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Secrets of delicious ravioli

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10 secrets of truly delicious homemade ravioli

With dumplings, of course, a lot of trouble. But they can be prepared in advance and frozen. Dumplings are stored in the freezer for up to three months, without losing any taste or nutritional properties. For any working mom, the presence of ravioli in the freezer is a real magic wand, how much time you can save on cooking dinner.

And you can also spend a cozy family evening and sculpt them all together for unhurried conversations. This occupation, like any kind of modeling, develops fine motor skills, not to mention the fact that children feel their importance, helping parents in such a serious matter as cooking dinner. From whatever side you look, one benefit!
But how to make dumplings really tasty, we now tell.

1. Take two kinds of meat for mincemeat.

Best of all for the filling fit lean pork and veal, about 300 g each. Pass them through the fine grinder twice, the stuffing should be gentle and uniform.

2. Do not put eggs in mince

Many add an egg and cutlets, and in the stuffing for dumplings, it makes the stuffing heavy, takes all the tenderness from him. Try to do without eggs at least once and you will see that they are not needed there.

3. Onions send to the blender

You can, of course, scroll the onions in the meat grinder along with the minced meat, but the children are capricious and, having discovered pieces of onion in their food, can boycott the dinner. However, the onion is the king of the kitchen and can not do without it. Peel one small onion, cut it into 4 pieces and grind in a blender with a small amount (literally a tablespoon) of water. You will get a uniform onion puree, which will give the necessary taste and aroma, but no child, even with a magnifying glass, will find it in minced onions! Together with onions, you can grind and fresh dill or add a little dried meat to the mince.
4. Garlic only granulated

Fresh garlic is better to add to salads, and in dishes that are heat treated, garlic should be added granulated or garlic paste. Quite a bit, just to set off the taste. Combine the onion with the dill and garlic with the meat. Stir until smooth. Do not forget to salt our mince, and then again how to knead.

Take your stuffing and throw it in a bowl that has strength. Repeat this action systematically for at least 2–3 minutes, it will saturate the stuffing with oxygen, make it light and airy. Before we do the dough, put the stuffing in the fridge so that it grabs a little in the cold.

6. Flour dough need to sift

Do not neglect this stage, as is the case with beating minced meat, it will saturate the flour with oxygen, your dough will be more elastic, it will be easier and roll, and sculpt. So take 2 cups of flour and methodically sift it through a sieve.

7. Add flour to the dough in small portions.

Combine in a bowl a glass of water, one egg and half a teaspoon of salt. Stir the mixture well, and only then, little by little, just add 2 tablespoons of flour and immediately knead until homogeneous. Then some more flour, and knead again, and so on until all the flour is in the dough. By this moment it will become elastic, it will be easy to lag behind the hands with which you will begin kneading it when the spoon ceases to cope. On a consistence will remind the warm, mashed up plasticine. Send it to the refrigerator for 10 minutes, where the mince is already waiting for it, let it "grab" too.

8. Do not make dumplings too big.

Remove dough and mince from refrigerator. Cut a quarter of the dough and roll it on a floured table. The thickness of the dough should be 2-3 mm. Cut the circles of dough using a coffee cup, then the dumplings will be small, they will be comfortable for not only adults, but also for children. Yes, and they will cook much faster.

We make dumplings in the classical way, first we close up the edge, then we grab the tips to make a small, pretty “ear” - the word dumpling itself has Fino-Ugric roots and is translated literally as “an ear of dough”.

9. Do not forget the spices for broth

Dumplings are boiled in plenty of water. Salt it, add bay leaf and pepper-peas before the water boils, then the aroma of spices will be revealed. In the water for ravioli, as in the water for pasta, you can add a spoonful of olive oil. We catch dumplings with a skimmer as soon as they come up.

10. Diversify the flavor of homemade sauces

Of course, children dumplings better served with sour cream or homemade tomato sauce. But the husband can be pleased with the classic melted butter with black pepper and vinegar, as our parents ate. And you can make a homemade sauce.
Sour cream mixed with black pepper, garlic, passed through a press, and salt. Or mix sour cream in equal shares with mayonnaise, and then add pickled pickled cucumbers there. It is very tasty, we guarantee!

How to cook dumplings?

We take a large, wide saucepan and pour enough water into it. If the water is low, the dumplings can stick together. If too much, the taste and aroma of dumplings will go into the water, which is also not desirable.

Put the pot on the fire. Salt, put a few leaves of bay leaf.

As soon as the water boils, throw dumplings. When the water boils again, note the time. Cook for exactly five minutes and remove. If necessary, cook the next batch of ravioli.

If the dumplings were frozen, then cook them longer, about 7 minutes. In any case, we check the meat and dough for readiness: we catch one dumpling and try it))). We do not need to cook for longer than necessary, as soon as our homemade dumplings are ready, we immediately take out the skimmer.

Usually homemade dumplings served hot. Can be with broth, can be without, with sour cream or with mayonnaise, ketchup and camping on D.

Also, do not forget to put salt and freshly ground black pepper on the table. If you suddenly welded a lot of ravioli, and could not master them all, it doesn’t matter, the next day we fry the dumplings in butter and serve with seasonings.

How to fry dumplings?

The only correct recipe for fried dumplings:
We put the pan on a medium heat, heat the oil in it, which must be poured so that it closes the bottom, but no more.

As soon as the oil smokes, immediately dump dumplings there. Here it is necessary to mix them so that the oil hugs them from all sides. Cover it with a lid and wait until a "friendship" happens in the pan.
We are waiting for the butter to try to brown the dumplings on one side.

Then lift the lid, overturn the dumplings. By the way, at this moment it is necessary to salt our dumplings, or pour universal seasoning. Taste.

As soon as you realize that the dumplings more or less evenly fried on all sides until a golden pleasant crust, take a glass of boiling water and pour it into the pan. Water should cover the dumplings to half. There all at once will hiss, zaburlit, and begin to splash. Sharply and clearly cover the pan with a lid and wait until everything is settled there.

When the swill calms down, you need to add fire to the maximum, remove the lid and periodically stir the dumplings so as not to burn.

Now is the time to taste our delicious concoction and see if you need to add some salt and dope. The liquid boils away almost to the end, the dumplings start to stick to the surface of the pan, and this is a signal of the readiness of our dish.

We post! We take seasonings and sauces. My favorite combination of fried dumplings is sour cream with adjika.

What it is?

Ravioli is a traditional Italian dish that resembles dumplings or ravioli. By the way, Italians themselves consider ravioli to be a type of pasta. Traditionally, this dish is made from unleavened dough. The options for toppings can be very different, so ravioli can be called a universal dish, which in Italy is served as a main meat dish, as a side dish, as a snack, and even as a dessert.

A bit of history

The first mentions of ravioli appeared in Italian literature around the XIII century (before Marco Polo returned from China), but at first they were considered a Sicilian dish. And some historians believe that it was indeed borrowed from other Mediterranean peoples.

Others claim that China is considered the birthplace of this type of pastry. But there is an opinion that they were invented by many nations and at different times, independently of each other.

Dough preparation

To make a classic and simple ravioli dough, you need the following ingredients:

  • about 600-700 grams of flour,
  • two chicken eggs and one yolk,
  • 3-5 tablespoons of olive oil (it is better to use cold-pressed oil),
  • one teaspoon of salt (finely ground),
  • about 180-200 ml of water at room temperature.

  1. It is advisable to get the eggs in advance, because ideally they should be at room temperature.
  2. Prepare a clean and dry surface, pour all the flour on it, put it in a slide.
  3. Make a well in the center of the hill, break eggs there, put yolk, salt and olive oil. Also pour in some water and start kneading the dough. To do this, move the flour from the edges to the middle of the hill and knead the mass. Gradually add all the water.
  4. Continue to knead the dough, as if kneading it over the surface in the direction from the center to the edge, and then again picking up to the central part. It will take about 7-10 minutes to knead, so be patient and strong, because the movements must be active. When the dough becomes elastic and stops sticking to the hands (probably, for this you will need to add some more flour).
  5. Form a ball from the finished dough, wrap it with cling film and clean it for 30-40 minutes so that it will settle for a while.

Cooking stuffing

Ravioli stuffing can be almost any. We offer several options.

Option One

You can make hearty and delicious ravioli with minced meat. Ingredients:

  • 500 grams of any stuffing (best beef or chicken),
  • 1 onion,
  • two tablespoons of olive oil,
  • 2 tablespoons of tomato paste,
  • five cloves of garlic,
  • red pepper and salt to taste.

  1. Peel the onion and chop or mince or chop in a blender.
  2. Garlic, too, peel and chop using garlic crusher.
  3. Mix minced meat, garlic, onion, butter and tomato paste, add pepper and salt.

Option Two

You can make delicious and healthy vegetable ravioli. Here is what you need:

  • two tomatoes,
  • two zucchini,
  • three bunches of celery greens,
  • one carrot,
  • two cloves of garlic,
  • one bulb,
  • three tablespoons of olive oil,
  • pepper and salt.

  1. Peel zucchini, cut into small cubes.
  2. Pour boiling water over the tomatoes, peel them, and then cut them into small cubes.
  3. Wash carrots and grate.
  4. Onions and garlic should be peeled and chopped in a blender or finely chopped.
  5. Heat oil in a pan and fry all the ingredients of the filling, add pepper and salt at the end.

Option Three

Italians love flavored cheese ravioli. For cooking you will need:

  • 300 grams of any hard cheese
  • five tablespoons of sour cream or thick cream,
  • three yolks,
  • several bunches of celery greens,
  • salt and nutmeg to taste.

  1. Grate the cheese on a grater.
  2. Mix the grated cheese with sour cream, add the yolks, salt, chopped celery and nutmeg.
  3. Mix everything thoroughly.

Fourth option

Make interesting sweet ravioli. Ingredients:

  • 300 grams of cream cheese or soft cottage cheese,
  • 150 grams of berries
  • half a cup of powdered sugar.

  1. Whip cheese or cottage cheese with powdered sugar.
  2. Cut the berries if they are large.
  3. Mix the berries with the curd mixture.

Combine dough with filling

How to sculpt ravioli? To do this is not difficult.

The main stages of modeling:

  1. Divide the dough into two equal parts, roll each into a thin layer.
  2. One layer lay on a flat surface, sprinkled with flour.
  3. Now spread out the portions of the filling at equal distances from each other.
  4. For convenience and speed of modeling, you can smear the space around the filling with water.
  5. Now place the second layer on top, aligning it.
  6. Squeeze the dough, especially in places that are free from the filling.
  7. Now cut the ravioli using special shapes, a knife or glasses.

You can do differently. First, cut the two parts, then put one on the stuffing, and on top cover it with the other, fasten the edges.

Useful tips

  1. All components used to prepare the dough must be at room temperature.
  2. To make dough faster and better, periodically wet your hands in cold water.
  3. It is best to knead the dough in a cool room, so open the windows or turn on the air conditioner. If the kitchen is warm, the dough may crust.

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