Herb Ravioli with Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,265 cal. | (60 %) | ||
| Protein | 41.96 g | (43 %) | ||
| Fat | 83.31 g | (72 %) | ||
| Carbohydrates | 91.42 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.69 g | (2 %) |
| Vitamin A | 596.81 mg | (74,601 %) | ||
| Vitamin D | 2.37 μg | (12 %) | ||
| Vitamin E | 6.36 mg | (53 %) | ||
| Vitamin B₁ | 0.42 mg | (42 %) | ||
| Vitamin B₂ | 0.85 mg | (77 %) | ||
| Niacin | 7.11 mg | (59 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 82.33 μg | (27 %) | ||
| Pantothenic acid | 0.67 mg | (11 %) | ||
| Biotin | 1.35 μg | (3 %) | ||
| Vitamin B₁₂ | 1.95 μg | (65 %) | ||
| Vitamin C | 9.02 mg | (9 %) | ||
| Potassium | 512 mg | (13 %) | ||
| Calcium | 642.37 mg | (64 %) | ||
| Magnesium | 37.82 mg | (13 %) | ||
| Iron | 5.38 mg | (36 %) | ||
| Iodine | 66.88 μg | (33 %) | ||
| Zinc | 1.58 mg | (20 %) | ||
| Saturated fatty acids | 29.03 g | |||
| Cholesterol | 301.48 mg |
Ingredients
- For the dough
- 400 grams Pastry flour
- 3 eggs
- 1 pinch salt
- For the filling
- 300 grams cream cheese
- 2 eggs
- 2 slices white bread
- ½ bunch Basil
- ½ bunch parsley
- 3 Tbsps freshly grated Parmesan
- salt (, pepper and nutmeg)
- 70 grams shaved Parmesan
- Pesto (with pine nuts)
- 1 bunch Basil (leaves)
- 2 Tbsps toasted Pine nuts
- 4 garlic cloves
- 2 tsps Sea salt
- 40 grams Parmesan
- 40 grams pecorino romano
- 150 milliliters high-quality olive oil
- freshly ground peppers
Preparation steps
Place the flour, eggs and salt in a bowl and knead to make a smooth dough.
Mix the cream cheese with grated white bread, along with the eggs, chopped herbs and spices.
Roll out the dough thinly on a lightly floured surface and divide in half.
Arrange spoonfuls of the filling at a distance of about 4 cm (approximately 1 1/2 inch) over half of the dough. Lay the remaining dough sheet on top, press between each mound of filling and cut into small squares. Press the edges well to seal. Set aside until ready to cook.
For the pesto, puree the basil, pine nuts, garlic, salt and cheese with a hand blender, gradually add the oil and season with pepper.
Cook in portions in plenty of salted water for about 4 minutes and remove with a slotted spoon. Heat the pesto in a large pan, swirl the ravioli in the pesto to coat and serve sprinkled with Parmesan.
