Classic ravioliIngredients:flour — 200g
eggs — 2 pcs.
minced meat (beef or mixed) — 250g
onion — 1 pc.
salt — 2 pinches
olive oil — 1 tablespoon
salt and spices — to taste
Preparation:Sift the flour into a bowl or on a table, make a well, put the eggs, salt and a spoonful of butter.
Knead a stiff dough, knead until the bun becomes smooth and elastic. Put the finished dough in a bag and let it rest for 30-40 minutes.
Prepare the filling: twist the meat through a meat grinder, add finely chopped onion, salt, spices, a couple of tablespoons of water (for juiciness). Mix the minced meat well with your hands, remember it.
Divide the dough into 4 equal parts. Roll out one part as thinly as possible, about 1 ml.
Take a teaspoon of minced meat and spread in even rows.
Roll out the second sheet of dough, cover the first sheet with minced meat. Carefully walk between the rows with the edge of your palm, press down the dough a little.
With a pizza knife, cut the dough into squares.
For better fastening, you need to press down the edges of the ravioli with a fork.
Bring the water to a boil and add salt. Cook the ravioli for 5-7 minutes.
Serve the finished ravioli with butter and herbs. If desired, you can offer sour cream or your favorite sauce.
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