Ravioli are such traditional Italian products made from unleavened dough with filling, in a way similar to our dumplings and vareniki. The first mention of the preparation of ravioli has been found in Italian literature since the 13th century, even before Marco Polo returned from China, which suggests that such dishes (dumplings, manti, khinkali, poses, vareniki) were invented by different peoples on their own, and were not borrowed from Chinese culinary traditions.
Ravioli are made in the form of a crescent, an ellipse or a square with a figured border edge. Then the ravioli is either boiled or fried in oil (in this version they are served to soups or broths).
The filling of this dough product can be very different: from meat or fish mince, from chopped mushrooms, vegetables and even fruits. Do not interfere with spices.
Let's talk about how you can make ravioli with pumpkin. Pumpkin is one of the most useful melon fruits, especially useful for children and adult men. The most delicious pumpkins are muscat, their flesh has a special spicy taste and aroma. To prepare raviol it's a good idea to have a knife for cutting edges, although this is not necessary. The main difference between ravioli and dumplings and vareniki is that they are smaller in size than the usual dumplings and vareniki. Be sure to find a good flour.
Ravioli Recipe with Pumpkin
Ingredients:
- wheat flour of high quality from durum wheat - about 2 cups;
- common salt - 1 pinch;
- olive oil -1-3 tbsp. spoons;
- water;
- pulp of pumpkin;
- spices dry ground (saffron, cardamom, cinnamon, grated nutmeg, cloves, red pepper spicy);
- fresh fresh herbs (basil, coriander, parsley).
Preparation
Sift the flour into a bowl with a slide and make a groove. We add salt and oil. Gradually adding water, mix the dough, it should be relatively steep. You can add to the dough 1 chicken egg (this approach is more typical for the northern regions of Italy), but this is not necessary. Thoroughly knead the dough with oiled hands, it should become elastic. We roll it into a thin layer and in a punched form or an inverted glass divide the seam into parts.
The filling can be done in the following ways. Either cut the pumpkin into slices and bake them in the oven for about 20 minutes, then pulse the meat and add the spices. Either three pumpkins on a grater (or grind in another way) and remove excess juice and then add the spices. You can add finely chopped greens and spices to the filling. It will not be superfluous and the presence in it of sweet pepper in small quantities - it must be crushed in some way and squeezed the juice.
If the filling still continues to secrete the juice, it can be corrected by adding starch or flour. Put a lump of filling on
Boil the ravioli for no more than 5 minutes after surfacing (or fry) and serve with greens, grated hard cheese and some sauce, for example, creamy or based on tomato paste, these products go well with the pumpkin to taste. If you want to serve ravioli with pumpkin wine, choose a light light with a well-expressed fruit taste.
Following approximately the same recipe (see above), you can prepare ravioli with pumpkin and cheese, this is suitable for ricotta and other homemade cheeses. Before adding to the pumpkin filling, the cheese should be grinded (grate) or (if it's ricotta or plain curd), mash with a fork, rub through a rare sieve.
You can more creatively approach the issue of cooking ravioli with pumpkin: add pumpkin puree to the dough, and make the stuffing from the cottage cheese. Such ravioli will have a joyful color that lifts the mood in cold autumn and winter days.