Arugula Ravioli with Onion, Tomato and Butter Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 882 cal. | (42 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 209.6 μg | (349 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 892 mg | (22 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 345 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 350 grams Pastry flour
- 3 eggs
- salt
- 4 Tbsps olive oil
- For the dish
- 3 red onions
- 8 Cherry tomatoes
- For the filling
- 300 grams Arugula
- 200 grams Ricotta cheese
- 1 egg
- ½ garlic clove
- freshly ground peppers
- freshly grated Nutmeg
- 1 egg (for brushing)
- For the sauce
- 80 grams butter
- 6 Tbsps Pine nuts
- 1 Tbsp freshly chopped parsley
- 10 small, red chili peppers
Preparation steps
For the dough: The flour on a pastry board and seven make a depression in the middle. The eggs in a bowl, whisk, add salt, pour the olive oil into the bowl and mix in the flour from the edge with your fingers gradually. Knead the dough well until it is smooth and elastic. let rest 30 minutes in wrapped plastic wrap.
For the dish: Peel the onions and cut into narrow strips. Rinse the tomatoes and pat dry.
For the filling: Rinse the arugula, dry, put some aside for garnish and immerse the rest in boiling salted water. Drain, rinse, squeeze well and chop finely. Peel and chop the garlic. Mix in a bowl with the arugula, ricotta and egg. Season with salt, pepper and nutmeg.
In portions, roll the dough very thin (or make thin sheets of dough with a pasta maker). On half of each sheet of pasta plate place teaspoons of filling about 3 cm (approximately 1 inch) apart. Beat the egg and brush the dough around the filling. Fold the other half of the dough over the side with the filling and gently press down along the gaps between the filling with your fingers.
Cut out the ravioli with a pastry wheel and place in boiling salted water. Simmer for 4-5 minutes until done.
Carefully remove the cooked ravioli with a slotted spoon and drain.
For the sauce: Melt the butter in a hot pan, add the onion and pine nuts and sauté until golden brown. Add the tomatoes, parsley and chili pepper and sauté briefly. Transfer the ravioli to a plate, pour the sauce with the onions and tomators over the pasta and serve garnished with the reserved arugula.
