Italian dumplings

Recipe: Italian Ravioli

Homemade ravioli recipe, Italian ravioli I used Italian charcuterie for this homemade ravioli recipe. The ravioli stuffing made with homemade tomato paste, to make it drier I added powdered parmesan. I love making homemade dumplings, the kids are crazy about them. For the fresh dough is also homemade, I rolled it up to number 5. Fresh pasta recipe the whole house participates in this culinary day, you have to plan a great morning. Basil sauce to accompany my homemade ravioli recipe, especially for the very green color in contrast with the red Italian ravioli inside.

Recipe ingredients

• Italian Ravioli recipe for 264 ravioli:
• 1 .5 kg of fresh dough
• 1 can of peeled tomatoes
• 100 g of parmesan powder
• 400 g of raw ham
• 140 g of coppa
• 300 g smoked bacon
• 1 tablespoon of ground basil
• 1 teaspoon of paprika
• ½ tablespoon of parsley
• Pepper
• Sauce
• 50 cl of fluid cream
• 15 cl of dry white wine
• 1/2 bunch of chives
• 1 large shallot
• 1 bunch of basil
• 100 g baby spinach leaves
• 20 g butter

Instructions

1. Place the charcuterie on a baking sheet, without overlapping them too much.
2. Bake in a hot oven at 200 ° without rotating heat for 10 minutes.
3. Make a tomato reduction, as shown here.
4. Add the parmesan powder to your tomato reduction.
5. Mix the grilled charcuterie.
6. Incorporate the mixed cold meats with the concentrated tomato, you should obtain a dry paste, without juice.
7. Add the tablespoon of basil powder, then the tablespoon of parsley.
8. Season with pepper then add the paprika.
9. Mix the ravioli stuffing well, to taste it should be almost too salty, it will disappear during cooking.
10. Roll the dough up to level 5.
11. Begin the ravioli as you roll the dough, be careful to film it there so as not to let it dry out.
12. Generously flour the bottom of your ravioli sheet.
13. Place a strip of dough on the baking sheet, let the dough rest for a few seconds.
14. Place a small spoonful of stuffing in the center of the ravioli.
15. Wet the edges of the ravioli with a brush.
16. Cover the ravioli with a second dough.
17. Pass the rolling pin over the dough, without pressing too hard.
18. Turn the baking sheet over to loosen the ravioli.
19. Allow the ravioli to dry before consuming them, it would be ideal to freeze them, without breaking them. They are like fresh.
20. Green sauce
21. Peel and finely chop the shallot.
22. Wash the herbs in plenty of water, remove the stems from the spinach, remove the leaves from the basil, keeping the stems.
23. Tie the basil stems with string.
24. Chop the basil and chives
25. Heat a saucepan with a large bottom and the butter. Lightly color the shallot.
26. Add the dry white, letting it boil a little. Then lower the heat and add the chopped herbs.
27. Add the spinach leaves. Cream, salt and pepper.
28. Simmer for an hour, stirring regularly, remove the basil stems.
29. Mix the preparation then taste your sauce.

Preparation time: 180 minutes
Cooking time: 5 to 7 minutes
Number of ravioli: 264
4 star rating: 1 review

What wine to drink with Italian ravioli?

My favorite wine for this Saint Joseph recipe Grape variety: Syrah
Temperature between 16 ° and 19 °

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