Recipe for ravioli with cheese and chicken. Homemade ravioli with cheese and herbs Cheese ravioli

Ravioli is interesting because they are not only boiled, but also deep-fried, stewed and even baked. According to connoisseurs of Italian cuisine, the most delicious ravioli are made with cheese.

To make ravioli, you can buy ready-made unleavened dough, but you can make it yourself.

Ingredients:

flour – 0.5 kg;
eggs – 4 pcs.;
salt – 1 teaspoon;

Preparation

After pouring the flour onto a cutting board, make a depression in it. Lightly beat the eggs and, together with salt and olive oil, pour into the hole in the flour. Knead the dough until it stops sticking to your hands. Wrap the dough in film and let it rest while the filling is prepared.

Ravioli with ricotta and spinach

Ingredients:

spinach – 200g;
butter – 150 g;
Ricotta cheese – 250 g;
sage – 10 leaves;
olive oil – 2 tbsp. spoons.

Preparation

Sauté the spinach leaves until they curl. Add 1/5 of the butter, a little pepper and salt. Squeeze out the cooled leaves, chop finely and mix with Ricotta cheese.

Roll out the dough very thin and place it on the board. Use a spoon to place the prepared filling at a distance of 4 cm from each other.

Lightly moisten the dough around the filling with water and place the second rolled out layer of dough on top, pressing it with your fingers where there is no filling. Cut the dough into squares. Boil the ravioli with cheese in salted boiling water, adding olive oil. Serve ravioli with cheese and spinach, topped with melted butter.

Ravioli with mushrooms and cheese

Ingredients:

Preparation

We make the dough in accordance with the previous recipe. To prepare the filling, fry the mushrooms for 7-8 minutes, peel and chop the garlic, add it to the champignons along with salt and pepper. Keep it on the fire for another 2 minutes, then let the mushrooms cool. At this time, beat the Ricotta with a fork and, adding grated Parmesan, mix. Combine the mushrooms and cheese mixture - the filling is ready.

You can serve ready-made ravioli - it will be tasty and satisfying!

Set the “Dough” program (I have 1 hour 30 minutes). You can also knead the dough with your hands. To do this, make a well in the sifted flour, add the egg, salt and turmeric. Add water little by little, gradually kneading the dough. You will have to knead the dough with your hands for a long time and thoroughly until it sticks to the table and hands and becomes smooth, elastic, and tough. Then let the dough “rest” for 30-40 minutes, covering it with cling film.

Roll out the rested dough into a thin rectangle. Mark squares or rectangles (10x10 or 10x8) with a knife. I cut the rectangular layer into 16 pieces. Place cheese and herbs on half of them.

This is how the ravioli with cheese turned out.

Bring the water to a boil, add salt and place the ravioli in the water. Cook them over low heat for about 5 minutes. Serve the finished delicious ravioli with cheese hot with butter or any sauce of your choice. On top, if desired, you can sprinkle freshly ground pepper, herbs, and grated cheese. Extraordinarily tasty!

Enjoy your meal!

Ravioli is something between pasta and dumplings. The dish originated in Italy. It has various filling options and many dough recipes. But one thing remains unchanged: ravioli dough should always have a honey-yellow color, which is why the dough is usually kneaded using chicken eggs and excluding water.

Difficulty of preparation:

below the average.

Cooking time:

30-35 minutes.

Ingredients for 2 servings:

Salt - two pinches

Preparation progress:

For the ravioli, I used ready-made dough. I told you how to prepare the dough in my previous article, if you want to read it, you can go to this one.

Now all we have to do is prepare the filling. Take suluguni cheese and grate it on a coarse grater. Place the cheese in a cup.

Then take dill greens. The greens must first be rinsed in cold water and shaken a little to remove excess droplets. Finely chop the dill and put it in the cheese.

Now let's take care of the parsley, rinse it in the same way as dill, and chop it finely. Add parsley to cheese.

Now take the washed green onions. Thinly slice the onion and add it to the filling.

Add a little salt, literally a pinch. Then put a little dry ground garlic on the end of a teaspoon and mix everything again.

Now we need a raw chicken egg. It definitely needs to be washed. Break the egg into the cheese filling.

Mix everything well.

Now let's start preparing the ravioli. To do this, take the dough out of the refrigerator. If you have a small cutting board, then divide the dough into an even number of parts. I divided it into 6 parts.

Roll out the dough into thin layers. Place one layer on the board. And using a teaspoon, spread the filling in small slides at a distance of 2-2.5 cm from each other.

Cover with the other half of the dough and gently press the edges with your fingers. Each mound of filling should be covered with dough on all sides. Now we need a figured pizza cutter or an ordinary knife.

Cut the dough into squares.

Place a saucepan with water on the stove. Bring the water to a boil. Add a little salt to the water and lower our ravioli. Cook after surfacing for 3-4 minutes.

Place the ravioli on a plate and add any sauce you like. You can sprinkle our dish with herbs, paprika, ground black pepper or other spices.

Bon appetit and good mood, dear readers!

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Step 1: Knead the dough.

Break 2
eggs into a large bowl, add salt, olive oil, a little (
1-2 tbsp
) flour and mix thoroughly.
Sift the rest of the flour through a sieve and pour into another bowl, pour in the egg mixture and knead until an elastic, shiny dough is obtained. Make sure that the dough is homogeneous, without lumps. After kneading the dough, cover it with a lid and leave for an hour
to soften.

Step 2: Prepare the filling.

Grate the cheese on a coarse grater, mix it with egg yolks, sour cream, salt, parsley and nutmeg.

Step 3: Prepare the ravioli.

We take out the risen dough and roll it out with a rolling pin into 2
layers of equal thickness.
Make sure that the thickness of the dough is moderate; thin dough will tear easily, and thick dough will ruin the taste of the dish. Using a spoon, place the filling in a heap on the first layer of dough at a distance of 4-5 cm
from each other.
Using a brush, brush the dough between the filling with the stirred egg
.
Carefully place the second layer on top and press it down. Cut the dough into squares so that the filling is in the middle. Make sure the dough is well held together. Place the ravioli in salted boiling water and cook for 7-10 minutes
. The finished ravioli should float.

Step 4: Serve ravioli with cheese.

Serve the ravioli to the table, pouring them with tomato or any other sauce or heated butter and sprinkling with grated cheese.
Bon appetit! The taste will be more complex if you take not one, but 2 varieties of cheese.

Another technology for making ravioli: first cut the dough into squares and then fill them with cheese.

You can sculpt ravioli in the form of a familiar crescent, by analogy with dumplings.

Ravioli can be fried in oil and served with soups and broths.

Ravioli is a very popular dish in Italy, which is somewhat reminiscent of our dumplings. In contrast, ravioli are usually shaped like a square or rectangle. The size of ravioli is not regulated, but smaller, neater ravioli are usually prepared for holidays, and on weekdays they are content with large ravioli. In addition, large ravioli are more filling as they contain more filling. Our housewives are guided by approximately the same principle when... If it is for a festive table, then the dumplings are made very small, the size of a fingernail, but on weekdays you can eat larger dumplings. The ravioli dough also differs from our dumplings. If in our country the dough for dumplings is prepared on the basis of eggs, water and flour, then in Italy the dough for ravioli is prepared exclusively with yolks alone and without adding water. The filling for ravioli, as well as for dumplings, can be very varied. In Italy, ravioli is prepared with meat, fish, spinach, fruits and various cheeses. The peculiarity of this ravioli recipe is that they are prepared with not one, but two types of cheese. One cheese is soft, the other is hard. Ravioli, like dumplings, should be prepared in advance and frozen. This is very convenient for modern business housewives. At any moment you can take the ravioli out of the refrigerator and cook it, even without defrosting it first. You always have an Italian lunch in your freezer. But still, frozen ravioli should not be stored for a long time.

How long to cook dumplings

This dish belongs to Ukrainian cuisine and can be prepared with a wide variety of fillings. How long does it take to cook dumplings? It depends, first of all, on the filling. Meat, fish, mashed potatoes, berries, beans, mushrooms and much more are used for this. It is worth noting that the cooking time for products with ready-made and raw fillings may differ significantly. This dish is prepared in a pan, steamed, in a slow cooker, microwave or oven for 5-30 minutes. The exact cooking time depends, first of all, on the filling of the semi-finished products.

With potato

Products with mashed potatoes have become a favorite for many children and adults. Preparing the dish at home is not difficult if you have eggs, flour, salt for the dough and potatoes for the filling. How long does it take to cook dumplings with potatoes? It is recommended that after the water boils, wait 2-3 minutes and take out the finished ones. The dish is served with butter and fried onions.

With cottage cheese

Very often in stores you can find semi-finished products with cottage cheese. Many housewives are happy to prepare such products at home with sugar, radish or herbs. To cook semi-finished products, water is first added with salt and boiled. Dip the products into the liquid and wait for a while. How many minutes to cook dumplings with cottage cheese? The process takes about 3-5 minutes until the dough is ready. Some housewives take out the products as soon as they float. Lazy dumplings can also be prepared with cottage cheese; after boiling, such preparations are cooked for no more than 1 minute.

With cherry

Sweet products with berries are prepared according to a special recipe. In this case, the dough needs to be rolled out thicker than for other types. Delicious homemade dumplings can be made with any ingredients: fruits, vegetables or berries. How long dumplings with cherries are cooked depends on whether frozen semi-finished products were used or fresh. It is important to pour more than half of the water into the pan and add a little salt. Before the liquid boils, pour in 1 teaspoon of oil. The pan is not covered with a lid. Products with cherries and sugar should be cooked for about 7-8 minutes after boiling (2-4 after floating).

With potatoes and mushrooms

Tasty and aromatic products with potatoes and mushrooms are very popular among Russians. For cooking, use raw or pre-cooked ingredients. The cooking time depends on how the semi-finished products are prepared. The size of the products and filling (except for potatoes) are important. It is equally important whether store-bought or homemade dumplings are made with raw potatoes or with ready-made mashed potatoes. You can prepare the products with spices and bay leaves. How long to cook dumplings with potatoes and mushrooms:

with prepared filling (boiled potatoes, fried mushrooms) 3-5 minutes after boiling;
with raw ingredients (pork lard, onions, mushrooms, potatoes) - at least 7 minutes.

With cabbage

Products with cabbage are very healthy, tasty and low-calorie. For the recipe, the vegetable can be used fresh or pre-fried (stewed). How long the cabbage dumplings are cooked will depend on this. First of all, bring the water to a boil, throw the workpieces into the pan. If the cabbage is raw, then the semi-finished products are cooked for 5-8 minutes. With ready-made filling – reduced to 3-6 minutes.

With raw potatoes

It is recommended to cook semi-finished products with raw potatoes not in a pan over a fire, but by steaming or in a microwave oven. However, some housewives prefer the traditional method. It is important to consider whether frozen or freshly molded blanks are used. Steam dumplings with raw potatoes for 10-15 minutes. After boiling in the pan, cook the workpieces for 10-12 minutes.

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Published on December 10, 2014 by Ekka Mala Main courses

The classic filling for ravioli is ricotta milk cheese with spinach; this combination is the most popular today. But Italian cuisine is so democratic and versatile that you can use anything as a filling. It can be any vegetables, fish, meat, seafood, cheese. By the way, ravioli is not necessarily the main dish; they can even be a dessert. Fillings for ravioli made from berries, fruits, cottage cheese, chocolate, and jam are no less popular in Italy. Traditionally, ravioli is boiled in salted water and served with various sauces. Ravioli can also be fried in oil and eaten as an appetizer for broths or soups. Don't know how to make ravioli dough? Don't worry, you will find all the information on our website. And for the first time, try making ravioli with melted cheese and tomatoes, and you won’t want to stop.

Ingredients for ravioli with melted cheese and tomatoes.

For the dough: Flour – 180 g Eggs (yolk) – 4 pcs. Vegetable oil - 4 tbsp. Water – 4 tbsp. For the filling: Processed cheese – 200 g Ground black pepper – to taste Salt – to taste Tomatoes – 4 pcs. Butter - 4 tbsp. Tarragon – 1-2 sprigs Water for cooking – 3-4 l Dill, parsley – optional

How to cook ravioli with melted cheese and tomatoes.

1. First of all, let's prepare the dough. To do this, mix flour with egg yolks, vegetable oil and 4 tbsp. spoons of water. Knead into a smooth and elastic dough. Form the dough into a ball, wrap it in foil or cling film and put it in the refrigerator for 30 minutes. 2. Rinse the tarragon sprigs under running water, chop finely and mix with melted cheese. Pepper to taste. 3. Place fresh tomatoes in boiling water for 2-3 seconds. Then take it out and easily remove the skin. Cut into large pieces. 4. Roll out the dough very thin. Using a sharp knife, cut out 48 squares about 6 cm wide. Place the processed cheese into half of the cut out squares (24 pieces). We moisten the edges of the squares, either with water or with a separately beaten egg. Place the remaining 24 squares on top and pinch the edges well. 5. Boil the ravioli in boiling salted water until tender. This process will take no more than 7-8 minutes. It is better to use a wide pan to prevent the ravioli from sticking together, or boil them in batches. 6. Melt butter in a heated frying pan and add chopped tomatoes. Add salt to taste and simmer over low heat until the tomatoes become soft. 7. Using a slotted spoon, place the finished ravioli on a plate. Place stewed tomatoes on top. Before serving, decorate with finely chopped herbs.

Bon appetit!

The material belongs to the site Author of the recipe Ekka Mala

Tags: Italian cuisine

How to cook dumplings correctly

If the question of how to prepare semi-finished products is solved simply: they make dough from flour, eggs and salt, the necessary filling, and mold the blanks. Difficulties with heat treatment often plague young housewives. The workpiece can boil over if you don’t watch the time and instead of neat products on the plate there will be a terrible mess of dough and spilled filling. What kind of water should you cook dumplings in? It must be salted, and its volume should be at least 2/3 of the pan.

You should not put a lot of pieces into boiling water, because they cook quickly, and if there is a large quantity, they can stick together. Do not cover the pan with a lid to prevent liquid from running over the edge. Don’t forget to stir the contents carefully so as not to tear the dough, because the pieces may stick to the pan or to each other. After 10-15 minutes, remove the finished products with a slotted spoon and pour in butter. Depending on the filling, the dish is served with herbs, fried onions, jam or sour cream.

In a slow cooker

To prepare a delicious dish for lunch or dinner, semi-finished products can be cooked in a slow cooker:

Grease the bowl with vegetable oil.
Pour water and bring to a boil.
Lower the workpieces, close the lid, and turn on the “quenching” mode.
Pull it out after 3-5 minutes.

To cook steamed dumplings in a slow cooker, you need:

Pour hot water into a bowl (3-4 cups).
Take a basket for steaming semi-finished products and grease with oil.
Cook with the lid closed for 15 minutes (if the dough is rolled out in a thin layer, 10 minutes is enough).

In the microwave

You can cook semi-finished products very quickly in the microwave. However, blanks with berry fillings are not suitable for this method, because they can burst and the filling will stain the inside of the oven. The semi-finished products are placed in a bowl, filled with water, cooked at full power for 5 minutes, after which the power is reduced and cooked for another 6-7 minutes. In addition, you can use sour cream, cream or broth instead of water.

There is also a recipe for how to cook dumplings in the microwave without water:

Add a little oil to the container.
Each product is dipped in oil.
Place in one layer on a plate.
Add spices and salt.
Cover the plate with a lid and place in the microwave.
Cook at full power for 6 minutes.

Making ravioli with cheese: photos, videos, instructions

First of all, you need to make the dough. It cooks quite quickly. To make the dough soft, elastic and pliable, follow the following algorithm:

Beat a couple of eggs into a bowl, add salt to taste and pour a tablespoon of olive oil. Pour 1-2 tablespoons of flour into the same container and mix it all thoroughly. Then take another bowl and sift the remaining flour through a sieve. Pour the egg mixture into the sifted flour and knead until a homogeneous consistency is formed. It is important that there are no lumps in the dough.
Cover the dough and let it rest for an hour.

While the dough is softening, you can start preparing the filling. It is also done very quickly. Take a grater and grate the cheese. Add egg yolk, sour cream and spices to it as you wish.

Now is the most crucial moment. You need to properly seal the cheese sauce into the dough so that nothing happens to the dish during cooking. To do this, you need to take the rested dough and roll it out into two layers with a rolling pin. On the first sheet that remains on the table, spread the filling using a spoon. Maintain a distance of approximately 4-5 cm. Between the filling, brush the dough with a pre-beaten egg.

The final step is laying out the second sheet on the first layer. Carefully lay out a thin sheet. We cut out all the resulting ravioli into squares and seal them so that the filling does not spread during cooking. If you have special equipment that cuts the dough, then you won’t have to worry about leaving a gap somewhere. And so, you need to carefully seal the seams so that they do not unravel. You can lay out the filling not in layers, but separately cut out squares from the dough and seal them in a way convenient for you. But the fastest way is to lay the ravioli in layers.

Some tips from experienced chefs:

You need to cut the squares so that the filling is in the middle. This will give you the opportunity to carefully seal the edges.
The dough should not be rolled out too thin, as it may tear, but a thick layer will make the dish bland and heavy. It's best to stick to the golden mean.
The taste will be much more interesting if you mix two different types of cheese.
These ravioli can be fried with onions and served with regular soups or broths.
It is recommended to cook freshly prepared ravioli for no more than 7-10 minutes. Frozen food can be cooked longer.

To enhance the taste, you can use any sauce you like (tomato, mayonnaise, etc.). You can sprinkle the finished product with cheese or simply add butter.

Step 1: Knead the dough.

Step 2: Prepare the filling.

Grate the cheese on a coarse grater, mix it with egg yolks, sour cream, salt, parsley and nutmeg.

Step 3: Prepare the ravioli.

Step 4: Serve ravioli with cheese.

Another technology for making ravioli: first cut the dough into squares and then fill them with cheese.

You can sculpt ravioli in the form of a familiar crescent, by analogy with dumplings.

Ravioli can be fried in oil and served with soups and broths.

How to cook dumplings so they don't get overcooked

To ensure that heat treatment does not spoil semi-finished products, a number of rules must be taken into account. How to cook dumplings so they don't get overcooked:

Choose a low, wide pan.
Pour water no more than 2/3 of the container volume.
Even if you need to cook semi-finished products with a sweet filling, you need to add a little salt to the liquid. This will improve the taste of the finished products and prevent sticking.
You should not put a large amount of semi-finished products in the pan. It is important that each product has enough space on the surface after surfacing.
Before cooking the dumplings, you can add a small amount of oil to the water. This will prevent the pieces from sticking together.
If the filling of semi-finished products has previously been subjected to heat treatment, then cooking takes a little time (about 3 minutes) to prepare the dough.
You need to salt the water while it is still cold, this will speed up the boiling process.
The dough pieces are placed only in boiling water so that they do not become sour.
Store-bought semi-finished machine-made products may open up during cooking, so you should not overcook them.

Ravioli from Hector Jimenez-Bravo (Everything will be good) (video recipe)

Ravioli dough: how to prepare

We select a comfortable and deep plate in which it will be convenient to knead the dough. Beat eggs into it.
Pour salt into the eggs and mix.
Now you need to add salt and flour to the eggs.
Water is poured into the flour. First you need to knead the dough with a spoon.
When it thickens and becomes more homogeneous, knead it with your hands.
The ravioli dough should be tight and dense. Cover the finished dough with cling film and put it in the refrigerator for a while.

Filling for ravioli

How to prepare cheese filling for ravioli

Mix grated cheese (2 tbsp) with grated Adyghe cheese (2 tbsp)
Add an egg (1 pc.), nutmeg (1 g), finely chopped parsley (1 tbsp.) and mix

How to prepare cheese and sausage filling for ravioli

Mix grated cheese (2 tbsp) with grated Adyghe cheese (2 tbsp)
Add finely chopped sausage (2 tbsp)
Beat in one egg, nutmeg (1 g) and mix

How to prepare meat filling for ravioli

Mix minced veal with minced pork
Heat olive oil in a frying pan and add minced meat to it
Add finely chopped garlic (clove). Lightly fry and add ground pepper, salt and grated nutmeg (1g)
Add spinach and stir. Remove the minced meat from the heat, cool slightly and add 2 tbsp. cheese: Adyghe and feta cheese. Beat in the egg and mix

Ravioli recipe

1. Pour water into a saucepan, add salt and bring to a boil. Then add a little olive oil to it

2. Divide the dough into 2 parts and press it with your fingers, giving it a flat shape - this will make it easier to roll out. Roll out the dough into a thin long strip 10 cm wide

As a result, we should have two strips of dough

3. Sprinkle the work surface with a little flour and place a strip of dough on it. Place the filling on one strip in small portions: along the entire length of the strip, leaving a distance of approximately 3-4 cm between portions of the filling.

4. Cover the top of the filling with a second strip of dough (the side without flour) and press the dough next to each portion of the filling.

5. Now separate the ravioli by cutting them with a knife or a special dough cutter. Trim off excess dough from each ravioli, leaving 1 cm wide edges near the filling.

6. Sprinkle the ravioli with flour and leave for a few minutes to dry slightly. Then place the ravioli in boiling water and cook until they float to the surface of the water.

How to prepare ravioli dressing

Heat butter in a frying pan
Add olive oil, finely chopped garlic, pepper and salt
Fry for 30 seconds and add finely chopped parsley. At the end, add chopped green onions and turn off the heat.

Serving and serving ravioli

Place the finished ravioli in the spiced oil, mix, place on a plate and serve

Subtleties of making ravioli from Hector:

Instead of whole wheat flour, you can use regular flour.
You need to feel the dough: if at the initial stage it is sticky, this is normal. Continue kneading further.
Add parsley to the dressing at the very end.
The dough should not be kneaded for too long.
The egg is one of the main secrets of delicious ravioli. It is the egg that prevents the filling from falling apart during cooking.
Spinach or parsley puree will add an interesting color and flavor to the dough. Paprika will give the dough a red color.

How to cook ravioli: video recipe

How long to cook homemade dumplings

When thinking about how to prepare a full-fledged dish from frozen or fresh preparations, it is worth considering the type of semi-finished products: homemade or purchased. Store-bought ones should be cooked longer due to the peculiarities of preparing the preparations. The procedure for cooking homemade dumplings is not particularly different. The water is pre-salted. The blanks are placed in boiling water and waited for about 3-15 minutes. The exact time depends on the filling of semi-finished products. Ready-made (cabbage, mashed potatoes) - no more than 5 minutes, and preparations with raw potatoes, onions, mushrooms - 12-15 minutes.

Video

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You love dumplings, right? They are good because they can be both a dessert and a main course - almost any food we are familiar with can serve as a filling for them: cottage cheese, potatoes, minced meat, berries and fruits... Have you tried making dumplings with cheese? Today we will learn these wonderful recipes together with you.

What are dumplings

Ukraine is considered the birthplace of dumplings in their modern form. It is in this country that dumplings are found everywhere: in literature, cinema, on the menus of traditional restaurants and cafes, on the tables of housewives. But in fact, dumplings came to Ukrainian cuisine from Turkey - in the form of a dish called “dush-varu”. The Ukrainians slightly modernized the recipe, adapting it to their own food capabilities.

And now we know dumplings as a kind of curly “pies” made of thin dough with any fillings. They are not baked or fried like regular pies, but boiled or steamed.

The shape of dumplings is also special, traditional. To prepare them, the dough, rolled out into a thin layer, is cut into small circles or squares, the filling is placed in the middle and the edges are pinched.

Dumplings with cheese are delicious, juicy and piquant

There are many ways to tuck - from the simplest to the very complex, ornate ones. Each housewife has her own method. The main rule is that the tuck must be tight, without gaps through which the filling can “escape.”

Depending on the dough, the dumplings are either boiled or steamed. In the first case, they are dipped in boiling water for a few minutes, and when they float to the surface, they are removed from the pan. In the second case, the dumplings are laid out on a special stand with holes, and placed in a pan so that the surface is above the water level. The readiness of the dumplings can be determined by the change in color and consistency of the dough.

Ready dumplings are served topped with melted butter, any sauce or sour cream to taste, depending on what filling was used - sweet, fresh or salty.

Cooking RAVIOLI with Ricotta and Spinach and Parmesan | How to cook Ravioli at home

TuttoBello company - tuttobello.ru/ru All products are of high European quality. In my video I have this machine for rolling out dough tuttobello.ru/ru/katalog/?id=1…

And also a stamp for ravioli and cookies in the shape of a heart tuttobello.ru/ru/katalog/pasta…

And in the shape of an asterisk tuttobello.ru/ru/katalog/pasta…

Actually, next is the recipe itself

Ingredients for the dough: - 200g flour - 2 eggs (I have C0) - salt, pepper

Make a well in the flour, add eggs, salt and pepper and knead the dough. It should be elastic and not stick to your hands. Therefore, if it sticks, add a little more flour; if, on the contrary, it is too dry, add a little warm water.

Knead the dough, cover with film and leave for 30 minutes.

At this time we are making the filling.

Ingredients for the filling: - 100g spinach (basil, dill or arugula will do instead) - 150g ricotta cheese (can be replaced with cottage cheese, goat or curd cheese) - 30-50g grated parmesan (this is not necessary, but it makes the taste more interesting) - 1 yolk - salt

Place the spinach in boiling salted water and cook for literally 1 minute. And then immediately under cold water so that the greens do not lose their color and beneficial properties. Squeeze thoroughly and chop finely.

Add ricotta, yolk, salt, grated Parmesan to the greens and mix everything thoroughly.

All that remains is to roll out the dough into thin layers. If you are afraid that the ravioli may fall apart during cooking, you can coat the rolled out layer with egg yolk. So that everything is grabbed tightly!))

Place the filling on the dough. Literally half a teaspoon. At a distance from each other. Cover the top with another layer of dough. Using your fingers, press the dough around the filling to squeeze out excess air.

And use a regular knife or a pizza knife to cut our dough into squares with the filling in the center. Then we go around the perimeter of each square with a fork, making grooves with the help of teeth so that the edges do not come apart.

The finished ravioli can be placed on a board sprinkled with flour and placed in the freezer. Or immediately boil in boiling salted water for 10 minutes.

That's it, the ravioli is ready. You can make some kind of sauce for them, or eat them just like that - with sour cream, natural yogurt, or matsoni.

They are a little reminiscent of dumplings with cottage cheese, but the taste is more interesting. Homemade, healthy and very tasty))

Here is the recipe) Your Vika Vinogradova and the Recipes for Lazy People channel))

✳️Group with recipes on VK vk.com/vika.kitchen

✳️Group with recipes on instagram.com/vika.kitchen

✳️I also recommend watching my other videos:

Delicious baked dumplings ▶️youtu.be/CQQX34BtYgU

A very quick soup with meatballs: throw everything in and it’s ready! ▶️youtu.be/gB-kESr9MK8

How to cook Bolognese pasta ▶️youtu.be/XjpA4lQPKio

Meat in French ▶️youtu.be/yTBu1Zgs3RY

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Ingredients and dough preparation

The lump of dough for dumplings should be elastic and easily release from your hands.

There are two traditional ways to make yeast-free dough for dumplings - warm and cold.

In the first case, a tenth of the flour required by the recipe is poured with a third of the specified amount of water, and very hot, almost boiling water. Thanks to this, gluten swells well. Thoroughly knead the brewed flour until smooth, then add the rest of the water at room temperature and salt with the eggs. The dough is brought to a homogeneous and elastic consistency so that it easily sticks to your hands, after which it is allowed to rest for about 40 minutes.
The second method is almost the same, except that the flour is poured with very cold, almost ice-cold water or milk. This way the dough can be stored for quite a long time without drying out.

For our future dumplings we will need the following ingredients:

4 cups flour;
1 glass of water;
1 egg yolk;
1 teaspoon salt.

For the dough you need flour, water, eggs and salt

Pour the flour into a deep bowl so that it lies in a heap.
Make a depression in the middle of the slide (like a crater in a volcano), pour salted water inside.
Add the egg yolk there. Mix everything thoroughly.

Beat the egg into the flour and add water

Knead the dumpling dough thoroughly

In some recipes we will use a slightly modified dough composition. In such cases, we will indicate it in the preparation description.

Visual aid for preparing dough for dumplings - video

Step-by-step recipes for dumplings with cheese

Classic

We'll start with the classic, simplest recipe. You already know how to prepare the dough.

For the filling you will need:

300 g of any hard cheese;
1 egg white;
50 g butter;
1 teaspoon salt.

Roll out the prepared dough into a thin layer (1.5–2 mm thick), and cut out circles from it using a glass. The glass is placed on the bottom, while its upper edges must be lowered into flour so that the dough does not stick. Press the bottom of the glass and twist slightly in both directions. The circle is ready. All that remains is to make as many of the same as possible.

The thickness of the rolled out dough for dumplings should be no more than 2 mm

Grate the cheese and mix it with spices to make the filling

Place the filling and seal the dumplings

With Adyghe cheese and herbs

Adyghe cheese has a very soft, piquant taste, unique to it. Now this cheese can be bought in almost any grocery store or supermarket. Don’t forget also about greens: according to the rules of Caucasian cuisine, there should be a lot of it in any dish, including dumplings.

Recipe

It is better to prepare the ravioli dough in advance so that it can rest. The gluten contained in the flour will swell and the dough will become elastic. Separate the egg yolks. Cover the cup with egg whites with cling film and put it in the refrigerator. You can later use the whites to make meringue cakes, protein cake, or such a delicacy as the famous French macarons or macaroons. It is convenient to knead the ravioli dough in a food processor. Place the yolks in a food processor bowl and add salt.
Add flour, but not the entire amount at once, leave approximately one third of the total amount of flour and add it as you knead, focusing on the density of the dough.
Turn on the processor at medium speed, start kneading the dough, gradually adding flour.
Knead a stiff dough.
Place the dough on a cutting board.
The rest will have to be done manually. Not everything can be trusted to a machine. You need to feel the dough with your hands. Knead the dough for about five minutes until it comes together and is fairly elastic, but very dense.
Wrap the dough in cling film and let it rest for about forty minutes, or maybe an hour, if time allows you.
While the dough is resting, prepare the filling. The ravioli filling is made from two cheeses. One cheese is soft, the other is hard. If you couldn't buy real Italian soft cheese, one of those varieties that are listed in the ingredients, no problem. You can use the well-known and commercially available Mozzarella or Ricotta cheeses as a soft cheese. But, unfortunately, there is nothing to replace hard cheese with. It is imperative to use Parmesan, as it is what gives the ravioli filling its special taste and aroma. Grate both cheeses on a fine grater.
Mix the cheeses, add lemon zest, it will give the ravioli filling a pleasant citrus note and piquancy.
The dough is ready, cut off about a third of it, roll it into a thin layer, 1 mm thick.
There are two ways to make ravioli. This method is especially common in Italy. Roll out the dough into two large rectangles of the same size. Place the filling on one layer at an equal distance from each other. Place a second layer of dough on top, press it against the first layer so that the filling sticks out in tubercles, then cut the ravioli into squares and press the edges of the ravioli tightly with a fork. In Italy they sell special rolling pins for making ravioli. They are very convenient; with one rolling, the rolling pin cuts and at the same time seals the edges of the ravioli. But, unfortunately, I don’t have such a rolling pin, so I made the ravioli in a different way. This did not change the taste, but the appearance, perhaps, suffered a little. There is no way to make identical ravioli with this modeling method. Cut the dough into strips 4 cm wide.
Cut the strips into pieces 8 cm long.
Place a teaspoon of cheese filling on half of the dough to form a mound.
Cover with the other half of the dough and press around the perimeter of the ravioli with your hands, releasing all the air from inside. You will get a square with a ball in the middle.
To keep your ravioli looking neat, trim the edges with a piping knife or pizza cutter.
Boil the ravioli in plenty of salted water. Place the ravioli in the pan only after the water has boiled. If you have molded the ravioli correctly and released all the air from them, they will sink to the bottom of the pan. For some reason they didn’t go down, which means I didn’t remove all the air.
Cook the ravioli for 5 minutes, then remove with a slotted spoon. Serve ravioli with butter, cheese and tomato sauce.

Video: Georgian dumplings with cheese

Now you have several more delicious, interesting dishes in your collection of recipes, and you can please your family, friends and relatives with them at any time. Don't be afraid to experiment: dumplings with cheese can be supplemented with any ingredients to your taste. Share with us in the comments your recipes for dumplings with cheese: what varieties do you prefer, what products do you combine with, do you like to boil, fry or bake in the oven? Bon appetit!

An amazing dish of Ukrainian cuisine - dumplings - is prepared in many countries around the world. Every cook has his own favorite dough recipe, but the filling still plays a key role. How to cook dumplings correctly and for how long so that they remain intact? Let's talk about this topic today.

How many minutes to cook dumplings?

Dumplings are prepared from various types of dough. You can make them at home yourself or buy a semi-finished product. Everyone, without exception, is interested in how long to cook dumplings after boiling. The time can vary from 5 to 15 minutes .

On a note! Dumplings are not only boiled in a saucepan. This treat can be steamed, in a slow cooker or in the oven.

The cooking time for dumplings differs primarily due to the filling. If the filling has already been prepared in advance, then only the dough needs to be cooked. But dumplings with raw filling take a little longer to prepare.

How long to cook dumplings with mushrooms? If the mushrooms are pre-fried until cooked, then after floating to the surface of the water and boiling again, they are cooked for 5 minutes . Homemade dumplings may need a little more time for the dough to cook at the seam.

How long to cook dumplings with cabbage? Again it all depends on the filling. Cook dumplings with raw cabbage for 7-10 minutes . If the cabbage was previously subjected to heat treatment, then 5 minutes after surfacing is enough .

How long to cook dumplings with cheese? It would probably be more correct to say with cottage cheese, because under the influence of high temperature, hard cheese will melt. With cottage cheese, dumplings are cooked for literally 3-5 minutes . Some housewives immediately remove them from the water with a slotted spoon after surfacing.

On a note! If you are preparing lazy dumplings, then you need to cook them for one minute after boiling again.

As already mentioned, you can cook dumplings not only on the stove. Steam dumplings with filling for 5 to 10 minutes . It all depends on the chosen filling. If you boil dumplings in a slow cooker, select the “Stew” program mode and simmer one portion under a closed lid for 5-6 minutes . You can even cook dumplings in a microwave oven. At maximum power they cook for 6 minutes .

When cooking dumplings, you must follow a number of rules:

water should fill the pan to about 2/3 of its volume;
Depending on the filling, the water can be added with salt;
The pan is not covered with a lid when cooking, with the exception of cooking steamed dumplings;
It is not recommended to boil too many dumplings at the same time, otherwise they may stick together;
Stir them constantly to avoid sticking to the bottom of the pan.

Advice! Dumplings are most often served with sour cream. If you have prepared a dish with a savory filling, then it can be seasoned with refined vegetable or melted butter, cracklings, fried onions and herbs.

Preparing the ravioli filling

For the filling you can use minced meat, chicken, minced mushroom, cheese with herbs, cottage cheese...

Cheese filling

Mash Adyghe cheese or any other soft curd cheese.

Grate hard cheese and mix with soft cheese. For 350 grams of Adyghe cheese, take 50-60 grams of hard cheese. This will help the filling come together as a whole. Add one egg, a little salt, herbs. You can take parsley or basil.

Chicken filling

Separate the boiled chicken meat from the bones and skin and chop.

Mash the boiled potatoes until pureed with the addition of chicken broth.

In a frying pan in butter, fry finely chopped onions, green or onion, add chicken pieces, mix everything and heat everything together slightly.

Mix potatoes and meat with onions, add egg, pepper.

Now you can cook the finished ravioli in a low and wide pan. Bring the water to a boil, add salt, add the ravioli to the boiling water and stir. Stir until the water boils again, then reduce the boiling intensity. Cook for 3-5 minutes after the ravioli has risen to the surface. The cooking time depends on the filling: cook ravioli stuffed with raw minced meat for at least 5 minutes.

Ready ravioli can be stored in the refrigerator for 1-2 days. To do this, cover a tray or board with a floured cloth, preferably linen, place the ravioli on it one at a time, so that they do not touch each other, lightly sprinkle flour on top. Cover with a cloth and place in the refrigerator.

If desired, the ravioli can be frozen. Carefully place them on a sheet of foil or baking paper, cover with film and place in the freezer. When they freeze, transfer them to a box or plastic bag and store for up to three months.

Do not defrost the ravioli before cooking, otherwise they will become soggy and lose their shape.

Bon appetit!

And here we were cooking.

All products are affordable and can be easily found in any supermarket. Ravioli is prepared quickly; the dough requires very little time.