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Print Recipe
 Ravioli with Cottage Cheese Recipe
Here I will give a recipe for one of the possible fillings for ravioli, the dough for which we prepared earlier. Eggs, cottage cheese and spinach - just imagine how delicious it is! Homemade cottage cheese, also, will be a great independent snack even on weekdays, even on holidays. Let's try it!
Course Children's Food, Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Second Course
Cuisine Italian
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food, Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Second Course
Cuisine Italian
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Let's start by preparing the base for our filling. Namely, homemade cottage cheese. Take for this milk, kefir and sour cream. Choose the highest quality products without substitutes.
    Let's start by preparing the base for our filling. Namely, homemade cottage cheese. Take for this milk, kefir and sour cream. Choose the highest quality products without substitutes.
  2. The slow cooker is my assistant when you need to cook something which requires control of time and temperature. I will cook cottage cheese in it on the "Express" mode. Pour the milk into a bowl and bring it to a boil.
    The slow cooker is my assistant when you need to cook something which requires control of time and temperature. I will cook cottage cheese in it on the "Express" mode. Pour the milk into a bowl and bring it to a boil.
  3. Pour the yogurt into the boiling milk.
    Pour the yogurt into the boiling milk.
  4. Stir in a pinch of salt.
    Stir in a pinch of salt.
  5. As soon as the flakes went - add sour cream.
    As soon as the flakes went - add sour cream.
  6. Line the colander with gauze or a towel. I wash mine with boiling water and iron it on both sides.
    Line the colander with gauze or a towel. I wash mine with boiling water and iron it on both sides.
  7. Stir the mass so that it begins to gather in large clumps.
    Stir the mass so that it begins to gather in large clumps.
  8. As soon as the grains become at least the size of a rice grain, drain the curd on a sieve.
    As soon as the grains become at least the size of a rice grain, drain the curd on a sieve.
  9. Allow some of the serum to drain into a colander on its own, do not squeeze.Wrap the clot in cheesecloth and put a yoke on top of it. I have a pot of whey. Put it in the refrigerator for 8 hours. I made mine in the morning, and by the evening it was ready and I made Ravioli out of it for dinner. You will get 250 gr. dry, pleasant-tasting, absolutely not sour, not over-salted cottage cheese. You can slightly dilute the serum and punch in a blender, then it will look like Philadelphia. But I like dry.
    Allow some of the serum to drain into a colander on its own, do not squeeze.Wrap the clot in cheesecloth and put a yoke on top of it. I have a pot of whey. Put it in the refrigerator for 8 hours. I made mine in the morning, and by the evening it was ready and I made Ravioli out of it for dinner. You will get 250 gr. dry, pleasant-tasting, absolutely not sour, not over-salted cottage cheese. You can slightly dilute the serum and punch in a blender, then it will look like Philadelphia. But I like dry.
  10. To make Ab ovo ravioli, take our cottage cheese, spinach (fresh or frozen, whichever you find), eggs, Parmesan and spices.
    To make Ab ovo ravioli, take our cottage cheese, spinach (fresh or frozen, whichever you find), eggs, Parmesan and spices.
  11. Simmer the spinach until soft in a little water. Put it to the cottage cheese.
    Simmer the spinach until soft in a little water. Put it to the cottage cheese.
  12. Salt to taste.
    Salt to taste.
  13. As spices, nutmeg and black pepper, a couple of small pinches will be suitable. Mix thoroughly.
    As spices, nutmeg and black pepper, a couple of small pinches will be suitable. Mix thoroughly.
  14. Let the dough warm up at the Desk 30 minutes, knead, divide into 4 parts. Work with one, and cover the other three with film so that they do not dry.
    Let the dough warm up at the Desk 30 minutes, knead, divide into 4 parts. Work with one, and cover the other three with film so that they do not dry.
  15. If you have a paste machine, use it, and if not, use a rolling pin. First, stretch the dough a little with your hands.
    If you have a paste machine, use it, and if not, use a rolling pin. First, stretch the dough a little with your hands.
  16. I have on a rolling pin installed restrictive rings that allow you to roll out the dough to a thickness of 2 mm. the Movements should only be from yourself, stretching.
    I have on a rolling pin installed restrictive rings that allow you to roll out the dough to a thickness of 2 mm. the Movements should only be from yourself, stretching.
  17. You should get a narrow and long layer.
    You should get a narrow and long layer.
  18. Grate the Parmesan on a fine grater.
    Grate the Parmesan on a fine grater.
  19. I cut the ravioli blanks with a cookie cutter, or you can just spread the filling on a sheet, cover it with a second top and cut it off with a special knife. This way it is more correct, but it is easier for me to make each one manually.
    I cut the ravioli blanks with a cookie cutter, or you can just spread the filling on a sheet, cover it with a second top and cut it off with a special knife. This way it is more correct, but it is easier for me to make each one manually.
  20. Put the cottage cheese with spinach on the square. Ravioli - not dumplings-the dough should be larger than the filling, so do not throw generously, just a teaspoon per square the size of a palm.
    Put the cottage cheese with spinach on the square. Ravioli - not dumplings-the dough should be larger than the filling, so do not throw generously, just a teaspoon per square the size of a palm.
  21. Put the yolk of an egg on top of the curd. Freeze the proteins and use them in the future.
    Put the yolk of an egg on top of the curd. Freeze the proteins and use them in the future.
  22. Sprinkle the yolk with Parmesan.
    Sprinkle the yolk with Parmesan.
  23. Carefully seal the edges of the ravioli.
    Carefully seal the edges of the ravioli.
  24. The slow cooker I have charged the mode of the Pasta 5 minutes after boiling. Gently lower the ravioli into the boiling water. It is better not to put more than 3 pieces per 1 liter at once, or they will stick together. after 5 minutes, my yolk was brewed and did not spread, and the paste was slightly al-dente. This is for my taste. You can hold for 3 minutes or more. Try it yourself.
    The slow cooker I have charged the mode of the Pasta 5 minutes after boiling. Gently lower the ravioli into the boiling water. It is better not to put more than 3 pieces per 1 liter at once, or they will stick together. after 5 minutes, my yolk was brewed and did not spread, and the paste was slightly al-dente. This is for my taste. You can hold for 3 minutes or more. Try it yourself.
  25. As a dressing, sprinkle the ravioli with herbs and Parmesan, and drizzle with melted butter and herbs. Here is the Perfect pair of dough for pasta and cottage cheese.
    As a dressing, sprinkle the ravioli with herbs and Parmesan, and drizzle with melted butter and herbs. Here is the Perfect pair of dough for pasta and cottage cheese.
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