Ravioli with spinach

Ravioli with spinach

Category: Dishes from cereals and flour products

Ingredients
Dough:
flour -	1 cup (250 g)
egg -	1 PC
water -	how much will go into the shell
salt -	1 tsp
Filling:
spinach -	1 bundle
green onion -	feathers from 2 pcs.
dill, parsley -	3-4 branches
feta cheese -	50 g
w / c ham -	3 slices
butter -	1 tbsp. l.

Cooking method

• We make the dough this way: beat the egg, salt and water (by volume - how much will go into the egg shell) with a fork and, continuing to beat, add flour a little. When we add the last portions of flour, we knead it by hand, you should get a slightly sticky, elastic dough. Cover the bowl and place it on a saucepan with warm water to keep the dough warm and elastic. While the dough is ripe (about 20 minutes), start making the filling.
• Wash the spinach and greens, cut them finely and heat them in a pan in butter so that the leaves lose their volume. In the greens, three cheese, finely chop the ham, mix. There is no need to salt, we are guided by the salinity of the feta cheese (if necessary, soak in advance).
• Next, we make ravioli in any available dumpling maker, or we sculpt it with our hands. When rolling, dust with flour, if it turned out completely sticky, then sprinkle abundantly.
• This amount is designed for 3 servings of 19 Soviet round aerated dumplings.
• We make noodles from the rolled out scraps of dough. We freeze the finished ravioli like ordinary pelpeni - first on a tray in 1 layer, when it freezes, you can put it into a container or bag for greater compactness.
• Boil in salted water for no more than 2-3 minutes.

The dish is designed for

about 60 pieces

Time for preparing:

about 40 minutes

National cuisine

Italian motives

Note

The Kurgan Tatar aunts taught me how to make dough in such proportions - they make dumplings from it and cut noodles.
And I composed the filling based on what I once tasted in Italian restaurants and what I found in the refrigerator. The original Italian ravioli had ricotta cheese, but with feta cheese it seemed to me more interesting, the taste is brighter.
The funny thing is that, anyway, there is steel with sour cream, like ordinary dumplings, and, I can tell you, it turned out to be awfully delicious!
Try it too, the main thing is that it does not take much time, the portion is designed for one or two meals (depending on the number of eaters).

[Ikra]

Ikra, so I would have them now, with sour cream ...

alina-ukhova, if you lived side by side, I would run up with the warm ones. But try it, if you have half an hour or an hour free, they are quickly done. True, they eat even faster

Caviar, what a still life, colorful and so bright in summer! This is the first time I've heard about such dough preparation and it's very interesting.

[Gaby]

Gaby , have been doing this for noodle dumplings for thirty years. I like their simplicity True, eggs come in different sizes, and sometimes you need to add a little flour, but it's better at the stage of rolling, when we dust it so that it doesn't stick to the table and rolling pin.

I take a note of the preparation of your dough, and I also have a question in pursuit, how much warm water should be, on which a bowl of dough is placed? How to determine this moment? Please tell us more about this moment in the preparation of the dough.

[Ikra]

Ikra , you did it very tasty! But the dish is better called "Ravioli with spinach" or "Ravioli and fettuccini with spinach". It turns out that in the picture and in the ravioli recipe.
Ravioli (Italian ravioli) - Italian pasta made from dough with various fillings.The analogue of ravioli is dumplings (in Russian cuisine) or dumplings (in Ukrainian cuisine), but unlike dumplings, ravioli can be a dessert dish, that is, with a sweet filling of fruits or berries.
Fettuccine (Italian Fettuccine, from fettuccia - ribbon), thin flat strips of dough about 7 mm wide. You mentioned them briefly "We make noodles from rolled dough scraps."

[dancer]

dancer, Oh thank you! Fixed! Mixed up, of course ... they have beautiful names, the Italians, but everything got mixed up in my poor head

I take a note of the preparation of your dough, and I also have a question in pursuit, how much warm water should be, on which a bowl of dough is placed? How to determine this moment? Please tell us more about this moment in the preparation of the dough.

I pour water into a pot from the tap, the temperature that is in the pipes, without any admixture cold. I put it like a bath, I close the bowl with a lid. The main task is to make the dough warm a little and acquire elasticity, warm dough rolls out better.
It takes about 20 minutes to warm up and ripen the dough. And you need to pinch off a piece from the common kolobok for rolling, and let the rest of the dough stand in a warm place, in the same place, in the heat, throw in the scraps, which will then go to noodles.