Kale Stuffed Ravioli with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 842.5 μg | (1,404 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 309 μg | (103 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 26.7 μg | (59 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 1,283 mg | (32 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 275 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 2 eggs
- 2 egg yolks
- 1 Tbsp olive oil
- ½ tsp salt
- Pastry flour (for work surface)
- 1 egg white (for brushing)
- For the filling
- 400 grams Kale
- 1 carrot
- 50 grams Smoked bacon
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 1 Tbsp freshly chopped Sage
- Nutmeg
- For the sauce
- 800 grams Tomatoes
- 1 garlic clove
- 2 Tbsps olive oil
- 1 tsp freshly chopped thyme
- 1 pinch sugar
Preparation steps
For the dough: Piling flour on a work surface, make a well in the center. Add eggs, yolks, oil and salt into well and mix with a fork. Knead with hands until smooth. If necessary, add a bit of water. Cover in plastic wrap and chill for 1 hour.
For the filling: Rinse and trim kale and cook for about 5 minutes in boiling salted water. Remove and place into a bowl of cold water. Drain and chop finely. Peel the carrot and dice finely. Cut bacon into small cubes. Peel onion and garlic, also finely chop and fry in hot oil. Add carrots, bacon and kale and sauté for 2-3 minutes. Add sage and season with salt and nutmeg. Allow to cool.
Roll out dough thinly on lightly floured surface or with a pasta machine. Spoon small piles of filling at a distance of about 6 cm (approximately 2-1/3 inches) on the dough. With a circle cutter, cut out circles of about 6 cm diameter (approximately 2-1/3 inch). Brush edges with egg white and fold into semicircles. Pinch edges together and let rest about 20 minutes.
For the sauce: Scald tomatoes in hot water, plunge into cold water, peel, quarter, remove core and dice finely. Peel garlic, chop finely and fry in hot oil. Add thyme and simmer gently for about 5 minutes. Season with salt, pepper and sugar.
Place ravioli in boiling salted water and cook for about 5 minutes. Remove with a slotted spoon and serve with tomato sauce.
