Ravioli with meat

How to make ravioli with meat? Knead the dough in the same way as on the dumplings. Sift the flour with a slide, make a recess, beat in the egg, add salt. Pour in some of the milk and knead the dough. Topping up the remaining milk, knead until you get a steep and elastic dough. Now the difference. You need to wrap it in plastic wrap and set aside for 60 minutes. Cut the onion and fry it in butter. Mix minced meat with finely chopped onion, season with salt and pepper. Mix it up. Roll out the dough thinly and cut it into square pieces. You choose the size yourself. Italians prefer small ravioli on holidays, but on weekdays they use these "dumplings" larger. Put the minced meat on each piece of dough in the center and cover with a second blank. Now another difference from dumplings. It is necessary to remove the air between the filling and the dough. To do this, gently press the dough around the filling with your fingers so that the air comes out, otherwise the ravioli will immediately pop up when cooking. The edges are patterned in the original. We can also use a knife with a curved blade, cutting off the edges. Cook ravioli, as we cook dumplings. Boiling salted water. Cooking time is 5 minutes. That's the last difference – Parmesan cheese. He's an essential ingredient. This cheese gives the ravioli a piquant taste. Sprinkle them on our culinary masterpiece when serving. So fragrant, tender and hearty ravioli with meat are ready. We eat with taste.

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!