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.
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.
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.
Cooking the ravioli Cook in a chicken broth for 60 seconds. The ravioli should never boil.
Serve by draining the ravioli before adding the freshly grated cheese. Sprinkle them and serve immediately.
To finish, there is an infinite variety of dumplings, with fillings based on cheese, and instead of parsley, chives, coriander, or chervil.
0 servings
6
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