{"id":1853,"date":"2020-01-23T08:59:25","date_gmt":"2020-01-23T07:59:25","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/ravioli-faits-maison\/"},"modified":"2020-01-23T08:59:25","modified_gmt":"2020-01-23T07:59:25","slug":"ravioli-faits-maison","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ravioli-faits-maison\/","title":{"rendered":"Faire des raviolis soi-m\u00eame &#8211; Recette"},"content":{"rendered":"\n<p>Les raviolis sont les c\u00e9l\u00e8bres <strong>coussinets de p\u00e2tes fourr\u00e9s<\/strong> originaires d&rsquo;Italie. Ronds ou carr\u00e9s, demi-lunes ou triangulaires &#8211; voici comment vous pouvez faire des raviolis vous-m\u00eame. Ce n&rsquo;est pas aussi compliqu\u00e9 que vous pourriez le penser.<\/p>\n\n\n\n<p>\u00c9galement dans cet article : <strong>10 id\u00e9es g\u00e9niales pour les farces<\/strong> et un savoir approfondi sur le sujet des raviolis.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/be.gustini.de\/blog\/wp-content\/uploads\/2014\/04\/Ravioli-01.jpg\" alt=\"Faire soi-m\u00eame des raviolis\" class=\"wp-image-14203\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Faire soi-m\u00eame des raviolis \u2013 Recette de base<\/h2>\n\n\n\n<p><strong>Portions :<\/strong> 4 <br><strong>Pr\u00e9paration :<\/strong> 15 minutes + 1 heure de repos <br><strong>Temps de cuisson :<\/strong> 3 minutes <br><strong>Temps total :<\/strong> 1 heure 18 minutes <br><strong>Niveau :<\/strong> avanc\u00e9<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>\u00c9tonnant. La p\u00e2te \u00e0 p\u00e2tes est incroyablement simple ! Il suffit de conna\u00eetre cette r\u00e8gle d&rsquo;or : Prendre par personne 100 grammes de farine et 1 \u0153uf. Basta.<\/p><\/blockquote>\n\n\n\n<h3 class=\"wp-block-heading\">Ingr\u00e9dients pour la p\u00e2te \u00e0 raviolis<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>400 g <a href=\"\/sortiment\/mehl-reis-und-hefe\/mehl-fuer-pasta-und-brot.html\">de farine pour p\u00e2tes fra\u00eeches<\/a><\/li><li>4 \u0153ufs<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pr\u00e9paration des raviolis &#8211; p\u00e9trir, \u00e9taler, remplir<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>P\u00e9trir la farine et les \u0153ufs pour obtenir une p\u00e2te souple, l&rsquo;envelopper dans un film plastique et la laisser reposer une heure au r\u00e9frig\u00e9rateur. Pendant ce temps, pr\u00e9parer la farce.<\/li><li>Sortir la p\u00e2te du film plastique. Sur un plan de travail farin\u00e9, l&rsquo;\u00e9tendre finement \u00e0 l&rsquo;aide d&rsquo;une machine \u00e0 p\u00e2tes ou d&rsquo;un rouleau \u00e0 p\u00e2tisserie.<\/li><li>Diviser la p\u00e2te en 2 bandes. Elles doivent \u00eatre de m\u00eame longueur et de m\u00eame largeur.<\/li><li>Sur l&rsquo;une des bandes, marquer avec un emporte-pi\u00e8ce \u00e0 ravioli l&#8217;emplacement o\u00f9 se formeront les raviolis. Astuce :<br>Si vous n&rsquo;avez pas d&#8217;emporte-pi\u00e8ce \u00e0 ravioli, utilisez simplement une tasse ou un verre !<\/li><li>Placer la farce au centre des formes pr\u00e9-dessin\u00e9es \u00e0 l&rsquo;aide de deux cuill\u00e8res \u00e0 caf\u00e9.<\/li><li>Recouvrir avec l&rsquo;autre bande de p\u00e2te et presser fermement autour de la farce pour qu&rsquo;il n&rsquo;y ait pas d&rsquo;air entre les couches de p\u00e2te.<\/li><li>D\u00e9couper les raviolis avec l&#8217;emporte-pi\u00e8ce et les stocker sur un torchon farin\u00e9.<\/li><li>Dans une grande casserole, cuire dans beaucoup d&rsquo;eau sal\u00e9e bouillante jusqu&rsquo;\u00e0 ce que les raviolis remontent \u00e0 la surface.<\/li><\/ol>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Vous avez des questions \u00e0 propos de cette recette de raviolis faits maison ou vous souhaitez partager votre astuce de cuisine personnelle avec nous ? Alors \u00e9crivez-nous simplement un commentaire ci-dessous !<\/p><\/blockquote>\n\n\n\n<div data-sku=\"68086,68059,68087,73266,77073\" class=\"wp-block-gustini-products-sku\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Fabrication des raviolis &#8211; \u00c9tape par \u00e9tape<\/h3>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"14204\" src=\"https:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2014\/04\/Ravioli-02-1.jpg\" alt=\"\" class=\"wp-image-14204\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"14205\" src=\"https:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2014\/04\/Ravioli-03-2.jpg\" alt=\"\" class=\"wp-image-14205\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"14206\" src=\"https:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2014\/04\/Ravioli-04-2.jpg\" alt=\"\" class=\"wp-image-14206\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"14207\" src=\"https:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2014\/04\/Ravioli-05-2.jpg\" alt=\"\" class=\"wp-image-14207\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"14208\" src=\"https:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2014\/04\/Ravioli-06-2.jpg\" alt=\"\" class=\"wp-image-14208\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"14203\" src=\"https:\/\/www.gustini.de\/blog\/wp-content\/uploads\/2014\/04\/Ravioli-01-2.jpg\" alt=\"Faire soi-m\u00eame des raviolis\" class=\"wp-image-14203\"\/><\/figure>\n<\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">La farce pour raviolis \u2013 10 id\u00e9es g\u00e9niales<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>Ricotta, \u00e9pinards et parmesan<\/li><li><a href=\"https:\/\/www.gustini.de\/blog\/rezept-italien\/rezept-aus-der-gustini-kueche-kuerbisravioli-mit-salbeibutter\/\" target=\"_blank\" rel=\"noopener noreferrer\">Potiron, sauge et parmesan<\/a><\/li><li>Ch\u00e8vre et miel<\/li><li>Tomates s\u00e9ch\u00e9es et ricotta<\/li><li>Gorgonzola et noix<\/li><li>Jambon de Parme et parmesan<\/li><li>Salsiccia et tomate<\/li><li>Tomate et mozzarella<\/li><li>Champignons et viande hach\u00e9e<\/li><li>Aubergine et ail<\/li><\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Farces typiquement r\u00e9gionales pour raviolis d&rsquo;Italie<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>Lombardie : Raviolis au lavaret, \u00e9crevisse et menthe<\/li><li>Latium : Raviolis aux pommes de terre<\/li><li>Molise : Raviolis Scapolesi \u00e0 la salsiccia, pancetta, blettes et ricotta de ch\u00e8vre<\/li><li>Verona : Raviolis au radicchio rouge<\/li><li>Bologne : Mortadelle et Prosciutto<\/li><\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">R\u00e8gles pour la farce des raviolis<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>Assaisonnez bien votre farce. La p\u00e2te des p\u00e2tes enl\u00e8ve en effet un peu d&rsquo;ar\u00f4me.<\/li><li>La farce doit \u00eatre cr\u00e9meuse, mais pas liquide ! Des farces trop liquides peuvent ramollir la p\u00e2te.<\/li><li>Le rapport entre la p\u00e2te et la farce doit toujours \u00eatre correct. Une bonne demi-cuill\u00e8re \u00e0 caf\u00e9 de farce suffit largement.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Et la sauce ?<\/h3>\n\n\n\n<p>Tout est possible pour les raviolis. Ils se marient aussi bien avec une sauce cr\u00e8me (alla Panna) qu&rsquo;avec une sauce tomate (Sugo). Mais ils sont \u00e9galement d\u00e9licieux natures, simplement pass\u00e9s dans un peu de beurre ou d&rsquo;huile d&rsquo;olive.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Mezzelune, Agnolotti, Girasole<\/h3>\n\n\n\n<p>Hors d&rsquo;Italie, presque toutes les p\u00e2tes fourr\u00e9es (sauf les tortellini) sont appel\u00e9es raviolis. En <a href=\"https:\/\/it.wikipedia.org\/wiki\/Ravioli\">Italie<\/a>, on les distingue parfois encore selon leur forme ou leur r\u00e9gion d&rsquo;origine.<\/p>\n\n\n\n<p>De la r\u00e9gion du Pi\u00e9mont, et plus pr\u00e9cis\u00e9ment des alentours de Monferrato, proviennent les Agnolotti, qui peuvent \u00eatre ronds ou traditionnellement carr\u00e9s. Les raviolis ronds sont parfois aussi appel\u00e9s girasoli, c&rsquo;est-\u00e0-dire tournesols. Les raviolis demi-lunes portent le nom de Mezzelune.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">L&rsquo;histoire des raviolis en Allemagne<\/h3>\n\n\n\n<p>Les raviolis sont une forme de p\u00e2te bien connue dans notre pays. Cela est d\u00fb en partie au fait qu\u2019ils ont conquis le march\u00e9 allemand en conserve depuis 1958. Pour les premiers vacanciers allemands en Italie, ces conserves \u00e9taient consid\u00e9r\u00e9es comme de la bonne cuisine italienne. Bo\u00eete ouverte, et voil\u00e0 ! Comme nous avons \u00e9volu\u00e9 depuis !<\/p>\n\n\n\n<p>Si vous n&rsquo;avez pas le temps de cuisiner, jetez un \u0153il \u00e0 nos <a href=\"\/sortiment\/italienische-pasta\/frische-und-gefuellte-pasta.html\" target=\"_blank\" rel=\"noopener noreferrer\">sp\u00e9cialit\u00e9s de p\u00e2tes fra\u00eeches<\/a> ! Elles sont aussi savoureuses que si vous les aviez faites vous-m\u00eame !<\/p>\n\n\n<!-- END -->","protected":false},"excerpt":{"rendered":"<p>D\u00e9couvrez comment r\u00e9aliser des raviolis maison, de v\u00e9ritables coussins de p\u00e2te farcis italiens. Plus simple qu&rsquo;il n&rsquo;y para\u00eet, la recette requiert un repos de p\u00e2te d&rsquo;une heure et propose dix id\u00e9es cr\u00e9atives de farces.<\/p>\n","protected":false},"author":2,"featured_media":1852,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1853","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Faire des raviolis soi-m\u00eame - Recette - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ravioli-faits-maison\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Faire des raviolis soi-m\u00eame - Recette - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez comment r\u00e9aliser des raviolis maison, de v\u00e9ritables coussins de p\u00e2te farcis italiens. Plus simple qu&#039;il n&#039;y para\u00eet, la recette requiert un repos de p\u00e2te d&#039;une heure et propose dix id\u00e9es cr\u00e9atives de farces.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ravioli-faits-maison\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2020-01-23T07:59:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/ravioli-titel.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1900\" \/>\n\t<meta property=\"og:image:height\" content=\"1900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ravioli-faits-maison\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/ravioli-faits-maison\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Faire des raviolis soi-m\u00eame &#8211; 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