Fried Ravioli

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Fried Ravioli
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Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
887
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie887 cal.(42 %)
Protein35 g(36 %)
Fat45 g(39 %)
Carbohydrates86 g(57 %)
Sugar added2 g(8 %)
Roughage4.6 g(15 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.4 μg(12 %)
Vitamin E2.8 mg(23 %)
Vitamin K20.1 μg(34 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin12.3 mg(103 %)
Vitamin B₆0.4 mg(29 %)
Folate78 μg(26 %)
Pantothenic acid1.8 mg(30 %)
Biotin19.9 μg(44 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C4 mg(4 %)
Potassium581 mg(15 %)
Calcium70 mg(7 %)
Magnesium44 mg(15 %)
Iron3.5 mg(23 %)
Iodine23 μg(12 %)
Zinc4.5 mg(56 %)
Saturated fatty acids22.3 g
Uric acid134 mg
Cholesterol389 mg
Complete sugar6 g

Ingredients

for
4
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
How healthy are the main ingredients?
SemolinaparsleyChivesmarjorameggsalt

Preparation steps

1.

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.

2.

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.

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