Cheese Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 663 cal. | (32 %) | ||
| Protein | 27.18 g | (28 %) | ||
| Fat | 32.54 g | (28 %) | ||
| Carbohydrates | 65.56 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.64 g | (2 %) |
| Vitamin A | 343.04 mg | (42,880 %) | ||
| Vitamin D | 1.37 μg | (7 %) | ||
| Vitamin E | 3.47 mg | (29 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.47 mg | (43 %) | ||
| Niacin | 3.01 mg | (25 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 41.26 μg | (14 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Biotin | 4.68 μg | (10 %) | ||
| Vitamin B₁₂ | 1.03 μg | (34 %) | ||
| Vitamin C | 4.28 mg | (5 %) | ||
| Potassium | 330.48 mg | (8 %) | ||
| Calcium | 319.71 mg | (32 %) | ||
| Magnesium | 7.81 mg | (3 %) | ||
| Iron | 3.22 mg | (21 %) | ||
| Iodine | 51.33 μg | (26 %) | ||
| Zinc | 0.49 mg | (6 %) | ||
| Saturated fatty acids | 16.33 g | |||
| Cholesterol | 243.91 mg |
Ingredients
- For the dough
- 300 grams Pastry flour (double grip)
- 3 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- Pastry flour (to work)
- 1 egg white
- For the filling
- 100 grams Ricotta cheese
- 150 grams Scamorza
- 1 egg yolk
- salt
- freshly ground white peppers
- Red pepper flakes
- For the fried onions
- 1 size onion
- 2 Tbsps Pastry flour
- 50 grams clarified butter
- 2 Tbsps fresh scallions
Preparation steps
For the dough: Knead the flour, egg, oil and a dash of salt into a smooth, pliable dough. Add more water or flour if necessary. Shape the dough into a ball and cover in plastic wrap. Let rest for about 30 minutes.
For the filling: Mix the ricotta until smooth. Rub in the scamorza and mix with the yolk and ricotta. Season with salt, pepper and chili.
Divide the dough into 3-4 portions and knead each again. Roll out thinly with a pasta machine or a rolling wheel on a lightly floured surface to about 3 mm (approximately 1/10 inches). Cut out circles of about 7 cm (approximately 3 inches) in diameter for the ravioli.
Place 1 teaspoon of filling on the dough circles. Brush the edges with the beaten egg white. Press the edges together. Let rest on a floured surface until all the ravioli is made.
Cook the ravioli in boiling salted water for 3-4 minutes over low heat until they rise to the surface.
For the fried onions: Peel the onion into quarters lengthwise and cut into fine strips. Sprinkle the flour and 2 tablespoons of hot oil to make the onions crispy.
Remove the ravioli with a skimmer from the water and swirl in butter. Serve in a pan or on plates immediately with the fried onions and chives.
