Ravioli - Italian “meatless dumplings”

Ravioli with cheese, cottage cheese and green onions is a traditional recipe of Italian cuisine. In our opinion, these are dumplings without meat, or dumplings. The dough for ravioli is prepared in the same way as for Italian pasta or egg noodles. All you need is a fresh large egg, some water and high-quality flour. The dough should be tight and non-sticky, its texture depends on the size of the egg. If the egg is small, add cold water a little bit. Ready-made ravioli can be frozen on a floured board, put into a plastic bag and stored in the freezer for several months.

Ravioli - Italian “meatless dumplings”
  • Cooking time: 45 minutes
  • Servings: 3

Ingredients for ravioli without meat

Dough for ravioli:

  • 1 chicken egg (+ 1 egg for lubrication);
  • 110 g wheat flour in \ s;
  • cold water (as needed).

Stuffing for ravioli:

  • 150 g of fat cottage cheese;
  • 80 g hard cheese;
  • 55 g green onions;
  • salt, pepper.

For filing:

  • sour cream, fresh greens.

Method of cooking Italian “ravioli” without meat - ravioli

For the ravioli stuffing, wipe the fat cottage cheese through a sieve. If the texture of the curd is delicate and there are no grains, then it is not necessary to wipe it, it is enough to knead with a fork.

Ravioli - Italian “meatless dumplings”

Hard cheese rubbed on a fine grater, add to the cottage cheese. For the ravioli stuffing, you can choose parmesan or spicy cheese with blue mold, it will taste better.

Ravioli - Italian “meatless dumplings”

We chop the finely chopped green onions in a frying pan in melted butter, salt to taste.

When the browned onion has cooled slightly, add it to the bowl with curd and cheese.

Ravioli - Italian “meatless dumplings”

To taste, add salt and pepper ravioli stuffing, mix the ingredients thoroughly, put them in the refrigerator.

Ravioli - Italian “meatless dumplings”

Making dough for ravioli. Pour high-quality wheat flour from durum wheat into a bowl, break a fresh egg, if the egg is small, add a tablespoon of cold water.

Knead dough for ravioli with hands in a bowl, then lay on the table, knead until it becomes elastic and smooth. Cover the bun with a plastic cap, leave at room temperature for 30 minutes.

Ravioli - Italian “meatless dumplings”

Divide the dough in half. Sprinkle the table with flour, roll out a thin rectangular sheet. We take out the ravioli stuffing from the fridge, spread it out with a teaspoon on a sheet, leaving an empty space between the portions of the filling.

Empty the space between portions of the filling grease with a raw egg.

We also roll the second sheet thinly, cover the filling with a rolled sheet. We press the dough with our fingers, cut out the ravioli with a knife or a glass of thin glass.

You can make ravioli in the traditional way, like ordinary dumplings. To do this, cut out dough circles with a diameter of 8-9 centimeters, put a spoonful of filling in the center and seal the edges.

Ravioli - Italian “meatless dumplings” Ravioli - Italian “meatless dumplings” Ravioli - Italian “meatless dumplings”

Grate the steamer with vegetable oil, spread ravioli without meat. Cook for a couple of 5-6 minutes.

Ravioli - Italian “meatless dumplings”

Serve ravioli with cottage cheese, cheese and green onions with sour cream and fresh greens on the table. Enjoy your meal!

Ravioli - Italian “meatless dumplings”

If the dough is rolled very thinly, then it is better to cook the dumplings, manti or ravioli steamed. If you want to boil the products, then you need to roll the sheet a little thicker, otherwise when cooking, ravioli may burst, and the cheese filling will dissolve in water.

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