Cheese Ravioli

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Cheese Ravioli
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
663
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie663 cal.(32 %)
Protein27.18 g(28 %)
Fat32.54 g(28 %)
Carbohydrates65.56 g(44 %)
Sugar added0 g(0 %)
Roughage0.64 g(2 %)
Vitamin A343.04 mg(42,880 %)
Vitamin D1.37 μg(7 %)
Vitamin E3.47 mg(29 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.47 mg(43 %)
Niacin3.01 mg(25 %)
Vitamin B₆0.07 mg(5 %)
Folate41.26 μg(14 %)
Pantothenic acid0.25 mg(4 %)
Biotin4.68 μg(10 %)
Vitamin B₁₂1.03 μg(34 %)
Vitamin C4.28 mg(5 %)
Potassium330.48 mg(8 %)
Calcium319.71 mg(32 %)
Magnesium7.81 mg(3 %)
Iron3.22 mg(21 %)
Iodine51.33 μg(26 %)
Zinc0.49 mg(6 %)
Saturated fatty acids16.33 g
Cholesterol243.91 mg

Ingredients

for
4
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
How healthy are the main ingredients?
Ricotta cheeseolive oileggsaltsaltonion

Preparation steps

1.

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.

2.

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.

3.

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. 

4.

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.

5.

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.

6.

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.