Crispy Jerusalem Artichoke Ravioli

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Crispy Jerusalem Artichoke Ravioli
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Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
683
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie683 cal.(33 %)
Protein25 g(26 %)
Fat35 g(30 %)
Carbohydrates67 g(45 %)
Sugar added0 g(0 %)
Roughage11.8 g(39 %)
Vitamin A0.5 mg(63 %)
Vitamin D2.2 μg(11 %)
Vitamin E2.9 mg(24 %)
Vitamin K5.4 μg(9 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.2 mg(14 %)
Folate91 μg(30 %)
Pantothenic acid1.5 mg(25 %)
Biotin20.9 μg(46 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C3 mg(3 %)
Potassium610 mg(15 %)
Calcium298 mg(30 %)
Magnesium46 mg(15 %)
Iron6.6 mg(44 %)
Iodine22 μg(11 %)
Zinc2.8 mg(35 %)
Saturated fatty acids17 g
Uric acid53 mg
Cholesterol406 mg
Complete sugar5 g

Ingredients

for
4
For the dough
300 grams Pastry flour
2 egg yolks
2 eggs
1 tsp salt
1 Tbsp olive oil
Pastry flour (for the work surface)
For the filling
300 grams Jerusalem artichoke
70 milliliters Vegetable broth
100 grams Gruyere
30 grams breadcrumbs
1 egg yolk
salt
freshly ground peppers
freshly grated Nutmeg
1 egg white
salt
For frying
60 grams clarified butter
2 Tbsps chopped thyme
salt
peppers
8 sprigs fresh thyme (for garnish)
How healthy are the main ingredients?
thymeolive oilthymeeggsaltsalt

Preparation steps

1.

For the dough, combine the flour, egg yolks, eggs, salt and oil. Knead to a smooth dough adding a little water if needed. Cover with plastic wrap and refrigerate for 1 hour. 

2.

For the filling, rinse the Jerusalem artichokes, peel and cut into about 3 cm (approximately 1 inch) pieces. Simmer in vegetable broth until tender, about 20 minutes then puree. Transfer the Jerusalem artichoke puree to a bowl and let cool 10 minutes. Grate the Gruyere. Mix the Gruyere, breadcrumbs and egg yolk with the puree. Season with salt, pepper and nutmeg.

3.

Divide the pasta dough into 4 portions. Roll out thinly with a pasta machine or by hand. The sheets of dough should be about 5 cm (approximately 2 inches) wide. Cut the dough into squares and top  each with 1-2 tablespoons of the filling. Brush the edges with the egg white, top with another square of dough and press together with a fork or your fingers.

4.

Bring a large pot of salted water to a boil and cook the pasta squares for 5-10 minutes or until they float to the surface. Remove with a slotted spoon and drain in a colander. Cut the ravioli into strips.

5.

For frying, heat the clarified butter in a pan and add the ravioli pieces. Add the chopped thyme and fry until crisp. Season with salt and pepper. Garnish with the thyme sprigs and serve.