Herb Tomato Ravioli with Sage Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 817 cal. | (39 %) | ||
| Protein | 29.06 g | (30 %) | ||
| Fat | 47.12 g | (41 %) | ||
| Carbohydrates | 72.77 g | (49 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 1.98 g | (7 %) |
| Vitamin A | 395.91 mg | (49,489 %) | ||
| Vitamin D | 1.52 μg | (8 %) | ||
| Vitamin E | 4.26 mg | (36 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 5.72 mg | (48 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 62.15 μg | (21 %) | ||
| Pantothenic acid | 0.39 mg | (7 %) | ||
| Biotin | 6.81 μg | (15 %) | ||
| Vitamin B₁₂ | 1.26 μg | (42 %) | ||
| Vitamin C | 18.15 mg | (19 %) | ||
| Potassium | 624.67 mg | (16 %) | ||
| Calcium | 436.48 mg | (44 %) | ||
| Magnesium | 38.6 mg | (13 %) | ||
| Iron | 3.67 mg | (24 %) | ||
| Iodine | 40.35 μg | (20 %) | ||
| Zinc | 1.51 mg | (19 %) | ||
| Saturated fatty acids | 17.25 g | |||
| Cholesterol | 181.47 mg |
Ingredients
- For the pasta
- 300 grams Pastry flour
- 3 eggs
- ½ tsp salt
- 2 Tbsps olive oil
- For the filling
- 400 grams Tomatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 thyme
- ½ bunch Basil
- 200 grams Ricotta cheese (drained)
- 2 Tbsps Semolina flour (plus more if needed)
Preparation steps
For the pasta, mound flour on a work surface and make a well in the center. Beat eggs and oil with about 1 tablespoon lukewarm water and pour into well in flour. Slowly knead flour into egg mixture and continue kneading into a smooth dough. Wrap dough in plastic wrap and let rest 1 hour.
For the filling, cut an "x" in bottom of each tomato. Blanch tomatoes in boiling water and peel. Cut tomatoes in half, remove seeds, dice finely and drain. Peel onion and garlic and finely dice. Heat olive oil in a pan and sauté onion and garlic until translucent. Add tomatoes to pan, sauté briefly, stir in sugar and season with salt and pepper. Rinse thyme and basil, shake dry and pluck leaves. Chop thyme finely and cut basil into thin strips.
Stir together tomato mixture, ricotta, thyme, basil and semolina flour. If filling is too moist, stir in additional semolina flour.
Wrap dough in foil and roll out very thin on a floured surface or with a pasta machine. Cut circles about 5 cm diameter (approximately 2 inches diameter). To assemble ravioli, spread filling on half the circles, top with remaining circles and press edges firmly with a fork to seal. Boil ravioli in a large pot of salted water 3-5 minutes and drain.
For the sage butter, heat butter and olive oil and add sage leaves. Serve ravioli on heated plates. Sprinkle ravioli with sage butter and garnish with freshly grated Parmesan.
