Ravioli with ricotta and egg
372 - 8 порции
Portioned ravioli, very popular in Italian restaurants and cafes!
Ingredients for Ravioli with ricotta and egg
- Flour - 160-180 g
- Chicken egg - 1 piece
- Yolk egg - 11 PCs
- Olive oil - 1 tbsp
- Turmeric - 1/3 tsp
- Ricotta - 250 g
- Sour cream - 1 tbsp
- Parmesan - 20 g
Step by step instruction of cooking Ravioli with ricotta and egg
Knead elastic dough, cover with cling film and allow him to "relax".
When mixing add all of the flour, because it may need less or more, it all depends on the size of the yolks.
Meanwhile, prepare the filling: ricotta or cottage cheese to stretch.
Grate cheese on a medium grater.
Cheese add cheese, sour cream, salt to taste, stir.
Then take the dough and again knead well, the dough does not stick to hands and is very elastic.
Divide the dough into 4 pieces, roll out very thin into squares like lasagna sheets, I did it on a typewriter.
Now take 1 tbsp of the filling, put the sheet of dough, make the filling hole, into the hole put the yolk.
Ready portioned ravioli boiled in salted boiling water for 5 minutes, and if you are confident in the quality of the eggs, for 2 minutes, and you have a stuffing with a poached egg! In the filling you can add greenery!