Herb Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 687 cal. | (33 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.4 g | (35 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 600 mg | (15 %) | ||
| Calcium | 285 mg | (29 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the ravioli
- 350 grams Semolina flour
- 1 garlic clove
- 200 grams Ricotta cheese
- 4 handfuls Fresh herbs (such as basil, parsley, mint)
- 1 Tbsp olive oil
- 1 egg
- 1 Tbsp breadcrumbs (plus more as needed)
- salt
- freshly ground peppers
- freshly grated Nutmeg
- For the sauce
- 3 Oranges (untreated)
- 1 shallot
- 2 Tbsps butter
- 100 milliliters dry white wine
- 100 milliliters Vegetable broth
- 150 milliliters Whipped cream
- 1 tsp honey
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped Fresh herbs
Preparation steps
For the ravioli: Sift the semolina onto a work surface and knead with 150 ml of warm water (approximately 5 ounces). Knead for about 10 minutes. Form into a ball, wrap in foil and refrigerate for 1 hour.
For the filling, peel the garlic and press, then mix with the ricotta. Rinse the herbs, shake dry, pluck off the leaves and place in a blender. Puree with the oil, then mix together with the egg and ricotta. Add the breadcrumbs and mix well. Season with salt, pepper and nutmeg.
Roll out the pasta thinly on a floured surface. Cut with a pastry cutter into squares of about 6 cm (approximately 2 inches). Put 1 teasoon of filling onto half of the squares and cover them with the other half of the squares. Press the edges together. Let them rest on a floured surface until all ravioli are formed.
For the sauce: Rinse the oranges in hot water, then remove the zest with a peeler and cut into thin strips. Squeeze out the juice of the oranges. Peel and finely chop the shallots, then sweat them in butter. Pour in the wine, broth and orange juice. Add the cream and orange zest and let cook about 10 minutes until creamy.
Cook the ravioli in salted boiling water for about 4 minutes, until they float to the surface. Season the sauce with honey, salt, pepper and herbs. Toss the finished pasta in the sauce and serve immediately.
