How to cook ravioli with minced meat or vegetables?

What do you need to make ravioli?

To prepare ravioli with meat, you need products that can be found in any store. There is nothing complicated about cooking!

List of required products:

0.2 kg minced meat (any will do);
1 egg;
1 spoon of olive oil (can be sunflower);
100 grams of flour;
a pinch of salt;
mayonnaise to taste, ground black pepper, lemon juice (for sauce).

So let's get started with our cooking process!

Bolognese ravioli recipe classic

These beautiful ravioli are incredible and a tribute to the things I enjoyed as a child. Travel often gives you the tools to reinvent old classics to cook even better than the memories—as I did here.

Ingredients 8 servings

Filling

400g minced pork 400g minced veal or beef olive oil 2 cloves garlic 2 onions 2 carrots 2 sprigs celery 200ml Chianti 2 x 400g cans quality plum tomatoes 100g parmesan cheese, plus extra for serving

Dough

1 x Royal Pasta Dough

Ravioli recipe

fine semolina
sauce

4 cloves of garlic 1-2 fresh red chillies 3 x 400g cans of good quality plum tomatoes a few sprigs of fresh basil

How to cook

Place all the mince in a large saucepan over high heat with a good knob of butter and a pinch of sea salt and pepper. Cook for 20 minutes or until golden brown, stirring regularly. Meanwhile, peel and finely chop the garlic, onion, carrots and celery. When the mince has a good color, add all the chopped vegetables and cook for another 10 minutes, then add the Chianti and cook together. Pour in the tomatoes, breaking them up with a spoon, and add half a can of water. Bring to a boil, then simmer for 1 hour or until the meat is tender and the sauce is very thick. Remove from heat, cool, then finely grate Parmesan and stir.

Follow the pasta dough instructions to make the dough. Roll out the dough to a thickness of 1 mm, then make ravioli circles about 7 cm.

Place a spoonful of filling in the center of each, brushing the edges with water and pushing out the air. Place them on a tray with semolina.

Half of the bolognese can be frozen. Place a saucepan with salted water.

For the sauce, peel and roughly chop the garlic, remove the seeds from the peppers and finely chop the chillies. Place the pan over medium heat, add the oil, garlic and chilli and cook for a few minutes or until the vegetables are lightly golden. Add the tomatoes and simmer for 10 minutes, or until the sauce thickens, then remove from the heat and blend until smooth. Season, then return to very low heat.

Cook the ravioli in boiling salted water for 3 minutes or until tender, then use a slotted spoon to spoon into the sauce.

Gently stir and simmer for a couple more minutes, then divide between warm bowls, sprinkle with basil leaves and serve, grated Parmesan on top if desired.

Video Jamie and Gennaro prepare ravioli bolognese recipe

This fresh pasta is stuffed with an intense ragu filling and then served with a silky tomato sauce, beautiful basil and a sprinkling of parmesan. It's worth the effort and you won't be disappointed.

How to cook ravioli at home - step-by-step cooking recipe with photos

The process of making homemade dumplings is elementary, but now everything is in order.

Mix the ingredients for the dough: flour, salt, egg, olive oil, and knead the dough. This will take a maximum of 10 minutes, and from 100 grams of flour you will get dough for 10-12 ravioli (depending on the size of the dumpling). If you like large dumplings with more meat, then this dough is enough for 8 pieces of full-sized dumplings.

Let's prepare the minced meat, that is, grind the meat in a meat grinder: pork and chicken fillet, taken in equal proportions of 100 grams, you can buy ready-made pork-beef or minced pork. Salt it, pepper it lightly and the filling will be ready.
Roll out the dough very thinly on the table , not forgetting to sift a little flour onto the surface of the table so that it does not stick. If you don't have a special dumpling mold, you can make beautiful ravioli by hand.

Place the rectangular dough along the table. Place pieces of minced meat on the dough at equal distances from each other; do this conveniently with a teaspoon, separating the meat from the overall lump.

Between the lumps of minced meat, brush the dough with a brush soaked in water so that it sticks well when making dumplings.

Cover the meat with the second part of the dough (you can roll out a new layer, whichever is more convenient for you).

Press the dough between the meat, gluing the halves of the layers together. Cut along the perimeter of the dumpling, 0.5 cm away from the mound of meat.

Pasta with mushroom filling

What other ravioli can you make? A recipe with a photo will tell beginner housewives how, for example, to make a popular dish stuffed with fresh mushrooms. In this case, you can use dough without eggs. This will not affect the quality of the finished product in any way. Products you will need:

For the test:

300 grams of flour, 60 milliliters of olive oil, salt and 165 milliliters of water.

For filling:

400 grams of any fresh mushrooms, egg, salt, 50 grams of butter, 100 grams of onions.

Cooking method:

First you need to knead the dough using the already familiar standard technique. The finished semi-finished product should stand for a while.
Preparation of the filling begins with chopping the main products. Chop the onions and mushrooms randomly and then fry in oil until all the moisture that has formed has evaporated. After this, the mixture needs to be salted and left to cool.
To prepare ravioli, you do not need to have a special form. The dough can be divided in half, and then each part is simply rolled out into a layer.
Place the filling in small mounds on one sheet.
Brush the gaps with beaten egg.
Cover with a second sheet.
Cut out the products using a special knife.

Then the finished ravioli can be boiled or fried, depending on the wishes of the housewife herself.

How and how long to cook ravioli?

Put a pan of water on the fire (2 liters of water), add salt (1 tablespoon salt), and bring to a vigorous boil.
Throw the dumplings into boiling water and cook for exactly 3 minutes , otherwise they will either be raw if the cooking time is shorter, or overcooked if you decide to cook longer.
Take the ravioli out onto a plate and pour it generously with sauce made from mayonnaise, lemon juice and ground pepper.

You can serve it - bon appetit!

Useful video on how to cook ravioli

Cooking according to the recipe:

Filling:
Grind crackers in a food processor. Add the chocolate and cream cheese and continue to process until loose but spreadable.
Working with a 12-ravioli pan, cover the side with the filling indentations with plastic wrap. Place some of the filling in each cavity and press down, lining the filling so it is flush with the top of the pan. Then remove and place on a plate. Repeat to make 24 fillings. Cover the filling with plastic wrap and place in the refrigerator.
Make the dough:
In a large bowl, cream together the butter and sugar. Beat with a mixer on medium speed until fluffy, about 2 minutes. Add molasses and vanilla and beat until thoroughly combined.
In a separate bowl, mix both types of flour, baking soda, salt and cinnamon. Add the flour mixture to the butter mixture in 3 additions, alternating with the cream, starting and ending with the flour. Be careful not to over-mix the dough. Divide the dough into 2 disks, wrap in cling film and place in the refrigerator for about 1 hour until very firm.
Place a 27 x 37 cm piece of foil on a clean work surface and sprinkle generously with flour. Place a piece of dough on top and cover with a large piece of plastic wrap. Roll out the dough between two sheets (Voilà! Your hands are clean) into a 25cm x 32cm rectangle, trimming or trimming as necessary. Repeat with the other dough disk. Place each foil on a baking sheet and place in the refrigerator for 30-60 minutes.
When the dough has cooled, remove the cling film from 1 sheet of chilled and rolled out dough. Spray the scalloped side of a ravioli pan with cooking spray and dust with flour. Place the pan with a zigzag side down on the bottom half of the dough, leaving a small indentation in the dough. Remove the chocolate filling from the refrigerator. Place a portion of filling in the center of each printed square.
Holding the foil, lift the top of the dough and fold it over the filling on the bottom half, leaving plenty of dough between fillings. Using damp fingers, gently press the air around the filling to prevent the dough from cracking. Spray the jagged side of the pan again and dust the ravioli with flour. Flip the pan over the dough, pressing it into the dough and pressing very firmly to seal the 2 layers together and cut off any excess dough.
To remove the pan, carefully lift it up, pressing the 2 mounds of filling onto the end. Lift the pan up over the entire dough. Use a dry brush to brush off excess flour. Divide the ravioli into individual portions, trimming off any excess dough with a knife or serrated pastry cutter. Place them on a baking sheet. Refrigerate the ravioli for another 30 minutes until firm to the touch.
Preheat the oven to 175°C.
Bake the ravioli for 25-30 minutes. Remove from the oven and leave on the baking sheet for another 5 minutes, using a knife to separate the ravioli if necessary while they are warm. Cool a batch of ravioli and serve, and freeze another batch to keep it fresh.

Categories:

recipe / Holiday dishes / Desserts / Donuts, pies, rolls / S’mores / Food Network - recipes / American cuisine

Ravioli with nettles

We're all so used to shopping in supermarkets these days that we sometimes forget what nature has to offer. Nettle may seem like a slightly unusual ingredient, but it is actually a source of vitamin C and has been used for thousands of years in food and cooking. The basic rules are to always wear gloves, avoid gathering near busy roads or the edges of paths where dogs may have gone about their business, and wash it thoroughly at home.

40 minutes Calories 376 Fat 1 3.1 g Protein 19.8 g Carbohydrates 44.6 g

Ingredients 8 servings

500g plain flour 5 large eggs 250g nettles or herbs such as spinach 2 leeks butter ½ bunch fresh marjoram or thyme, (15g) 1 whole nutmeg 100g parmesan cheese 100g soft cheeses such as ricotta, brie, feta

How to cook

Start by preparing the dough. Watch Gennaro's video.

You will need rubber gloves for the filling.

Rinse the nettles in cold water, then remove the leaves into a large bowl, discarding the stems.

Trim the leeks, cut them in half lengthwise, wash them and slice them into 2cm thick pieces. Heat a large non-stick frying pan over medium heat with oil, add marjoram and leeks. Season with a small pinch of sea salt, add grated nutmeg and fry for 15 minutes, stirring regularly.

Add nettle leaves to the pan and simmer for about 5 minutes, then turn off the heat.

If using spinach, first blanch it in boiling water, drain in a colander and squeeze out excess water before adding to the pan with the leeks; then stir and turn off the heat.

Place the mixture on a board and chop finely. Finely grate most of the Parmesan, add the soft cheese, then chop again, stirring as you go.

Roll out the sheet of dough to just 1mm thick - use a pasta machine or do it by hand with a rolling pin.

Place teaspoons of filling along the bottom half of the pastry sheet, 8cm apart. Brush the top edge of the pasta with water and fold towards you, covering the filling and pressing the dough to remove air.

Cut out ravioli. Place them on a tray with flour and repeat with the rest of the dough.

Boil water with a good pinch of salt. Heat a frying pan over low heat and add a knob of butter and let it melt.

Cook ravioli, 6 at a time (2 servings), 1 minute or until done.

Place them directly into the butter sauce with a little starchy cooking water, stir gently, then place on warmed plates.

Serve each serving with Parmesan cheese.

Tasty!

“We like to serve it with crispy fried nettles and a squeeze of lemon.” - If you want to freeze the ravioli, place them uncooked between layers of greaseproof paper and then place them in a resealable sandwich bag to freeze. -If you can't get your hands on Tipo "00" flour, you can use regular flour instead and achieve a similar effect.