What are the tricks of homemade ravioli? Ravioli is one of the popular dishes in our country and in the world, where everyone loves and enjoys. Making manti is difficult and requires manual labor. Sometimes we may not get the taste we want, no matter how hard we try. There are a few tricks to consider when making ravioli. If we give due attention to these important details, we can achieve homemade and delicious ravioli. As you have heard, “40 pieces of ravioli should fit in a spoon.” When we look at today’s spoons, it seems impossible. You don’t necessarily need to fit 40 in the spoon to make a good ravioli. Try to make as little as you can. There are many more important tricks for producing homemade ravioli. If you’re ready, let’s start.
Tricks of Homemade Ravioli
First of all, the dough you knead should not stick to your hand, but it should also hold the ravioli. To do this, start by choosing flour first. Using quality flour will make your job much easier during the construction phase. Prepare your ingredients and start kneading your dough. Knead pressurize with your fist to make consistency. When it becomes thick, start to rest at room temperature. After your dough has rested, start opening thinly. We all know so far. The real ravioli production begins in this section.
2.) Prepare the Ingredient
We need to prepare the inner material of the ravioli. We can do this while your manti is resting. The reason why we call the interior material, not the minced meat; The ravioli is different in every region. Maybe there are those who think of ravioli as a product of Turkish cuisine. Unfortunately, ravioli is not a product of Turkish Cuisine. Manti has an important place in our culture and is a dish consumed by Turks for nearly 800 years. So, if you are going to prepare ravioli for different kitchens, start preparing the interior ingredients. The inner mortar is the part that gives the ravioli the main taste. At this point we have to be very careful. If you are going to prepare the stuffing with minced meat, fill the ingredients in a bowl and knead well.
3.) Cutting and Folding
Cutting the ravioli well will not change its flavor, but it has a significant impact on visual integrity. Cut the ravioli line up square by square. You can also use the ravioli cut for this. If you do not have a special knife to cut the ravioli, cut the dough that you rows in a straight line. Then do the same with the width. As a result, put the minced meat in the middle of the dough that you cut square by square and close. Centering is very important at this point because it has to be right in the middle in terms of taste.
It is necessary to boil our ravioli before proceeding to cooking. Prefer to use a large pot with boiling water. Pay attention to the excess water. The scalding process should take 6-8 minutes. After the water of the dumplings you boiled is filtered by a colander, it will be ready for service. But we have another job before service!
Perhaps the most important point of the ravioli begins after cooking. Let the ravioli stand in a corner in the pot and take a pan with you. First, decide which sauce to prepare. Tomato sauce? Is red pepper oil? or garlic yogurt? the choice is yours! For example; We grate the tomatoes for Tomato Sauce. We mix the grated tomatoes with 1 tablespoon of oil and tomato paste in a frying pan and cook our sauce for 15 minutes. Peel the garlic and chop it if desired, or mash it in mortar. We throw the garlic you prepared together with the dried mint together with the dried mint and our sauce is ready. You can pour the sauce over the ravioli and serve it.
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