Ravioli
4 servings
30 minutes
Ravioli is one of the gems of Italian cuisine, embodying home comfort and family meals. This type of pasta, resembling small 'pockets', appeared in the Middle Ages and quickly became a favorite dish throughout Italy. Classic ravioli have a delicate dough made from flour, eggs, and a pinch of salt with an elastic texture. The filling varies from meat to cheese or vegetables, and their flavor is enhanced by a rich sauce – creamy, tomato-based or pesto. Boiled ravioli become soft while remaining firm, and their delicate filling melts in the mouth. They are served immediately after cooking to preserve their freshness and delightful taste. This is an ideal option for both cozy dinners and festive gatherings, bringing warmth and Italian culinary magic.
1
Prepare the pasta dough: Pour half of the flour into a bowl and make a well in the center. Add the eggs, a little water, and a pinch of salt. Knead the dough by hand, adding the remaining flour in small portions. The dough should be firm and smooth. Roll it into a ball, then throw this ball onto a floured table several times – don't hold back. Then roll the dough into a ball and let it rest for 2 hours.
- Wheat flour: 500 g
- Chicken egg: 3 pieces
- Salt: to taste
- Wheat flour: 500 g
2
Divide the dough in half and roll out into two very thin squares. Place small pieces of filling on one of the squares: they should be at least 2.5 cm apart.
3
Moisten the space between the filling parts and the second square of dough with water: with wet hands, or better with a brush. Cover the filling with the second square, wet side down. Then, use a special pasta knife to cut the square into ravioli. If you don't have such a knife, you can cut the ravioli with a regular sharp knife, but first, you need to press the dough strips between the filling pieces together so that the ravioli don't fall apart when you cut them. This can be done with a manual fork or knife, or with your fingers.
4
Bring salted water to a boil in a large pot. Add the ravioli in batches and bring to a boil again. Then reduce the heat and cook for 20 minutes until they are soft. Drain the water and rinse under cold water to prevent the ravioli from sticking.
- Salt: to taste
5
Now they can be mixed with sauce, baked, and served. Ravioli should be cooked with the intention of serving immediately upon readiness – otherwise, they will dry out.