Ravioli: recipe

Ravioli (ravioli) - Italian products made from thin unleavened dough with a wide variety of fillings. Filling for ravioli can be very diverse - it uses meat of various kinds, fish, seafood, cheeses, vegetables, greens, fruits, berries and even chocolate. Ravioli are made from fresh dough in the form of a square, an ellipse or a crescent with a figured border edge. They are either boiled or fried in oil (in this version they are usually served to various soups or broths). The boiled ravioli is served with various sauces, grated cheese and olives. The first mention of the ravioli dates back to the 13th century, even before the return of Marco Polo from China. It is believed that the origin of ravioli is Sicilian (and not borrowed from Chinese culinary traditions). In general, the origin of dishes like ravioli is a controversial issue in the history of cooking. It should be noted that dishes of this type exist in various culinary traditions (postures, vareniki, mantas, khinkali, etc.).

Dough for ravioli

The recipe for ravioli is simple.

Ingredients:

Preparation:

First necessarily sift the flour and salt. Then make a groove in the flour and add a little oil and water. The dough is carefully kneaded to smoothness (hands lubricate with oil). Next, the dough is placed in a cool place for half an hour - "rest". After this time, the dough is rolled into thin sheets and ravioli is prepared. To trim the edges use a special knife with a star wheel. Some prepare the dough with the egg.

Ravioli with eggplant and "Mozzarella"

So, we suggest you try the recipe for ravioli with eggplant and Mozzarella cheese.

Ingredients (for filling):

For spinach sauce you will need:

Preparation:

Prepare the dough (see above) and put it to dissolve in the refrigerator. In the meantime, we prepare the filling: cut the eggplant into cubes, fill it with water for about 15 minutes. Rinse and discard it in a colander. We pile the eggplant cubes in ground breadcrumbs with salt and pepper and bake on a baking tray in the oven for 40 minutes. Or we put out in a sauté pan with butter, but without crackers. Mix the prepared eggplant with cheese, tomato paste, egg and olive oil. We process the blender to homogeneity. The filling should not be too liquid. Roll the dough into thin sheets. Fill the filling on the dough sheet with a teaspoon alternately, at the same distance from each other in rows, from the top we cover with the second sheet and knead. We cut the strata with a disk-stellar knife. Ready ravioli cook in salty boiling water 1-2 minutes after the float, drain the water and serve to the table, watering the sauce. To prepare the sauce, mix the listed ingredients and bring the blender, pour into the saucepan and heat almost to a boil.

Fish ravioli

You can make ravioli with salmon and grated cheese. The dough is made as usual (see above).

Ingredients (for filling):

Preparation:

Using a blender, grind all the ingredients except the cheese and bring it to homogeneity. Prisalivaem and add dry spices and grated cheese. Stir - the filling is ready, you can make ravioli. We cook after a 2-3 minute float. We serve with a sauce of olive oil, white wine, garlic and light balsamic vinegar (can be replaced with lemon juice). To a ravioli from a salmon it is good to submit easy table white or pink wine.

Ravioli with chicken and ravioli with cheese are prepared, observing the general principles of preparation.