Goat Cheese Ravioli with Tomato Butter and Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 60.7 μg | (101 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 412 mg | (10 %) | ||
| Calcium | 490 mg | (49 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- salt
- 2 medium eggs
- 2 Tbsps olive oil
- For the filling
- 50 grams Spinach
- 250 grams Goat cheese (roll)
- For the sauce
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 200 milliliters Tomato juice
- 40 grams cold butter
- salt
- peppers
- 1 pinch sugar
Preparation steps
For the dough, mix the flour with salt. Add the eggs and olive oil and knead into a smooth dough. Cover and let rest for 30 minutes. Meanwhile for the filling, rinse the spinach and drain. Cut the goat cheese into 8 slices.
For the sauce, peel the shallot and garlic. Finely dice the shallot. Heat the olive oil. Sauté the shallots in it. Press the garlic and stir. Pour in the tomato juice and simmer for 5 minutes. Cut the cold butter into small pieces and stir in with a whisk. Season with salt, pepper and sugar. Keep the sauce warm.
Roll out the dough with a pasta machine to make 2 sheets. Place the goat cheese slices on a sheet of dough with a little distance between each. Spread the spinach on it and season with salt and pepper. Brush the dough between the filling with water. Lay the second sheet of dough on top and press between the filling to seal. Cut out circles with a cookie cutter (about 12 cm or 5 inches in diameter).
Bring salted water to a boil in a large pot and cook the ravioli for about 1 minute. Remove from the water with a slotted spoon and drain. Arrange the ravioli on plates and drizzle with the tomato sauce. Stir the pesto with olive oil, garnish the pasta and serve.
