Dumplings, they are in Africa - dumplings... Or not at all? Let's investigate.
The variation of what we have called the dumplings, there are in different cuisines.
Food ingredients used are different, technique of preparation and names.
The Italian version is called ravioli.
They are made from unleavened dough, filled with stuffing and give them a definite shape.
Despite the fact that Italians are great lovers of home cooking, the tradition of cooking ravioli by hand is being lost.
As an independent preparation is time-consuming, many prefer to buy in the store ready-made ravioli.
But none shoplifting ravioli can not compare in taste to home, like our, Russian dumplings.
Knowing a few tricks you can do a minimum of ingredients and reduce the cooking time.
I share the secrets of how to cook real Italian ravioli at home, having a small set of products and a total of 20 minutes of free time.
For the dough will need:
Article 3.5. flour 5 large eggs
How to cook:
The flour must be put on the work surface and make a large hill in the center of the recess, leaving virtually only from flour wall.
In a small bowl beat the eggs, mix well with a fork.
The mixture is carefully poured into the recess in the center of the flour.
Continue to whip the egg mixture, gradually grasping the sides flour.
When the mixture begins to acquire the consistency of the dough and continue kneading by hand.
Knead dough until elastic and smooth consistency.
The finished dough food wrap film and before use to rest for 30-40 minutes at room temperature.
The dough should be elastic and pressure-sensitive quick to return the original form.
The finished dough should be passed through the machine. To begin, select a maximum thickness.
Having missed the dough once, fold it in half and then thread it through the machine. Gradually decrease the thickness, until you reach the last division.
Do not forget each time to sprinkle the dough with flour.
If you do not have cars, you will have to use good old-fashioned rolling pin. For the thinnest layers to each dough sheeting should be folded in half and roll out again. The dough must be roll out as thin as possible.
Roll out the dough, place a layer on the work surface and cut with a knife into small squares.
Filling in the ravioli can be anything: meat, vegetables or fish. The classic version - ravioli stuffed with ricotta.
Cheese mix in a blender with the green pepper and garlic, the resulting mass shift in a cooking bag and squeeze a small amount onto each square test.
The main thing is not to overload the ravioli filling, otherwise it will leak out during cooking.
I filled ravioli necessary edge tucks and immediately send them for 2-3 minutes in boiling water.
Important! Ravioli not frozen like dumplings. And once cooked.
To emphasize the taste of a dish, the ravioli can be supplemented by peas and green onion sauce.
Cook it with cream, egg yolk, pecorino cheese and black pepper.
First guanciale fry in olive oil, then add to it chopped garlic and prepares it until fragrant.
In a small bowl, mix together the egg yolk and cream and season them with pepper and pecorino cheese.
At the end of a guanciale and garlic add peas.
Prepared together a few minutes, after which the mixture is laid chopped green onions and ravioli.
Secret ingredient - half ladle water in which cooked ravioli.
She pours warmed dish and literally a minute in a pan. Then ravioli should be removed from the heat, and only then pour their sauce.
Finished ravioli have to serve immediately, sprinkle them with grated cheese.
Bon Appetit!
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