Meat-filled Pasta Stamps
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
1005
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,005 cal. | (48 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,090 mg | (27 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 395 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dough
- 2 ⅔ cups all-purpose flour
- 4 eggs
- 1 tsp olive oil
Preparation steps
1.
To make the dough, knead all the ingredients together. If necessary add a little water or flour. Shape into a ball, cover and leave to rest for 30 min.
2.
To make the filling, mix together the meat and the egg. Add the shallot and parsley and season with salt and ground black pepper.
3.
Knead the dough again and roll out onto a floured work surface approximately the thickness of a knife. Alternatively use a pasta maker.
4.
Place 1-2 tsp of the filling onto half the dough leaving about 3 cm between each one. Cover with the remaining dough and cut out the ravioli using a pastry wheel. Cook the ravioli in boiling salt water for 4-5 min.
5.
To make the pesto, dry roast the pine nuts in a pan on a medium heat. Remove from the pan and leave to cool. Place everything in a blender along with the cheese and puree well. Gradually add the oil until a pesto is formed. Season with salt.
6.
Drain the ravioli and serve garnished with the pesto and the basil leaves.
