The ravioli or raviolis in sauce are a type of Italian pasta that we can find both fresh and dry. Thus in this recipe that we bring you from recipes.net, we are going to teach you how to prepare some homemade ravioli, making the fresh paste, the filling and the sauce ourselves. A Delicia of a dish that you cannot miss!
| 🚻 10 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make raviols: |
| For the dough :: 3 cups of flour (420 grams) 2 eggs 3 tablespoons of oil water salt | For the filling :: 1 veal of the 3 tablespoons of mince :: 1 kilogram of ground veal meat 3 medium onions 4 tomatoes 3 carries 3 tablespoons of chopped parsley 2 laurel leaves 2 cloves of garlic 2 tablespoons of butter soyperas 1 pinch of salt 1 Pinch of ground black pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make raviols:
1. The first step to elaborate these homemade ravioles is to make the dough of the pasta. To do this, place the flour in a bowl and make a hole in the center. Incorporate the eggs, previously beaten, and see adding water while you are going to knead the mixture to form a homogeneous and consistent mass.
2. Once you have a ball of consistent dough, trace it a bit and let it rest in the refrigerator for 1 hour.
3. While resting the mass of homemade ravioles, we make the sauce or sauce for ravioli: in a saucepan or pan heat the oil and dora the ground meat. When it begins to release its juice, add the liquefied onion, then the tomato and carrot also liquefied, and finally the rest of the ingredients along with two cups of water, and cook everything until the stir -fry of the homemade raviolis is something thick.
4. Then we prepare the filling of homemade ravioli: first soak the beef the beef in cold water and remove the membrane that covers it. Then whit it in boiling water, cut it finely and chopal with a fork to crumble it.
5. Then take the ribs from the chard and cook the chard. Then drain them and pike them in very small pieces.
6. Then, in another pan or saucepan, put the seso with the chard, egg yolk, chopped parsley, cheese, nutmeg and salt. Mix everything well and finally add the sauce and butter and cook all a few minutes to combine all the flavors of the landfill of the homemade ravioles.
7. Once the mass of homemade ravioli has rested, cut it into two equal parts and stretch them as finely as possible with the help of a roller.
Trick: You can stretch the mass of the raviolis between two vegetable or baking papers so that you do not stick in the roller.
8. Next, on one of the pieces of mass extends the filling of homemade ravioli in a homogeneous way and fulfill it with the other piece of dough. Subject the edges well by pressing the dough with the fingers.
9. Then, mark the squares of the ravioli with a rule and then pass the Coats to cut them. You see carefully when you close them so that the filling does not leave too much.
10. Finally, Cuece the homemade ravioles in abundant water with salt about 3-4 minutes or until they are at the dente. After draining them, we advise you to serve the homemade ravioles covered with quite excess stirre as if it were the sauce for raviolis and sprinkled with grated cheese. And if you are interested
– Raviolis stuffed with ricotta
– Raviolis stuffed with spinach
