What are some good recipes for ravioli
Make ravioli yourself - the basic recipe
ravioli count with the most famous canned food in the world. When my parents used to go away for a weekend, my sister and I didn't have any major problems with lunch: ordering pizza or warming ravioli. The good canned ravioli were also a must at many festivals. But this association does not do justice to the Italian pasta classic: There are worlds, if not a whole universe, between Make ravioli yourself and the canned variant.
I went to work and tried out whether making ravioli yourself is really that difficult. The result: you don't have to be a professional! It takes a bit of time and manual skill, but with the following Tips and Tricks nothing can go wrong with making your own ravioli.
The great thing about homemade ravioli: you can prepare them how you like them best: hearty, e.g. with a spicy mushroom filling or sweet with chocolate, in bright colors or fried - with the filled pasta pockets you can really let off steam in the kitchen.
Table of Contents
The pasta dough - the alpha and omega
If you want to make ravioli yourself, it is best to use it double-handle wheat flour type 405. Due to its coarser grain size, this absorbs liquids more evenly and makes the dough more elastic so that you can roll it out and process it better. Italian wheat flour type 00 is also particularly suitable for making ravioli; You can buy this at the delicatessen store or on the Internet.
If you are using regular wheat flour, sieve it once before preparing the dough so that you end up with a smoother dough.
Ravioli dough has to be stickier than normal ribbon pasta dough, as it has to be particularly elastic for filling and molding so that it does not tear. Therefore, you should definitely prepare your dough with eggs. The rule of thumb is: open 100 g of flour you need for ravioli always an egg.
There are many variations in the ingredients of fresh pasta dough, but olive oil shouldn't be missing from your ravioli dough. It also helps to make the dough particularly pliable.
It is best to take your eggs for the pasta dough out of the refrigerator half an hour before you start preparing. At room temperature, they combine better with the flour and your dough will be smoother. The water you add to the flour should also be lukewarm to make the dough more elastic.
You should have at least 5 raviloi batter, but Knead for a maximum of 10 minutes. He should slightly sticky but if you knead it for more than 10 minutes, the gluten contained in the flour will combine too strongly and you will get a tough, too sticky mass. If you press in the finished dough lightly with your fingers, it should expand again after a few seconds.
When it is ready, wrap the dough ball tightly in cling film or cover it with a slightly damp tea towel and let it rest for at least 30 minutes. There has to be time, so the dough will be nice and smooth.
The rolling out
It is very important that your Dough does not dry out. It is therefore best to work in portions. Always cover the cuts that are not your turn with a damp tea towel (or wrap in cling film).
Sprinkle your pasta roller regularly with a thin layer of flour so that your elastic dough doesn't tear or stick to it.
Pass the pieces through the first stage of your roller about 5 times. In this way you ensure that the dough becomes even more elastic. If the pasta sheets are too sticky, dust them with a little flour.
Now it's getting a little tricky: your dough shouldn't be too thick, but not too thin either. If it's too thick, your ravioli will be too doughy and the noodle will mask the taste of the filling. If it is too thin, the ravioli will tear and the filling will ooze out.
Your ravioli dough is ideal if it is 1-2 mm thick. Pasta dough that has already been bought is usually very thick, which means that the result is not so fine. If you are short of time, but still want to fill the pasta pockets yourself, the ready-made dough will always do it.
If you want to make ravioli yourself, there are many kitchen helpers. I made my pasta pockets with the help of a pasta roller. It makes it easier to roll out and allows you to make very thin sheets of pasta. If you don't have one at home, you can roll out the dough with a rolling pin or a smooth glass bottle. Then repeat this process several times. With a ravioli tray or stamp, the little pasta favorites also turn out very well and you save some time.
The filling - the heart of your ravioli
Ravioli are in the Italian cuisine of the Middle Ages originated. The pasta pockets were used to process the leftover food from the previous day. So they were filled with everything the kitchen had to offer. Meat or fish was finely pureed along with leftover bread and vegetables. Later, the variant with ricotta and spinach or other leafy vegetables became very popular.
Preferably you always season your filling little bit. Later, together with the pasta, it will taste just right. If you are afraid to try your filling because it contains raw eggs, meat or fish, you can briefly pre-cook 1 teaspoon on a saucer in the microwave to try it, so you can taste and season without hesitation.
Ravioli fillings are nice and creamy. This is sometimes a problem during preparation, as they can be too runny and soak the pasta dough too much.
A little trick: put the filling in a bowl, cover with cling film and put in the fridge for a few hours. This is how the Mass solid and loses moisture. After you've cooked the ravioli, the filling will be nice and creamy again.
The Ratio of pasta dough and filling should always be right, otherwise your ravioli won't hold up and tear apart. In general, you can remember: Do not use more than 1 teaspoon of filling per raviolo if your sheet of dough is approx. 10 cm wide. There should be a finger's width of space around the blob with the filling so that you can connect the two sheets of dough together well later. You can use two teaspoons for perfect portioning. Alternatively, it works very well with a piping bag or a plastic bag, which you cut open slightly at the bottom.
When you're done with your first serving, cover the finished ravioli with a slightly damp tea towel so that they don't dry out.
The art of pasta: molding
No matter which method you want to use to make your ravioli yourself, it is always important that you includes as little air as possible. The air will expand when you cook the ravioli, causing your little noodle favorites to crack or burst. Therefore, when folding the pasta sheets, carefully brush out the air with your fingers.
During the preparation of your ravioli, you should make sure that the side of the pasta you want to fill is not dusted with too much flour. It should be as sticky as possible so that the pasta will stick together well later.
Before you fold the pasta sheets for your ravioli, moisten the edges. You can do this with water, egg white, or egg yolk. I find that the dough sticks best after brushing it with egg yolk.
Extra tip: You can also prepare the ravioli and then keep it in the fridge until your guests arrive. To do this, place the small pasta pockets on a baking sheet lined with baking paper, cover with cling film and place in the refrigerator. If you want to enjoy your work in the kitchen a little longer, you can also freeze the ravioli. Place on a baking sheet lined with baking paper, cover with cling film and place in the freezer for an hour. Then you can put them all together in a freezer bag and freeze them without them sticking together.
So, enough theory - let's get into the kitchen!
Make ravioli yourself - with a classic beef filling
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