Ravioli with cottage cheese

1 . Stage

Let's start by preparing the base for our filling. Namely homemade cottage cheese. We will take for this milk, kefir and sour cream. Choose the highest quality products without substitutes.

2 . Stage

Multicooker is my helper when I need to cook something that requires control over time and temperature. I will cook the cottage cheese in it on the "Expert" mode. Pour the milk into a bowl and bring it to a boil.

3 . Stage

Pour the kefir into the boiling milk.

4 . Stage

Stirring pour a pinch of salt.

5 . Stage

As soon as the flakes come out, add the sour cream.

6 . Stage

Line a colander with gauze or a towel.

7 . Stage

Stir the mass until it begins to clump together in large clots.

8 . Stage

As soon as the grains are at least the size of a grain of rice, drain the curd on a sieve.

9 . Stage

Allow some of the whey to drain on its own in a colander, do not squeeze it out.

10 . Stage

Wrap the clot in gauze and put an oppressor on top of it. I have a pan with whey. Put it in the fridge for 8 hours. I made mine in the morning, and by evening it was ready and I made it into Ravioli for dinner. You will get 250 grams of dry, pleasant-tasting, absolutely not sour, not over-salted cottage cheese. You can dilute it with whey and beat it in a blender, then it will be similar to Philadelphia. But I like it dry.

11 . Stage

To make Ab ovo ravioli, take our cottage cheese, spinach (fresh or frozen, whatever you find), eggs, Parmesan and spices.

12 . Stage

Stew the spinach until soft in a little water. Add it to the cottage cheese.

13 . Stage

Salt to taste.

14 . Stage

Nutmeg and black pepper, a couple of small pinches, will do as spices. Mix thoroughly.

15 . Stage

Let the dough warm on the table for about 30 minutes, rim it, divide it into 4 parts. Work with one and cover the other three with clingfilm so they don't dry out.

16 . Stage

If you have a pasta machine, use it, but if not, use a rolling pin. First stretch the dough a little with your hands.

17 . Stage

I have limit rings on my rolling pin that allow me to roll out the dough to a thickness of 2 mm. The movements should be only from yourself, stretching.

18 . Stage

It should be a narrow and long layer.

19 . Stage

Grate the Parmesan on a fine grater.

20 . Stage

I cut the ravioli pieces with a cookie cutter, or you can just spread the filling on a sheet, cover the second one on top, and cut it with a special knife. That's more correct, but for now it's easier for me to make each one by hand.

21 . Stage

Place the cottage cheese and spinach on the square. Ravioli are not dumplings - there should be more dough than stuffing, so you don't need to pour generously, just a teaspoon per palm-sized square.

22 . Stage

Place the egg yolk on top of the curd mixture. Freeze the whites and use them later.

23 . Stage

Sprinkle the egg yolk with parmesan.

24 . Stage

Carefully seal the edges of the ravioli.

25 . Stage

My multicooker is loaded with pasta for 5 minutes after boiling. Carefully drop the ravioli into the boiling water. It is better not to put more than 3 pieces per 1 liter at a time, or they will stick together. after 5 minutes, my yolk boiled and did not spill, and the pasta was a little al dente. This is to my taste. You can keep it for 3 minutes or more. See for yourself.

26 . Stage

As a dressing, sprinkle the ravioli with herbs and Parmesan and drizzle with melted butter and herbs. Here is the Perfect Pairing of Pasta dough and Homemade Cottage Cheese.