Cheese Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,690 cal. | (128 %) | ||
| Protein | 39.96 g | (41 %) | ||
| Fat | 246.82 g | (213 %) | ||
| Carbohydrates | 85.41 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.18 g | (51 %) |
| Vitamin A | 2,321.82 mg | (290,228 %) | ||
| Vitamin D | 1.61 μg | (8 %) | ||
| Vitamin E | 10.39 mg | (87 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.65 mg | (59 %) | ||
| Niacin | 7.12 mg | (59 %) | ||
| Vitamin B₆ | 0.49 mg | (35 %) | ||
| Folate | 92.91 μg | (31 %) | ||
| Pantothenic acid | 1.35 mg | (23 %) | ||
| Biotin | 14.01 μg | (31 %) | ||
| Vitamin B₁₂ | 1.67 μg | (56 %) | ||
| Vitamin C | 26.36 mg | (28 %) | ||
| Potassium | 907.02 mg | (23 %) | ||
| Calcium | 393.07 mg | (39 %) | ||
| Magnesium | 154.4 mg | (51 %) | ||
| Iron | 6.07 mg | (40 %) | ||
| Iodine | 52.38 μg | (26 %) | ||
| Zinc | 4.22 mg | (53 %) | ||
| Saturated fatty acids | 145.3 g | |||
| Cholesterol | 827.94 mg |
Ingredients
- Ingredients
- 300 grams Whole wheat flour
- 100 grams Whole wheat flour
- 2 eggs
- 1 tsp salt
- 100 milliliters white wine
- 2 egg yolks (For brushing)
- filling
- 250 grams creamy Soft cheese
- 2 garlic cloves
- 200 grams Mascarpone
- 3 Beefsteak tomato
- 1 egg
- 4 Tbsps freshly grated Parmesan
- salt
- sauce
- 200 butter
- 50 grams Pine nuts
- 1 bunch Basil
- 1 Beefsteak tomato
Preparation steps
Mix the two flours with eggs and salt. Gradually add the wine and knead well. The dough should be elastic and does not stick. Divide dough in half and roll each thinly on a floured surface with a rolling pin.
Filling: Press soft cheese through a ricer and mix with mascarpone. Blanch the tomatoes, peel, remove seeds and chop finely. Stir tomatoes into the cheese mixture. Peel and press the garlic. Beat the egg with the garlic, parmesan and salt. Mix the egg mixture into the cheese mixture.
Put little heaps of filling some distance apart on one half of the dough. Brush the edges with egg yolk. Place the other half of dough on top and cut out the ravioli. Boil in salted water for 5 minutes.
Sauce: Let the butter lather. Add the pine nuts, chopped basil and tomato diced. Serve the dumplings on warmed plates, garnished with the butter and basil leaves.
