Russian Ravioli Recipes

PELMENI RECIPE

Steps:

• In a large mixing bowl, whisk together an egg, milk, water, salt, and sugar. Add half of the all-purpose flour and using a spatula, fold it in. Then add the rest of the flour and mix.
• Transfer the dough to a counter and knead for about 7-10minutes, until the dough is soft and elastic. Wrap it with a plastic wrap and let it rest on the counter for about 40-50 minutes.
• In another mixing bowl, add ground pork, ground beef, grated onion, salt and pepper. Using a spatula or your hands, mix everything until evenly combined.
• When the dough is ready, knead it again until it's soft and elastic, adding some more flour. Cut a piece of the dough (about an apple size) and roll it evenly until about ¼-inch thin.
• Cut the circles from the dough using a glass or a special circles cutter. Put about 1 teaspoon of meat mixture in each circle and make the shape of the pelmeni. (you can watch my video tutorial)
• When the pelmeni are ready, you can cook them right away or put them in the freezer. Whether you decide to cook them fresh or frozen, the technique and timing will be the same. It's similar to cooking pasta.
• Boil a large pot with water over high heat. When the water starts boiling, add frozen or freshly made pelmeni and stir, so they don't stick together. Cook for about 10 minutes or until the dumplings start to float on top.
• You can scoop them out of water with a strainer ladle or drain the liquid like you would do it for pasta.

SIBERIAN PELMENI (RUSSIAN RAVIOLI)

Steps:

• Prepare dough as directed.
• Heat tablespoon of butter in small skillet, add onion and garlic. Cook, stirring, until wilted and scrape into mixing bowl.
• Add ground beef and veal, salt, pepper and Tabasco sauce. Blend well by hand.
• Roll out dough and fill in desired fashion into 48 or more pelmeni.
• Drop pelmeni into rapidly boiling water and cook to desired degree of doneness, 5 minutes or longer.
• Serve pelmeni in soup bowls with hot consomme, or serve with melted butter with sour cream, mustard and vinegar on the side. The usual serving of pelmeni as a main course is 12 to 16.

PELMENI (RUSSIAN RAVIOLI)

Steps:

• Finely dice the onions.
• Mix raw hamburger, onions, salt, and pepper together.
• Blend all the dough ingredients together and roll out.
• Use a 3-3/8" diameter dough press (or dumpling maker) to cut out rounds of dough.
• Fill with ~1 tbsp of filling and seal shut.
• Lay out on a tray (making sure they are not touching), separate layers with wax paper and freeze.
• Once frozen, they will keep in the freezer for several weeks.
• When ready to make, drop directly into boiling water or broth and cook until they float (~5 minutes). A little vegetable oil can be added to keep them from sticking together.

MAMA'S OLD FASHIONED RAVIOLI

Steps:

• Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with garlic, whiskey, and salt. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken to a bowl and chill, covered, 20 minutes.
• Bring a large pot of salted water to a boil and cook spinach for 30 seconds. Drop the spinach into a bowl of ice water to stop the cooking, then drain well. In the bowl of a food processor, combine the spinach, onion, parsley, and basil. Cut the chicken into pieces and add them. Pulse until the ingredients are finely ground. Put this mixture into a bowl and add the eggs, breadcrumbs, and Parmesan and season with salt and pepper. Mix well, cover, and refrigerate for 1 hour.
• To form the ravioli, drop 1 tablespoon chicken mixture in the center of a wonton wrapper. Dip a pastry brush or your finger in water and lightly wet the edges of the wrapper. Top with another wrapper and press the ravioli closed. Repeat until all the filling is used. Cover with a damp towel until you are ready to cook.
• Bring a large pot of salted water to a boil. Carefully drop in the ravioli in batches to avoid crowding the pot. Cook until the ravioli rise to the surface, about 3 to 5 minutes. Drain well.

RUSSIAN RAVIOLI

Steps:

• Melt oil n heavy large skillet over medium heat. Add cabbage and onion and sauté until tinged with brown, about 12 minutes. Transfer cabbage mixture to medium bowl. Mix in rice, feta cheese and 3 tablespoons dill. Season to taste with salt and pepper.
• Lay 1 wonton wrapper on work surface. Brush entire surface of wrapper with egg white. Press 1 generous tablespoon filling in center of wrapper. Fold over dough, pressing opposite corners together to form triangle. Seal edges, pressing out air around filling. Repeat process with remaining wonton wrappers, egg white and filling.
• Boil ravioli in large pot of boiling salted water until dough is tender, about 8 minutes. Drain. Transfer ravioli to large bowl. Toss with 1/2 cup yogurt. Garnish with remaining dill and serve, passing remaining yogurt separately.

PELMENI (SIBERIAN RAVIOLI)

Steps:

• To make the dough.
• Place the flour and salt in the bowl of a food processor fitted with a metal blade.
• With the motor running add the egg and as much water as necessary for a dough that is just beginning form a ball.
• Remove the dough and place on a floured surface.
• Form into a ball, then flatten, wrap in cling film and chill for about 30 minutes.
• To make the filling.
• Mix the other ingredients together in a bowl.
• When the dough is ready, roll out to about 1/8 inch thick.
• Cut out 3 inch rounds with a biscuit cutter or a lid.
• Put a scant teaspoon of the filling onto each 3 inch shape.
• Fold over and seal the edges with a fork.
• Wet both ends of the pelmeni and bring them round and pinch together to the shape of an Italian tortelli.
• Place on a baking tray, covered with a clean tea towel.
• Put in the freezer and freeze overnight (they can be kept for up to 3 months).
• To cook the pelmeni, bring 3 1/2 pts of water to the boil.
• Drop in the pelmeni by the dozen.
• Simmer uncovered for 10 minutes or until they rise to the surface.
• Serve with melted butter or soured cream.