Step-by-step recipe ravioli home: the secrets of making dough and stuffing, methods of modeling

The dumpling making with his hands is not only the preparation of traditional dishes, but also an occasion to gather at the same table the whole family. Step by step recipe homemade ravioli will help you to make them really tasty.

2.5 hours. 6 particletree complexity

Our grandmothers to cook dumplings with their hands, the recipes were not needed — this skill is just passed from generation to generation, teaching their children. To make the dumplings at home is not every woman, because modern women are very busy. But agree that sometimes it is worth to allocate a few hours to surprise and please the family.

Than homemade ravioli better purchase

There are several reasons why it is better to prepare homemade dumplings than to buy in shop ready:

  • homemade ravioli tastes better (e.g., they have more toppings);
  • you know exactly what they are;
  • they are cheaper;
  • always fresh (at least if they are in the freezer, you know how long they lie there);
  • to prepare dumplings you can collect the whole family and family-work always brings.

Of course, the question arises: not harmful homemade ravioli, because their calorie content is quite high? Let’s just say if they are in the first half of the day and no more than 200 grams, then your figure they can’t hurt. How many calories are in dumplings, depends on the ingredients: the number of eggs, varieties of flour and fat meat (such as mutton is fatter than beef). Dumplings with minced chicken will have fewer calories than pork.

The dough for dumplings

Recipes dough for delicious dumplings quite a lot, but we will consider traditional. In order dish turned out delicious, you need to consider a number of nuances.

Cooking tips

  • The first and most important rule — knead the dough in a warm room so that all ingredients are well cooperated. So before you cook dumplings at home, close all vents.
  • Knead the dough just for the warm water or warmed milk, or the ingredients may be harder to connect.
  • After mixing the dough put in a warm place for 30 minutes so that the gluten is like to be “sold” and the dough has become elastic and quite sticky.
    The dough for ravioli you can knead in the bread maker — so you don’t have to expend energy (after all, this is a fairly difficult task), and it upheld the right time in the heat, after all, the stove creates the right temperature. Just fill in the form at first all liquid ingredients, then dry (or Vice versa, if required by the manual of your model) and set the mode “the Dough”.
  • Check the dough by pressing with your finger: if the indentation remains, it is ready, if otprygivat ago, so it’s still resilient enough (immature dough difficult to work with — when rolling it always tries to shrink).

It is believed that the cooler the dough, the better it tastes in the dumplings. But do not overdo it — if it will be too steep, it will be very difficult to sculpt.How to mix

To ensure that the dough is “right”, it is necessary to observe the proportions and how should it be promisit.

You will need:

  • flour — 3 cups (depending on variety — more may be required);
  • water — ½ Cup;
  • milk — ½ Cup;
  • egg — 1 piece;
  • vegetable oil — 1 teaspoon;
  • salt — 1 tsp.


  • Pour into a bowl of warm water and milk, egg break there and add salt. Stir to dissolve the salt.
  • Sift the flour on the table or in a large bowl, make a well in the slide recess and pour it the previously prepared solution.
  • First mix everything with a spoon, then Pomezia little hands. Add vegetable oil (it gives elasticity) and continue kneading. If you knead in the bread machine, pour oil directly into the mixer (a box that spins and kneads the dough).
  • Leave it for 30-40 minutes in a warm place and start doing the stuffing.
  • Prepare the minced meat

    Recipe for making dumplings at home allows the use of any meat, but the traditional is the minced pork and beef.

    You will need:

    • pork (fillet) — 500 g;
    • beef (fillet) — 500 g;
    • onions — 2 large heads;
    • water (cold) — 1 Cup;
    • salt and spices — to taste.


  • Rinse the meat under running water. Carefully it can not drain — the water will still be useful in stuffing.
  • Remove the film and veins (although many fans of dumplings vein filling does not confuse). If the meat seems dry, add a little pork fat.
  • Chop the meat manually or scroll in a meat grinder (using medium mesh). To impart greater softness of the stuffing, you can skip two times.
  • Scroll through a meat grinder onions (or cut into small cube). Some Housewives add to the meat a little finely shredded cabbage to give a juiciness, but it is at your discretion.
  • All mix, add the spices and salt. Optionally, finely chop a couple of cloves of garlic. Leave for 30 minutes in the refrigerator, covered with foil (tightly, so as not dried up).
  • Remove the mince from the fridge and pour cold water, mix thoroughly and knead for a few more minutes — this will give it the airiness and softness. Instead of water, add milk — it will give special taste.
  • Prepare the dumplings

    There are several ways to prepare tasty homemade ravioli.

    • Traditional. Roll out the dough sausage and cut it into equal pieces. Dip them in flour and roll out with a rolling pin. Put each “pancake” portion of meat and soleplate any means, pigtail, Crescent, circle, etc.
    • With the help of glass. Roll out a large sheet of dough and using a round glass to make circles of dough. Also, put the filling and shape the dumplings any way. Rest the dough again, shape into one ball and roll out again. The disadvantage of this method is that each time mixing “trim” all the more difficult.
    • With pelmennica. For quick cooking of dumplings for a large family can be invaluable a special device circular shape with hexagonal cells. Roll a large layer of dough (not too thin, because then it will have a little stretch) and put it on the pelmennica. Lay the stuffing across the cells, slightly pressing each portion (if not push, the filling may be too small). Put on top of another sheet of dough and roll out with a rolling pin until then, until you appear the edges of cells. Then emboss the dumpling shape with light taps of a rolling pin or just your fingers.

    After you stick a couple hundred dumplings, it is time to put a pot on the stove. The water should be about two-thirds of the total, so for the ravioli was space, and they do not stick together. Throw items into the water one or two (once all to throw not necessary, otherwise they’ll stick together and get smooshed) and gently stir with a slotted spoon. Until boiling, they must be periodically disturbed, but not too often. After boiling, cook the ravioli with meat for 5-7 minutes (if they are small enough 3 minutes), then quickly remove with a slotted spoon.

    Serve homemade ravioli can with broth, sour cream, butter, sprinkle them with green onions, seasoning garlic sauce, etc.

    There are many options for how to cook dumplings at home. Here we have considered only the main of them — with two kinds of meat, and you just have to be creative and, of course, to accommodate the wishes of his household.

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