Meat Ravioli with Mixed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 947 cal. | (45 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 51.7 μg | (86 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 29.6 μg | (66 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,012 mg | (25 %) | ||
| Calcium | 365 mg | (37 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 251 mg | |||
| Cholesterol | 414 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 4 eggs
- 1 pinch salt
- 2 Tbsps vegetable oil
- For the filling
- 300 grams mixed Ground meat
- 1 chopped onion
- 30 grams butter
- 60 grams freshly grated Parmesan
- salt
- freshly ground peppers
- 1 tsp chopped rosemary
- 1 egg yolk (for brushing)
Preparation steps
For the dough, pour the flour onto a work surface and make a well in the center. Add the eggs, salt and oil and mix to combine. Knead until a smooth dough is formed, adding water or flour if necessary. Cover with plastic wrap and rest the dough for 30 minutes.
For the filling, combine the meat with the chopped onion and fry in butter until crumbly. Mix in the Parmesan and season with salt, pepper, and rosemary. Let cool. Divide the dough into 2 equal parts and roll each half thinly on a floured surface. Place teaspoons of the filling evenly spaced, about 3 cm (approximately 1 inch) apart on 1 sheet of the dough. Brush the dough with egg yolk and place the second sheet of dough on top. Press down between the filling to seal the ravioli and cut out small squares with a pastry wheel. Dust the ravioli with flour and set aside.
For the vegetables, rinse and trim the green beans, zucchini, and celery. Cut the green beans in half, cut the zucchini and celery into slices and the bacon into thin strips. Thaw the peas. Blanch the beans in boiling salted water, rinse, and allow to drain for 5 minutes. In a pan, sauté the bacon, add the vegetables and cook for about 5 minutes. Season with salt and pepper. Drain the beans, mix with the vegetables and heat through. Cook the ravioli in salted boiling water for about 5 minutes. Drain and place in a pan with melted butter. Distribute the ravioli on warmed plates. Serve with the vegetables and sprinkle with freshly grated Parmesan.
