Herb Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 692 cal. | (33 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 433 mg | (11 %) | ||
| Calcium | 317 mg | (32 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 200 grams Rye flour
- 200 grams Pastry flour
- salt
- 2 eggs
- 1 Tbsp olive oil
- For the filling
- 80 grams mixed Fresh herbs such as sage (with flowers), parsley, Hirschhorn Wegerich
- salt
- 1 onion
- 1 garlic clove
- 50 grams butter
- 2 Tbsps grated Parmesan
- 200 grams Ricotta cheese
- Nutmeg
- peppers
- 40 grams Walnut
- sliced Parmesan (for garnish)
Preparation steps
For the dough: Mix the pastry flour and a pinch of salt. Add the eggs and oil and knead. Gradually add water, about 120 ml (approximately 4 ounces), so that a smooth dough forms that no longer sticks. Wrap in plastic wrap and let rest for 1 hour.
For the filling: Rinse the herbs, shake dry and pluck. Set some aside for garnish as desired. Blanch the rest in salted water. Drain and finely chop. Peel and finely chop the onion and garlic. Saute the onion and garlic in 1 tablespoon of butter and let cool. Mix with the herbs and parmesan. Season with nutmeg, salt and pepper.
Roll out the dough thinly. Put 1 teaspoon of filling about 4-5 cm apart (about 1.5-2 inches) on half of the dough. Brush around the filling with water. Fold the other half on top and press well around the filling. Cut into rectangles around the filling and let rest for 10 minutes.
Boil a large pot of salted water. Place the ravioli in the boiling water and let simmer for about 5 minutes.
Chop the walnuts and toast in a hot pan. Remove from the heat, add the remaining butter to the pan and swirl the drained ravioli in it.
Serve garnished with the remaining herbs and parmesan.
