Kale Stuffed Ravioli with Tomato Sauce

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Kale Stuffed Ravioli with Tomato Sauce
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Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
575
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie575 cal.(27 %)
Protein23 g(23 %)
Fat22 g(19 %)
Carbohydrates69 g(46 %)
Sugar added1 g(4 %)
Roughage10 g(33 %)
Vitamin A1.7 mg(213 %)
Vitamin D1.5 μg(8 %)
Vitamin E6.3 mg(53 %)
Vitamin K842.5 μg(1,404 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin9.3 mg(78 %)
Vitamin B₆0.7 mg(50 %)
Folate309 μg(103 %)
Pantothenic acid1.9 mg(32 %)
Biotin26.7 μg(59 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C146 mg(154 %)
Potassium1,283 mg(32 %)
Calcium282 mg(28 %)
Magnesium79 mg(26 %)
Iron5 mg(33 %)
Iodine18 μg(9 %)
Zinc2.2 mg(28 %)
Saturated fatty acids4.4 g
Uric acid129 mg
Cholesterol275 mg
Complete sugar12 g

Ingredients

for
4
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
How healthy are the main ingredients?
TomatoKaleolive oilolive oilSagethyme

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

Place ravioli in boiling salted water and cook for about 5 minutes. Remove with a slotted spoon and serve with tomato sauce.