Italian Ravioli
by Editorial Staff
Italian ravioli are distinguished by a wide variety of fillings and sauces, under which they are served. The size of the ravioli is not very large, and the dough is prepared very firm and elastic, like a paste.
Cook: 2 hour
Servings: 6-8
Ingredients
- Flour – 800 Grams (dough)
- Egg – 4 Pieces (dough)
- Olive oil – 1 tablespoon. spoon (dough)
- Chicken mince – 500-700 Grams
- Shallottes – 1 Piece
- Garlic – 2 Cloves
- Cilantro – 4 Pieces (twig)
- Egg – 1 Piece
- Salt, pepper – To taste
Directions
- Beat eggs with butter, salt and water.
- Pour flour into a bowl and pour in eggs, start kneading the dough.
- Stir until the flour has completely absorbed the egg mixture.
- Put the dough on a board and knead well. Let him rest for half an hour.
- Mix the minced chicken with herbs, finely chopped onion and egg, salt and pepper.
- Cover the ravioli dish with the dough and make holes for the mince.
- Place the minced meat in the indentations.
- Cover the mold with a layer of dough and roll with a rolling pin.
- Cook the ravioli in boiling water for 4 minutes.
Bon Appetit!
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