Ravioli with mushrooms

Ravioli - Italian pasta, made from thin dough with various fillings inside. Their analogue is in the Russian cuisine dumplings, and in the Ukrainian cuisine - vareniki. We offer you several original recipes for cooking ravioli with mushrooms.

Ravioli with mushrooms and potatoes

Ingredients:

For the test:

• egg - 4 pieces;
• flour - 2 items;
• olive oil - 1 teaspoon;
• salt.

For filling:

• potatoes - 5 pcs .;
• fresh champignons - 200 g;
• bulb - 1 piece;
• nutmeg - pinch;
• tomato sauce - to taste;
• carrots - 0,5 pcs .;
• butter melted.

Preparation

We start cooking with a kneading dough. To do this, break the eggs into the flour, add salt, olive oil and mix thoroughly. Now we form an elastic bun and take it to a cool place. Next, we prepare the filling: carrots and potatoes are cleaned, boiled and kneaded with tolstooth, seasoned with nutmeg. Champignons and onions are processed, shredded and wessed until soft on vegetable oil. Then we put the finished roast to the vegetable purée and add it to taste. We divide the egg dough into 4 pieces, roll each into a thin layer and distribute the stuffing formed on it into small balls. Cover the top with the second layer, press the dough against each other, driving out all the air. With a cut-knife cut our billets into the same squares and boil until they rise in the salt water. We serve ready ravioli with mushrooms with tomato sauce and melted butter.

Ravioli with cheese and mushrooms

Ingredients:

For the test:

• flour - 250 g;
• egg - 2 pieces;
• salt;
• vegetable oil - 50 ml;
• turmeric - 1 teaspoon.

For filling:

• mushrooms - 200 g;
• leek - 100 g;
• cheese - 60 g;
• egg white - 1 pc.

Preparation

In a large plate we pour flour, salt, turmeric, and in the middle we break eggs. Then add the oil and, collecting flour from the edges, kneading a homogeneous dough. After that, wrap it in a film and put it in the fridge, and we turn to the filling. We process mushrooms and onions, shred and passer. Cheese is cut into plates and mixed together with roasting in a blender. The dough is thinly-thinly rolled out on a slightly powdered flour table. Now add it in half, that would be visible fold line and for one part of the test lay out the filling, lubricating the gaps with protein. We close the second half, zalepljayem fingers and cut with a knife on the squares. Boil the billets in boiling water, salted to taste, until the ascent.