Dough for ravioli on the yolks - a detailed recipe 🥟

Kitchen appliances and utensils: kettle, flour sieve, kitchen rug, cling film.

Ingredients

Step cooking

1. Sift 500 grams of wheat flour onto a work surface with a slide. It is necessary to sift - the flour is saturated with air, the dishes from it are tastier and softer. It is better to take durum wheat flour. Use a kitchen rug or worktop as a work surface.
   
2. Pour 1 teaspoon of ground turmeric root with 30 ml of boiled water, set aside so that the liquid is infused. Turmeric infusion in this recipe is added for a beautiful golden hue of pasta. After 5-6 minutes, strain the composition through a fine strainer. Put in the refrigerator for 10 minutes.
   
3. Make a depression in the center of the slide. Separate the yolks from the proteins by taking 4 eggs. Put the yolks in the center of the flour hill.
   
4. Add 30 ml of olive oil. Leave the egg whites to smear the edges when sculpting. Classic ravioli dough is made on egg yolks. It is believed that without the addition of water, it turns out to be more elastic and tender.
   
5. Add a pinch of shallow salt. Take regular non-iodized salt. The ingredients used are ground black pepper, finely ground spicy herbs (oregano, basil, dill, and others). Gently mix the yolks with salt. Pour in 20-25 ml of turmeric infusion from the refrigerator.
   
6. Knead by adding flour a little. The basic rule of kneading is the transition from a liquid to a solid consistency by mixing a small amount of flour. When adding flour, look at the density of the mass. It is important not to overdo it with the amount of flour.
   
7. Knead the dough for ravioli in a cool kitchen, at a temperature of no higher than 20 ° C. Hands should be cold when kneading. To do this, they are briefly dipped in cold water, wiped dry and knead with cool hands. Repeat hand cooling several times.
   
8. The ravioli dough knead for about 10-15 minutes. It must be soft and flexible so that it can be rolled thinly. For pasta, the thickness of the flour coating should not exceed 3 mm. After kneading, the dough ball is wrapped with cling film and put on the proofing ("rest") for 20-30 minutes.
   

This variety of Italian pasta is prepared with a wide variety of fillings: cheese, vegetables, minced meat, seafood, fish. They also make a sweet filling, for example, from ricotta cheese with sugar and cinnamon. Colored ravioli look very nice, for this, when preparing the dough, natural dyes are added: spinach juice, carrots, beets, and others. Why are products called pasta? Italian chefs believe - if the test is more than 50% of the total mass, then this is pasta.

Video recipe

You will see one of the options for making dough for ravioli in the video below. The culinary specialist shows and explains the principle of pasta preparation in detail.

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