Goat Cheese Ravioli
Goat Cheese Ravioli - Creamy, spicy cheese meets tangy vegetables - so tempting!
Healthy, because
Even smarter
Nutritional values
The chicory contains valuable bitter substances which not only provide the typical taste but also stimulate the digestion of fat.
For a strong calcium boost, first sprinkle some coarsely sliced Parmesan cheese on the pastry sheet and spread the cheese mixture on top.
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 312 mg | (8 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 160 mg |
Ingredients
- Ingredients
- 4 ozs Whole wheat flour
- 4 ozs Pastry flour (Type 405, plus more for dusting)
- 2 eggs
- 3 Tbsps olive oil
- salt
- 2 sprigs Basil
- 4 ozs Goat cheese (room temperature)
- 2 ozs Cream cheese (13% fat)
- peppers
- Semolina flour (for baking sheet)
- 2 onions
- 1 Chicory (about 7 ounces)
- peppers
- 1 tsp honey
Kitchen utensils
Preparation steps
Put whole-wheat and pastry flours in a bowl. Add eggs, 1 tablespoon olive oil, a pinch of salt and 1 tablespoon water. Beat with the dough hook of a hand mixer into a smooth, firm dough (add more water, 1 tablespoon at a time, as necessary).
Sprinkle the work surface with pastry flour, turn out dough onto surface and vigorously knead dough with floured hands until smooth and elastic, about 5 minutes. Wrap in plastic wrap and let rest for 1 hour in the refrigerator.
Meanwhile, rinse the basil, shake dry, pluck leaves and finely chop. Combine in a bowl with both types of cheese, season with salt and pepper and mix well.
Remove the dough from refrigerator and cut in half. Roll out 1 piece on a floured surface into a square 8 x 8 inches. Repeat with other piece of dough.
Spread cheese mixture evenly over one sheet of dough, leaving an approximately 1/2-inch border all around.
Place second piece of dough on top, pressing edges to seal.
Use a ravioli wheel to imprint dough into squares.
Use a pizza cutter to cut into squares. Sprinkle a baking sheet with semolina, then place ravioli on top and sprinkle with semolina.
Peel the onions and cut into thin rings. Rinse endive, shake dry, cut into quarters and remove core. Bring a pot of salted water to a boil.
Heat the remaining oil in a pan over medium heat. Cook onions until translucent, stirring frequently, 2-3 minutes. Add endive and cook until wilted, about 2 minutes more. Season with salt and pepper and stir in honey.
Cook ravioli in a pot of boiling salted water until they rise to the surface, about 3 minutes. Lift out with a skimmer and drain well. Serve with the endive mixture.
