Content

• Resources
• Steps
• Advice
• Warning
• What you need

Making your own homemade ravioli takes your cooking to the next level. You can make this dish filled with cheese, meat or whatever you like. Best of all, you can make this meal for 2 people at a low cost in just a short time but the taste is like you spent a lot of time cooking. The article will guide you on how to make this dish.

• Prep time: 60 minutes (Quick start: 30 minutes)
• Processing time: 5-6 minutes
• Total time: 65 minutes

Resources

To make dough

• 375g (3 cups) flour
• ½ teaspoon of salt
• 2 eggs
• ¼ cup (50 ml or 3.5 tablespoons) of olive oil
• ½ cup (120 ml or 8 tablespoons) of water
• Add a little flour to make the dough

To make cheese filling

• 1 box of Ricotta cheese about 400g
• 140g cheese in 3 combinations (Parmesan, Romano and Asiago)
  • Note: You can grate these cheeses yourself and mix your way.
• 1/2 cup cheddar cheese
• 2 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon pepper.

Additional materials

• Your favorite sauce for ravioli (eg marinara)
• Parmesan cheese
• Basil
• Stir-fried vegetables
• Shrimp
• Sliced ​​fish
• Sliced ​​chicken

Steps

1. Making a filling for ravioli
   • Put the ricotta cheese in a small bowl and crush it with a fork.

     

     
     
   • Add the 3 combined cheeses, cheddar cheese, eggs, salt and pepper.

     

   • Mix all ingredients together until you have a smooth thick mixture.

     

     
     
   • Cover the bowl with food wrap and refrigerate for about 30 minutes.

     

2. Make ravioli powder.
   • Break two eggs into a bowl and beat them evenly with a fork. Add water, oil and salt. Mix.

     

     
     
   • Add 1 cup of flour to the bowl. Use again to stir the dough with eggs, water, oil and salt. Do the same with the rest of the dough. Mix until smooth.

     

   • Clean up and wipe off a large surface and cover with flour. This is where you can roll the dough.
   • Remove the dough from the bowl, form a round shape and place it on the dough coated surface. Stuffed for about 10 minutes or until chewy.

     

   • Cover the dough roll with flour to prevent dough sticking. Roll until a piece of dough is about 0.3cm thick or similar in thickness.

     

   • Use a cookie cutter or an upside-down glass cup to cut the dough into a circle (about 15-20 slices of dough will be cut).

     

   • Rinse the excess dough and continue rolling to make a few more round dough or wrap it in enough curd for later use. The dough can last for several weeks when placed in the freezer. Be sure to wrap it well so that it doesn't freeze or smell.

     

3. Add the filling to the ravioli shell.
   • Take the filling out of the refrigerator and scoop one teaspoon into the center of the dough.

     

   • Fill a small bowl with water, soak your fingers in water, and moisten the edges of the round dough.

     

   • Fold the dough in half to create a semicircle. Make sure the filling fits inside the crust. Grasp the sides of the ravioli and seal the edges with a fork. Be sure to press firmly and evenly on the entire edge. This will create a "home-made" flavor.

     

   • Repeat the process until the round dough is gone.

     

   • Cover the finished ravioli with flour so that it does not stick.

     

4. Form the ravioli with a mold.
   • Roll the dough into 2 pieces.

     

   • Place a piece of dough on the surface of the ravioli mold and indent the small molds.

     

   • Put the kernel in the shell.

     

   • Place the second piece of dough and roll the surface. This will help hold the kernel.

     

   • Take out each ravioli and put it apart.

     

5. Boil ravioli.
   • Fill a large pot with water and bring to a boil.

     

   • Add the ravioli to boiling water for about 5-6 minutes or until it floats. You can also check that the ravioli is ripe by partially breaking the edge.

     

   • If you don't want to cook all the ravioli at once, you can freeze the rest (see Tips).

     

   • Remove the violi from boiling water with a spoon and place on a warm dish.

     

6. Enjoy. Add to your favorite sauce, grate some fresh cheese and enjoy! advertisement

Advice

• If you want to freeze leftover ravioli, place them 1.2cm apart on paper, sprinkle the flour so that it doesn't stick and place in the freezer. Once frozen, you can place the ravioli in a small container. Cover tightly to avoid freezing and odor. You can also do the same for the unused round dough.
• There are many ways to make ravioli. This recipe is mainly ricotta cheese but you can also make a filling of meat, mushrooms, spinach, pumpkin, cheese, lobster, etc.
• You can also create a variety of shapes for ravioli - round, square, triangle, depending on your imagination. Just tighten the edge so the kernel doesn't run out.
• Do not roll the dough thinner than 0.3 cm as it will crack when added to boiling water. If the dough is too thin, round it up and roll it over.
• You can make ravioli using a dumpling mold.
• Be sure to cover everything during the process (ravioli, mill, dough surface) to avoid stickiness.

Warning

• Ravioli that cooks too long will break or break.
• Don't put too much of the filling inside the ravioli or it will break when cooked.
• Marinara sauce will shoot out when heated. Ideally, the lid should be closed when heated.
• Boiling water is dangerous and can boil over. Be careful when adding ravioli and when removing it from boiling water.

What you need

• Tool:
  • Big bowl (for dough)
  • Small bowl (for filling)
  • 1 set of measuring cup
  • 1 set of measuring spoon
  • Tree rolling dough
  • Glass cup or cookie cutter
  • Ramekin mold or small bowl
  • Fork
  • Cauldron
  • Small pot
  • Spoon hole
  • Plate
• You will also need to add:
  • Food wrap