Fried Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 887 cal. | (42 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 22.3 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 389 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 70 grams Semolina
- 4 eggs
- salt
- 1 Tbsp softened butter
- For the filling
- 1 day-old White roll
- 1 onion
- 3 Tbsps butter
- 200 grams Ground veal
- 150 grams Veal sausage
- 1 Tbsp chopped parsley
- 1 egg
- freshly ground peppers
- Nutmeg
- ½ tsp dried marjoram
- breadcrumbs (as needed)
- For preparation
- Pastry flour (for working the dough)
- 50 grams butter
- 1 Tbsp finely chopped Chives
- 1 Tbsp powdered sugar
Preparation steps
For the dough, mix the flour with the semolina, eggs, 1/2 teaspoon salt and 1 tablespoon softened butter in a bowl and knead into a smooth dough. Cover and let rest 20 minutes.
For the filling, soak the bread in water. Peel the onion, finely dice and cook until translucent in 1 tablespoon butter. Squeeze the bread well, pick apart and mix with the minced meat, sausage meat, cooked onion, parsley and egg. Season with salt, pepper, nutmeg and marjoram. Divide the dough in half and roll thinly on a lightly floured surface. Cut with a pastry cutter with serrated edge into squares about 10 x 10 cm (approximately 4 inches). Distribute the filling using two teaspoons onto each dough square. Brush the edges with a little water and fold diagonally. Press well to seal and carefully drop into boiling salted water. Simmer until done over low heat for about 12-15 minutes. Heat the butter in a pan. Drain the ravioli well, add to the pan and swirl to coat with the butter. Cook for a few minutes until lightly browned, sprinkle with chives and dust with icing sugar. Caramelize slightly and serve the ravioli on plates.
