Italian ravioli – a dish known since at least the 14th century, which is traditionally cooked at home. To the process of creating this square paste can attract and younger family members who it will certainly be interesting. In different areas of Italy, those are popular or other fillers: you can add spinach to the ricotta filling, nutmeg and black pepper (as they do in Rome and in Lazio) or grated lemon zest (as is customary in Sardinia). Dough for ravioli should be thin. So that it is not too tight for rolling, it is important not to overdo it with kneading.
The author of the recipe is Teresa De Sanctis, the owner of a family restaurant, has been making homemade pasta for 50 years
Time: 1 hour. 15 minutes. Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Ravioli
- 4 eggs and an additional 2 beaten eggs to grease the dough
- 3 tbsp. premium flour and additionally for work
- 1/2 tbsp. water
Ricotta filling
- 1 tbsp. ricotta, well drain excess moisture
- 1 egg
- Salt and ground black pepper
Recipes with similar ingredients: fresh dough, higher flour varieties, ricotta cheese, eggs
Recipe preparation:
- An electric mixer equipped with a dough hook shake one egg at a time. While continuing to whisk, add all the flour and water. Stir until a lump forms from the dough. Sprinkle a thin layer of flour on the work surface. Put the dough here and knead until it becomes smooth and elastic. Then wrap it in cling film and let it lie for about 30 minutes to loosen gluten.
- Cut a lump of dough in half. The part you will not use immediately, set aside and cover so that it does not dry. Sprinkle the dough with flour, as well as the countertop. Scroll this layer through the paste machine 2 or 3 times, setting the maximum thickness rolling. Guide the sheet of dough with your palm when it comes out from the videos. Reduce the rolling thickness and scroll 2 or 3 again times. Continue to keep the thickness to a minimum. The dough should get thin (about 3 mm).
- Flour the work surface and lay out a long sheet the dough, which is also dusted and grease with a brush 2 beaten eggs on top. Retreating approximately 5 cm. 1 tbsp. l chilled fillings in one half of the formation. Then cover the filling with the other part. Espresso Cup or Finger gently squeeze out air around each serving of filling and close up. Using a dough cutter, divide into squares. Before cooking, make sure that the edges are well stuck. If you make ravioli in advance, sprinkle them with cornmeal so that they do not stick together.
- Boil ravioli in plenty of water for 10-15 minutes. They will float to the surface when ready, so watch out for so as not to overfill the pan. Take ravioli out of the water a large colander or slotted spoon.
- Put on a plate, pour with your favorite pasta sauce and sprinkle with grated cheese before serving. ricotta: In a bowl, mix all the ingredients thoroughly. Leave in refrigerator for a few minutes to freeze the filling.
