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How to cook ravioli with cheese. Culinary recipe.

Homemade ravioli can instantly improve your culinary skills. You can fill them with cheese, meat or whatever you like. The best thing is that you can prepare this dish for two without big financial expenses and in just a couple of hours, but it will taste like you spent all day at the stove! Here’s how to make ravioli.

To prepare the dough:
3 cups (375 g) of flour;
1/2 teaspoon of salt;
2 eggs;
1/4 cup (50 ml / 3 1/2 tablespoons) olive oil;
1/2 cup (120 ml / 8 tablespoons) of water;
additional flour for dusting.

To prepare the cheese filling:
425 g of ricotta cheese;
142 g (about 1/2 cup plus 2 tablespoons) three-cheese blend (eg: Parmesan, Romano, Arziago). You can choose cheeses to your taste and make your own mix.
1/2 cup of cheddar cheese;
2 eggs, slightly beaten;
1/2 teaspoon of salt;
1/2 teaspoon of pepper;

How to cook ravioli.

Make the ravioli filling. Put the ricotta in a small bowl and squeeze out the cheese with a spoon.

Add cheeses, eggs, salt and pepper.

Thoroughly mix all the ingredients to a homogeneous mass.

Cover the bowl with cling film and refrigerate for 30 minutes.

Make the ravioli dough. Break the eggs into a large bowl and beat them with a fork. Add water, oil and salt. Stir.

Add one cup of flour to the bowl. Using a fork, mix all the ingredients. Then repeat the process with the remaining flour. Mix until you get a dough.

Free space on the table and sprinkle it with flour. This is where you will roll out the dough.

Take the dough out of the bowl, make a ball out of it and place it in the place you have freed for rolling. Knead the dough for at least 10 minutes until it becomes elastic.

Roll the rolling pin in flour so that the dough does not stick to it. Roll out the dough to a thickness of 1/3 cm or to the thickness of two coins.

Using a cookie cutter or an inverted glass, make circles out of the dough (you should get about 15-20 pieces).

Roll out the dough and make a few more pieces of ravioli or wrap the dough in cling film and store in the refrigerator. The dough can be stored for weeks in a frozen state. Make sure you wrap the dough carefully in cling film so it is not directly affected by the cold.

Fill the ravioli. Remove the bowl of filling from the refrigerator and use a tablespoon to spoon the filling into the center of each dough circle.

Take some water in any container, dip your fingers into it and wet the edges of the circles.

Fold the dough circle in half to make a half moon. The filling should be exactly in the middle. Make sure that the filling does not fall out. Pinch the edges together, then secure with a fork. You should press the fork firmly into the dough all the way around. This will add a “homey touch”.

Repeat the procedure with other circles.

Roll the resulting ravioli in flour so that they do not stick together.

Make circles out of the dough using a ravioli mold. Divide the dough into two equal pieces and roll them out.

Place one sheet on the ravioli mold and press lightly to reveal the edges of the filling molds.

Fill the spaces along the contours on the dough with the filling.

Put the second sheet of dough on top and roll out. This will seal the filling.

Take out and separate the resulting ravioli.

Prepare the ravioli. Pour water into a large pot and bring it to a boil.

Place the ravioli in the water for 5-6 minutes until they float. You can also check the degree of readiness by taste if you take a small bite of the edge of the ravioli.

If you don’t want to cook all the ravioli at once, you can freeze some.

Remove the ravioli from the pan with a large slotted spoon and place on warmed plates.

Serve to the table. Add your favorite sauce or some cheese on top and enjoy!

Tips for making ravioli.

– You can make ravioli of any shape – round, square, triangular – use your imagination. Just make sure you seal the edges well so the filling can’t fall out.

– Make sure you flour everything (ravioli, rolling pin, work surface) to prevent sticking.

— If you want to freeze the ravioli, place them 1 cm apart on paper or a napkin. Sprinkle with flour so they don’t stick together and freeze. Once you freeze the ravioli, you can make smaller ones. Make sure you wrap the ravioli carefully to prevent direct exposure to the cold. You can also do this with dough.

— There are many different options for filling ravioli. The basic recipe calls for ricotta, but you can use mushrooms, pumpkin, spinach, cheese, etc.

– Do not roll out the dough thinner than 1/3 cm, as it may tear in boiling water. If the dough has become too thin, make a ball out of it again and roll out again.

— You can also make ravioli using a dumpling mold.

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