Nutrition Facts
6 servings
6
Dumpling Recipe
No Reviews
Discover the recipe for ravioli. Here, I propose a cheese filling, but there are many variations with leeks, cream, mushrooms, salmon, zucchini... You can even cook them in a skillet for slightly browned ravioli.
For the dough
2 Egg
100 Butter
250 Flour
Salt
1 cup Water (warm)
For the filling
50 Chopped parsley (cooked in butter)
100 Grated cheese
200 Grated aged cheese
2 Drained goat cheese
2 Egg
25 Butter
1 Chicken broth
50 Grated Parmesan
Directions
1
Preparation of the ravioli dough: Knead the flour with the butter and the eggs, and add salt. Knead well and let rest for 3 hours in a cool place.
2
Making the dumplings Roll out the dough to create thin strips about 10 cm wide. On the dough, place the filling using a piping bag, in small piles, every 2 cm. Cover the filling with another strip of dough and cut the dumplings using a fluted cutter or into 1 cm squares.
3
Cooking the ravioli Cook in a chicken broth for 60 seconds. The ravioli should never boil.
4
Serve by draining the ravioli before adding the freshly grated cheese. Sprinkle them and serve immediately.
5
To finish, there is an infinite variety of dumplings, with fillings based on cheese, and instead of parsley, chives, coriander, or chervil.
Ingredients
For the dough
2 Egg
100 Butter
250 Flour
Salt
1 cup Water (warm)
For the filling
50 Chopped parsley (cooked in butter)
100 Grated cheese
200 Grated aged cheese
2 Drained goat cheese
2 Egg
25 Butter
1 Chicken broth
50 Grated Parmesan
Directions
Directions
1
Preparation of the ravioli dough: Knead the flour with the butter and the eggs, and add salt. Knead well and let rest for 3 hours in a cool place.
2
Making the dumplings Roll out the dough to create thin strips about 10 cm wide. On the dough, place the filling using a piping bag, in small piles, every 2 cm. Cover the filling with another strip of dough and cut the dumplings using a fluted cutter or into 1 cm squares.
3
Cooking the ravioli Cook in a chicken broth for 60 seconds. The ravioli should never boil.
4
Serve by draining the ravioli before adding the freshly grated cheese. Sprinkle them and serve immediately.
5
To finish, there is an infinite variety of dumplings, with fillings based on cheese, and instead of parsley, chives, coriander, or chervil.
Notes
-
PiPoO
The recipe is certainly messy and poorly spelled, may not have the right origins, but the author had the merit of making their homemade dumplings (just not the broth, unfortunately). This is not the case for many dumpling recipes I have read on the site. I find it regrettable that many evaluations of this recipe overlook the recipe itself. -
Yanouchka
To err is human The ravioli from the Dauphiné has existed since the Middle Ages in the Royans region, which straddles the Drôme and Isère. St-Jean-en-Royans claims to be its origin, although it actually comes from the ravioli of Italian cuisine. Thanks for the info... industrial food can be found in supermarkets! However, there are plenty of people interested in recipes to cook for themselves. I tested this recipe. It is a bit unclear, but the result is very good. -
Vincent
Erratum Dumplings do not exist as they originate from a different region. I therefore advise you to buy them pre-made at a supermarket, which is much simpler and better... PS: these dumplings are named after the region where they come from.
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH