Baked Puff Pastry Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 126 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 34 mg | (1 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 40 grams dried Tomatoes (in oil)
- 1 garlic clove
- 1 handful Basil
- 80 grams grated Emmentaler cheese
- 100 grams cream cheese
- salt
- Red pepper flakes
- 400 grams Puff pastry dough
- 2 Tbsps olive oil
Preparation steps
For the filling, drain the tomatoes well and chop finely. Peel the garlic and finely chop. Rinse the basil, shake dry, pluck the leaves and chop. Mix the chopped dried tomatoes, garlic and basil with the grated cheese and cream cheese, and season with salt and red pepper flakes.
Roll out the puff pastry to 3-4 mm thin and cut out circles (5 cm diameter) (approximately 2 inches) from it. Make a cross cut in half of the pastry circles.
On the remaining half of pastry circle, place a little filling in the center of each. Brush the edges with water and place the cross-cut circles over each. Lightly press the edges together to form the ravioli and place on a baking sheet lined with parchment paper. Brush the ravioli with the oil.
Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 15 minutes until golden brown. Remove the ravioli from the oven, let cool and serve.
