BORSH RAVIOLI

A very simple and proven recipe for ravioli to delight every palate.

Serving time: 5 min
Total time: 40 min
Preparation time: 30 min.
Level of difficulty: medium

Ingredients /about 20-30 nuts:

• 350 g Mehl Farine Schär flour (+ 50 g flour for podsypanie)
• hot water
• a pinch of salt

 

THE DOUGH FOR RAVIOLI:

Pour 350 g of flour into a bowl, add salt and so hot but not boiling water. Add water gradually and check the consistency obtained. Put the dough on the table sprinkled with the rest of flour and keep adding flour. Cut the dough in half, roll out one part and cover the other with a cloth so that it does not dry out. When the dough is compact and flexible, cut it in half. Put one part on the board sprinkled with flour, leave the other in a bowl and cover with a cloth so that it does not dry out. Roll the dough to a few millimeters, cut small circles, fill with stuffing, stick the edges of the dough and form ravioli. Cover them with a kitchen cloth so that they do not dry out. Cook for 1-2 minutes or until ravioli float to the top and are tender.