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, in addition, will be an excellent independent snack even on weekdays, even on holidays. Let’s try it!
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Let’s start by preparing the base for our filling. Namely, homemade cottage cheese. Take milk, kefir and sour cream for this. Choose the highest quality products without substitutes.
  2. The slow cooker is my helper when you need to cook something that requires time and temperature control. 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.
  4. Add a pinch of salt.
  5. As soon as the flakes have dispersed, add sour cream.
  6. Cover the colander with gauze or a towel. I wash mine with boiling water and iron it on both sides.
  7. Mix the mass so that it begins to gather into large lumps.
  8. As soon as the grains become at least the size of a grain of rice, discard the cottage cheese on a sieve.
  9. Let some of the whey drain into a colander on its own, do not squeeze.Wrap the clot in gauze and put the oppression on top. I have a can of serum. 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 from it for dinner. You will get 250 gr. dry, pleasant to the taste, absolutely not sour, not salted cottage cheese. You can dilute the whey slightly and beat it in a blender, then it will look like Philadelphia. But I like dry.
  10. To make ravioli Ab ovo, 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.
  12. Add salt to taste.
  13. Nutmeg and black pepper, a couple of small pinches are suitable as spices. Mix thoroughly.
  14. Let the dough warm up on the table for 30 minutes, knead, divide into 4 parts. Work with one, and cover the other three with a film so that they do not dry out.
  15. If you have a pasta machine, use it, and if not, use a rolling pin. First, knead the dough a little with your hands.
  16. I have restrictive rings installed on the rolling pin, which allow you to roll out the dough to a thickness of 2 mm. the movements should be only from yourself, stretching.
  17. You should have a narrow and long layer.
  18. Grate the parmesan on a fine grater.
  19. I cut the blanks for ravioli with a cookie cutter, or you can just put the filling on a sheet, cover with a second top and cut with a special knife. It would be more correct, but it’s easier for me to do each of them manually.
  20. Put the cottage cheese with spinach on a square. Ravioli – not dumplings – the dough should be more than the filling, so do not scatter generously, just a teaspoon per palm-sized square is enough.
  21. Put the egg yolk on top of the cottage cheese. Freeze the proteins and use them in the future.
  22. Sprinkle the yolk with parmesan.
  23. Carefully seal the edges of the ravioli.
  24. In the slow cooker, I turned on the pasta cooking mode 5 minutes after boiling. Gently lower the ravioli into boiling water. It is better not to put more than 3 pieces per 1 liter at once, otherwise they will stick together. after 5 minutes, my yolk boiled and did not spread, and the pasta became slightly al dente. It’s 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 sprinkle with melted butter and herbs. Here is the perfect pair of dough for pasta and cottage cheese.
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