Ravioli with Sage Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 850 cal. | (40 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 596 mg | (15 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 400 mg | |||
| Complete sugar | 2 g |
Ingredients
- For dough
- 400 grams Pastry flour
- 4 eggs
- 2 Tbsps olive oil
- 1 tsp salt
- For filling
- 50 grams raw ham
- 2 Tbsps butter
- 1 shallot
- 300 grams Ground meat
- 1 Tbsp breadcrumbs
- 2 Tbsps grated Parmesan
- 1 egg yolk
Preparation steps
For the dough, combine flour, eggs, and oil. Season with salt and knead into a smooth, pliable dough. Add a little water or flour if necessary. Shape the dough into a ball, cover in plastic wrap, and let it rest in the refrigerator for about 30 minutes.
For filling, peel the shallots, finely chop, fry in butter. Add the finely diced ham and sauté briefly. Remove from heat and let cool slightly. In a bowl combine the ground meat, breadcrumbs, Parmesan, and egg yolk and mix well. Season with salt and pepper.
Knead the dough again and roll out thinly with a pasta machine or on a lightly floured surface with a rolling pin. On a sheet of the pastry dough, place approximately 1 teaspoon of filling at intervals of about 5 to 6 cm (approximately 2 inches) With a round cookie cutter of about diameter 8 cm (approximately 2 1/2 inches) cut out ravioli. Brush the edges with egg white and fold the circles together, forming a half moon shape. Press the edges together firmly.
Cook the ravioli in simmering salted water for 4 to 5 minutes.
Rinse the sage, pat dry and pluck off the leaves. Sauté sage leaves in butter until lightly browned. Toss with the cooked ravioli and serve immediately.
