Goat Cheese Ravioli with Spinach Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 826 cal. | (39 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 207.4 μg | (346 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 466 mg | (47 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 23.6 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 308 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the pasta dough
- 400 grams Pastry flour
- 4 eggs
- 1 Tbsp olive oil
- salt
- Pastry flour (for dusting)
- For the sauce and pasta filling
- 200 grams Spinach
- 1 shallot
- 1 garlic clove
- 4 Tbsps butter
- 125 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly ground Nutmeg
- 200 grams Goat cheese
- ½ handful Chives
Preparation steps
For the pasta dough: Combine the flour, eggs, oil and 1 teaspoon salt and knead until smooth and pliable. Add a little water or flour, if necessary. Shape into a ball, cover and let rest for about 30 minutes.
For the spinach sauce: Trim the spinach, rinse and drain. Peel the shallot and garlic and finely dice. Sauté the shallot and garlic in 2 tablespoons butter until softened. Add the spinach and sauté briefly. Add the stock and cream and then purée. Season with salt, pepper and nutmeg.
For the ravioli filling: Rinse the chives and pat dry. Set 8 chives aside and then finely chop the remaining chives. Mix with the goat cheese and season with salt and pepper.
Knead the dough again, divide into 2 portions and roll out thinly on a pasta machine or on a lightly floured work surface with a rolling pin. Pipe the filling in 1 tablespoonful mounds around 5-6 cm (approximately 2 inches) apart over 1 portion of dough. Lay the second portion of dough over top and press around the mounds of filling to seal. Cut into 7 cm diameter (approximately 3-inch) round ravioli. Cook in simmering salted water until the ravioli float to the surface. Remove with a slotted spoon and sauté in the remaining butter.
Spoon the spinach sauce on serving plates. Add the ravioli and garnish with the reserved chives.
