Ingredients for making ravioli with meat
- Minced meat 400 g (beef or chicken)
- Ham or brisket 100 g
- Egg 1 pc
- White bread crumbs 3 tbsp
- Cheese 50 g
- Olive oil 3 tbsp
- Dry white wine 3 tbsp
- Ground black pepper to taste
- Ground nutmeg 1/4 teaspoon
- Salt to taste
- Parsley 3-4 branches
- Premium wheat flour 500 g
- 5 pcs egg
- Salt 1/2 tsp
For ready-made ravioli
- butter 30 g
- green onions or parsley for decoration
- Main ingredients: Beef, Cheese, Butter, Flour, Greens
- Serving 2 servings
- World CuisineItalian Cuisine
Inventory:Cutting board, Knife, Figured knife, Small grater, Food processor, Frying pan, Pan - 3 L, Sieve, Skimmer, Bowl, Rolling pin, Spoon, Tea spoon, Shovel, Small grater
Cooking ravioli with meat:
Step 1: Prepare the cheese and ham.
Grind cheese and ham as finely as possible so that there is not a single large piece in the minced meat. Cheese is easiest to grate, the main thing is that it is hard.
Ham improves the taste of the filling; instead, you can use brisket or smoked sausage, or another suitable meat gastronomy product. Ham can be finely chopped if you masterfully own the knife. If possible, it is better to use a food processor and grind the ham using a nozzle with knives. Pre-chop the ham into small pieces. Perhaps you can crush the ham with a blender, I have not tried, but the ham must be cut into small pieces before that.
Put the prepared cheese and ham on a plate.
Step 2: Prepare the dough for ravioli.
Sift flour onto a table to form a slide. Make a recess in the center and hammer in the eggs, add salt. Start kneading the dough by adding flour from the edges.
Knead a uniform dough and form a ball out of it. Wrap it in cling film or cover with a clean towel and leave for about 30 minutes. While the dough is "resting" you can cook the filling.
Step 3: Prepare the filling for the ravioli.
There are many options for preparing the filling for ravioli with meat. Those that are offered on most Russian-language culinary sites are not much different from the ones that are placed in dumplings. Most often it’s just raw minced meat with onions, eggs and spices. But then the ravioli will differ from our dumplings only in shape - nothing interesting.
I found this option on one Italian culinary site. And I must say, he did not disappoint. Stuffing can be used beef or chicken (in the original version, beef, but with chicken it also works well).
So let's get started. Heat the pan over medium heat, pour olive oil. Put the minced meat, salt it a little and fry for about 5 minutes.
Add dry wine and half a glass of hot water. Stew minced meat until tender, about 10 minutes. Transfer the prepared stuffing to a bowl.
Add breadcrumbs to the prepared minced meat and mix.
Then add the egg, prepared cheese and ham, nutmeg, black pepper, finely chopped parsley. Stir and salt the filling to taste.
Step 4: Cook the ravioli with meat.
Divide the dough into two halves and roll into layers approximately 2 mm thick. So that you get two wide stripes.
Put the minced meat on one, about a teaspoon, at a distance of 2 cm between servings.
Cover the dough with the stuffing laid out with another. Making formations of the same size is not an easy task. Therefore, the edges will not dock, it’s okay, you can still crop them later.
With index fingers, press the layers to each other between the filling as tightly as possible.
Cut the edges with a curly knife (or the most ordinary table knife, in this case the edge will be just plain) and cut the folded layers into small rectangles or squares, as it turns out, with a filling in the center.
Place a pot of water on the stove and boil the water. Add salt and put the ravioli to boil. Be sure to mix so that they do not stick together. Since the filling inside is already ready, there is no need to cook ravioli for a long time: they will pop up, a few more minutes and you can remove it with a slotted spoon in a bowl. Add a little butter and mix.
Step 5: Serve the ravioli with meat.
Ravioli is served with hot meat, just with butter or sour cream, with a suitable sauce, for example, mushroom, cheese, soy or tomato. Before serving, you can sprinkle ravioli with finely chopped herbs and grated cheese.
Enjoy your meal!
- If you decide to cook ravioli with raw minced meat, then breadcrumbs and white wine can not be added, olive oil is also not needed. But the ravioli from such changes will be of a slightly different taste. In addition, they will need to cook longer, about 10 minutes after they pop up and be sure to check the readiness of the filling.
- Ravioli can be served in hot meat broth. Ready ravioli are fried in butter until golden brown or baked in the oven with grated cheese.