Filled Pasta Stamps with Sauce

Name: Filled Pasta Stamps with Sauce
Total time: 2 h 10 min
Yield: 4
Ingredients: 2.667 cups All purpose flour (Coarse-grained); 4 eggs; 1 tablespoon olive oil; 1 teaspoon salt; All purpose flour (for working the dough); 1 egg white; 4 cups Spinach (blanched and finely chopped); 0.875 cup Ricotta cheese; 1 egg; 0.5 clove garlic; Nutmeg (freshly grated); 1 onion (finely diced); 2 tablespoons olive oil; 2.5 cups chopped tomatoes (tinned); 1 handful Basil (leaves picked); 1 tablespoon Fruit Vinegar; 1 teaspoon sugar; 0.333 cup grated Parmesan cheese

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Health Score:

9,3 / 10

Difficulty:

moderate

Difficulty

Preparation:

1 hr 20 min.

Preparation

ready in 2 h. 10 min.

Ready in

Calories:

741

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	741 kcal	(35 %)
Protein	38.24 g	(39 %)
Fat	27.95 g	(24 %)
Carbohydrates	86.29 g	(58 %)
Sugar added	1.05 g	(4 %)
Roughage	9.09 g	(30 %)

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more nutritional values

Vitamin A	3,546.04 mg	(443,255 %)
Vitamin D	2.67 μg	(13 %)
Vitamin E	13.87 mg	(116 %)
Vitamin B₁	0.98 mg	(98 %)
Vitamin B₂	1.59 mg	(145 %)
Niacin	14.19 mg	(118 %)
Vitamin B₆	0.85 mg	(61 %)
Folate	890.11 μg	(297 %)
Pantothenic acid	0.89 mg	(15 %)
Biotin	7.79 μg	(17 %)
Vitamin B₁₂	1.9 μg	(63 %)
Vitamin C	109.44 mg	(115 %)
Potassium	2,312.56 mg	(58 %)
Calcium	623.92 mg	(62 %)
Magnesium	313.03 mg	(104 %)
Iron	13.77 mg	(92 %)
Iodine	87.14 μg	(44 %)
Zinc	3.56 mg	(45 %)
Saturated fatty acids	9.47 g
Cholesterol	254.46 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

egg salt Spinach egg garlic Nutmeg

Ingredients

for

servings

For the ravioli dough: 2 ⅔ cups
All purpose flour (Coarse-grained); 4
eggs; 1 tablespoon
olive oil; 1 teaspoon
salt; All purpose flour (for working the dough); 1
egg white

For the filling: 4 cups
Spinach (blanched and finely chopped); ⅞ cup
Ricotta cheese; 1
egg; ½ clove
garlic; Nutmeg (freshly grated)

For the sauce: 1
onion (finely diced); 2 tablespoons
olive oil; 2 ½ cups
chopped tomatoes (tinned); 1 handful
Basil (leaves picked); 1 tablespoon
Fruit Vinegar; 1 teaspoon
sugar; 0.333 cup
grated Parmesan cheese

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Preparation steps

For the dough, knead the flour, eggs, oil and salt to form a smooth, even dough, adding more water or flour if needed. Shape the dough into a ball, wrap it in cling film and leave to rest for around 30 minutes.

Mix the spinach with the ricotta and the egg. Crush the garlic and add to the mixture. Season to taste with salt, ground black pepper and nutmeg.

On a floured surface, roll out the dough as thinly as possible to form pasta sheets, using a rolling pin (or use a pasta maker). Spoon 1 tsp of filling onto the dough roughly every 5 cm. Brush around the filling with the egg white and lay a second sheet of pasta on top.

Using a crimped pastry wheel or ravioli mould cut out square pasta parcels, pressing the edges firmly together. Turn all of the dough into ravioli in this way. Place finished parcels on a tea towel dusted with flour and leave to rest.

For the sauce, sweat the onion in hot oil, pour in the tomatoes and simmer for approx. 10 minutes until thick and creamy, adding the basil partway through the cooking time. Season the sauce to taste with salt, ground black pepper, the vinegar and sugar.

Cook the ravioli in boiling salted water for 3-4 minutes until the parcels float to the surface. Remove from the pan with a slotted spoon and divide between plates. Pour over the sauce and sprinkle with parmesan.