Cheese Ravioli with Butter and Sage
Cheese Ravioli with Butter and Sage - Successful festive food not just for vegetarians.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 272 mg | (7 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 176 mg |
Ingredients
- Ingredients
- 400 grams Pastry flour
- 4 eggs
- 1 Tbsp olive oil
- salt
- 1 Tbsp Pine nuts (15 grams)
- 1 Lime
- 1 pc Parmesan (75 grams)
- 3 garlic cloves
- 250 grams Ricotta cheese
- peppers
- freshly grated Nutmeg
- 2 Tbsps butter (30 grams)
- 15 Sage
Preparation steps
For the pasta dough: Place the flour on the work surface, make a well in the middle and with a fork, mix in the eggs, oil and 1/2 teaspoon salt until smooth. Wrap in plastic wrap and let rest for 1 hour.
Meanwhile, toast the pine nuts in a dry skillet until fragrant. Remove, let cool and grind finely in a blender.
For the filling: Rinse the lime, pat dry, and zest the peel and squeeze the juice. Grate the Parmesan.
Peel 1 clove garlic, and push through a garlic press into a bowl. Add the ricotta, Parmesan, pine nutsand lime juice to the bowl and season with salt, pepper and nutmeg.
Roll the dough out thinly on a floured surface and cut out approximately 6 cm (approximately 2 1/2-inch) circles. Reroll any scraps.
Spoon 1 teaspoon filling onto the bottom of each circle, sprinkle with water and close to semicircles. Press the edges together and press down firmly with a fork.
Cook the ravioli in a pot of boiling salted water until they bob to the surface, 4-5 minutes. Remove with a slotted spoon and drain well.
Meanwhile, peel and slice the remaining garlic. Heat the butter in a small skillet and saute the garlic over medium heat until golden brown. Add the sage leaves and lime zest and cook for a few seconds.
Spoon the ravioli onto 6 warmed plates and drizzle the sage butter over. Serve immediately.
