Meat Ravioli with Mixed Vegetables

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Meat Ravioli with Mixed Vegetables
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
947
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie947 cal.(45 %)
Protein49 g(50 %)
Fat47 g(41 %)
Carbohydrates82 g(55 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.6 mg(75 %)
Vitamin D2.3 μg(12 %)
Vitamin E5.9 mg(49 %)
Vitamin K51.7 μg(86 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.7 mg(64 %)
Niacin17.2 mg(143 %)
Vitamin B₆0.8 mg(57 %)
Folate137 μg(46 %)
Pantothenic acid2.7 mg(45 %)
Biotin29.6 μg(66 %)
Vitamin B₁₂4.5 μg(150 %)
Vitamin C26 mg(27 %)
Potassium1,012 mg(25 %)
Calcium365 mg(37 %)
Magnesium88 mg(29 %)
Iron5.1 mg(34 %)
Iodine38 μg(19 %)
Zinc6.8 mg(85 %)
Saturated fatty acids21.2 g
Uric acid251 mg
Cholesterol414 mg
Complete sugar6 g

Ingredients

for
4
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)
For the vegetables
150 grams green Beans
150 grams Zucchini
100 grams Celery
100 grams green Peas (frozen)
120 grams Smoked bacon
100 grams white Beans (from a jar)
For finishing
30 grams butter
freshly grated Parmesan
How healthy are the main ingredients?
ZucchiniCeleryParmesanrosemaryeggsalt

Preparation steps

1.

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.

2.

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.

3.

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.