Herb Ravioli in Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,016 cal. | (48 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 395.6 μg | (659 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 28.8 μg | (64 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,154 mg | (29 %) | ||
| Calcium | 464 mg | (46 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 30.1 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 358 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 400 grams Spinach
- 400 grams Pastry flour
- 4 eggs
- 1 Tbsp olive oil
- salt
- For the filling
- 2 handfuls fresh Fresh herbs (sage, parsley, basil)
- salt
- 1 shallot
- 2 garlic cloves
- 250 grams cream cheese
- 2 Tbsps freshly grated Parmesan
- salt
- freshly ground peppers
- Nutmeg
- For the sauce
- 150 grams ham
- 1 Tbsp olive oil
- 100 milliliters dry white wine
- 250 milliliters Whipped cream
- 1 Tbsp freshly chopped parsley
- salt
- 4 Tbsps freshly grated Parmesan
Preparation steps
For the dough: Rinse spinach and puree with a little water in a blender. Strain through a cloth and slowly boil in a pot. Remove from heat and skim off green liquid. Combine with eggs. Then knead with flour, oil and 1 teaspoon salt to form a smooth, pliable dough. Add a little water or flour if necessary. Shape dough into a ball, cover and let rest for about 30 minutes.
For the filling: Rinse herbs, pluck leaves from stems and blanch in salted water. Remove, drain and mince. Peel and mince shallot and garlic. Heat butter in a pan and fry shallot and garlic. Add herbs, cream cheese and parmesan. Season with salt, pepper and nutmeg.
Knead dough again and roll out with a pasta machine or on a lightly floured surface with a rolling pin. Spoon filling onto half the dough, a teaspoon at a time, about 4 cm (approximately 1 1/2 inches) apart. Fold over the other half of the dough and press between heaps of filling. Cut into square ravioli with a pastry cutter. Boil ravioli in salted water for 4-5 minutes. Remove with a slotted spoon and drain.
For the sauce: Heat oil in a pan and fry ham. Deglaze with wine. Boil, reduce and stir in cream. Simmer and stir in parsley. Season with salt.
Plate ravioli, drizzle with sauce and serve garnished with parmesan.
