Recipes

The classic filling of ravioli


THE ravioli I'm a type of stuffed pasta which lends itself very well to festive occasions, beyond the differences of stuffed and seasoning. The most used variants are i stuffed ravioli of meat and ravioli with ricotta and spinach, of which I will propose the recipes, with the ravioli pasta ready. But you can unleash your creativity by creating fillings based on the ingredients you like the most.

The classic filling of ravioli, stuffed with spinach and ricotta
The ingredients for 6 people:

  • 150 grams of spinach
  • 300 grams of cottage cheese
  • grated Parmesan cheese
  • nutmeg, salt and pepper

The preparation:
Sauté the spinach blanched in boiling water and squeezed in a pan with a knob of butter and a pinch of salt and pepper for about 2 minutes. Let cool and chop finely. Add ricotta and Parmesan and correct the flavor with salt, pepper and nutmeg. To be served with butter and sage, tomato or pesto.

The classic filling of ravioli, stuffed with meat
The ingredients for 6 people:

  • 250 grams of roast white meats (veal, guinea fowl, chicken, turkey),
  • 100 grams of raw ham
  • 1 egg
  • parmesan
  • spices, salt and pepper

The preparation:
Finely chop the roast and raw ham. Combine with grated Parmesan and 1 whole egg. Add the spices and season with salt and pepper. To be served with roast sauce and grated Parmesan cheese or butter and sage.

The classic filling of ravioli, stuffed with salmon
The ingredients for 6 people:

  • 250 grams of smoked salmon
  • 250 grams of cream
  • 1 egg white
  • salt and pepper

The preparation:
Mix the salmon and cream. Whip the egg white until stiff and mix gently. Correct with salt and pepper. To be served with a little butter.

The classic filling of ravioli, stuffed with potatoes and cooked ham
The ingredients for 6 people:

  • 4 new potatoes
  • 1/2 glass of milk
  • 100 grams of cooked ham

The preparation:
Boil the potatoes, mash them with milk until you get a puree. Add the finely chopped ham, black pepper and salt to taste. To be served in white with 4 cheese sauce

The classic filling of ravioli, stuffed with cheese and nuts

  • 250 grams of Emmental cheese
  • 10 nuts
  • a handful of pine nuts
  • a spoonful of bechamel

The preparation:
Cut the cheese and walnuts into small pieces then pass them in the mixer adding the pine nuts and bechamel. Fix with nutmeg and salt. Serve plain with cheese sauce and walnuts.

The classic filling of ravioli, the preparation of ravioli
Roll out the dough into two sheets, then distribute the stuffed in piles well spaced from each other.
Cover the pastry with the stuffed with the other sheet of pasta, pressing with your fingers around the piles of stuffed to seal the two sheets.
Using a pastry wheel, cut out the ravioli in homogeneous squares.


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