Filled Pasta with Chard and Cheese in Melted Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 639 mg | (16 %) | ||
| Calcium | 570 mg | (57 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 2 Tbsps olive oil
- 400 grams Swiss chard
- 200 grams Ricotta cheese
- 100 grams Parmesan (freshly grated)
- 2 garlic cloves
- 3 Tbsps butter
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- Pastry flour (for the work surface)
- 1 egg white
- Parmesan (to sprinkle)
Preparation steps
For the pasta, knead flour with oil and about 140 ml (approximately 5 ounces) of water to form an elastic, firm dough. For best results, use a food processor to knead dough. Add more or less water to reach the desired consistency. Wrap dough in plastic wrap and let rest for about 30 minutes.
For the filling, rinse swiss chard, trim and blanch in a pot of boiling salted water. Drain, rinse with cold water, drain again and chop finely.
Peel garlic and chop finely. Heat 1 tablespoon butter in a frying pan and saute garlic. Add swiss chard. In a bowl, mix swiss chard with ricotta and season with Parmesan, salt, pepper and nutmeg. Leave to cool.
Divide pasta dough into two parts and roll each half on floured work surface until thin. On one-half of dough place a teaspoon of filling, brush around filling with beaten egg white. Place second half of dough over and press around the filling. Cut out with a pastry wheel into 6 com (approximately 2 inch) squares and press the edges firmly. Dust with flour and proceed with remaining dough and filling.
Cook pasta in a pot of boiling salted water for about 8-10 minutes. Remove with a slotted spoon and place in a pan in hot butter. Serve garnished with freshly ground pepper and Parmesan.
