Meat Ravioli
A classic from Italian cooks, right in your own kitchen. It's an intriguing recipe, yet so much like our pelmeni (Russian meat dumplings) — just as tender and filling. There are only three differences.
Madlenka=◙☼
Recipe author
Meat Ravioli
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 %
10 g
Fats 26 %
14 g
Carbohydrates 55 %
29 g
280 kcal
GI:
4
/
0
/
96
- How do you make meat ravioli? Knead the dough just as you would for dumplings. Mound the flour, make a well, crack in the egg, and add the salt. Pour in some of the milk and start kneading. Add the rest of the milk gradually, kneading until you have a firm, elastic dough. Here's the first difference: wrap it in plastic wrap and let it rest for 60 minutes. Chop the onion and sauté it in butter. Mix the ground meat with the finely chopped onion, season with salt and pepper, and stir well. Roll the dough out thin and cut it into squares — the size is up to you. Italians like small ravioli for holidays and larger ones on everyday days. Place a little filling in the center of each square and cover with a second square. Now the second difference: you need to press out the air between the filling and the dough. Gently press the dough around the filling with your fingers so the air escapes, otherwise the ravioli will float to the top the moment they hit the water. Traditionally the edges are crimped; you can use a fluted pastry wheel to trim them. Cook the ravioli the same way you'd cook dumplings — in boiling salted water for 5 minutes. And here's the last difference: Parmesan cheese. It's an essential ingredient that gives ravioli its savory flavor, so sprinkle it over your finished dish when serving. The fragrant, tender, hearty meat ravioli are ready. Enjoy every bite.
- Be prepared to use more or less flour than the recipe calls for. Go by the consistency of the dough rather than an exact amount of flour. To avoid mistakes, read up on flour and its properties!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
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