Homemade ravioli with ricotta

Ravioli is the Italian equivalent of dumplings or dumplings, which, like our dishes, can have a variety of fillings. Ravioli with ricotta is an ideal breakfast or light dinner for the whole family, because this filling can please both children, those who do not like meat, and those who like tasty and satisfying food. Ravioli can be cooked immediately after making or frozen for future use so that you always have a delicious and satisfying dinner on hand.

1. Calories
   209,54 kcal
2. Protein
   9,85 gram
3. Fat
   8,36 gram
4. Carbohydrates
   23,25 gram
5. ~ Time
   3 Min
6. Pepper
7. Complexity

Products per 10 serving:

1. Semolina

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   4 cup = 600 g
2. Wheat flour bakery

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   1 glass = 130 g
3. Salt

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   3 tsp. = 21 g
4. Chicken egg

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   8 pcs. = 480 g
5. Olive oil

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   4 tbsp. l. = 68 g
6. Water (boiling water)

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   1 glass = 200 g
7. Ricotta

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   800 g
8. Black pepper ground

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   1 tsp. = 5 g
9. Parsley

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   1 bunch = 20 g

Steps:

1. 
   Before you start making the ravioli, make the dough. To do this, first beat 4 eggs with olive oil and beat until smooth. Then mix the flour, semolina and salt in a deep container, then make a small depression in the center, carefully pour the egg mixture into it and stir. While mixing, gradually pour in boiled water, and when you finish adding all the necessary ingredients, mix the resulting mass thoroughly with a spoon, and then knead the dough with your hands. Place in a warm place for a while.
2. 
   Place the ricotta, 4 eggs and finely chopped parsley in a separate container. Season with salt and pepper. Stir the mixture until you get a homogeneous mass.
3. 
   Roll out the dough thinly with a rolling pin to form a rectangle. Place the filling in small portions at a distance of 2-3 cm on its upper part, then cover the filling with the lower part and cut the dough into ravioli. Make sure there are no gaps left anywhere.
4. 
   Boil the ravioli in boiling salted water for 10 minutes, add salt and pepper to taste. If you don't want to cook the ravioli right away, place them in the freezer.
5. 
   Serve ricotta ravioli with sour cream and garnish with a sprig of parsley.