Beet Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 173 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 166 mg | (4 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 egg
- 70 grams Pastry flour
- 125 grams Red Beets
- 30 grams potatoes
- 20 grams butter
- 20 grams breadcrumbs
- salt (and pepper)
- 2 Tbsps butter
- 2 tsps Poppy seeds
- 4 Tbsps Parmesan
Preparation steps
Separate the egg. Mix the flour with the egg yolk, salt and 2 tablespoons of cold water. Knead into a dough. Cover and refrigerate for 30 minutes.
Peel and dice the beet and potatoes. Boil both in a little water for 20 minutes. Drain, allow to cool and puree together..
Heat the butter in a pan, add the bread crumbs and cook while stirring. Add to the vegetable puree and season with salt and pepper.
Roll out the dough on a lightly floured surface and cut out 20 circles with 8 cm diameter (approximately 3 inches). Put 1 teaspoon of the puree in the middle of each and brush the edges of the dough with the beaten egg whites. Fold the dough over the filling and press down to form ravioli. Bring plenty of salted water to a boil and cook the ravioli for 8 minutes over low heat. Remove them with a slotted spoon and drain. Heat butter in a pan. Distribute the ravioli onto plates and sprinkle with the butter and poppy seeds. Serve garnished with parmesan.
