Ciao, gourmets! Today we are cooking Italian classics – cheese ravioli. Incredibly delicious and delicate Italian ravioli with three types of cheeses is a 100% delight for dinner!
Ravioli is a kind of dumpling, but the filling can be more diverse. The shape is square or rectangular (it all depends on how you make them). For the filling, we decided to take three varieties of Mascarpone, Ricotta and Parmesan cheese. There is also a little dried oregano, it fits perfectly. cheeses and gives this dish the same taste of Italian dishes.
The recipe for ravioli dough is simple, but requires effort, ideal for rolling with a special Italian machine. To give an even and beautiful shape to these babies, a special mold or a special rolling pin is used, but you also need to learn how to use these improvised “assistants”, otherwise the dough joints will be uneven and the appearance of the final dish will be a little less beautiful than expected.
If you are using a dough rolling machine, follow the instructions and bring the dough to a minimum thickness. By the way, it will take much less time and effort than rolling with your hands. Initially, we rolled it out with our hands – 1.5 hours of time was spent and our hands hurt a lot from the rolling pin, since the dough is very dense and dries quickly…after that, it was decided to purchase a dough rolling machine. We are thinking of trying to roll out the dough on it for German maultaschen, Russian pelemens, Chinese vanes and Korean dumplings.
Cheese Ravioli recipe
Ingredients
- Pasta dough
- Chicken egg
- Ricotta cheese
- Mascarpone cheese
- Parmesan cheese
- Salt
- Ground black pepper
- Dried oregano
Cheese Ravioli
In a deep bowl, mix the Ricotta, Mascarpone and grated Parmesan cheese, as well as break the chicken egg. Mix it up.
Add salt and ground pepper, dried oregano to taste. Stir the mixture.
Roll out the pasta dough on a special machine to the thinnest state (the dough should shine through the work surface) or with a rolling pin, which will take quite a long time.
If you have a special form for ravioli, then lay out one layer of pasta dough, then lay out the filling, cover with a second layer of dough and seal the ravioli with a rolling pin. You should get ravioli of the same shape with an edge.
If you do not have a mold, put the cheese mixture on the rolled pasta dough with an indentation of 2 fingers from each other. Next, cover with a second layer of dough, flatten the dough so that all the air comes out, and the dough envelops the filling. Now you can cut the ravioli into an equal number of pieces.
Cook the ravioli for 3 to 7 minutes, depending on the thickness of the dough, until “al dente”.
Serving: when serving, sprinkle with grated Parmesan cheese, add cream sauce in a separate bowl.
Thank you for your precious attention!
