Festive Stuffed Pasta
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
1121
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,121 cal. | (53 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 108 g | (72 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 25.9 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 685 mg | (17 %) | ||
| Calcium | 593 mg | (59 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 31.4 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dough
- 2 ½ cups flour
- ½ tsp salt
- 3 eggs
- 1 Tbsp vegetable oil
Product recommendation
You can also shape the pastry into small uszkas.
Preparation steps
1.
Mix the flour, salt, eggs and oil and knead into a smooth, firm dough. If necessary add a little water. Cover and leave to rest until the filling is ready.
2.
To make the filling, fry the bacon in the clarified butter. Add the onion and the sauerkraut and mix well. Add the spices, deglaze with the wine and simmer for around 10 min. Set aside.
3.
Heat the butter in a pan and fry the mushrooms. Season with salt and ground black pepper and add the thyme leaves. Stir in the sauerkraut mixture with as little liquid as possible.
4.
Roll out the dough thinly on a floured work surface. Cut out circles approx. 7-8 cm in diameter and brush the edges with egg white.
5.
Bring a pot of water to the boil.
6.
Place a heaped teaspoon on the filling in the middle of each circle and fold the circles in half carefully pressing the edges together. Make sure that the filling doesn't come out!
7.
Cook the ravioli in simmering salt water for 2-3 min. Stir carefully and when they float to the surface leave to steep for 2-3 min.
8.
To make the garnish, fry the onion in clarified butter and melt the butter in another pan.
9.
Carefully remove the ravioli from the water using a draining spoon and fry in the butter. Serve garnished with the fried onions.
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