a second layer, process the edges with egg white and cut out square ravioli.
Boil the dish 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 practically impossible to freeze semi-finished products at home, since this requires a “shock” treatment of the product at t -40 ° C.

So do not cook an Italian dish for the future.

Serve ravioli with mushrooms accompanied by vegetables.

With minced chicken

Italian pasta stuffed with poultry meat is distinguished by its special juiciness. At the same time, tender ravioli can not only be boiled, but also appetizingly baked.

Required products:

chicken fillet - 300 g;
dough - 30 g;
cheese (preferably hard varieties) - 70 g;
bulb;
red sweet pepper - ½ fruit;
butter - 60 g;
salt pepper.

Cooking method:

We knead the dough in a familiar way and leave it for half an hour in the refrigerator.
We clean the chicken fillet from the films, divide it into parts, which we immediately chop in a home processor.
We release the onion from the husk, chop it into small pieces and fry in butter with diced pepper (we remove the seeds).
Add minced chicken to the pan with vegetables and continue cooking until the liquid released by the meat component has completely evaporated. We attach shavings of grated cheese, mix the filling and turn off the fire.
Roll out the dough into a thin sheet in the shape of a wide rectangle. We spread a layer of the already cooled meat mass closer to one edge. We retreat a little, repeat the placement of the workpiece. We leave part of the layer free so that it is enough to completely cover the filling.
We cut out the products with a glass, put them in a baking dish, sprinkle with shavings of grated cheese and send them to the oven (180 ° C) for 5 minutes.

Serve hot chicken ravioli.

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.

Composition of ingredients:

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

Cooking method:

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

Serve hot ravioli with meat, flavoring them with butter.

Cheese stuffed

A classic dish prepared with a cheese product filling will not only delight you with its unique taste, but also provide the body with a significant portion of calcium.

Grocery list:

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

For the sauce you need:

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

Meal preparation:

We use classic recipe kneading the dough, form it into a ball, wrap it in a film and leave it for half an hour in the refrigerator.
We rub two types of cheese into the bowl, drive in the egg, salt and pepper the products, mix them thoroughly.
Roll out one piece of dough thinly into a square. We leave the other half in the film so that it does not dry out. With a dessert spoon, lay out the cheese composition, retreating about 4 cm from each serving.
We roll out the second layer, cover the placed filling with it and lightly press the free distance between the “slides”, removing excess air.
We cut out the ravioli with a curly knife and boil them in salted water, stirring constantly. As soon as they are on the surface of the broth, carefully catch them with a slotted spoon and put them in a preheated ceramic dish.
We put the container on a hot stove, squeeze a clove of garlic into it through a press, pour in fresh cream and sprinkle the dish with shavings of grated Parmesan.

Gently mix the food and cover so that the garlic sauce thickens well. Serve the ravioli with cheese right away!

How to cook ravioli with spinach?

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

List of components:

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

Cooking technology:

Thoroughly wash the spinach and leave in a colander to drain the water.
Heat the olive oil in a frying 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.
We chop the cooled spinach with a knife, season with salt and white pepper.
We rub homemade cottage cheese well in a bowl, add it to chopped spinach, add half of the composition of grated Parmesan and mix the fragrant mass.
Next, we roll out sheets of dough in a known way, lay out portions of the filling and cover them with a thin layer. We cut out cute products and boil the food for no longer than 4 minutes.
In the meantime, fry the cherry tomatoes in butter. When the tomatoes burst in several places, put them in a dish with tender ravioli, pour over them with the fat remaining in the container and sprinkle with cheese chips.

Now we know how delicious to cook spinach ravioli 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 food, but decorously savor food, slowly tasting each dish and washing it down 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 delicious ravioli to “take root” in your kitchen, and the manufacturing process to be a real pleasure, you must definitely get a pasta machine and molds for figured cutting of blanks.

Cooking:

As always, we make a batch of high-quality dough and leave it in the refrigerator. In the meantime, let's deal with the filling.
Finely chop the fish fillet and fry it until cooked in a non-stick frying pan. Add chopped greens and a pressed clove of garlic. Mix the ingredients of the filling, heat slightly and move away from the fire.
Take out the dough and roll out two thin rectangles. We spread the filling on one and cover it with a second layer. We cut out wonderful products and boil them until cooked.

We serve the 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. It is worth touching this bright kaleidoscope of various dishes once, as a desire to enjoy the taste fine dining will occur again and again.

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.

It may be argued that with this diet, Italians must be the most complete 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 shallots and minced garlic 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 with 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, you need more or less eggs than in the main recipe. The coloring ingredient is added during the kneading of the dough.

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 the butter and olive oils. 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 ricotta filling recipe:

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. To do this, we need a round form for cutting cakes (a narrow glass will do). 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

No matter how attractive the classics are, for domestic tables it is more customary to feel dumplings with meat. We bring to your attention a recipe for ravioli with mixed meat filling. However, you have the right to choose the type of filling at your discretion.

Required Ingredients:

for the test

Wheat flour - 300 g;
Eggs - 3 pcs.;
Semolina for powder.

For filling

Fried beef - 150 g;
Boiled beef - 70 g;
Ham - 30 g;
Boiled sausage - 30 g;
Egg - 1 pc.;
Grated hard cheese (parmesan) - 40 g;
Nutmeg - a pinch;
Salt to taste.

for filing

Tomato sauce (ketchup) - 400 g.

The procedure for preparing dough for ravioli with meat does not differ from that described above. Therefore, we proceed immediately to the stage of filling formation. To do this, cut into slices all the meat, ham and sausage. Add ½ part grated cheese, egg, nutmeg and salt. Mix well.

We form ravioli with meat in the same way as in the classic recipe. We lay out the filling with a spoon.

Cook in salted boiling water for about 10 minutes. To serve, season the hot dish with tomato sauce and the remaining hard cheese.

Calorie content and benefits

Not surprisingly, the classic ravioli recipe is very popular in Italy. After all, 100 g of such a dish contains only 149 kcal. which are made up of:

Proteins - 8.9 g;
Fats - 5.5 g;
Carbohydrates - 17.1 g.

Ricotta is an excellent source of calcium, which contributes to the health of bones and teeth, and is involved in important processes in the human body. Spinach is a storehouse of dietary fiber that helps the proper functioning of the digestive system.

But, with all the advantages, do not forget about the cholesterol content in food (58.2 mg per 100 g). Therefore, people who have problems with excess weight and excessive cholesterol levels should consult a doctor before enjoying an Italian delicacy.

The total calorie content of other types of ravioli almost completely depends on the type of filling. Big nutritional value carry meat options, smaller - fish and vegetable.

The article about "foreign dumplings" smoothly came to an end. We hope you now dare to bring a little Italy into your kitchen. Live openly, love secretly, cook with joy and remember: “You can live a very long time on broths if you boil ravioli!”

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