Ravioli With Meat. Step-by-step Recipe With Photo

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Ravioli With Meat. Step-by-step Recipe With Photo
Ravioli With Meat. Step-by-step Recipe With Photo

Video: Ravioli With Meat. Step-by-step Recipe With Photo

Video: Ravioli With Meat. Step-by-step Recipe With Photo
Video: How to Make Homemade Ravioli Pasta 2024, March
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Ravioli with meat is a traditional Italian dish, akin to our dumplings. Ravioli dough is made from eggs and flour, this is one of the simplest recipes. If you have a rolling machine, the ideal thickness can be achieved. But with the help of a regular rolling pin, you can also get a good result if you try. The filling is different, in this recipe for ravioli with meat it is the simplest - minced pork, curry, salt and onions.

Ravioli with meat
Ravioli with meat

You can put the finished ravioli on a board sprinkled with corn grits and freeze.

  • Cooking time: 50 minutes
  • Servings: 4

Ingredients for meat ravioli

For the ravioli dough:

  • 2 chicken eggs;
  • 200 g wheat flour;
  • a pinch of salt.

For filling meat ravioli:

  • 200 g minced pork;
  • 1 onion;
  • 1 tsp curry for meat;
  • 1 chicken egg;
  • salt;
  • 1 liter of mushroom broth for cooking;
  • for serving - olive oil, herbs, paprika.

Method of preparing ravioli with meat

The dough for ravioli according to the Italian cuisine recipe is prepared in the same way as for pasta or for homemade noodles - for 100 g of refined wheat flour (premium flour), take 1 large chicken egg and a small pinch of salt (optional).

For the dough, you need flour, salt and a chicken egg
For the dough, you need flour, salt and a chicken egg

Then everything is simple: pour the flour onto the desktop, make a depression in the middle of the hill, break the eggs into it, knead it with our hands. When it stops sticking to the table and hands, wrap it in plastic wrap, leave it for 20 minutes at room temperature.

Knead the ravioli dough and wrap in foil
Knead the ravioli dough and wrap in foil

Grease the surface of the working table and rolling pin with olive oil. If you sprinkle the table with flour, the broth will become cloudy when you cook the ravioli.

So, put a bun on a greased surface, roll it out with a rolling pin to a thickness of less than 1 mm. The process requires effort, but it's pleasant to work - the mass is elastic and pliable.

Roll out the dough
Roll out the dough

There are many ways to quickly make a lot of ravioli and dumplings. You can cut a flap of dough into two parts, spread the filling on one sheet and cover with a second one, or cut into strips 3-4 centimeters wide (half of the strips should be slightly wider).

In any case, the prepared semi-finished products should be covered with cling film while you are making the filling.

Cut dough strips
Cut dough strips

With the filling, everything is simple - add dry curry seasoning for meat and salt to the homemade minced pork.

Mix minced meat and spices
Mix minced meat and spices

Then we rub the onion head on a very fine grater, which will add juiciness to the filling, mix the ingredients.

Rub the onions and mix the minced meat
Rub the onions and mix the minced meat

Break the raw chicken egg into a bowl, mix the egg white with the yolk with a fork. This mixture is needed to glue the strips together.

On the strip, the one that is already, put small heaps of minced meat with an equal gap, grease the dough around the meat with an egg. Cover with a wider flat one, cut with a knife into identical squares, press the edges with a fork, squeeze the pattern along the edge.

Shaping the ravioli
Shaping the ravioli

Heat the mushroom broth to a boil, salt to taste, put the ravioli in boiling water. After they float to the surface, cook for 2-3 minutes. Depending on the thickness of the dough and the size of the ravioli, the cooking time may be longer.

Boil ravioli in broth
Boil ravioli in broth

Such products are usually boiled in salted water, but in broth, especially mushroom broth, it turns out tastier.

Ravioli with meat
Ravioli with meat

Serve hot ravioli with meat, pour with extra virgin olive oil, sprinkle with ground red paprika and fresh herbs.

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