Beet Ravioli with Sage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 486 mg | (12 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 2 eggs
- 1 Tbsp olive oil
- salt
- For the filling
- 2 large Beets (cooked)
- 1 garlic clove
- ½ tsp Red pepper flakes
- salt
- 1 Tbsp olive oil
- 1 Tbsp chopped Sage
Preparation steps
For the dough, knead the pastry flour with eggs, oil and 1 tsp salt. Add some water, if necessary. Wrap the dough with plastic wrap and let rest 30 minutes.
For the filling, peel the beet and finely chop (best with a chopping knife). Peel the garlic and finely grind with a little salt in a mortar. Mix the beet, chile, garlic and sage. Heat the oil in a pan and saute the beets over medium heat for 1-2 minutes. Season with salt and allow to cool.
Knead the dough again and divide into portions. Roll into thin sheets either by hand or with a pasta machine. Spoon 1-2 tsp filling on half of the dough sheets 5 cm (approximately 2 inches) apart. Top with the remaining dough sheets and press between the filling. Cut out round ravioli with a (10 cm diameter) (approximately 4 inch) cookie cutter. Spread on a kitchen towl and allow to dry slightly.
Boil plenty of water. Rinse the mint and pluck the leaves into slightly smaller pieces. Salt the water, add the ravioli and cook 3- minutes depending on freshness. Remove with a slotted spoon and drain well.
Melt the butter and a handful of sage leaves in a pan. Divide the ravioli among warm plates and sprinkle with the sage butter. Serve with freshly grated Parmesan cheese.
