Meat-filled Pasta Stamps

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Meat-filled Pasta Stamps
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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)
Calorie1,005 cal.(48 %)
Protein63 g(64 %)
Fat55 g(47 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.3 mg(38 %)
Vitamin D2 μg(10 %)
Vitamin E5.4 mg(45 %)
Vitamin K19.9 μg(33 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.9 mg(82 %)
Niacin26.4 mg(220 %)
Vitamin B₆0.6 mg(43 %)
Folate82 μg(27 %)
Pantothenic acid2.1 mg(35 %)
Biotin24.5 μg(54 %)
Vitamin B₁₂10.2 μg(340 %)
Vitamin C5 mg(5 %)
Potassium1,090 mg(27 %)
Calcium129 mg(13 %)
Magnesium106 mg(35 %)
Iron8.2 mg(55 %)
Iodine22 μg(11 %)
Zinc12.7 mg(159 %)
Saturated fatty acids17.8 g
Uric acid261 mg
Cholesterol395 mg
Complete sugar3 g

Ingredients

for
4
For the dough
2 ⅔ cups all-purpose flour
4 eggs
1 tsp olive oil
For the filling
3.333 cups ground Meat
1 egg
1 shallot (diced)
1 Tbsp fresh parsley (chopped)
For the pesto
3 Tbsps Pine nuts
1 bunch fresh Basil (leaves removed)
2 cloves garlic cloves (chopped)
cup olive oil
¼ cup fresh Parmesan (grated)
Basil (to garnish)
How healthy are the main ingredients?
Pine nutsolive oilBasilParmesangarlic cloveolive 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.