Cottage cheese ravioli with steamed cherries

Category: Culinary recipes
Cottage cheese ravioli with steamed cherries

Ingredients

DOUGH
Fat-free dry cottage cheese 200 gr.
Butter 15 gr.
Sugar 2-3 st. l.
Wheat flour 200-210 gr.
Milk OK. 80-90 ml
FILLING
Pitted cherries OK. 180 pcs.
Sugar OK. 7-8 tsp
Starch OK. 2 tsp

Cooking method

  • Knead the dough (I kneaded in a bread maker on the pasta mode). It is better to add milk during kneading and look at the condition of the dough (the dough should not stick to your hands). I got approx. 80-90 ml, because the curd has been dried.
  • Cottage cheese ravioli with steamed cherries Cottage cheese ravioli with steamed cherries
  • Cottage cheese ravioli with steamed cherries Cottage cheese ravioli with steamed cherries Cottage cheese ravioli with steamed cherries
  • Let the dough rest for 30 minutes in a bag.
  • Cottage cheese ravioli with steamed cherries
  • At this time, prepare the cherries. Rinse, remove seeds.
  • Cottage cheese ravioli with steamed cherries
  • Divide the dough into 3-4 parts. Roll out each part in turn. Not very thin - the dough is tender, it can break during molding. I rolled the Imperia on a four-piece (maximum thickness - 6, minimum - 1).
  • Cottage cheese ravioli with steamed cherries Cottage cheese ravioli with steamed cherries
  • Grease the ravioli mold with butter, just a little. Sprinkle with flour, remove the excess by simply turning the mold over. Put a layer of dough on the mold. Place 3-4 cherries in each cell. I put in 4 pieces (my raviolki turned out to be pot-bellied). Sprinkle the cherries with sugar, starch).
  • Cottage cheese ravioli with steamed cherries Cottage cheese ravioli with steamed cherries
  • Cottage cheese ravioli with steamed cherries Cottage cheese ravioli with steamed cherries
  • Cottage cheese ravioli with steamed cherries
  • Close with a second layer of dough. Zig-zag the dough to cut the raviolki. Remove by turning over.
  • Cottage cheese ravioli with steamed cherries Cottage cheese ravioli with steamed cherries
  • Cottage cheese ravioli with steamed cherries Cottage cheese ravioli with steamed cherries
  • Then I froze the ravioli, as it was planned to store them. But you can cook them right away.
  • Cottage cheese ravioli with steamed cherries
  • Steam these ravioli. I cooked in a mini steamer meyou my 35b... It is very tiny, comparable in size to a liter carton of milk.
  • Cottage cheese ravioli with steamed cherries
  • Pour water into the bowl. At this time, we put the raviolki in the trays of the double boiler on the parchment squares.
  • After boiling water, place the trays on the bowl. Cook for 10 minutes.
  • Cottage cheese ravioli with steamed cherries Cottage cheese ravioli with steamed cherries
  • Cottage cheese ravioli with steamed cherries
  • We spread the ravioli on a dish and you can eat
  • Cottage cheese ravioli with steamed cherries Cottage cheese ravioli with steamed cherries
  • Cottage cheese ravioli with steamed cherries Cottage cheese ravioli with steamed cherries
  • Cottage cheese ravioli with steamed cherries Cottage cheese ravioli with steamed cherries

The dish is designed for

45 pieces

Time for preparing:

10 minutes for a couple + kneading dough, rolling out, shaping the ravioli

gala10
Thank you, Mannochkathat reminded me of such a yummy. But I have never made them from curd dough! Now I'll try.
kil
It must be delicious!
Arka
Oooooo! You finished me off with such beauty! I'm falling into a hungry swoon
Rada-dms
Delightful! What an interesting dough! And with simple cottage cheese from a pack of 5% will work? Tomorrow the rolling will arrive, maybe it will be possible to drive through it?
kirch
Mannochka, what a fine fellow you are and an inventor. Such delicious raviolki turned out. My profile picture shows how much I love cherries. Please tell me how you pushed the dough. I understand that not with a rolling pin?
Manna
Virgin, thank you for your attention to the recipe and kind words !!!

Quote: gala10
But I have never made them from curd dough! Now I'll try.
Curd dough is much tastier than ordinary dumplings

Quote: kil
It must be delicious!
The taste combines curd dumplings / dumplings (which are made simply from dough without filling) and dumplings with cherry filling.

Quote: Rada-dms
And with simple cottage cheese from a pack of 5% will work? Tomorrow the rolling will arrive, maybe it will be possible to drive through it?
Of course it will. The dough will just be fatter. You may have to sprinkle a little more flour so that it does not stick to the machine. I dusted with flour every time before rolling.

Quote: kirch
Please tell me how you pushed the dough. I understand that not with a rolling pin?
I pushed through with a silicone spoon (or rather, its long handle), I just pressed on the zigzags from top to bottom, without rolling. By the way, tight / hard silicone is best pressed through. I like it even better than a rolling pin.
kirch
Quote: Manna
I pushed through with a silicone spoon (or rather, its long handle), I just pressed on the zigzags from top to bottom, without rolling. By the way, tight / hard silicone is best pressed through. I like it even better than a rolling pin.
I thought it wasn't a rolling pin. You can probably damage the tender dough with a rolling pin, and the cherry can wrinkle. Thanks for the idea. I want to buy a raviolnica, now I will be fully armed
ang-kay
What a delicious curd dough for dumplings! And with such a filling, and even a couple ...
lu_estrada
Mannochka, beauty!
Manna
Virgin, thank you These raviolki are really tasty Chesslovo
Manna
I keep thinking that this photograph reminds me of
Cottage cheese ravioli with steamed cherries
Now I understand ... the little prince
Cottage cheese ravioli with steamed cherries
gala10
Quote: Manna
Now I understand ... the little prince
Babushka
Manna, take me to live with you, I love this very much!
Manna
Tanechka, I am happy, but solely out of selfish motives - I really love all sorts of goodies that you cook So ... I don't know yet who should ask for whom for permanent residence
Babushka
gala10
And I would not mind that you both adopted me ...
Sonadora
Mannochka, I'm afraid to imagine how delicious it is!
Manna
Yes, yes, yes, delicious, delicious
Rada-dms
While everyone is only dreaming of doing it, we are already eating, we are eating and we will not be full !!!
I have a BIGGEST THANKS for this dough! The most delicate, literally cook in two minutes, does not stick, and the taste cannot be conveyed at all !!!!
I especially liked the hand-made dough, it glues very quickly and easily!
I can't make friends with my raviolnitsa even with another dough, so I made the first batch, and then finished it manually. Even though I bought it in Italy, but somehow I can't cut it through the first time!
On the other hand, Mannochka, it was on your test that I tested Marcato's rolling for the first time today! Everything went smoothly, without a hitch!
I'm leaving to make the second batch of cheese! It was necessary to knead a double dose!

Cottage cheese ravioli with steamed cherries Cottage cheese ravioli with steamed cherries
Manna
What delicious dumplings turned out From the photo already choked with saliva Cottage cheese ravioli with steamed cherries
Rada-dms, thanks for such a report! I am very glad that I liked the dough

Quote: Rada-dms
I can't make friends with my raviolnitsa and with the other dough, so I made the first batch
And what exactly does not work? Maybe I can help / prompt?

And yes ... you can come to me "on you"
Rada-dms
Manna, but a small rolling pin does not work to push through! All dances with tambourines have to be arranged! True, I haven’t tried it from the classic Italian dough, can it be in the dough? Or maybe in forms?
Me too on you!
Manna
I don't use the little rolling pin at all. Used a large marble rolling pin. But, as I wrote earlier, most of all I liked using the handle from the silicone spoon, just pressing down on the zigzags without rolling. So you can put the fillings with the top. Try it, maybe you will also like it, and you will enjoy your raviolnica
Rada-dms
Manna, I did so, but it took a lot of time and the edges were not very beautiful! I'm thinking, maybe I have a shape with very low zigzags ?!
Manna
Why long? It comes out quickly for me. I press the entire surface of the handle directly onto the zigzag.
Quote: Rada-dms
can I have a shape with very low zigzags ?!
my form has zigzags with a higher edge and a lower inside.
Rada-dms
Manna, my handle is not straight on silicone, I also did it as best I could, I will pick it up! It also seems to me that inside is lower And why lower?
Manna
Quote: Rada-dms
And why lower?
I saw a video of how they made raviolki in these forms. They rolled, removed the edges immediately (they cut through well), then turned the mold over, and the raviolki themselves were divided by a curly dough knife. Maybe this method suits you better?
Rada-dms
Manna, great! I'll try! But I think that the forms are not the same, even in the one for dumplings from the same dough it turns out perfectly! Thank you !!
gala10
If you don't want to adopt, you had to do it myself ...
Accept, Mannochka, report:
Cottage cheese ravioli with steamed cherries

The dough is amazing, the dumplings turned out to be very, very tasty. Thanks again for the recipe!
Manna
Check markHow glad I am, how glad I am that the "dumplings turned out to be very, very tasty" Thank you, dear, for the report

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers