Russian style ravioli, Pelmeni, are a classic version of Easten European meal. Made with ground beef, these pelmeni are freezer frendly and easy to prep!
Every country and nationality have their own type of ravioli of different sizes and with different ingredients: Turkish, Italian, Chinese, etc. I am Russian and, obviously, I have to give you the recipe of our traditional Russian Style ravioli (as we call them “Pelmeni”). It is a must have dish on a Russian traditional holiday table.
We also put different ingredients inside, like mushrooms, potatoes, or even apples and cherries; but the traditional ones are always made with meat.
First time I made Pelmeni for my fiancee to try, he loved them and asked for more! It is time-consuming to make them, but you can prepare a big batch and just put them in the freezer and cook later in a few days or next week when you get lazy and don’t feel like cooking. All you will need is to boil some water, cook ravioli for 10 min and they are done! Easy! For me, I prefer to fry them over with some butter to have a little bit of crust. And you can experiment with different toppings on the side: ketchup, sour cream, mayo, mustard, or anything you like.
Russian Style Ravioli (Pelmeni) is a traditional Russian dish that is served on most of the holidays, especially New Year.
- 4 cups all purpose flour
- 1 egg
- 1 cup whole milk
- 1/2 cup water
- 1 tsp salt
- 1 tsp sugar
- 1 pound ground beef
- 1 pound ground turkey
- 1 medium onion
- 1 tsp salt
- 1 tsp pepper
- In a deep bowl put 4 cups of flour, add salt and sugar, then add an egg. Stir it very well together.
- Add milk and mix it. Then add the water and continue to mix until it is blended. Now you can use your hands to knead the dough. Once the dough is elastic and soft, and doesn't stick to your hands, wrap it in a plastic wrap and put it aside for 40-50 minutes.
- Meanwhile, you can prepare the meat. In a deep bowl mix together ground beef and ground turkey.
- For onion, it is better if you grate it instead of dicing it. The onion will produce juice that you also will add to the ground meat. It will make the meat softer and will bring the flavor.
- Finally, just add the salt and pepper to the meat and mix it very well.
- When the dough is ready, knead it again until its soft and elastic, adding some more flour. Cut a piece of the dough (about an apple size) and roll it evenly until it is thin (about 1/2 centimeter).
- Cut the circles from the dough using a glass or a special circles cutter. Put about 1 teaspoon of meat in each circle and make the shape of the ravioli.
- When the raviolis are ready, you can cook some of them and put the rest in the freezer. It will stay there good at least for a week. In order to cook, boil the water in a deep pot, and cook raviolis in rolling boiling water for 10 minutes. They are done! I like to fry them after cooking, adding a teaspoon of butter, to have a little bit of crust. I believe it tastes better that way. And you can experiment with different toppings on the side of your choice: ketchup, sour cream, mayo, mustard, or anything you like.
- When you cook the raviolis from the freezer, you don't need to defrost them. Just put them into the boiling water and cook for 10 minutes as the fresh ones. They will come out delicious!