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Ravioli

Traditional Italian pasta filled with meat, cheese, vegetables, and even sweets - ravioli, a delicious version of a family dinner or a hot dish for the festive table.More about ravioli...Ravioli, along with other types of pasta (pasta, spaghetti), are the most beloved dishes of Italians. To understand the essence of the dish, it is enough to remind that ravioli is an Italian analogue of Chinese baozi and shomei, Russian and Tatar dumplings, Ukrainian dumplings, Georgian khinkali, Uzbek manta. . . Ravioli are made from fresh dough with a variety of fillings. The peculiarity of the dish consists in thoroughly kneading the dough, which is prepared on the table: an egg is broken into a pile of flour and olive oil is added. According to Italian culinary canons, the ravioli dough should be bright yellow, so water is not added to the dough. As a result, the dough is elastic, molded well and even shiny a little. The choice of form for the ravioli depends on the filling you plan. The classic is a mixture of ricotta cheese and spinach, but making ravioli at home allows the use of any meat, fish, cheese and vegetables. Independent variants of ravioli are also popular: ravioli with cheese, ravioli with spinach, ravioli with mushrooms. An important detail is the right sauce for ravioli, which should successfully emphasize the taste of the filling. Creamy garlic and tomato sauces are well suited for ravioli. In Italy, the dish is prepared quickly, using a ravioli machine, shortly before serving. Before serving, the finished products are languished a little in the sauce and sprinkled with herbs and grated cheese in plates.

While Italians like cheese and vegetable toppings more, ravioli can be meaty too. In this case, they are even called ravioli dumplings. Often, the criterion for choosing a name for products is not the fact of the presence or absence of a particular product in the filling, but the ratio of filling and dough. It is accepted that if the filling content of dough products is less than 50 percent, then they can be classified as ravioli. The recipe for the dish does not depend on the name.

You should evaluate and try different versions of ravioli, photos of these wonderful pasta with filling are available on our website, as well as a variety of their recipes. To prepare ravioli, recipes with photos from our collection will definitely come in handy.

We offer some traditional tips for making ravioli:

- ratio of the main ingredients for ravioli dough: take about 100 grams of flour per egg;

- to make the dough richer in color in a situation where the yolks of the eggs are not very bright, add some turmeric or carrot juice to the dough;

- ravioli is convenient to make in batches: small lumps of filling are laid out on the dough layer, which are covered with a second layer of dough on top. Then the gaps between the slides of the filling must be thoroughly blinded, and at the end the products must be cut out;

- for better pastry bonding between individual ravioli, the pastry strips are lubricated with water after filling;

- ravioli can be used as first, second course and even dessert. This largely depends on the type of filling you choose, as well as the way the dish is served. For example, as the first dish, ravioli is served in broth, to the main second dish - they add various dressings, sauces. Sweet ravioli is made with sweet cheese (e. g. ricotta) and sprinkled with cinnamon sugar.