Fish Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 734 cal. | (35 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 154.7 μg | (258 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 231 μg | (77 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 978 mg | (24 %) | ||
| Calcium | 308 mg | (31 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 263 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 4 eggs
- 2 Tbsps olive oil
- 1 tsp salt
- Pastry flour (to work)
- For the filling
- 100 grams Spinach
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 200 grams Halibut fillet
- 100 grams Ricotta cheese
- 2 Tbsps grated Parmesan
- salt
- peppers
- Nutmeg
- 1 splash lemon juice
Preparation steps
For the dough: Knead the flour, eggs, oil and salt into a smooth, pliable dough. Add more water or flour if necessary. Shape the dough into a ball. Cover with plastic wrap and let rest for about 30 minutes.
For the filling: Rinse the spinach, spin dry and chop coarsely. Peel and finely chop the shallot and garlic. Sauté together in hot butter until translucent. Sauté the spinach until the remaining liquid evaporates. Place in a bowl and let cool. Rinse the fish, pat dry and finely chop. Add to well-drained ricotta, parmesan and the spinach. Season with salt, pepper, lemon juice and nutmeg. Place in refrigerator.
Knead the dough again and roll out thinly with a pasta machine or on a lightly floured surface with a rolling wheel. Place 1 teaspoon of filling on the dough every 5-6 cm (approximately 2 inches). Cut out 5-6 cm (approximately 2 inches) diameter circles with a cookie cutter. Brush the edges with water as needed and fold the circles together. Press the edges firmly press. Cover and let rest on floured surface for about 1 hour.
For the asparagus: Peel and fry the bottom third of the asparagus rods in oil in a hot pan for about 5 minutes until light golden brown. Season with salt and pepper. Pour in the wine and cover for about 5 minutes until tender.
Place the ravioli in boiling salted water for about 5 minutes. Drain and arrange under the asparagus on plates. Serve with parmesan.
