Fish Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 482 mg | (12 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 50 grams Semolina flour
- 3 eggs
- salt
- For the filling
- 300 grams fish fillets (such as cod)
- 1 red chili pepper
- 1 onion
- 1 small carrot
- 1 Tbsp butter
- 1 tsp chopped thyme
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- For the sauce
- 200 milliliters fish stock (from a jar)
- 50 milliliters dry white wine
- 2 scallions
- 1 Tbsp butter
- 2 tsps Pastry flour
Preparation steps
For the dough, knead together the flour, semolina, eggs and salt until smooth and elastic. Cover and rest 20 minutes.
For the filling, peel the onion and chop finely. Melt the butter in a frying pan, add the onions, sprinkle with thyme and cook until translucent. Rinse chile, slit lengthwise, remove seeds and finely chop. Peel and grate the carrots.
Chop the fish, and mix with onion, chile, parsley, and carrot, and season with salt and pepper. Divide the dough in half. Roll out the 2 halves of the dough with a pasta machine (or rolling pin) into thin, wide strips and place on a floured surface. On 1 of the dough sheets, place teaspoonfuls of filling spaced evenly over the surface. Place the second dough sheet over the top and press down around the filling. Use a pastry wheel to cut out square ravioli and press the edges well to seal. Bring a large pot of salted water to a boil and cook the ravioli for 4 minutes.
For the sauce, rinse and trim the scallions and cut the white and light green part into thin rings. Heat the butter in a small saucepan, sauté the scallions, dust with flour and brown slightly, stirring. Deglaze with the wine and broth and simmer for 5 minutes, while stirring frequently. Season with salt and pepper. Remove ravioli from the water with a slotted spoon. To serve, arrange the ravioli on plates and top with the sauce.
