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Homemade ravioli - stuffed with mushrooms

Homemade ravioli - stuffed with mushrooms

Fry the mushrooms over low heat in oil, in a non-stick pan. When ready, season and add chopped parsley and chopped garlic. Mix well and leave to cool. Beat the eggs with a fork. Add the flour, then knead well. The result will be a hard dough. They stretch very, very thin sheets - I stretched them with the noodle machine.

Put small piles of mushrooms at a distance of 2-3 cm. A second sheet is spread over them. Using your fingers, squeeze the filling, pressing lightly, to glue the sheets. We cut the squares with a serrated knife. Bring water to a boil and boil the stuffed pasta. We serve them as a side dish or as a main course, with a white sauce, or whatever you want.

If you do not serve them on the spot, you can freeze them.


Cooking lesson: Homemade pasta

Easy to make and much tastier than anything you can buy in the store, homemade pasta does not need a special machine for spreading the dough or special recipes. The only problem will be to decide what fillings and sauces to prepare.

Call me a person who doesn't love pasta. I don't think you'll find it too easy. That's because everyone likes them, makes them, eats them. Both at restaurants and at home. With white or red sauce, carbonara or bolognese (as we like to call them by Italian name), with fillings or simple, spaghetti or penne. I like their simplicity and the feeling of & ldquogata, I'm full! & Rdquo I give you.

What I miss most, however, is the homemade noodles that few people still make now and the egg taste that kneaded pasta has on the kitchen table. I remember my grandmother keeping in a cardboard box the noodles she made and putting the golden and dried strips in the Sunday soups. I never found them, no matter what expensive brand I tried.

Out of longing for my grandmother's noodles, I went crazy with homemade pasta and I thought that if I can make noodles, I can also make ravioli or gnocchi, stuffed, tasty pasta, which pours a rich and hot medium under the sauce.

Despite appearances & hellip

& hellippastas at home are not hard to make, but they consume quite a lot of time. Mixing the ingredients and kneading the dough takes about 15 minutes. Let it rest for about 30 minutes and, in the meantime, decide and prepare the ingredients for the sauces or filling (if you make ravioli). Twisting, stretching, cutting and arranging pasta takes you around 30 & ndash 40 minutes, depending on your dexterity, skill and the help you have.

Freshly made pasta can be dried, cooked immediately or frozen. One detail to keep in mind is that homemade pasta cooks / boils much faster than those in the store. Usually, after 5 minutes of boiling in salted water, it is good to check them constantly if you do not want to miss the moment al dente.

Tricks stolen from others

I think I've said that before, but kneading dough works like a therapy in my case. I leave stress and frustration on the kitchen counter while working the dough ball. It's the same with pasta dough & hellip it works as a kind of therapy. Knead until you give it the perfect shape and texture. Behind it is just a scientific explanation by which gluten gives elasticity and good taste.

Classic recipes only talk about flour and egg. For example, Jamie Oliver puts them in a ratio of 1 to 1, meaning that for 100 grams of flour you will use 1 egg. In other recipes I discovered that in beaten eggs you can add 1 teaspoon of olive oil and 1 teaspoon of milk, especially when the dough does not show signs that it wants to unite in a firm ball. Mark Bitman says in the book How to cook everything that he uses besides whole eggs and egg yolks. It is certain that you have to knead everything well, for a few good minutes, until the dough becomes shiny and smooth, instead of hard and lumpy.

From the same dough recipe you can make noodles, tagliatelle, fettuccine or other nice shapes (if you have shapes for them), ravioli or gnocchi. And you don't necessarily need a dough spreader either. Just the old twister & hellip

Pasta dough recipe

I like not to soil the kitchen counter from the beginning and any dough is a dirty thing, so it all starts in a large bowl in which I mix flour and salt (to taste, about & teaspoon12 teaspoon). Make a hole in the middle of it and either break the eggs directly there, or beat them separately in a bowl with a tablespoon of olive oil and then pour them into the hole. Start incorporating the flour, gradually, patiently (with your fingertips or fork) until the dough starts to take shape and thicken, until you can take it out of the bowl and place it on the counter or on the table (lined with flour ) si sa il framanti vartos. Back and forth, pressing, stretching, squeezing vigorously, adding flour if it is still sticky.

This part is essential even if it seems like hard work. You will know that it is ready when it acquires a smooth and slightly shiny appearance. If you don't knead it long enough, your pasta will be soft when cooked.

Wrap the dough in cling film and let it rest in the fridge for half an hour before using it.

I divided the dough in two and made two different types of pasta: ravioli with ricotta and parmesan and fettuccine. They came out enough for 4 medium servings.

For the ravioli filling:

  • 150g parmesan ras
  • 150g ricotta (or fat cow's cheese)
  • 1 or
  • salt and pepper
  • 1 teaspoon finely chopped dill

Mix the cheese with the beaten egg, salt, pepper and herbs in a bowl until you get a kind of cream that you will use to fill the ravioli.

Spread some of the dough with the rolling pin. The secret is to roll smaller pieces of dough so that you can get very, very fine sheets. So you will cut the ball of dough into 4 or 6 pieces. And you will roll each one on the counter sprinkled with flour. Try to roll it into a rectangle with a very long and narrower side.

Another secret with pasta is that it dries pretty quickly. So after you have cut the dough, cover the pieces that you do not roll with a towel and do the same with the ravioli that you will form. Be sure to put them on a surface sprinkled with flour because otherwise they will stick.

After rolling the first piece of dough, place half a teaspoon of the filling from place to place, lengthwise, at equal distances, depending on how big you want the ravioli to be. Bend the dough so that it covers the lumps of cheese.

Press firmly on the edges to remove any air pockets. Then cut the squares with a knife. To give them a beautiful shape, click on the edges with the fork teeth. Repeat the operation until you finish all the dough. Boil the ravioli in salted water and they are ready when they start to rise to the surface.

For fettuccine I rolled the dough into a thin sheet and cut with a knife long strips that I boiled in salted water.

For both we used a creamy sauce with garlic, bacon, sour cream and milk, but you can combine them with any pasta sauce you like.

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Ingredients Pancakes with minced meat and mushrooms in the oven

  • 8 thin pancakes, prepared according to my recipe for pancakes or according to your favorite recipe
  • 300 grams of minced meat (I used leaner pork, you can also use beef, chicken, etc.)
  • 1 fresh egg yolk
  • 250 grams of chopped mushrooms
  • 1 finely chopped small onion
  • 1 clove of garlic, crushed
  • 1 small green pepper, finely chopped (I used 3 jalapeno peppers cleaned of seeds, but if you don't like it too hot use bell peppers)
  • 1 celery stalk, diced celery
  • 100 ml. dry white wine
  • 1 tablespoon oil
  • 30 grams of butter
  • 80 grams of liquid cream for cooking
  • 1 bunch of parsley and pepper
  • for sauce (optional): 1 shallot, 1 tablespoon oil, 20 grams butter, 1 teaspoon grated cornstarch, 150 ml. liquid cream for cooking, 100 grams of mushrooms, 1 teaspoon chopped green parsley, salt and pepper

Preparation Pancakes with minced meat and mushrooms in the oven

1. Heat a pan on the fire, add 1 tablespoon of oil and immediately the minced meat. Mix well until the meat is light in color and no longer tends to gather in lumps. Remove the meat from the pan and set aside.

2. Add the onion, celery, pepper and chopped mushrooms to the remaining fat in the pan. Sprinkle with a pinch of salt and cook over medium heat, stirring frequently, until the vegetables are well softened and the liquid they leave evaporates. Add the minced meat back to the pan and pour in the wine. Cook over high heat until the wine has completely evaporated, season with salt and pepper and place in a bowl to cool.


3. While the filling cools, prepare the pancakes, taking into account not to add in the composition neither sugar nor flavors (vanilla, rum, etc.).

4. Turn on the oven and set it to 190 degrees Celsius.
Add the egg yolk and chopped green parsley to the cooled filling, the taste of salt and pepper is also suitable (it is good for the filling to be well peppered).

6. Grease with butter a gratin shape of a size suitable for pancakes (26 & # 21516 cm had my shape), the rest of the butter is kept aside. Fill the pancakes with 2 tablespoons of filling, then wrap and roll like stuffed cabbage.


7. Arrange the pancakes in the form greased with butter, spread the rest of the butter in flakes on the surface and sprinkle with 80 ml. of liquid cream. Put the pancakes in the oven for 20-25 minutes.

8. After 20-25 minutes, the pancakes are slightly browned on the surface and have absorbed the butter and cream from the form, becoming incredibly tender and tasty. Leave to "rest" for 10 minutes then serve, sprinkled with a sauce (which you like) or just cream.

9. Pancakes with meat and mushrooms go well with a brown meat sauce but also with a mushroom sauce with cream. I chose to prepare it and proceeded as follows: in a saucepan, I heated the oil, added the butter and then the finely chopped shallot, sautéing over medium to low heat until soft. I then added the finely sliced ​​mushrooms and a pinch of salt and hardened them with the shallot for 3-4 minutes. I poured the liquid cream. Separately, I dissolved the starch and added it to the sauce. I boiled everything in a short boil then turned off the heat and added the parsley, salt and pepper to taste.

Other recipes for / with pancakes

Banana pancakes like "Ana Lugojana"

Pancake cake with urda, chocolate and fruit

10. I served the hot pancakes, sprinkled with the mushroom sauce and cream. Delicious!
Good appetite!


Homemade ravioli, stuffed with cheese and sage

Although it may not seem like it, the apparent lack of activity in the last week does not reflect the reality of the kitchen. The preparations for Slow Food & # 8211 Terra Madre Day with tastes from interwar Romania lasted a few days, an unknown number of tests, adaptations and ad hoc problem solving, and, no matter how much I wanted to put 2 recipes on the site, time passed like flour between your fingers.

So instead of writing another draft to finish at Easter (to the horses, eventually), I write directly on the clean, so to speak, about this recipe with ravioli stuffed / stuffed (?) With cheese and sage , an experiment appeared on a whim, at a viewing of Portland on Facebook. Yep, it is addictive, but just try these ravioli.

For the ravioli dough

I go out 12-14, depending on what you use (knife, shape) to cut / shape the dough.

I mixed all the ingredients and kneaded them quickly in an elastic dough. I wrapped the dough in cling film and let it rest (on the worktop) for 30-40 minutes.

In the meantime, I made the filling.

For the filling

I made it out of my eyes and it came out too much, I give you the ingredients and you adapt them quantitatively, depending on your needs.

  • cow's cheese (if it has a few days it's even better, because it doesn't have much water in it)
  • cream (not too much to homogenize the other ingredients)
  • finely chopped sage leaves
  • salt and pepper to taste

* Optionally, if there is any left over from other kitchens, it will be useful and a little egg white to glue the halves of the ravioli between them.

Method

In a bowl of soup, I mixed the cheese with the cream and sage in a mixture as for a pie filling. I put foil on top and put it in the fridge.

After the rest time for the dough had passed, I removed the food foil from it and spread it with the rolling pin. I didn't need to flour the worktop for this stage, but if you use white flour instead of wholemeal, it may be necessary.

If you want to use the pasta machine, go for it.

Among the drops, add a saucepan of water and salt to a boil, and then proceed to assemble the ravioli.

The final sheet should be very thin, but not clear.

I cut the dough into equal shapes (I have a special small press for filled doughs, but it also goes with a knife, don't be shy), and I divided them into 2 groups of 12. I greased one group with egg white, and in the other group I put with the teaspoon mix of cheese and sage on each ravioli.

Then I placed a form greased with egg white over one with filling and I glued them on the edges, carefully, so that my filling would not come out.

If you don't have egg whites, either moisten the edges of the dough with a little water or press them with a fork. It is important that the halves are well glued together, so that they do not fall apart when boiled.

I put one by one the ravioli in the pan with boiling water. After 2-3 minutes they rise to the surface and are ready, so they can be removed, also individually, on a plate, using a spatula that allows water to drain.

I like simple ravioli without sauces (well, either, a butter sauce would have worked, but I was too lazy to make them). So I just sprinkled them with olive oil, grated a little Horezu cheese on top, tossed extra sage leaves on the plate and went to the table.


Gorgonzola ravioli

Today I'm starting to pay my debts. I posted a game a few days ago. Participants each won a personalized recipe, based on their culinary preferences. It will take me some time (about a month) to reward them all, but, isn't it, every journey of 10 thousand kilometers starts with one step. Today's step is for Dorian, which is given in the wind after fresh pasta. I made homemade pasta, stuffed with gorgonzola, look like this:

I cut a few thin slices of my father's ham.

Gorgonzola, slightly spicy (received from Emil).

Two eggs, from chickens raised at home, free and healthy fed.

To two eggs I put six tablespoons of flour, well filled. Then knead well, add a little salt and a tablespoon of olive oil and knead a mint.

The pasta dough has no water, no yeast, no kneading much. It lasts three minutes, otherwise it becomes too elastic and does not stretch well, it behaves like a kind of rubber.

I put the twister to work and spread out a thin, thin sheet.

Cut the squares with the spur.

I put a piece of gorgonzola on each square.

I fold the dough over the cheese and seal it with a fork. If I wanted to spread two sheets, I would put the cheese from place to place on the bottom sheet, I would place another sheet over it and I would cut triangles or squares with the spur, the teeth of the spur would have sealed & # 8222 the small pieces & # 8221.

I let the pasta simmer for ten minutes and then boiled it in salted water. They boiled for 12 minutes.

For the sauce I put the ham, a little oil and a sprig of rosemary in a pan.

I could make a simple sweet cream sauce, but I remembered that I had a jar of wild boar and deer sauce in the fridge, also from Italy, like oil and cheese.

I put the cooked pasta over the sauce and put the pan on the fire for two minutes.

A handful of Parmesan cheese completed the story.

I hope the customer is happy.


Non-traditional cooking methods

The buckets can be cooked, boiled, fried, boiled, baked.

Here is the recipe for cooked dumplings. It's good because all the leftovers and pieces that are & # 8220 around & # 8221 in the fridge will go in the pan: a piece of carrot, a tomato, half-eaten sausages, leftovers of a stew, half an onion & # 8230

  1. Finely chop vegetables, sausages, mushrooms
  2. Put the cooked food in butter
  3. Put the dumplings in the vegetables and pour water
  4. Thirty minutes later, everything is ready.

This assortment has a rich taste, quite nutritious and beautiful in appearance ..

Another great way & # 8211 dumplings, baked in a pot. Cooking in the oven will give the familiar product a very rich taste.

Ingredients for two dishes:

  • Raw cheeses & # 8211 400 gr
  • Salt & # 8211 0.5 tbsp
  • Red peppers & # 8211 on top of a knife
  • Vegetable oil & # 8211 2 tbsp. it
  • Cream & # 8211 2 tbsp. it
  • Greenery for decoration.
  1. The buckets are boiled two minutes after the climb
  2. Arrange the dishes, sour cream
  3. Cover with foil, bake for 30 minutes
  4. Serve in a pot, sprinkled with greens.

Exotic Chinese recipes with photos and tips. Find your favorite oriental food.

How to marinate chicken in kefir for the right oven and how to make an interesting marinade, read our article.

Interesting cheesecakes without kefir. Haven't tried this dish? Be sure to read our recipe.


Mushrooms stuffed in the oven with cheese, bacon, tomatoes

Mushrooms stuffed in the oven & # 8211 with cheese, bacon, tomatoes, garlic, basil. A tasty, colorful and very easy to prepare appetizer. The filling of the mushrooms can vary depending on your tastes and the ingredients you have at hand.

I've always liked these stuffed mushrooms. Once upon a time (in the 80's) fresh mushrooms were rarely found. My family could hardly get a casserole from the Greenhouses in Arad. I was crazy about them! Also under his hand was getting Chinese canned mushrooms (MaLing) & # 8211 sliced ​​or whole. Of course, this recipe uses white or brown fresh mushrooms.

I chose a casserole with mushrooms of relatively equal size, with larger hats. The bacon used is homemade, smoked. The cheeses can be from cheese to mozzarella, cow or sheep cheese (drier and fatter), bellows cheese, feta to gorgonzola, Roquefort or Stilton.

From the remaining legs you can make an excellent mushroom stew, a risotto, Easter, the pizza or a chicken with sour cream and mushrooms.

I made 2 versions of stuffed mushrooms: with smoked bacon and cheese and with telemea, cherry tomatoes and basil. Excellent almond!

A tray with 22 stuffed mushrooms is enough for 4-6 people.


Mushrooms stuffed in the oven

Do you have to prepare a quick dinner and avoid any recipe that involves intermediate steps, complicated procedures, sophisticated ingredients? Here is a recipe for mushrooms stuffed in the oven, easy to make, healthy and tasty. In addition, if you want to give a slightly exotic note to these stuffed mushrooms, you can add a little tofu: your stuffed mushrooms will be more nutritious and tastier!

This recipe for baked stuffed mushrooms from the book Eat and look good & # 8211 healthy, fast and appetizing recipes for a more beautiful life, by Andreea Raicu, is an excellent solution for quick dinners, where a few guests are announced at the last second!

If you are a vegetarian, do not forget that mushrooms are rich in quality protein. Good appetite!

Ingredients for baked mushrooms

10-12 white, fresh mushrooms

3 tablespoons olive oil

How to make stuffed mushrooms in the oven?

For starters, we wash and clean the mushrooms and then remove the stalks, which we put separately. Place the mushrooms in an oven tray greased with a little oil.

Onions and peppers are washed and cleaned, then cut into small cubes and put to harden in a pan with a glass of water and 2 tablespoons of oil until very soft. Finely chop the mushroom stalks and add over the well-soaked vegetables, then mix and leave for 5 minutes on medium heat. After 2-3 minutes, add the finely chopped greens and season with salt and pepper to taste.

Using a teaspoon, fill the mushrooms with the prepared composition and bake for 40-50 minutes.

Stuffed mushrooms can be eaten both hot and cold.

Tip: we can add 100 g of tofu, cut it into cubes and put it in the pan with the mushroom stalks.

Here you will find a delicious lasagna recipe with spinach, to the taste of the whole family!

100 healthy and balanced recipes

The secret of an impeccable figure: eat balanced and never go hungry!”(Andreea Raicu)

Participate in the Eat contest and look good! and you can win a copy of the book Eat and look good - healthy, quick and appetizing recipes for a more beautiful life, with autograph from Andreea Raicu!


Ravioli with ricotta

Ravioli
In a large bowl put sifted flour. We beat the eggs with a fork together with a little salt.
Put eggs in the middle of the flour, put the olive oil and water. Knead a firm and non-sticky dough.
Let it sit for a while until we prepare the filling.

Filling:
Ricotta (can be replaced with good and creamy cottage cheese), grind it with a fork and add spices: salt and ginger powder. Mix well.
Spread the dough as thin as possible (2-3mm). Cut the dough into equal squares and put a teaspoon of filling on each piece of dough.

We start to form ravioli: we take a corner and join it with the opposite corner, we press well on the edges so that the filling does not come out during cooking. Bring the sides and join them to form a snail. The shape and the way you make them does not matter. We set it aside.

Put in a pot 3 liters of boiling water with salt.

When the water boils, boil the ravioli and leave them until they rise above the water. We take them out and drain them with a spatula.


I prepared them with green peas which I prepared while boiling ravioli. Heat a small onion in a tablespoon of oil, add frozen green peas, salt and pepper and very little water. Let it boil for 10 minutes.

We put cherry tomatoes cut in half, washed spinach and boiled ravioli. Stir a few times so that they all mix.


We turn off the heat and sprinkle finely chopped green parsley on top. We put the lid on and let it rest. Serve in 10 minutes.


Video: Χειροποίητα Ραβιόλια (November 2021).