Interesting Italian dish, worth trying.

Ravioli with ricotta

Easy to prepare, ravioli with cheese ensures the success of a delicious dinner. Ravioli were prepared by a chef from Venice in the 14th century. Usually, these pastas are boiled and served with spicy sauce and there are hundreds of ways to prepare them: with minced meat, with vegetables, with cream or tomato sauce. The dough is very easy to prepare - eggs, flour, salt, olive oil and water. The classic size of the pasta is the size of a spoon.

Ingredients

For the dough:

• 200 gr of flour
• 2 eggs
• 1 tablespoon of olive oil

For the filling:

• 150 grams of ricotta
• a few leaves of fresh basil
• salt and pepper

Method of preparation

1. Mix the flour with eggs and oil and knead well.
2. Wrap the dough in foil and refrigerate for 1 hour.
3. Mix the ricotta with the chopped basil and add salt and pepper.
4. After the dough has rested, roll it out as thinly as possible, using a rolling pin or dough rolling machine.
5. Cut the dough into 4 cm squares (use a pizza wheel, it will be easier than with a knife). Try to make the squares as perfect as possible.
6. Take a square and brush the edges with water, using a finger. Put a little filling in the middle.
7. Cover with another square of dough and press the edges with your fingers, then seal them by pressing the edges with a fork.
8. Boil the ravioli for 5 minutes in boiling water.
9. Served with tomato sauce and grated Parmesan cheese. The ravioli are ready! Have a good appetite!

Ravioli with beef

Ingredients

For meat:

• 500 gr of beef
• 2 onions
• 3 cloves of garlic
• 50 gr of butter
• 250 gr Mozzarella cheese
• salt to taste
• pepper to taste
• herbs de Provence to taste
• to the taste of hot pepper

For the dough:

• 4 eggs
• 2 tablespoons of olive oil
• 400 gr flour
• salt to taste

For the sauce:

• 0.5 pieces of onion
• 2 cloves of garlic
• 10 basil leaves
• 50 gr of butter
• 500 ml tomato juice
• salt to taste
• pepper to taste
• herbs de Provence to taste
• to the taste of hot pepper

Method of preparation

1. Take the beef, chop it in the machine. Add salt, pepper, spices (herbs of Provence) to taste. Cut medium diced onions. Put it in a hot pot with butter until it turns brown. Add the meat. It rotates at intervals of 1:30/2 minutes. After 1/2 turns, you can add the garlic and chopped hot peppers. The process is repeated until all the meat is fried and done (10-15 minutes). Let it cool in the pot (you can speed up the process by turning it repeatedly at intervals), when the composition is almost cooled, add the grated mozzarella. The temperature of the composition must be such that the cheese does not melt too hard, but enough to bind the composition nicely, still showing clear traces of cheese. When it is completely cooled, take the composition, put it in a tray, forming a layer of 1/2 cm and leave it in the refrigerator.
2. The dough is made in the typical way. Put the eggs in a bowl and beat until uniform. Add a pinch of salt and some olive oil. Gradually sprinkle the flour and continue mixing until a dough is formed. Leave to ferment for at least 30 minutes. The dough must then be stretched into thin, fine sheets and cut into circular shapes.
3. To make the ravioli, take the filling and place it in a half circle, without reaching the outside. Grease an outer area of the circle with a beaten egg, and then join the two ends. You can press the ends with a fork to even them out and give them their shape. The most important thing is that the final shape should not have holes, they would damage both the ravioli itself and the people cooking around it. Boil water with a little salt in a large pot. At the moment of boiling, put the ravioli in the water, leaving for 4/6 minutes (not extremely long, the dough must be thick to hard).
4. In a pan, put butter and then add diced onion. After browning, add tomato sauce, chopped garlic, chopped basil, hot peppers and other spices (salt, pepper, herbs, etc.). After thickening, the sauce is poured into each separate plate, over the cooked ravioli.