Some call them Italian dumplings, others believe that they are similar to dumplings, while others believe that it is one of the varieties of pasta. All these opinions agree that ravioli is a dish of thin dough with various fillings, popular in every region of Italy.
|Cooking time 40 minutes||Number of servings 4|
First prepare the dough for ravioli.
Beat the egg with vegetable oil, salt.
3 tbsp flour, stir, and then knead with remaining flour. It is necessary to knead for 10-15 minutes. The dough will become smooth and supple. The hands themselves will realize that the dough is ready.
Wrap the dough in a damp towel and let stand 30 min.
Filling. One onion cut into small cubes. Mix with minced meat.
Season with salt and pepper, add the pureed Pomi tomatoes, paprika and Tabasco. Mix well.
Roll the dough into a thickness of 1 mm.
Cut into rectangles 7*6 cm slides to put the stuffing.
Moisten edges, fold the dough and use a fork to pinch the edges.
Ravioli cook for 20 mins in salted water.
The remaining finely chopped onion. Pepper cut into cubes.
Onions and peppers sauté until transparent in butter.
Add sugar and slightly warm it.
Sprinkle with flour, brown.
Dilute cream. Cook the sauce for 10 minutes over low heat.
Chop the parsley and together with a beer to enter in the sauce. Stir thoroughly over low heat and bring to Kenya. Sauce salt and pepper to taste.
Ravioli to sauce and decorate with parsley.