White ravioli sauce recipe. Secrets of making ravioli

Do you want to pamper your loved ones with a truly tasty, satisfying and at the same time unusual dish? In this case, lasagna may be a good choice - of course, provided that your family loves Italian cuisine.

History of lasagna

Today it is quite difficult to say how cunning Italian chefs first figured out how to prepare lasagna sauce and the dish itself, which brought such popularity to Italy. However, it is known exactly when the recipe was first written down - the documentary information was preserved by connoisseurs. The dish, in which flatbreads are covered in sauce and baked, is mentioned in a cookbook written in the fourteenth century AD.

True, the Greeks are trying to take the palm from the Italians, claiming that it was they who first prepared lasagna, but people from the Roman Empire adopted the recipe during military campaigns. But the Greek prototype is very vaguely reminiscent of modern lasagna - these are simple flatbreads rubbed with spices and cheese for taste. Therefore, we can still assume that it was in Italy that the world’s first lasagna was prepared.

Choosing a sauce

Anyone, even someone who is far from cooking, will agree that lasagna sauce is a fundamental factor in cooking. Of course, the most noticeable part of the dish is the dough - delicious, baked flatbreads.

But the dough itself has practically no taste. But when it is cooked together with the sauce, absorbing its taste and aroma, it is at this moment that lasagna is born. Therefore, you should approach the selection of this component as seriously as possible.

Well, if what you value most is refinement, light, refined taste, then it makes sense to make bechamel. In addition, it does not contain meat, so it is perfect for vegetarians.

Those who like sourness and a more pronounced, sharp taste will certainly like the Bolognese sauce for lasagna.

If you are already familiar with both of these sauces, then you can try Neapolitan lasagna, known for its excellent taste and exquisite presentation.

So, we’ll tell you about all three recipes so that you can easily choose the right one.

You can see how lasagna looks with bechamel sauce in the photo provided in the article. Well, how can you not be tempted and try a piece of such an appetizing, delicious dish? So, take to prepare it:

• 300 ml milk;
• 200 grams of flour;
• 200 grams of butter;
• salt, black pepper.

As you can see, there is nothing special here - all products are available in most kitchens or can be purchased at your local store. Now let’s study a step-by-step recipe that allows you to prepare a delicious dish of lasagna with bechamel sauce:

1. Grate the cheese on a fine grater.
2. Take the butter out of the refrigerator in advance, put it in a cauldron or frying pan with thick walls, and when it melts, mash it with a fork.
3. Add flour to the butter, mix thoroughly so that no lumps remain.
4. Heat the milk (but do not bring it to a boil) and pour it into the butter and flour in a thin stream, stirring thoroughly.
5. Place the resulting mixture on low heat and heat until it thickens - you should not bring it to a boil so as not to spoil the taste. Add salt and pepper, mix thoroughly.

The delicious sauce is ready - it can be used for further cooking.

Tomato and meat lovers will definitely love this delicious sauce. Fortunately, scarce or exotic ingredients are also not required to prepare it:

• 600 grams of minced meat (pork or beef);
• 5 medium tomatoes;
• 100 ml red wine;
• 2 onions;
• 2 cloves of garlic;
• 2 tablespoons butter;
• vegetable oil, salt, pepper, herbs - basil or oregano.

Have all the necessary products been collected? Now let's start preparing a new sauce for lasagna - the recipe is surprisingly simple:

1. Pour boiling water over the tomatoes, after 2-3 minutes transfer to ice water, peel off the skins and grind in a blender.
2. Peel the onion and garlic and chop finely.
3. Melt the butter in a frying pan or cauldron with a small amount of vegetable oil, add the onion and fry until it becomes transparent.
4. Add minced meat and garlic to the onion. Fry, stirring regularly, until done.
5. Add the resulting tomato mixture to the minced meat and stir.
6. Add wine, salt and pepper. Close the lid and simmer for 20 minutes.
7. Remove from heat, sprinkle with finely chopped herbs.

So you have learned how to cook another delicious sauce of Italian cuisine.

Lasagne Neapolitan style

This sauce is a little more difficult to prepare, so please take time and patience. To prepare you need the following ingredients:

• 400 grams of minced meat (beef or pork);
• 60 grams of parmesan;
• 1 raw egg;
• 1 carrot;
• 1 stalk of celery;
• 1 onion;
• 50 ml red wine;
• 1 liter of pickled tomatoes in their own juice;
• olive oil, salt, pepper, herbs.

Start cooking - this lasagna sauce is more complicated than the previous ones, but its taste will definitely not disappoint you.

1. Peel and cut the vegetables - celery and carrots into cubes, onion into rings.
2. Heat olive oil in a frying pan, mixing it with wine.
3. Place the vegetables in a frying pan and simmer over low heat until half the liquid has evaporated.
4. Add the tomatoes, first passing them through a blender to obtain a homogeneous mass.
5. Mix the minced meat with grated Parmesan and raw egg. Add some salt. Form small meatballs, fry them in vegetable oil until cooked and add to the sauce.
6. Add salt and pepper, cover the pan with a lid and simmer for 10-15 minutes.
7. Sprinkle with chopped herbs.

Now you know how to prepare different sauces. It's time to tell you how to cook the Italian dish itself. Lasagna with bechamel sauce - a step-by-step recipe that is much simpler than it might seem.

Cooking lasagna

All you need to prepare a delicious dish is:

• 400 grams of dry lasagne flatbread;
• 300 grams of ready-made sauce - decide for yourself which one;
• 300 grams of hard cheese.

Having everything you need, you can start preparing:

1. Boil the flatbreads in salted water - you need to put them in boiling water.
2. Place the boiled tortillas in cold water and then dry with a paper towel.
3. Place a layer of tortillas on a baking sheet greased with vegetable oil. Top with some of the sauce and a little finely grated cheese.
4. Repeat the procedure until you run out of ingredients. For the top layer, it is advisable to leave the liquid from the sauce and more cheese.
5. Preheat the oven to 180 degrees and bake the dish for 20-30 minutes until a golden crust forms.

Italian food is ready! All that remains is to cut it and serve it to the table, where enthusiastic guests are already waiting.

Conclusion

As you can see, the classic recipe for lasagna with sauce is quite simple. To prepare it, you don’t need rare ingredients - just a little experience and enough time and patience.

Having mastered the recipe once, you will probably often delight your relatives and friends with this dish, earning the honorary title of a real cook in their circle.

The idea of ​​mini dumplings arrived in Italy in the 19th century from China. It was there that the Italians tasted Chinese dumplings and brought home a culinary recipe that local chefs immediately fell in love with.

In Italy they began to prepare “dumplings” using their own ingredients. The first ravioli contained seafood, cheese and vegetables. Many people mistakenly believe that ravioli is an analogue of Russian dumplings or dumplings. But, unlike both of them, The Italian product has 3 features:

• Ravioli dough is always unleavened: flour, water, salt, pepper, olive oil;
• ravioli-shaped most often it is square (wooden molds are used for their manufacture), triangular, in the form of an ellipse, a crescent;
• and Italian dumplings are cooked for 5 to 10 minutes over medium heat. The cooking time depends on the filling: mushroom, herbal, and berry minced meat takes less time to cook than meat or chicken minced meat. When they rise to the surface, take them out.

Ravioli fillings

Fillings for ravioli can be very different: vegetable, meat, mushroom, cheese, fish and seafood. Small, tender ravioli can also become a dessert dish if they are prepared with a sweet filling in the form of fruits or berries.

They say that residents of different regions of Italy make this dish with their own filling. So, in Liguria and Tuscany this type of pasta is common with seafood, and in Basilicata and Calabria you will be served vegetable ravioli with spices and herbs.

Master class on making ravioli

Minced meat for ravioli

• 300 g minced beef
• 1 egg
• 1 onion
• 250 ml milk
• 2 slices of white bread
• salt, pepper (to taste)

How to cook ravioli

Sauces for ravioli

Pesto

Wash and dry basil leaves (50 g), place in a blender along with Parmesan cheese (50 g), 3 cloves of garlic, 4 tablespoons of pine nuts and puree until smooth. Salt the resulting mixture and stir in 200 ml of olive oil.

Bechamel

Melt 25 g of butter with 2 tablespoons of olive oil in a saucepan. Add 1 tablespoon flour and cook, stirring, 2 minutes. Continuing to stir, pour in 500 ml of milk in a thin stream, add salt to taste and cook for 5 minutes. In this sauce, ravioli can be baked in the oven at 200°C: sprinkle them with pieces of butter (25 g) and grated cheese (50 g Parmesan) and cook for 20-30 minutes, or until the cheese turns golden brown.

Bolognese

Grind half a kilo of beef in a meat grinder, place in a frying pan and fry for 10 minutes. Chop 1 clove of garlic, 1 onion, 2 carrots and 1 stalk of celery and fry in 3 tablespoons of olive oil in a saucepan for about 10 minutes.

Stir the vegetables with the minced meat, pour in 1 glass of red wine and cook until the smell of alcohol disappears, then add the pasta and 2 cans of canned tomatoes with juice. Mash the tomatoes with a spoon, bring to a boil, reduce heat, add 1 teaspoon of oregano, chopped basil (1 bunch) and cover with a lid. Cook the sauce for 2 hours, stirring, at the end add pepper to taste and salt.

There are a lot of recipes for ravioli with meat on the Internet, but few of them differ from ordinary dumplings, maybe only in shape. I offer you a recipe that I found on one of the Italian sites.

Ingredients for ravioli

First, let's prepare the dough for the ravioli. Make a well in the flour and break 5 eggs into it.

Add salt to taste and knead the dough well. Wrap it in film and set it aside for a while.

Chop the onion and throw it in a frying pan in olive oil. After 5 minutes, add minced meat to it, fry for 5 minutes. Then pour a glass of boiling water over the floor with wine and leave to simmer until the liquid evaporates. Meanwhile, grate the cheese on a fine grater.

Finely chop the parsley and basil.

When the minced meat is ready, mix it with herbs, cheese and breadcrumbs. Let's add a little salt and pepper.

Divide the dough into two parts and roll out thin and long layers, 10-15 cm wide. Place the filling in 2 rows.

Brush the gaps between the dough without meat with water. Place the second layer on top and press the dough with your fingers. If you don't have a special roller for cutting ravioli, you can cut out circles with a glass and press the edges in a circle with a fork.

Place the finished ravioli into boiling salted water.

Meanwhile, prepare the tomato sauce: Finely chop the onion and fry in olive oil for a couple of minutes. Chop the bell pepper and carrots.

Throw them in to fry with the onions until golden brown. Pour the grated tomatoes into the pan and simmer for 10-15 minutes. Season with salt and pepper and add basil.

In the meantime, the ravioli are cooked, after boiling they need to be cooked for about 10 minutes, because we already have the filling ready. We take them out with a slotted spoon, pour tomato sauce and grated cheese over them. Bon appetit!