Cheese Ravioli with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 891 cal. | (42 %) | ||
| Protein | 40.09 g | (41 %) | ||
| Fat | 39.13 g | (34 %) | ||
| Carbohydrates | 91.84 g | (61 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.49 g | (8 %) |
| Vitamin A | 430.68 mg | (53,835 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin B₁ | 0.39 mg | (39 %) | ||
| Vitamin B₂ | 0.61 mg | (55 %) | ||
| Niacin | 4.64 mg | (39 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 74.68 μg | (25 %) | ||
| Pantothenic acid | 0.39 mg | (7 %) | ||
| Biotin | 9.52 μg | (21 %) | ||
| Vitamin B₁₂ | 1.24 μg | (41 %) | ||
| Vitamin C | 22.61 mg | (24 %) | ||
| Potassium | 727.6 mg | (18 %) | ||
| Calcium | 768.81 mg | (77 %) | ||
| Magnesium | 26.86 mg | (9 %) | ||
| Iron | 4.49 mg | (30 %) | ||
| Iodine | 69.13 μg | (35 %) | ||
| Zinc | 0.54 mg | (7 %) | ||
| Saturated fatty acids | 17.16 g | |||
| Cholesterol | 261.88 mg |
Ingredients
- For the pasta
- 400 grams Pastry flour (double zero)
- 4 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- Pastry flour (for the work surface)
- 1 egg white
- For the filling
- 1 shallot
- 1 garlic clove
- 10 grams butter
- 1 handful mint
- 250 grams Emmentaler cheese
- 1 sm can Saffron (0.1 grams)
- 1 egg yolk
- 2 Tbsps Semolina
- 1 tsp Orange zest (organic)
- salt
- peppers (freshly ground)
- 1 egg white
Preparation steps
For the pasta, mix flour, eggs, olive oil and salt in a bowl and then knead to a smooth dough. If necessary add a little water or flour to reach desired consistency. Shape pasta dough into a ball, wrap in plastic wrap and let rest for half an hour.
For the filling, peel shallots and garlic and dice both finely. Heat olive oil in a pan, briefly saute until soft, remove from heat and let cool for about 5 minutes. Finely chop mint. Grate Emmentaler and mix in a bowl with saffron, egg yolks, semolina and orange zest and mint and season with salt and pepper.
Cut pasta dough into 4 pieces, knead again and roll out with a pasta machine or rolling pin. Cut pasta dough into approximately 7 cm (approximately 2 inch) diameter ravioli circles with a knife or cookie cutter. In the middle of each pasta circle place 1 teaspoon of filling, coat edges with egg white, fold ravioli over filling and press the edge with a fork.
For the tomato sauce, peel onion and chop finely, peel garlic and squeeze. Heat olive oil in a pan and saute onion and garlic until soft. Chop basil. Add tomatoes and basil to the pan, simmer over medium heat for about 10 minutes and season with salt, pepper and sugar.
For the ravioli bring a pot of salted water to a boil. Add ravioli to the pot in portions and simmer for about 5 minutes until they float to the surface. Remove with a slotted spoon and serve on a plate with tomato sauce.
