Baked Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 966 cal. | (46 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 27.7 μg | (62 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 692 mg | (17 %) | ||
| Calcium | 511 mg | (51 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 35.8 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 509 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 2 eggs
- 1 egg yolk
- 1 Tbsp vegetable oil
- salt
- For the filling
- 250 grams Ricotta cheese
- salt
- freshly ground peppers
- Nutmeg
- 4 Tbsps grated Parmesan
- 1 Tbsp breadcrumbs
- 1 egg
- For the topping
- 3 Tomatoes
- 1 handful Spinach
- 1 garlic clove
- 1 Tbsp butter
- 2 eggs
- 250 milliliters Whipped cream
- 1 cup Crème fraiche
- 60 grams grated Cheese (such as Bergkäse or Gruyère)
- salt
- Nutmeg
Preparation steps
For the dough, pour out the flour onto a work surface, make a well in the center and add the eggs, egg yolks, oil and salt. Mix with a fork until combined, then knead with hands until smooth. If necessary, add a little water. Wrap in plastic wrap and refrigerate for 1 hour.
Stir together the ricotta, spices, parmesan, breadcrumbs and egg.
Divide the dough into portions and roll out thinly on a floured surface.
On half of the dough, distribute 1 teaspoon of filling at a distance of about 4 cm (approximately1 1/2 inch). Arrange the second half of the dough over the top and press the dough between the filling, then cut out circles with a round cookie cutter (about 4-5 cm in diameter) (approximately 1 1/2 - 2 inches). Press the edges firmly together, brushing with a little water if necessary to seal. Carefully drop into boiling salted water and cook for 1-2 minutes, then rinse in cold water and drain.
Rinse the tomatoes, remove the stems and chop.
Rinse and trim the spinach. Peel the garlic, chop finely and fry briefly in butter. Add the spinach and cook until the liquid has evaporated.
Whisk the eggs together with the cream, creme fraiche and cheese and season with salt and nutmeg.
Layer the pasta with tomato, spinach and the cheese mixture in a casserole dish. Finish with ravioli and pour the remaining liquid over the top. Bake in a preheated oven at 200°C (approximately 375°F) for about 30 minutes, until golden brown.
