Cheese Ravioli with Tomato Sauce

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Cheese Ravioli with Tomato Sauce
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Health Score:
7,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
891
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie891 kcal(42 %)
Protein40.09 g(41 %)
Fat39.13 g(34 %)
Carbohydrates91.84 g(61 %)
Sugar added1.05 g(4 %)
Roughage2.49 g(8 %)
Vitamin A430.68 mg(53,835 %)
Vitamin D1.76 μg(9 %)
Vitamin E5.3 mg(44 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.61 mg(55 %)
Niacin4.64 mg(39 %)
Vitamin B₆0.21 mg(15 %)
Folate74.68 μg(25 %)
Pantothenic acid0.39 mg(7 %)
Biotin9.52 μg(21 %)
Vitamin B₁₂1.24 μg(41 %)
Vitamin C22.61 mg(24 %)
Potassium727.6 mg(18 %)
Calcium768.81 mg(77 %)
Magnesium26.86 mg(9 %)
Iron4.49 mg(30 %)
Iodine69.13 μg(35 %)
Zinc0.54 mg(7 %)
Saturated fatty acids17.16 g
Cholesterol261.88 mg

Ingredients

for
4
For the pasta
400 grams
Pastry flour (double zero)
4
1 tablespoon
1 teaspoon
Pastry flour (for the work surface)
1
For the filling
1
1
10 grams
1 handful
250 grams
1 small can
Saffron threads (0.1 grams)
1
2 tablespoons
1 teaspoon
Orange zest (organic)
Pepper (freshly ground)
1
For the tomato sauce
1
2
2 tablespoons
500 grams
diced Tomatoes (canned)
1 handful
Pepper (freshly ground)
1 pinch

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.