Name: Ravioli of mixed dough with river fish
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 4
Ingredients: Water - 200 Ml; Chicken egg - 1 PC.; Salt - 1 Tsp; Flour - 1.5 Art.; Corn flour - 1.5 Art.; Olive oil - 1 tbsp; Fish - 300 gram; Pork bacon (without skin) - 50 gram; Chicken egg - 1 PC.; Mixture of peppers - 1 tbsp

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Ravioli of mixed dough with river fish

Dough

1. Water 200 Ml

2. Chicken egg 1 PC.

3. Salt 1 Tsp

4. Flour 1.5 Art.

5. Corn flour 1.5 Art.

6. Olive oil 1 tbsp

Filling

1. Fish 300 gram

2. Pork bacon (without skin) 50 gram

3. Chicken egg 1 PC.

4. Mixture of peppers 1 tbsp

How to cook deliciously - Ravioli of mixed dough with river fish

1. Stage

Knead the dough (I made in the bread machine), the dough is a little unusual, like soft plasticine; The dough should be steep and soft; Sprinkle the finished dough with cornflour and let "rest" for 20 minutes;

2. Stage

Stuffing can be absolutely any, in my case - small river fish fresh caught, clean it, gut it and put through a meat grinder with a fine grater - 2 times; Onion and garlic mixed with stuffing, the egg, salt and pepper to taste (I have no pepper);

1. Stage. Ravioli of mixed dough with river fish: Stuffing can be absolutely any, in my case - small river fish fresh caught, clean it, gut it and put through a meat grinder with a fine grater - 2 times; Onion and garlic mixed with stuffing, the egg, salt and pepper to taste (I have no pepper);

3. Stage

Divide the dough into equal circles, the size of an egg; Take a large-sized ravioli pan (well, where would we go without all sorts of devices!!!) and take one ball of dough; Roll out the ball into a circle (to prevent dough sticking to the surfaces use cornmeal), put the circle in ravioli pan, place the filling in the center; Fold ravioli pan until it stops, the excess dough - remove;

1. Stage. Ravioli of mixed dough with river fish: Divide the dough into equal circles, the size of an egg; Take a large-sized ravioli pan (well, where would we go without all sorts of devices!!!) and take one ball of dough; Roll out the ball into a circle (to prevent dough sticking to the surfaces use cornmeal), put the circle in ravioli pan, place the filling in the center; Fold ravioli pan until it stops, the excess dough - remove;

4. Stage

Stack ready ravioli on a surface sprinkled with flour, without touching each other, freeze ravioli on a dish, then put them in a bag and store in the freezer;