Ravioli with cheese, cheese and green cibulae. traditional recipe Italian cuisine. In our opinion, these are dumplings without meat, or dumplings. Dough for ravioli is cooked the same way, like for the Italian pasta or ovarian loxini. Everything is necessary - a fresh egg, a little bit of water and a little bit of water. The dough can be tight and non-sticky, its consistency can lie like an egg. Like a small egg, add cold water to the offal. Ready ravioli can be frozen on a plate that sticks to a boroshn, put into a plastic bag and saved in the freezer for a few months.
For the filling of the ravioli, it is necessary to rub a sieve of greasy cheese. If you sum up the sire of the bottom and there are no grains, then it is not necessary to wipe it, to finish it with a saw.
Hard syrah is rubbed on a dry third, added to syrah. For the filling of the ravioli, you can choose parmesan or spicy cheese from black pudding, so it will be tastier.
Deeply chopped green cibula is warmed up in a frying pan in melted butter, salted for relish.
If the cibula trohi ocholone is sauteed, add it to a bowl with cheese and cheese.
Salt and pepper the filling of the ravioli for relish, thoroughly mix the ingredients, put it in the refrigerator.
Robimo dough for ravioli. We pour into a bowl of yakіsnu wheat borosno from durum varieties of wheat, breaking a fresh chicken egg, like a dried egg, then we add a tablespoon of cold water.
We mix the dough for the ravioli with our hands in the bowl, then we put it on the steel, miss it, until it becomes elastic and smooth. Curve the gingerbread man with a plastic kovpak, fill it at room temperature for 30 minutes.
Tisto dilimo navpil. Sippaemo stіl boroshnoy, razgortaemo thin straight sheet.
We remove the stuffing of the ravioli from the refrigerator, spread it with a teaspoon on the arch, pouring between portions of the empty bowl.
An empty space between portions of the filling is smeared with a sirim egg.
The other sheet is also rolled up thinly, curling the filling with a thin sheet. Pressing hard with your fingers, visibly ravioli with a knife or a cup from a thin fold.
You can taste ravioli in the traditional way, like savory dumplings. For this, you need to make mugs with a diameter of 8-9 centimeters, put a spoonful of filling in the center and creak the edges.
Let the double boilers be smeared with dewy olives, put ravioli without meat. Ready for a couple of 5-6 quills.
Serve ravioli on the table with cheese, cheese and green cibula with sour cream and fresh herbs. Savory!
If it is thinly rolled out, then dumplings, manti or ravioli are better steamed. If you want to make a brew, then you need to spread the leaf of the troch, otherwise, when you cook the ravioli, they can peel, and the sirn filling will open up near the water.
Ravioli - traditional Italian "dumplings". Filling for ravioli can be different: meat, vegetables and fruits, fish or birds.
If we lived in Libya (and so much colony of Italy and Italian cuisine was closely intertwined with traditional Libyan cuisine), we often bathed ready-made ravioli, which were sold in bags. "Pelmіshki" were dribbling, beautiful and the same shape, which looked like a toy. So, as the meat ravioli were the most similar to our dumplings to the relish, the pride seemed to him.
Quite for pelmeni in ravioli, it is more savory, like in pelmeni. At the bog, the grave is buried, drive eggs in there, add strength and knead it.
Let the dough stand, at least, pivgodini, so that it "ripened". Rather, put yoga on the bag for an hour.
The most delicious minced meat is minced meat from added greens and rich cibules. Scroll the greens and cibula in a blender.
The axis qiu sumish needs to be added to minced meat.
We want minced meat from cibulei and greens and add black pepper and strength for relish. You can put sire before the meat, ale, like on me, without the sire it’s even more delicious.
Divide the dough into 4 pieces. Roll the first piece on a sticky boar doshtsi into a thin ball.
With an equal stick, or with the edge of a straight-cut plate, to sell on the balls of equal lines, indicating between the future ravioli. Remember that the squares of the vines are even smaller (approximately 3 by 3 centimeters). Minced meat is placed on the skin square.
On top we put another layer of dough, which is roaring, and press it with a rub of the palm in the areas of gluing.
And less than the last one is narrated into squares.
Do not fill up, shape the edges of the skin square, pressing the tines of a fork. So the ravioli look like a cicada at the soup.
Dumplings "Ravioli" are too small, the stench is prepared for this even more quickly, they boiled 1 whilina after splintering - ready! Drink them with cheese or serve them with smeared tomatoes.
Behind the shape of the trojandi, what to guess the bud. Traditionally cooked with meat, vegetables and cheese. Cіkavo, scho in Italy tortellin roam from the test of a different color: yellow, green chi red. Invisible vіdtinok you give natural supplements, for example, spinach sіk or tomato. Recipes for tortellini with meat fillings, ricotti and prosciutto with parmesan are presented in our article. Pokrokovo we are reminded of how to mix and rozkachati for a particular kind of pasta, as well as dumplings and dumplings.
At first glance, the recipes prepared after the proponing of the recipe are very suggestive of dumplings, abo, shvidshe, dumplings, which are cooked in Russia and in other lands. Ale tse deceptive appearance. Cooking dough for dumplings and dumplings transferring vikoristanny when mixing water and milk. More eggs are being added to the new one, that strength is borough. And the axis of dough for Italian dumplings and tortellini is prepared without adding a redini - only on the basis of eggs and borosna. It will come out more wide, like for a right blue mouth.
To mix dough for tortellin, you need to prepare such products from the list:
The filling for Italian dumplings is prepared with the following ingredients:
Spravzhnya pasta in Italy is prepared on the basis of egg test and boroshna from durum wheat varieties. In domestic minds, it is possible to vicorate and splendidly wheat borosno, and if it is more delicious, it is recommended that we add a little more semolina to the best pomelo. The sequence of the process of preparation will be as follows:
For bazhannya, you can win the same way when preparing dumplings and dumplings.
Like Russian dumplings, in Italian dumplings, they are added to the zazdalegіd obsmazhene, but not sire m'yaso. Zagalom different recipes tortellíní vikoristovuyutsya vsilaki m'yasnі, vegetal and syrnі stuffings. The preparation of minced meat for Italian dumplings is based on the following sequence:
Like all pasta, Italian dumplings are prepared by the great water. You need to cook tortellin like this:
Such a filling is considered traditional for rich Italian dishes: for ravioli, and for delicious pies. Tortellini with ricotta cheese and spinach are juiced and lower. Well, it’s not easy to prepare them:
Quite for the offensive, get ready for a more detailed recipe. And the axis of the filling in the Italian tortellini will be known as:
Identity offensive strains are those that are already cooked dumplings before serving on the table, they are smeared in a frying pan with olive oil. Grava comes out wonderfully savory, even more caloric, lower in previous recipes.
Tortellini with prosciutto and parmesan cheese are prepared for the coming rank:
When preparing tsієї stravi, it is necessary to trim the offensive sequence of diy:
What is the first thing to think about, if the words “Italian cuisine” reach our ears? We will taste pizza, spaghetti, risotto, ravioli and sprats of famous sauces. This country has been suffocating for centuries on the creativity of rich great people, and today in Italy artists, architects, fashion designers, and especially culinary specialists, even culinary arts in this country are raised to the rank of mysticism. Navit people, even far away from the kitchen, not to get bogged down, skustuvav wanting a small part of a rich set of herbs, filled with spicy aromas of herbs and freshly cooked vegetables. Due to the diversity of sleepy, charming and exotic cuisine of temperamental Italy, we chose ravioli - an herb that is popular in the skin region of the tabori.
Italy is far from us, why is there such an interest in ravioli itself? On the right, in the fact that that chi іnshiy variant of tsієї stravi after trying leather. Surely, you have already prepared pasta, dumplings and dumplings with a variety of savory fillings, and now try to cook ravioli. Some call them Italian dumplings, others think that they are similar to dumplings, and still others are called, that they are one of the different pasta. All opinions agree that ravioli is a piece of thin dough with the most delicious fillings. As a filling, you can use everything that is good for you - meat, seafood, cheese or vegetables. From the main stravia ravioli are easily transformed into the most delicious dessert, the varto is less robiti 
licorice stuffing from fruits, yagіd chi chocolate.
What other version of the filling, wrapped in dough, is used in the recipes of rich cuisines of the world, did the stars of the Italians know about ravioli? For one version, the national Italian country comes from China. The recipe for the preparation of ravioli became familiar to the Italians of the zavdyak to the spicy spivtchiznik, the mandriving man Marco Polo, which day is alive in China, inspiring the yoga of the province and kushtuvav of the various flavors of the local cuisine. The province of Sichuan has forgotten mandrivnikova zavdyakova dish under the name huntong, the recipe for some kind of wine and brought it to the fatherland. It is not clear who, having changed the khuntong from the ravioli, and yet in the Italian country, took root by itself with such a name and is now recognized as one of the beloved national countries.
Why do ravioli look like dumplings and dumplings, which are familiar to us? Nasamfront, form. Ravioli stick to the shape of square pillows, look like pvm_syatsiv, tricoutniks and mugs. The stench is exhaled by the way it is prepared and served. So, ravioli cannot be prepared in reserve, the whole dish, as it is necessary, should be served right after that, like yoga was prepared. On the right, in what the best rice of Italian cuisine can be called freshness, in that, for the preparation of ravioli, vicory, the most fresh products are found, as it is necessary to comprehend swidshe. And you can cook ravioli by cooking them, slathering them in a frying pan or deep-fried. When making ravioli, you can vicorate like an independent herb by serving olives before them, or as a gostry sauce. Lubricated or cooked deep-fried ravioli served to mashed soups and broths, respectfully stezhachi for it, sob the relish of their fillings, adding to the main flavor.
If you failed to cook ravioli, then the next thing was more dough, so only the most delicious ravioli come out of fresh dough. Prepare the kitchen for the one in the house, cook the ravioli, it may be cold, keep your hands near the cold water and start cooking. Pour 200 g of durum wheat boar into a deep bowl, make a hole in the center with your hands, break two eggs there, add 1 tablespoon of olive oil and a pinch of salt. Lightly beat the eggs and start mixing them s | iz | flour | boroshnoy | until that hour, until you have a uniform mass. Lay the masu, scho wiyshla, on the bike small board, sipane boroshnoy, and begin to vimishuvati tightly with a stretch of 10-15 strands. Vzagali, so that it turned out well, it is necessary for the mother to have good physical strength, it’s better to do it for yourself strong light what, tobto. to people. If you're ready to go, burn the yogo in a bowl and put it in the refrigerator for 20 minutes.
The filling can be prepared as you like it better, for example, with ricotti and oven, with spinach and syrah, with chicken with celery, or with yagid with orange and cinnamon.
Filling with ricotti and bakery
Ingredients:
250 gr. fresh ovens,
250 gr. ricotti,
1 st. parmesan,
1 st. finely chopped parsley,
1 clove of watchmaker
olive oil,
strength,
pepper.
Cooking:
Wash the ovens, dry them and dry them. Clean and trim the clove of the watchmaker. In a frying pan, roast trochs of olive oil and smear mushrooms in it, add a teaspoon, salt and pepper. Coat a few pieces of bread with a stretcher, after which to cool. 
Beat the ricotta until creamy, add the grated parmesan and parsley, mix thoroughly and add the mushroom sum.
Stuffing for spinach and sirah
Ingredients:
500 gr. spinach,
100 gr. sire,
75 gr. like a firm sire,
strength,
pepper.
Cooking:
Put a pot of pure salted water on the fire. Wash the spinach in running water and out, after which put 2 quills in boiling water and put it on 
drushlyak. Rub the sir on the dribnіy terttsі and zmіshayte yogo z|іz| sir, add | add | spinach, salt|salt|, pepper and thoroughly mix until crispy.
Stuffing with cocks with celery
Ingredients:
800 gr. chicken fillet,
300 gr. petiole celery,
50ml Vershkiv,
pepper,
sil.
Cooking:
Chicken fillets are decorated with small shmatochki and trimmed with a blender. Celer 
Rinse thoroughly, cut on both sides and refine in a blender. Mix the fillet and celery, add tops, salt, pepper and mix.
Stuffing with yagid with orange and cinnamon
Ingredients:
80 gr. currant,
80 gr. blackberry,
80 gr. victories,
1 orange
1 tsp cinnamon.
Cooking:
Peel the orange, cut it into small pieces and remove all the plums, the pulp, which is left out, is crisp. 
narіzhte. Rinse the berries and dry them, put them in a bowl and grind them with a fork, add | add | before them, the pulp of an orange and a teaspoon of cinnamon, thoroughly mix.
If the filling is ready, you can take it out of the refrigerator. Now you need a lokshina, as there is no such unit in your kitchen arsenal, then stock up on a rocking chair, a boar and patience. Divide the dough into two equal parts, work on the surface of the boar, use a rocking chair and start rocking. The layer of dough is to be thin and, if possible, square or rectangular. As a result of your efforts, two straight-cuts with a thickness of no more than 1 mm are due to your efforts, so it is necessary to give a quiet whilin by 10, first to begin laying out the filling. Now, on one of the balls of dough, with small weights through the rivna, for example, 5 centimeters, add the filling and cover with another layer of dough. In addition, if you want to take away the shape of the ravioli, cut it with a knife into squares, or cut the spinner for an additional bottle, pinch the edges and cut it in lightly salted water, or smear it on olives.
Irrespective of those who are respected by the Italian country, they are preparing її і from France near the Provence region. Provencal ravioli are a special strain. In the countries that are familiar to us, alternative cooking options are most often used, so it is possible to learn recipes for "ice" dumplings, dumplings and stuffed cabbage rolls. That version of the preparation of ravioli, which propagates Provence, can also be called “ledachim”, because the grass is prepared without dough.
Provence ravioli
Ingredients:
500 gr. minced meat,
1 large bunch of spinach
50 gr. hard syrup,
1 egg
50 gr minced parsley,
2 cloves for a watchmaker
nutmeg,
pepper,
sil.
Cooking:
Thoroughly wash the spinach, cut it at the new stem and cook the leaves in salted water with a stretch of 10 strands, after which put them on a masher and trim them at the blender. Mix minced meat and spinach, add grated syrah, 1 egg, finely chopped teaspoon and parsley, salt, pepper and add|add| trohi of nutmeg. Mix vigorously. Put a pot of salted water on the fire and add | add | trochs of olive oil. Dock, when the water boils, sip it in a bowl, download the fillings, what came out, small slit bags, roll them in boroshn and put them in boiling water. Boil 5-10 quills.
As a substitute for the traditional pelmeni of dumplings, try to prepare ravioli for a narrow family time - the national spice of fragrant Italian cuisine. Introduce a trifle of diversity, diluting the minced meat with vegetables, syrup and herbs. To adopt the Italian idea about those that cooking food is mysticism, and the leather culinary is a talented creator, and you will see the most delicious, the most original and the most aromatic ravioli!
Olena Karamzina
Ravioli can be seen as one of the most beloved countries in Italy, they are prepared in any region of the country. Sounds of stench are predicted by us in the form of dumplings and dumplings. However, the technology of their preparation and serving may differ. Italians appreciate their specific variety of pasta, perhaps because the test in them is significantly larger, lower fillings.
Tse duzhe delicious grass, like stuffed with the most popular products. With this process, yoga preparation is even simpler, so stock up on a cooking machine. home loxini and a form for viewing ravioli.
What is the same - ravioli, how to cook them correctly and how to cook them, how to choose the best filling for the national Italian passion? Let's get smart!
Superechka about the journey of these virobivs remains unfinished until our time. Deyakі historians vvazhayut that the stench came from China, otherwise it seems - it's impossible.
The stench stverdzhuyut, scho stinks zgaduyutsya in ancient Italian writings, dated XIII centuries. At the first time, the introduction of the Italians to China brought a lot of luck.
Properly prepared ravioli are characterized by a bright yellowness.. Right in what's in classic recipe it’s too much water for them to enter.
For the required proportions, an elastic and soft product. As soon as it came out dry, then you can add to the new egg sprat, the cream is assigned to the recipe.
And yakscho, navpaki, we dare to rіdkuvatim, sіd podmіshati until the new boar. Often, eggs bought from a store have pale yellows.. At this time, you can add trohi of turmeric and carrot juice to the dough.
This product is not accepted, vicorist small shortcakes. In order to prepare them, they are peeled by the so-called package method. The fault is that thin portions of the filling are evenly laid out in a large layer of dough, the shards of bread may be flat.
Then another layer is laid down for the beast, the gaps between the future virobs are smeared with egg white or with plain water and lightly squeeze, to name the place of roses.
Ravioli has no singing form, leather can be cooked to your liking. The stench can look like a square, a stake, a rectangle, an elіps, a pіvkola, and so on.
Vikoristovuyuchi special forms or knives, they can be embellished with wrinkled edges. There are no such outbuildings, just push them with a fork.
For old Italian traditions, This grass is prepared only from the borow, for the harvesting of such vicory, hard varieties of wheat are harvested.. With this minced meat, you can use it differently, for the new vicor, you can use meat, fish, vegetables, cheese, mushrooms, greens. As the product is prepared like licorice, it is stuffed with fruits, berries and other suitable products.
The whole process of preparing ravioli is taken to be carried out at a cold place periodically dropping hands into a bowl of cold water. After the completion of the filming, you can cook them, brush them and extinguish them in the sauce.
In different regions of Italy, they give priority to different types of boroshnyah sprouts. Prote all stinks are savory and original.
The preparation of this culinary dish is started from the dough.
Nadali, while the filling is being prepared, the product is ready to go to readiness.
Ingredients:
Yak cook: mustard ingredients, salt and good taste. Wrap tightly with grub and leave yoga for a year. If so, the product is guilty of being stiff, but if necessary, elasticity is sufficient.
On the sides of our site you also know - the popular national flavor of Italian cuisine!
Ingredients for ravioli with minced meat:
Cooking method: Clean the cibula, cut on the big shmatki and twist the yogo together with the meat
Salt the minced meat, season with spices and mix thoroughly. As we thicken the wine, we can add a small amount of chi water to the new one.
Prepare ravioli with rosemary 1/2 tsp filling per skin piece. Vіdvariti їх with a stretch of 5 strands and serve with some sauce for your taste.
Ingredients for the filling:
Preparation method: Mushrooms (bіli, pecheritsі, glivi) and chop the cibula thoroughly, brush it on a piece of butter, salt, pepper and wisipate half of the grated syrah to them. For the bazhannya, you can add the prepared stuffing in a blender.
Ready to mix a sprat of quills in salty water, put on a dish, pour oil over what is left, and sip with syrup. For bazhannya, you can add greens to the ruban.
Ingredients for the filling:
Filling ingredients:
Cooking method: In a deep frying pan, burn olive oil and brush it in a deep-cut cibula and a small bowl. Add spinach to the frying pan and simmer about 5 strands.
At the chilled filling, add | add | beaten zhovtki, grated parmesan, salt and mix well. Shavliya to refine and lightly quench with a pinch of butter add tops. Cook the blanks until ready, lay them out on plates and fill with warm dressing.
Ingredients for the filling:
How to work ravioli with ricotta: In a stew pan, melt the top oil and saute the cibula on a weak fire. pine peas. Trim tomatoes and basil, topped with beaten eggs and cibulae, which I reached, with peas. Cooked spiced and served with vershkovy sauce.
A axis i recipe for ravioli with ricotta and spinach at once:
Ingredients for the filling:
Cooking method: Ricotta zmishati z|іz| sheep's cheese and eggs, kindly grind and add | add | grated parmesan, dry | milky | chopped basil, salt and pepper.
Preparing the preparations, smear about 5 quills at the be-yak_y olії, spread them on dishes and pour over with topping sauce.
Components for stuffing:
Cooking method: heat the olive oil at the great frying pan, put cibulin into the new one, chopped chasnik and fresh salmon, cut it into small cubes and lightly brush it. Cool the sum, put sliced shrimp, smoked fish, whipped zhovtka in it, season the sill and pepper.
For sauce: Boil 300 ml of vegetable broth, add 200 ml of white wine and sweat 10 chills on a warm stove. After the end of the hour, fill the sum with 200 ml of tops and add 50 g of fresh, flavored saffron.
Vіdvarenі virobi viklasti in glibok dish and pour the sauce, which is lightly reached.
Ingredients:
For sauce:
Yak cook: Leaf lettuce wimiti, dry, tear into pieces and lay out on a dish. V'yalenі tomatoes porіzati on smuzhki, tsibula pіvkiltsami, olives small circles. Sir podrіbniti iz zastosuvannyam great grater. Boil blanks with minced meat in salted water for about 5 quills, put into a plate and cool for a bit.
Mix all the ingredients, sprinkle them on lettuce leaves and sip with parsley. Eat all the ingredients for the sauce, beat them well and pour over the salad with the finished dressing.
Get ready to season with cheese, greens or sauce, with some of the most popular toppings, sirne or pesto.
Even more tsіkavim є that moment, scho virobi can be served like first grass, filled with broth, like a friend with different dressings, like a dessert.
If the stench is prepared with licorice, then for the filling it is more important to use syrup and ricotta., smacking them with zucr, eggs and cinnamon. And serve them with fruit or berry sauces.
At the next video, you will know the master class, how to cook the right Italian ravioli at home:
Ravioli є dosit simple at the prepared grass. For the new one, a great amount of time is not necessary, but at which time the grass is delicious. And the starters of the variety of fillings and serving options, the stench can always appear on the table in a completely new look.
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