Basil and Ham Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 652 cal. | (31 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 342 mg | (9 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 175 grams Rye flour
- 175 grams Pastry flour
- 2 eggs
- ½ tsp salt
- 2 Tbsps vegetable oil
- For the filling
- 1 onion
- 2 Tbsps butter
- 100 grams raw, diced ham
- 200 grams Quark (Or ricotta)
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 1 bunch Basil
- For serving
- 70 grams butter
- Lemon peel (for garnishing)
- Basil
Preparation steps
For the dough: combine two types of flour, eggs, about 5 tablespoons of water, salt and oil. Mix well with a mixing spoon and knead with hands to a smooth dough. Add a little water, if necessary. Wrap in aluminum foil and let stand for about 20 minutes. For the filling: peel onion and chop finely. Heat butter in a pan and saute onion until translucent. Add ham and saute briefly. Remove from pan and let cool. Chop basil finely.
Mix onion and ham mixture with basil and quark, season with salt, nutmeg and pepper. Divide dough in half, roll out each half on a floured surface until about 2 mm (approximately 0.02 inh) thin. Cut out circles about 6 cm in diameter (approximately 2 1/2 inch) and place filling in the middle. Moisten the edges and fold circles into crescents. Press the edges together firmly, if desired, make a pattern with a fork.
Bring plenty of salted water to a boil and cook ravioli for about 5 minutes. Remove with a slotted spoon and drain. Heat butter in a pan and saute ravioli with lemon zest briefly. Sprinkle with basil leaves and serve.
