Italian dumplings. Ravioli - the best homemade recipes from Italian chefs. Berry filling with orange and cinnamon

15.12.2021Heading: Payment

Ravioli with cheese, cottage cheese and green onions traditional recipe Italian cuisine. In our opinion, these are dumplings without meat, or dumplings. The dough for ravioli is prepared in the same way as for Italian pasta or egg noodles. All you need is a fresh large egg, some water and high-quality flour. The dough should be tight and non-sticky, its consistency depends on the size of the egg. If the egg is small, add cold water little by little. Ready-made ravioli can be frozen on a floured board, transferred to a plastic bag and stored in the freezer for several months.

Cooking time: 45 minutes
Servings: 3

Ingredients for meatless ravioli

Ravioli dough:

1 chicken egg (+ 1 egg for lubrication);
110 g of wheat flour in / s;
cold water (as needed).

Recipe for ravioli:

150 g of fatty cottage cheese;
80 g of hard cheese;
55 g green onions;
salt pepper.

For submission:

sour cream, fresh herbs.

How to cook Italian dumplings without meat - ravioli

For the filling of the ravioli, we wipe the fat cottage cheese through a sieve. If the consistency of the cottage cheese is tender and there are no grains, then you do not need to wipe it, just knead it with a fork.

Grate hard cheese on a fine grater, add to cottage cheese. For the filling of ravioli, you can choose parmesan or spicy blue cheese, it will be tastier.

Finely chopped green onions are heated in a frying pan in melted butter, salt to taste.

When the sautéed onion has cooled down a bit, add it to the bowl with cottage cheese and cheese.

Salt and pepper the ravioli filling to taste, mix the ingredients thoroughly, put in the refrigerator.

Making ravioli dough. Pour high-quality durum wheat flour into a bowl, break a fresh chicken egg, if the egg is small, then add a tablespoon of cold water.

Knead the dough for the ravioli with your hands in a bowl, then put it on the table, knead until it becomes elastic and smooth. We cover the gingerbread man with a plastic cap, leave it at room temperature for 30 minutes.

Divide the dough in half. Sprinkle the table with flour, roll out a thin rectangular sheet.

We take the ravioli filling out of the refrigerator, spread it on a sheet with a teaspoon, leaving an empty space between portions of the filling.

An empty place between portions of the filling is greased with a raw egg.

We also roll out the second sheet thinly, cover the filling with a rolled sheet. We press the dough with our fingers, cut out the ravioli with a knife or a glass of thin glass.

You can sculpt ravioli in the traditional way, like ordinary dumplings. To do this, cut out circles with a diameter of 8-9 centimeters from the dough, put a spoonful of filling in the center and fasten the edges.

Lubricate the grate of the double boiler with vegetable oil, lay out the ravioli without meat. Cook for a couple of 5-6 minutes.

We serve ravioli with cottage cheese, cheese and green onions with sour cream and fresh herbs. Bon Appetit!

If the dough is rolled out very thinly, then dumplings, manti or ravioli are best steamed. If you want to boil the products, then you need to roll out the sheet a little thicker, otherwise the ravioli may burst during cooking, and the cheese filling will dissolve in the water.

Italian ravioli is mistakenly considered a variant of dumplings or dumplings, but the Italians themselves call this dish a kind of pasta, because it contains more dough than fillings. If you have not tried to cook this dish yet, we recommend that you conduct a small culinary experiment in the kitchen and surprise 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! Dough for ravioli is necessarily kneaded with eggs and vegetable oil, and dumplings can be prepared on the usual unleavened dough. In addition, dumplings are molded by hand (at least we are advised to strive for this), and special molds are used to make ravioli. In good dumplings, the dough is rolled out thinly, and more fillings are placed. Ravioli is exactly the opposite! The thicker the dough and less toppings, the tastier the Italians. Oh, this mysterious Italian soul ...

And by the way, it is customary to boil dumplings, but they just don’t do anything with ravioli - they bake, fry, boil! And most importantly - amazing variety of tastes. Traditional dumplings offer us only two flavors - meat and fish, everything else is dumplings. Toppings for ravioli can be different - meat, fish, seafood, vegetables, fruits, cheese and whatever you want. When there is an opportunity to show imagination and ingenuity in the process of preparing a dish, this is always a plus!

History reference

The most interesting thing is that ravioli came to Italy in the same way as dumplings to the territory of 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 merchants who visited Italy. And if we also 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 Sicilian and did not associate its appearance with China. One of the reasons is that in the south of Europe, wheat was grown in Sicily, so the appearance of dough products was attributed to Sicilian chefs. Once upon a time, this dish adorned the festive tables of the richest Italians!

Even in the Middle Ages, ravioli was never molded by hand. Archaeologists during the excavations of Pompeii found a special rolling pin used to make pasta. Surprisingly, according to the principle of operation, it resembles a modern ravioli machine. Still, all modern discoveries have ancient roots ...

solar dough

The classic recipe for ravioli dough has evolved over the centuries. Do not be surprised that the finished products have such a bright yellow color - the fact is that eggs play the role of water in them, so a pleasant golden hue is obtained. Proteins give the dough moisture and hold the flour together, and fatty yolks give the mass tenderness and softness. There are proven proportions when making ravioli - 1 egg should be taken per 100 g of flour, although it all depends on the specific recipe. If you feel the dough is getting dry, add more egg yolk to get the desired texture. If, on the contrary, it turned out to be too sticky, add a little flour. The yellow color also comes from whole grain 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 scheme for preparing the dough is simple. Eggs are lightly beaten and mixed with vegetable oil and salt. The flour is sifted on the table with a slide, and then a recess is made in it, into which 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 cooked 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, do not forget to wrap it in cling film and leave it for half an hour so that it rests.

What to fill?

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

Often, hard Parmesan or Grana Padana cheese, onions, garlic and butter are added to the filling. The top of the 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 stuffed with ricotta with nuts, chocolate, fruits or berries.

The meat for the filling is crushed, 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 fragrant 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 in the form of a rectangle about 1-2 mm thick. Divide it with a knife into rectangles about 15 × 30 cm in size. Use a teaspoon or a pastry bag to spread the filling at a distance of 3-4 cm from each other, without making more than two rows. In each row you will get 4 balls of filling. Spread the dough with protein between the filling - with a brush or finger. This is necessary so that the products stick together well, because you do not have to pinch them, like dumplings and dumplings.

Now cover the base with a second layer and glue the smeared places in turn, pressing the dough around the filling with your fingers. This is important so that they do not exfoliate during cooking and the filling does not leak out. Once formed, cut the ravioli sheet with a pastry cutter with a circular blade. It turns out very beautifully if you use a curly knife, while the shape of the products can be different. Ravioli are made in the form of squares, rectangles, circles, semicircles, crescents, triangles, sweets in a candy wrapper or by collecting them in a bunch.

Well, if you have a pasta machine, it is more convenient to roll out the dough with it. In addition, ravioli stamps are now produced in the form of molds with scalloped edges on a long handle. Ravioli prepared in this way have a perfect shape without flaws. There is a special form for ravioli with a rolling pin and a nozzle 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 boil the ravioli, then do it in boiling salted water for 5 minutes. For those who are going to fry ravioli, just put them in a pan with butter or olive oil and cook until golden brown.

A great option is to bake ravioli in the oven. To do this, they should first be boiled, and then laid out in a mold and poured with sauce, such as tomato-onion or sour cream-garlic. Top with grated cheese - 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, as there are plenty of options. You can fill them with melted butter and sprinkle with grated cheese or serve the dish in a hot fragrant broth with herbs.

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

Culinary delights

Ravioli with shrimp - gourmet dish which can be applied for festive table or pamper your family on Sunday.

You will need the following products for this:

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

Knead the dough from the egg, olive oil, milk, salt and flour. Cover it with a bowl and let it stand at room temperature for a while, but in the meantime, work on 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 in this article, lay out the filling, brush the empty places with a beaten egg and cover with another layer of dough. Shape into ravioli and cut into squares with a knife. Put 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 the white wine and simmer until half of the sauce has evaporated. Add cream, bring mixture to a boil, add salt and black pepper. Strain the sauce to make it smooth.

Now cook the ravioli in boiling water for 5 minutes and mix them into the sauce. Sprinkle the dish with herbs and garnish with shrimp. Guests and family members will be amazed by the exquisite 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 recipe making ravioli 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 green beans, potatoes, and carrots, then puree the vegetables using a blender. The filling is ready, now proceed to the preparation of the dough.

Tortellini is an Italian recipe for a delicious appetizer. To be more faithful, most often this dish is eaten at Christmas as an appetizer. But depending on the filling, tortellini can be called both a full-fledged dish, an appetizer, and even a dessert. This is what Italian cuisine is good for. If you remember cannelloni, then they can also be cooked with meat and sweet fillings. Lasagna is also not complete with just one meat variation of the recipe. In general, it is worth noting that tortellini are a kind of homemade dumplings. Only from our Russian dumplings they are distinguished by the composition of the dough, the shape and, of course, the most diverse filling. Usually some kind of meat option is chosen, moreover, the type of meat is not limited by anything. But today we have prepared a completely different recipe.

Our recipe is tortellini with cheese. It uses cheese instead of any meat filling. We just take several varieties of cheese, mix them together and add them inside the dough. As you can see, cooking is quite simple. Cheeses should be taken good, expensive, which are associated with Italy. To diversify this dish, people also prepare some Italian sauces. But in this place it is necessary to understand what goes with what. Although everyone's tastes are different, so if you want, you can make some of your favorite sauce. We will not describe it in the recipe, everyone will choose something they love personally for themselves. Well, yes, the sauce is completely optional, you can enjoy the pure taste of the dish. What does it take to make it delicious?

Ingredients needed to make tortellini:

wheat flour - 500 grams;
chicken egg - 5 pieces;
ricotta cheese - 200 grams;
parmesan cheese - 50 grams;
any cheese - 50 grams;
pepper;
salt.

As you can see, there are few ingredients, only seven pieces. But minimalism in everything is the key to good taste. Separately, it is worth mentioning the filling and its components. Well, absolutely everyone knows Parmesan cheese. His fame scattered long ago outside of Italy. He has even become a kind of personification of her. Perhaps less well known is ricotta cheese. Rather, it is not even quite cheese, because the technology of its preparation is different from the usual cheese. It is made not from milk, but from whey from mozzarella. But it is also a well-known Italian product. The last ingredient in our filling is some unnamed cheese. You can take whatever you like, give preference to what you like. The main thing is that it melts freely and does not remain lumpy in the filling. Okay, let's start cooking!

The first stage of preparation - preparing the dough

Great care must be taken in its production. If you are not ready to mess with the dough, knead it thoroughly, then do not even take on this recipe. Although the ingredients are not as complex as yeast, for example. But it is really difficult to knead it well. Although thanks to the eggs, it is still more pliable than the usual dough on the water. Everything will turn out much easier if you have a good food processor. They have several special dough attachments that will make your job much easier. First, you will not be physically exerting yourself. Secondly, the dough will knead much faster.

So, the dough contains only two ingredients - flour and eggs. You don’t even need to salt it, because tortellini are distinguished precisely by unleavened dough. Therefore, the recipe is the simplest imaginable. You need to sift the flour. To do this, use any method convenient for you. Just shake it through a sieve or through a special device for sifting flour. If you do this in a combine, then into the bowl of the combine, if with the help of your hands, then simply form a hill with a recess in the center on a clean table surface.

It is better to beat the eggs separately. Note that we do not use all 5 eggs, but only 4. And then be careful. They can be too large, then they will need much less. In any case, beat them all just so that the yolk and protein are mixed together. Pour in the egg little by little until the dough is no longer separate lumps, but merges together.

After that, you need to knead the dough well for about twenty minutes. If you do it with the help of mechanization, then it will take half the time. As a result, the dough should become quite elastic. It is not befitting for him to stick to his hands and crack. If it sticks to your hands, then add more flour. If it's cracking and you've used up all the beaten eggs, you can moisten it with a little olive oil. After that, it is worth removing it in a cool place for about an hour, so that it is infused.

The second stage of preparation - we prepare the filling

In our recipe, by the way, it consists not only of three types of cheese, but also of their connecting link - eggs. There is nothing special to tell here. You just need to grind all the cheeses on the smallest grater, mix together. To bond, add one egg, mix everything again. And season well to taste. This completes the preparation of our simplest filling. Let's move on.

The third stage of preparation - we form tortellini

Now comes the most crucial stage of the entire preparation of the dish. It may even be the longest. And to shorten his time, call the whole family to help you sculpt tortellini. But before you start making them, you need to finally prepare the dough. Namely, it needs to be rolled out well. The thinner the better. It is better to achieve a thickness of 2-3 millimeters.

The rolled dough should be divided into small circles, about five centimeters in diameter. Use a mold or a suitable glass to make the circles as quickly and evenly as possible. After all, we need tortellini of the same size. When absolutely all the dough is divided into circles, we proceed to sculpting.

Manufacturing technology is simple. In the very middle we add a little stuffing. Then we fold everything in half and fasten the edges to make such a dumpling. Now we fasten the ends of our dumpling to make a kind of dumpling. Close all edges very well so that not a single hole remains. We have a cheese filling that will melt. And it is very undesirable that it later poured into the water.

The fourth stage of preparation - we begin to cook the dish

The recipe comes to its own logical conclusion, it's time to finally cook the tortellini. This happens in the same way as with ordinary dumplings. Bring the water to a boil, put our italian dumplings. You also need to cook, just wait for the moment when they pop up. After that, you can catch them and immediately serve them to the table.

Do not forget that you can cook any sauce for this dish. Although you can do without it. Tortellini are delicious in every way, just like all Italian food.

This is where the tortellini recipe ends. Now you know how to cook delicious Italian dumplings. Tell your friends about this recipe, cook it yourself and enjoy. Bon appetit and good luck!