Meatballs Skewers with Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 844 cal. | (40 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 319.2 μg | (532 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 162 mg | (171 %) | ||
| Potassium | 1,252 mg | (31 %) | ||
| Calcium | 347 mg | (35 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 225 mg | |||
| Cholesterol | 285 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 2 eggs
- 1 Tbsp olive oil
- salt
- For the filling
- 300 grams Spinach
- salt
- 1 shallot
- 1 garlic clove
- 100 grams Goat cheese
- 1 Tbsp freshly grated Parmesan
- salt
- peppers (from the mill)
- Nutmeg
- For the meatballs
- 1 slice Toast (day-old)
- 3 Tbsps Whipped cream
- 500 grams mixed Ground meat
- 1 egg
- 1 Tbsp freshly chopped parsley
- 1 generous pinch Lemon peel
- salt
- peppers (from the mill)
- vegetable oil (for frying)
- also
- 2 Bell pepper (yellow and red)
- 1 red chili pepper
- 2 Tbsps butter
- 100 milliliters Vegetable broth
- 1 Tbsp freshly chopped parsley
Preparation steps
For the pasta dough: In a bowl, combine pastry flour, eggs, oil and 1 teaspoon salt. Knead into a smooth, pliable dough, adding a little water or flour if necessary. Shape dough into a ball, cover and let rest about 30 minutes.
For the filling: Rinse spinach and blanch in boiling salted water. Drain, squeeze out excess water and chop finely. Peel and finely chop shallot and garlic; fry in hot butter. In a bowl, combine shallot and garlic mixture, spinach, goat cheese and Parmesan. Season to taste with salt, pepper and nutmeg.
Knead the dough again. Run dough through a pasta machine or use a rolling pin to roll out on a lightly floured surface. (Dough should be approximately as thick as the back of a knife blade.) At intervals of approximately 4 cm (about 1 1/2 inches), place 1 teaspoon of the filling. Fold the remaining dough over the top. Press firmly around the filling, then cut out with fluted cutter circles (4 cm or 1 1/2 inches in diameter). Press the edges together to seal. Cook ravioli in salted, simmering water, 4-5 minutes. Drain.
To make meatballs: soak toast in cream briefly. In a bowl, combine ground meat, egg, parsley, toast and lemon peel. Season with salt and pepper and knead well. Form small meatballs. Fry meatballs in hot oil until golden brown, 5-6 minutes. Let cool briefly.
Rinse and halve bell peppers. Cut into strips. In salted water, blanch bell peppers 2-3 minutes. Rinse and pat dry. Alternately thread bell peppers, ravioli and meatballs onto skewers. Rinse chile pepper and chop finely. Fry chile pepper in hot butter. Deglaze with broth and simmer briefly. Add parsley and skewers to pan. Cook 2-3 minutes in broth until meatballs are cooked through.
