Dough for ravioli - the best recipes. How to cook the dough for ravioli.

Dough for ravioli - the best recipes. How to cook the dough for ravioli.

Dumplings are not only a popular and popular favorite dish, but also very practical. It is convenient to always have a bag of dumplings in the freezer.

They will help out if a guest suddenly appears on the doorstep or there is no time for dinner. All you need to do is boil the water, and after five minutes a tasty, satisfying and hot dish is ready.

The simplest and most common dough for dumplings consists of water, eggs and flour. Although it is considered to be dumpling, it can be used not only for making dumplings. Dumplings, pies or pasties can be made from such unleavened dough. If after modeling there is an extra stuffing, you can freeze it, fry cutlets or make meatballs. And where to use the extra dough? It turns out that there are plenty of options for its use. It can be put on homemade noodles, soup dumplings, lazy dumplings, pizza crust. Or roll up rolls, bagels, putting potato mash, sugar or minced meat instead of filling, and fry in oil. You can just fry the tortillas, without any filling, pre-rolled dough.

Dough for ravioli - general principles and methods of cooking

The dough for ravioli has more than a dozen cooking options. It is made with water, milk, kefir, add butter, even brewed with boiling water. Each housewife has his own recipe. Someone puts products on the eye, and who carefully measure the amount, considering that only the exact proportions of flour, water and eggs will give the dough elasticity, and ready-made dumplings special taste. Some housewives do not represent how you can knead the dough without eggs, while others argue that it is the dough without eggs that makes it truly dumpling. What option will suit your taste is unknown. Meet recipes, choose, try.

Recipe 1: Choux Pastry Dough

Dough for ravioli - the best recipes. How to cook the dough for ravioli.

This recipe is good because the dough is flexible, soft, easy to roll. It is a pleasure to work with him - it does not break and does not stick. And maybe two or three days stored in the refrigerator in the package. From it you can also make dumplings, patties, pasties. The number of ingredients is designed for a large batch of dumplings. Ingredients: one and a half glasses of water, eggs - 2, flour - 6 glasses, salt - 1 teaspoon.

Method of preparation

A portion of flour (2 cups), brew half a cup of boiling water. Those. simply pour boiling water into the flour and stir with a spoon. After the flour and water are mixed into a homogeneous mass, add the remaining products - a glass of water, eggs, salt and then the remaining 4 cups of flour. Stir well with your hands and leave for some time (20-30 minutes) at room temperature. To prevent the dough from winding up, wrap it in plastic, or put it in a bowl, covered with a lid or a plate.

Recipe 2: Dough for ravioli on kefir

Dough for ravioli - the best recipes. How to cook the dough for ravioli.

A very simple recipe. Only two components - kefir and flour. Suitable for ravioli, dumplings, pasties. From the remnants of the dough, you can fry or bake cakes. You can’t roll it out very thinly, but on the other hand, it doesn’t break when cooking, tasty, soft, almost fluffy. This dough can be frozen, and when it thaws, add a little flour, because it becomes wet and sticky, and you can start sculpting.

Ingredients: a glass of kefir (250ml), 350-400g of flour.

Method of preparation

Pour the kefir into a bowl, add about half a serving of flour and mix with a spoon until smooth. Then a little, in small portions enter the remaining flour, kneading the dough with your hands. Let it rest in the fridge for 40 minutes or more, and make dumplings.

Recipe 3: Classical dough for ravioli

Dough for ravioli - the best recipes. How to cook the dough for ravioli.

It’s impossible to say that this is the right dough for dumplings. As probably there is no one true recipe at all, so that it is oriented as a reference. But this is the most traditional and common cooking option. The dough must be rolled out as thin as possible, but without fanaticism, it is not necessary to stretch it in tissue paper. To get very cold water, you need to put a glass of liquid in the freezer until it begins to form a thin crust of ice on the surface.

Ingredients: cold water - 1/2 cup, 2 large eggs, a teaspoon of salt, flour - 2 glasses.

Method of preparation

The dough can be kneaded on a table, a large cutting board or in a bowl. Stir flour and salt, build a hill. In the center of the hill make a small hole and drive one egg first, stirring with a fork, then the second. Then start slowly pouring cold water in portions and knead the mass with your hands. Blind the ball and knead it. Lesson is not easy, because the dough is tight, but the consistency of the finished dough will allow it to roll into a rather thin layer. If the dough is dry, add a little water, and, if on the contrary, is too soft and sticky, add more flour. After ten to fifteen minutes, after thorough mixing, let the dough rest for at least an hour. At this time, it is left on the table. Cover from above (inverted bowl, napkin, towel), so as not to wind.

Recipe 4: Dough for ravioli with milk

Dough for ravioli - the best recipes. How to cook the dough for ravioli.

From this dough, dumplings are tender, soft and tasty. It is prepared quite simply, although not quite normally. Ingredients are indicated on a large number of dumplings. You can immediately stick a large batch and store in the freezer.

Ingredients: a kilogram of flour, 0.5 liters of milk, an incomplete teaspoon of salt, 2 eggs.

Method of preparation

In a saucepan, mix eggs, salt, milk. Add so much flour to make the dough thin, like on pancakes. Put on the fire. Only not to strong, the fire needs to be made small. As it warms, the mass will thicken and swell. It is necessary to interfere with it, so that it does not burn and is homogeneous, without lumps. As soon as the mass thickens, remove it from the fire. It is NOT necessary to bring to the boil that the egg white does not curl. Add the rest of the flour and knead well. It should turn out not sticky, dense and elastic. Give him about half an hour to lie down and start to carve.

Recipe 5. Dough for dumplings on mineral water


a glass of mineral water;

three glasses of flour;

5 g of salt;

60 ml of sunflower oil;


20 g sugar;

Method of preparation

Break an egg into a bowl and lightly whisk it with sugar and salt. Then add sunflower oil and mix. Be sure to sift the flour so that it is filled with oxygen, and in the process of kneading did not form lumps. Knead the dough with a mixer, gradually pouring sifted flour. Then knead the dough with your hands until it becomes smooth and smooth. Cover it with a bowl and leave to rest for 20 minutes. Then proceed to the preparation of dumplings or ravioli.

Recipe 6. Dumplings dough on whey


whey - 250 ml;

two yolks;

half a kilo of flour;


vegetable oil;

ice is a piece.

Method of preparation

Sift flour on the table by the slide. In the middle, make a recess. Grate a piece of ice and put it in a serum. This must be done quickly so that the ice does not have time to melt. Also add the yolks, salt and butter to the whey. Mix well. Pour the mixture into the groove in the flour and knead the dough until it stops sticking to the hands and becomes elastic. Take a metal bowl, pour boiling water over it, wipe it dry with a clean towel, and cover it with dough. Leave it to go for half an hour.

Recipe 7. Dough for ravioli on sour cream


50 g sour cream;

80 ml of water;

on a pinch of baking soda and salt;

flour - 300 g

Method of preparation

Combine the flour with salt and sift. Add soda to sour cream. Pour the flour into the sour cream and mix. Then, constantly stirring, pour in a thin stream of water and knead a rather steep dough. But make sure that it is not clogged. Therefore, as soon as the dough lags behind, wrap it in a plastic bag, and leave it to rest for 20 minutes. After this time, the dough will become smooth and elastic. You can start cooking.

Recipe 8. Multicolored dumplings dough


120 ml of vegetable oil;

two glasses of water;


large beets;

bunch of greens;


Method of preparation

We clean the beets and rub them on small chips. Put it in gauze, squeeze out the juice and pour it into a mug. Rinse the greens, finely crumb with a knife, lay out in a saucepan and pour a glass of cold water. Cook the greens on low heat for 15 minutes. Then filter through the gauze. Knead the dough in three colors:

1. Mix beet juice with 80 ml of oil and salt. Gradually add the sifted flour and knead the dough until it becomes soft and does not cease to stick to your hands.

2. In a decoction of green pour 20 ml of sunflower oil and salt. In the resulting mixture add flour and knead the dough.

3. Pour 20 ml of sunflower oil into cold water, add salt and knead soft dough.

Cover the dough with a clean towel and let it rest for half an hour.

Recipe 9. Lean dough for dumplings without eggs


three art. flour;

75 ml of sunflower oil;

one and a half glasses of boiling water.

Method of preparation

Combine flour with salt and sunflower oil. All mix well and pour a thin stream of boiling water. At the same time it is necessary to constantly knead with a spoon in order not to form lumps. Sprinkle the table with flour and spread dough on it. Hand knead until elastic. Wrap the dough with food film, and leave to rest for half an hour. Now we can make dumplings or dumplings from it.

Recipe 10. Dough for ravioli in bread maker


200 ml of water;


450 g of flour;

a pinch of salt.

Method of preparation

Pour into the bowl of the bread machine liquid ingredients, break the egg and lay the salt and flour. Select the program "Dough" and turn on the device. After the beep, the dough can be left for another hour in the bread maker, or put in a bowl, covered with a clean towel and left to rest. This dough can be used not only for sculpting ravioli or dumplings, but also for frying pasties.

Recipe 11. Dough for ravioli with vodka


160 ml of vegetable oil;

250 ml of water;

5 g sugar;

four glasses of flour;

10 ml of vodka;

two pinches of salt.

Method of preparation

In water we dissolve sugar and salt. Sift the flour so that it is filled with oxygen. This is necessary in order to make the dough air. Pour the flour into a bowl in a slide, make a recess in it, and pour sweet-salted water and oil into it. Well knead the dough so that it does not stick to the hands. Put the ready-made dough into the bag, wrap it up and leave to rest for half an hour. Then we get it, and once again we mix well. This procedure is repeated three times. After that, you can start cooking dumplings or dumplings.

Recipe 12. Dough for ravioli with starch


water - 300 ml;

half a kilo of flour;

salt - two pinches;

three art. spoons of potato starch.

Method of preparation

Flour combine with salt and starch, sift all together on the table in a hill. From above we do deepening. Water mix with sunflower oil. The resulting mixture is poured into the recess, and knead the dough until it becomes elastic, and will not stick to your hands. Wrap the dough in cling film and send it to the fridge for a while. During this time, the flour will give gluten. Thanks to the starch, the dough is very plastic. You can roll it out or stretch it to a very thin state, it will not break!

Dough for ravioli - useful tips from experienced chefs

- To dumplings turned out more delicious, the dough must be rolled out thinly, up to 1-2 mm thickness. - To dumplings do not stick together, they are boiled in a wide low pot in a large amount of water.

- To get multicolored dumplings, the dough can be tinted with natural dyes. For yellow, you must add a pinch of turmeric, 1 g of saffron or, instead of a whole egg, put 2-3 brightly colored yolks. Green color will give spinach puree - take 1 part puree into 2 parts flour. Tomato paste will give a red color - 1 tablespoon added to one egg included in the recipe.

- Dumplings are not only boiled, they can also be fried using fat or vegetable oil. Creamy is not recommended to take, because it will burn and smoke.

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