Baked Bacon and Spinach Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 943 cal. | (45 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 246.1 μg | (410 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 25.7 μg | (57 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 846 mg | (21 %) | ||
| Calcium | 292 mg | (29 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 25.7 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 361 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 400 grams Pastry flour
- salt
- 4 eggs
- 250 grams Spinach
- 100 grams Bacon (in slices)
- 1 shallot
- 1 Tbsp butter
- 200 grams Ground meat
- 100 grams grated Cheese (such as Bergkäse)
- 1 egg
- freshly ground peppers
- Nutmeg (freshly grated)
- Pastry flour (for work surface)
- 2 Tbsps butter (to sprinkle)
Preparation steps
For the dough: Pour flour onto work surface and make a well in the middle. Add 1/2 teaspoon of salt and eggs into it and knead into a firm, smooth dough. If necessary, add a little cold water or flour. Wrap in plastic wrap and let rest for about 30 minutes.
For the filling: Rinse and trim spinach and blanch in salted boiling water. Remove, squeeze out excess moisture and chop finely. Cut bacon into wide strips. Peel shallot peel, dice finely and sauté in the hot butter until translucent. Remove from heat and let cool slightly. Add spinach and ground meat, half of the cheese and egg and mix well. Season with salt, pepper and nutmeg.
Divide dough into portions on a floured surface or using a pasta machine. Roll to thin rectangles about 15 cm wide (approximately 6 inches). Onto each pasta sheet spread some filling and sprinkle with bacon. Leave an edge 2 cm (approximately 3/4 inch) wide around the sheet. Roll sheet lengthwise. With your fingers or a wooden spoon handle squeeze the ends well. Shape ravioli at a distance of about 8 cm (approximately 3 inches) apart and using a wooden spoon handle or side of the hand, press in between each raviolo and squeeze well. Then with a pastry wheel or knife, separate each square, forming individual pasta. Press edges well and leave to stand, slightly floured, until all are completed.
Place in boiling salted water and cook over low heat for about 12 minutes until done.
Preheat oven broiler. Remove ravioli from water with a slotted spoon and place on a parchment-lined baking sheet. Sprinkle with remaining cheese and small pieces of butter. Broil until golden brown for about 5 minutes. Remove and serve.
