Crabmeat-filled Pasta
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
1181
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,181 cal. | (56 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 153 g | (102 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 24.2 μg | (40 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 27.2 μg | (60 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 773 mg | (19 %) | ||
| Calcium | 819 mg | (82 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 182 μg | (91 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 615 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the filling
- ½ cup Mascarpone
- 1 lemon (zested)
- 1 ½ cups white Crabmeat
- ½ cup fresh breadcrumbs
- 2 eggs
- 2 Tbsps Semolina
Preparation steps
1.
Mix the ingredients for the pasta together and knead to make a dough. Wrap in plastic wrap and chill for 30 minutes.
2.
Meanwhile, mix together the ingredients for the filling, season with salt and pepper and set aside.
3.
For the sauce, heat the oil and butter in a small pan and add the saffron threads. Set aside to infuse while you make the ravioli.
4.
Roll the dough out as thinly as possible and cut 24 circles, each slightly larger than 10 cm/4" in diameter. Place a spoonful of the filling in the middle of half the pasta circles and moisten the edges with a little water. Top with the remaining pasta circles and seal tightly by pressing with your fingers.
5.
Use a 10 cm/4" cutter to trim the edges off each of the ravioli. Bring a large pan of salted water to a boil and simmer the ravioli for about 5 minutes. Remove from the pan with a slotted spoon and keep warm.
6.
Lay the chives onto serving dishes and top with the ravioli. Quickly reheat the sauce, stir in the lemon zest and chopped chives and season with salt and pepper. Drizzle the sauce over the ravioli and serve immediately.
