How to cook ravioli lazy ?
Hot Dishes / / August 12, 2017
- dough: water, flour, egg, salt
- pig-ground beef
- table, rolling pin and knife
- dining utensils (pots, pans, etc.)
- seasonings, butter (butter or vegetable), Ketch, mayonnaise (all to taste)
dumplings with simple ingredients, not harmful to health, while at the same time are very tasty and loved by millions of peopleworld dish.Especially popular they find among our countrymen.The only obstacle in the way of their frequent preparation is tedious and boring modeling.However, knowing how to cook ravioli lazy, it is very easy to overcome the obstacle.
dough and stuffing.As is known, the dumplings are lumps of meat, wrapped in small bags made of dough.The latter is made of simple components: flour, water and salt, which are often added, and eggs.Knead the dough is simple, it should be wrapped in a moisture-proof material and leave to rest in bed for half an hour.At this time, you can prepare the stuffing, traditional composed of pork and beef (50 to 50), salt, pepp
"Lazy" modeling.But there is a so-called "lazy" modeling.In this case, the dough is rolled out in the same manner as in the conventional molding.But further significant differences begin.Catching "lazy" cooking, you need to know not only how to cook the stuffing for ravioli, but also how to use it during the molding.Namely, it is necessary to smear a thin layer on the surface of the dough.Then you need to wrap the resulting sheet of dough and stuffing into a roll.The resulting roll is cut into pieces with a knife in the usual 2 to 3.5 centimeters.Here are prefabricated and ready lazy dumplings.It is necessary to think about how to bake dumplings in the oven, cooked in a pan or fry in a pan.
cooking methods.Methods for preparing the lazy dumplings are not very different from those manipulations with their conventional counterparts.They can boil, fry, bake, simmer, without worrying about how to sculpt dumplings, giving it a lot of time and patience.Convenient, is not it?Lazy dumplings - a great option for those who are not so important classical form of dishes, as well as in cases when it is necessary to significantly reduce the cooking time.