Fish Ravioli with Mussels and Vegetables
(Percentage of daily recommendation)
| Calorie | 868 cal. | (41 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 12.2 μg | (61 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 34 μg | (57 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 12.9 μg | (430 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,162 mg | (29 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 250 μg | (125 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 455 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.