Many people love ravioli, but not everyone knows how to properly prepare dough for them. The dough is prepared very simply and quickly, and the ravioli with it are tasty and juicy.
Ingredients: Semolina - 100 gr. Wheat flour - 300 gr. Chicken eggs - 3 pieces and an additional 2 yolks. Salt - 0.5 tsp The volume of the finished dough is about 650 g. Preparation: Eggs for the dough should be at room temperature. Flour is sifted onto a board or other work surface, then salt and semolina are added. A depression is made in the slide, into which the eggs are first driven in, and then the yolks are added. After that, the dough is kneaded. At the initial stage, it will be difficult to knead, but after 10 minutes it will become incredibly elastic and will no longer stick to your fingers. The dough is kneaded with a movement away from you, and then collected again. At the final stage, a ball is formed from the dough, which must be wrapped in a special plastic wrap, covered with a towel and left for 30-60 minutes at room temperature. The finished dough can be used immediately, or it can be stored in the refrigerator, but for a maximum of 2 days.
