Fish Ravioli with Mussels and Vegetables

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Fish Ravioli with Mussels and Vegetables
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Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
868
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie868 cal.(41 %)
Protein45 g(46 %)
Fat37 g(32 %)
Carbohydrates82 g(55 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.5 mg(63 %)
Vitamin D12.2 μg(61 %)
Vitamin E5.3 mg(44 %)
Vitamin K34 μg(57 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.9 mg(82 %)
Niacin14.1 mg(118 %)
Vitamin B₆0.5 mg(36 %)
Folate122 μg(41 %)
Pantothenic acid1.8 mg(30 %)
Biotin22.7 μg(50 %)
Vitamin B₁₂12.9 μg(430 %)
Vitamin C27 mg(28 %)
Potassium1,162 mg(29 %)
Calcium130 mg(13 %)
Magnesium99 mg(33 %)
Iron8 mg(53 %)
Iodine250 μg(125 %)
Zinc4 mg(50 %)
Saturated fatty acids14 g
Uric acid204 mg
Cholesterol455 mg
Complete sugar6 g

Ingredients

for
4
For the dough
400 grams Pastry flour
4 eggs
1 tsp olive oil
salt
For the filling
250 grams fish fillets (such as zander or sole)
2 centiliters Noilly Prat
200 milliliters Whipped cream
salt
white peppers
For the topping
500 grams mussels
1 Zucchini
2 garlic cloves
4 Tbsps olive oil
150 grams Cherry tomatoes
100 milliliters white wine
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
Whipped creamolive oilparsleyolive oileggsalt

Preparation steps

1.

For the dough, mix flour, eggs, and oil with 1 teaspoon salt. Knead into a smooth, pliable dough. Add a little water or flour if necessary. Shape the dough into a ball, cover with plastic wrap and let rest for about 30 minutes.

2.

For the filling, puree the fish with Noilly Prat and whipping cream in a blender. Season with salt and pepper. Pour into a piping bag with a smooth tip.

3.

Knead the dough again, divide in half and roll out very thinly with a pasta machine or on a lightly floured surface with a rolling pin. At intervals of about 3 cm (approximately 1 inch), place spoonfuls of filling on the dough, evenly spaced apart. Place the second sheet of dough on top. Press the dough around the filling and cut out square dumplings with a pastry cutter. Simmer the ravioli in salted water for 4-5 minutes.

4.

Rinse the mussels and throw away any opened shells. Rinse the zucchini and dice. Peel the garlic cloves, chop and sauté together with the zucchini in hot oil for 1-2 minutes. Add the mussels and the halved tomatoes add and pour in the wine. Bring to a boil, cover, and simmer for about 5 minutes until the mussels have opened. Add the drained ravioli and parsley to the pan and season with salt and pepper. To serve, spoon portions onto warm plates.