How to make the dough for ravioli: 10 recipes

Dough for ravioli is considered to be easy to prepare. Many housewives knead the composition according to the classical technology, from the ingredients required only salt, flour and water. However, there are other tasty recipes that are also not difficult. Choose your favorite option, taking into account the products at hand. Carefully read the instructions, then proceed to the kneading test.

Cold dough

• table salt - 7 gr.
• flour of the highest grade - 480 gr.
• filtered water - 90 ml.

1. The recipe is quite simple, no eggs and milk are required for cooking. To begin cooking, sift the flour into a separate deep bowl. Add salt and mix well.
2. In the resulting mass make a hole (groove). Cool the drinking water in advance, pour it into the hole. Start kneading with a spoon, move from the center to the edges. Gradually, the water will wet the flour.
3. When uniform mixing is achieved, sprinkle flour on the kitchen counter and pour dough onto the surface. Start kneading the product with your hands, add flour to achieve the desired consistency.
4. Good dough does not stick to the skin, it is elastic and plastic. When the product becomes homogeneous, send it in the cold for 30 minutes. After this period, you can start rolling and modeling.

Dough on boiling water

• wheat flour - 1.7 kg.
• chicken eggs - 4 pcs.
• salt - 15 gr.
• drinking water - 530 ml.
• vegetable oil (odorless) - 95-100 ml.

1. Pre-sift all available flour into a deep bowl. Separate 480 gr. and transfer to another container.
2. Boil 240 ml. water, mix with the separated portion of flour. Stir with a spoon to a uniform consistency, starting from the center, gradually moving to the edges.
3. Lightly cool the mass, start mixing in the remaining components. Pour oil in a thin stream, you can preheat it in the microwave. Add salt and flour, break into eggs.
4. First knead the composition with a spatula in a deep container.Then sprinkle with flour and move the dough to the surface. Knead it with your hands to get a dense mass.
5. When the dough is ready, wrap it with cling film or put it in a bag. Let lie at room temperature for about one hour. After the expiration of the allotted time, send the finished composition in the refrigerator, store no longer than 3 days.

Dough in bread maker

• wheat flour - 475 gr.
• egg - 1 pc.
• salt - 8 gr.
• Non-carbonated (mineral) water - 200 ml.

1. Pour water into a deep bowl, send in the refrigerator for 1 hour. Next, break the egg in a container with liquid, add salt. Beat the mass with a mixer, setting the device at a medium speed.
2. Wash and dry the bread pan bowl. Pour into the previously prepared mass, add sifted flour. Set the program "Kneading test", wait for the signal device to complete the procedure.
3. When the bread maker turns off, the dough will be kneaded correctly. Sprinkle flour on the cutting board or table, spread the finished product on the surface.
4. If necessary, do additional kneading with your hands, adding a little flour if necessary. When the product is ready, wrap it in plastic, keep it cold or freeze it for further needs.

Choux pastry

• vegetable oil - 90 ml.
• wheat flour - 720 gr.
• cool boiling water - 330 ml.
• salt - 15 gr.

1. Pass the flour through a sieve, send the product to a deep bowl. Make a small hole in the bulk of the center in the center, pour the oil into the recess. Add salt, start kneading.
2. Using a fork or spoon, move from the middle to the sides, grabbing more and more flour. At the same time pour in boiling water steaming without stirring.
3. When you add all the water, make sure there are no dry areas. Next, sprinkle flour on the kitchen table, put the dough on it. Add flour and make a manual batch.
4. The composition for molding dumplings should be moderately soft, elastic and viscous. When the dough stops sticking to the skin of your hands, cover it with a cotton towel and leave to “reach” for 40 minutes.

Buckwheat flour dough

• chicken egg - 2 pcs.
• flour of the highest grade (wheat) - 260 gr.
• buckwheat flour - 230 gr.
• salt - 18-20 grams.
• drinking water - 160 ml.

1. To start, clean the kitchen table from foreign products, wipe with a dry cloth. Sift on the work surface 2 types of flour, mix them together.
2. Build a hill from the bulk composition, in the “tip” make a small hole with your hand.Put the salt in the hole, break the eggs, pour a thin stream of water at room temperature.
3. The last component flows gradually, in some cases less water is required. Knead the dough first with a spoon, then with your hands. All components must form a homogeneous mass.
4. High-quality dough for ravioli moderately soft and plastic, it stretches well, does not tear. At the same time pay attention to stickiness, a good product does not stick to hands.
5. After all the manipulations let the dough stand, cover it with a cotton towel. Then wrap with cling film and transfer to the refrigerator. Use as directed.

Kefir dough

• wheat flour - 360 gr.
• kefir with a fat content of 1-2.5% - 240 ml.

1. Prepare a deep mixing bowl. Sift into it 180 gr. flour, pour the whole amount of yogurt. Using a tablespoon, begin kneading the mixture until smooth.
2. Next, sprinkle the surface of the kitchen table with flour, move the dough. Start kneading manually. Enter the sifted flour parts, while vyminaya dough.
3. When you achieve plasticity and softness of the product, leave the composition at room temperature for half an hour. Then send the dough in the refrigerator for 50-60 minutes.
4. After a specified time, proceed to rolling and modeling. In the process of manipulation, periodically sprinkle the dough with flour so that it does not stick to your hands and rolling pin.

Tomato dough

• vegetable oil - 65 ml.
• flour - 380 gr.
• salt - 10 gr.
• tomato paste - 90 gr.
• sparkling mineral water - 140 ml.

1. Mix sunflower oil with mineral water, add salt and tomato paste. Beat the mixture with a mixer, after turning on the device at a slow speed.
2. Start sifting flour while mixing the future dough. Knead for about a quarter of an hour, then place the product on the cutting table.
3. Continue kneading by hand, adding flour in portions. When the dough becomes elastic and moderately soft, leave it at room temperature. Cover the product with a towel, wait 40 minutes.

Sour cream dough

• salt - 18 gr.
• flour - 460 gr.
• fat sour cream - 250 gr.

1. Sift the flour into a deep bowl, combine with salt and sour cream. If possible, assemble the components into a ball. Dust the table with flour, place a circle on the work surface.
2. Knead the dough with your hands, making a batch. Introduce additional flour. When the product becomes homogeneous and not sticky, leave it in the refrigerator for 45 minutes.

Dough with butter

• chicken egg - 2 pcs.
• butter - 45 gr.
• wheat flour - 680 gr.
• drinking water - 340 ml.
• salt - 16 gr.

1. Water for kneading dough should cool to room temperature. To begin the manipulation, pre-melt the butter in a water bath or in the microwave.
2. Pour water into a separate deep bowl. Add salt to the liquid, add ghee and eggs. Beat the composition with a fork to bring it to homogeneity (as far as possible).
3. Sift the flour into another container, make a small depression with your hand. Slowly pour in the prepared liquid composition, at the same time knead the dough with a spoon.
4. After about 15 minutes, sprinkle flour on the working kitchen table, move the dough onto it. Enter the remains of flour, achieve softness and plasticity of a product.
5. Cover the dough with a towel, let the mixture stand for 1 hour. After this period, move the composition in the refrigerator, use in whole or in portions.

Whey dough

• melt water (can be replaced with crushed ice) - 40 gr.
• high-grade flour - 475 gr.
• salt - 10 gr.
• chicken yolk - 2 pcs.
• vegetable oil - 35 ml.
• whey - 240 ml.

1. Prepare a work surface: wipe off excess liquid, remove foreign matter.Sift the flour on the table, form a gorochka from a loose composition.
2. Pour the whey into a separate container, add crushed ice or thawed drinking water. Knead the components with a mixer. Separate the yolks, send them to the liquid mass, salt.
3. Continue to beat the mixture, pouring in vegetable oil. Make a small hole in the center of the flour, slowly add the liquid mixture to the well.
4. Using a tablespoon, pre-mix the dough. When it becomes more or less homogeneous, add flour to the table and transfer the composition to it.
5. Continue kneading by adding flour in portions (if necessary). When the dough stops sticking to the skin, cover it with a cotton cloth and leave to “reach” at room temperature for 45 minutes.

Making dumplings dough is not particularly difficult, if you follow the step by step instructions. Consider mixing with the addition of sour cream, vegetable oil, milk, cold or hot water. After mixing the ingredients, leave the product to infuse for 40-60 minutes.

Video: the perfect dumpling dough with vegetable oil