Ready Ravioli
Release Date: 09-11-2007
One of the only meals you can make in the evenings without much effort when you come back from work is both practical and delicious.
Don't ask if there is a recipe for ready-made ravioli, try it :)
Love…
Ingredients for Ready Ravioli Recipe
- 1 pack of ready-made ravioli
- 1 tablespoon of salt
- 2,5-3 liters of water
- 1 tablespoons of oil
For the sauce:
- 4-5 tablespoons of margarine
- red pepper
- 500 grams of yogurt
- 4-5 cloves of garlic
How to Make Ready Ravioli Recipe?
- Take the boiling water in the pot, add 1 tablespoon of salt and oil and bring to a boil over high heat.
- When the water boils, throw the ravioli into the water and boil them for 14-15 minutes, keeping them slightly fresh.
- Drain the water thoroughly with a perforated ladle and take it into a large debit.
- Add a little salt, beat the garlic in a pestle and mix it with yogurt. Pour the garlic yogurt over the ravioli.
- In a small bowl, melt the margarine. Add red pepper to the melted oil and mix well, pour over the ravioli and serve when the smell spreads.
Although your suggestion to open the whistle is a bit dangerous, it may be bad for someone who does not keep the time. The most guaranteed method for this; After the cooking process is finished, it can be opened safely when you take the pot and wash it under the cold water fountain for 20 seconds with water to come down from the top, then turn on the whistle to the end and provide the air outlet.
Adding sugar gave the corn a great flavor, thank you.
There are mostly uneasiness in the use of pressure cooker…
What you need to know is quite simple.
1- Pressure cooker accidents are caused by productions that do not comply with the standards.
These are the pots with oval lids, which are first inserted into the pot and then locked, they cannot be called a pressure cooker. If there is a rubber gasket on the cover, it is the right product. there is no need to worry.
Make sure to choose well-known brands…
2- The water in it does not evaporate and disappear, so be careful not to add too much water…
3- When you start the cooking process with rapid fire, when the pressure gauge reaches the point you want, turn it down. The indicator needs to stay stable, pay attention to this and adjust the fire setting.
4- Be sure to keep time (I start the time as soon as the pressure bar comes out.)
It can affect the cooking for one minute less or more.
5-When the cooking process is finished, you can hold your pot under cold water with peace of mind.
The steam inside will condense and there will be no pressure left. (It will draw air from outside, and you will hear this sound. (Before opening the door, open the steam evacuation slightly, you will see that no steam comes out.
No need to be afraid, take advantage of these blessings. take it easy.