Meat-filled Pasta Stamps

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Meat-filled Pasta Stamps
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Health Score:
Health Score
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
859
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie859 kcal(41 %)
Protein56.49 g(58 %)
Fat38.54 g(33 %)
Carbohydrates66.12 g(44 %)
Sugar added0 g(0 %)
Roughage1.13 g(4 %)
Vitamin A258.2 mg(32,275 %)
Vitamin D2.66 μg(13 %)
Vitamin E6.83 mg(57 %)
Vitamin B₁0.75 mg(75 %)
Vitamin B₂0.91 mg(83 %)
Niacin30.54 mg(255 %)
Vitamin B₆0.78 mg(56 %)
Folate213.65 μg(71 %)
Pantothenic acid1.56 mg(26 %)
Biotin0.85 μg(2 %)
Vitamin B₁₂2.07 μg(69 %)
Vitamin C2.8 mg(3 %)
Potassium430.89 mg(11 %)
Calcium149.32 mg(15 %)
Magnesium60.81 mg(20 %)
Iron5.84 mg(39 %)
Iodine75 μg(38 %)
Zinc2.07 mg(26 %)
Saturated fatty acids7.86 g
Cholesterol323.94 mg
Author of this recipe:
How healthy are the main ingredients?
eggeggshallotparsleyBasilgarlic

Ingredients

for
4
For the dough
2 ⅔ cups
4
1 teaspoon
For the filling
3.333 cups
ground Meat
1
1
shallot (diced)
1 tablespoon
fresh parsley (chopped)
For the pesto
3 tablespoons
1 bunch
fresh Basil (leaves removed)
2 cloves
garlic (chopped)
cup
¼ cup
fresh Parmesan cheese (grated)
Basil leaves (to garnish)

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.