Cheese-Filled Ravioli with Hazelnut Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,069 cal. | (51 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 12.4 mg | (103 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 38 μg | (84 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 655 mg | (16 %) | ||
| Calcium | 1,002 mg | (100 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 31.6 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 eggs
- 2 Tbsps vegetable oil
- salt
- For the filling
- 2 egg yolks
- 125 grams Fresh herbs (mixed basil, thyme, wild garlic, parsley)
- 200 grams Mountain cheese (aged, grated)
- 100 grams Crème fraiche
- salt
- freshly ground peppers
Preparation steps
For the dough: Place the flour, egg and oil in a bowl, season with salt and knead until the dough comes together. If the dough is too dry add a little cold water. Wrap the dough in plastic wrap and refrigerate 30 minutes. For the filling: In the meantime, rinse the herbs, transfer to a blender and puree along with the creme fraiche. Mix in the cheese and egg yolks, season with salt and pepper and stir until smooth.
Divide the dough into several pieces and on a lightly floured work surface roll out to about 1/8-inch thickness. Cut into 6-8 cm (approximately 21/2-3-inch) squares. Spoon about 1 teaspoon of the filling in the center of each square. Fold the sides over and press with the tines of a fork to seal. Repeat with all the dough and the filling. Cook the ravioli in a pot of boiling salted water until they bob to the surface and are done cooking, 3-5 minutes. Drain.
For the sauce: Toast the nuts in dry skillet until fragrant. Add the cream and let stand 5 minutes. Add 50 grams (approximately 1/4 cup) of the Parmesan, the salt, pepper and nutmeg, transfer to a blender and puree. Place the ravioli onto plates, spoon the sauce over and serve sprinkled with the remaining Parmesan.
